Formulation of a Gluten-free Cookie with Prebiotics and an Edible Cover Enriched with Probiotics

Abstract

Gluten-free foods are products that have become relevant today due to the prevalence of diseases related to the consumption of gluten proteins. This study developed a gluten-free cookie based on buckwheat flour and corn, reduced in fat with symbiotic properties. Several formulations were tested, the best cookies were selected based on texture, color, and sensory. The five most significant samples were evaluated using a hedonic test. Subsequently, the two samples that showed a higher score in the hedonic scale on color and texture parameters were selected. The two formulations were covered with a film-forming solution enriched with probiotics. No significant differences were shown for both cookies related to preference or texture by the panelists. The caloric intake and fat content were lower in formulation two. While formulation one has a greater contribution of fiber and protein. According to the Oficial Mexican regulations, the formulations presented an adequate microbiological quality in the period (4 weeks) and evaluated conditions (35 ºC with 70% relative humidity). Despite this time, the attributes of color and texture were affected after the storage period, finding significant differences between the cookies and time.