RO137995A2 - Gluten-free cookie with almond flour and baked pumpkin pulp - Google Patents

Abstract

The invention relates to a gluten-free cookie made of almond flour with addition of baked pumpkin (Curcubita maxima) pulp, the cookie being a dessert-type pastry product aiming at a segment of consumers with dietary restrictions. According to the invention, the cookie is made of almond flour and baked pumpkin pulp in a ratio of 1 : 1 using konjac flour as a stabilizer and it has the following components: 31% baked pumpkin pulp, 31% almond flour, 16% butter with 80% fat, 8% raw cane sugar, 8% organic eggs, 4% baking powder, 2% konjac flour - glucomannan, the percentage being expressed by weight, the ingredients used for preparing the product being all organic, gluten-free and having an energy value ranging between 450...500 kcal/100g.

Description

GLUTENIC COOKIE WITH ALMOND FLOUR AND J»OIL BY _ _ OFFICE OF THE STATE OF INVEN1

WHAT STATE OFFICE FOR INVENTIONS?! MARKS

BAKED PUMPKIN

Invention patent application

Authors: DRAGOMIR Nela

No.........

Deposit date..............2.5...-49---2022 The invention refers to the creation of a gluten-free cookie-type pastry product made from almond flour and the addition of baked pumpkin pulp ( Curcubita maximum), with the aim of obtaining a dessert-type product with improved sensory and nutritional properties, which addresses a segment of consumers with dietary restrictions and which contributes to the diversification of the range of gluten-free products and brings added value.

The increase in the number of people with allergies has determined the emergence of a segment of gluten-free products, which must satisfy an ever-increasing number from year to year. People with a metabolic deficiency in the assimilation of gluten, do not consume wheat flour products, because it causes adverse reactions on the body.

An objective of the invention is to capitalize on pumpkin flesh in a product easily accepted by the consumer, with improved sensory valences thanks to almond flour, reducing the risk of gluten allergy by using a balanced mixture of gluten-free and nutritionally balanced ingredients, a good stability during the life of the product through the proper processing of the pumpkin pulp introduced in the recipe, expanding the range of gluten-free pastries.

Regarding the nutritional profile, gluten-free pastries are produced, but they are obtained using recipes that are primarily based on a high carbohydrate content. The segment of pastry products with a special purpose, namely those with gluten sensitivity, is rather poorly represented. And the addition of vegetables in these products, such as pumpkin, in a fairly high percentage that also has a nutritional effect, is less common.

In this context, from the published patents, which have as their subject the composition or technology of obtaining gluten-free cookies with almond flour and baked pumpkin pulp, I refer to: methods of obtaining cookies with almond flour but mixed with wheat flour (CN102907473A/2011), functional almond cookies and their manufacturing method (CN101116489A/2006; CN101390590A /2009, CN103947727B/2014), preparation procedure of an almond cookie-type food product (ES2212897B1/2002), premix for pastry products with almond flour (US4451491A /1981), Curcubita maxima pumpkin powder (CN103141551A/2013).

In specialized literature, until this moment, the studies carried out on pastry products in which pumpkin pulp is used, have as their object of study the use of pumpkin flour or pumpkin seed flour as the main ingredient. Astefle, Park In-Duck, in 2012, studied the effects of sweet pumpkin powder (Cucurbita Maxima D.) on the quality characteristics of cookies. The cookies were made using different levels of sweet pumpkin flour (10%, 20% and 30%). The most popular products were those that used 10% added sweet pumpkin powder. Another study, led by Atuonwu A.C., Akobundu E.N.T. in 2010, a

evaluated the nutritional and sensory attributes of pumpkin (Cucurbita pepo) seed flour as a substitute for wheat flour in cookie recipes. Also Turksoy, Secii; Ozkaya, Berrin in 2011, in their work Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality used a mixture consisting of pumpkin pulp powder {Cucurbita moschat Duch. e.g. Poir.) and carrot pulp powder {Daucus carota L.) as an additive in cookies with wheat flour (from two different wheat varieties) to which they added different percentages of vegetable powders, respectively 0, 10, 15, 20 and 25%. Also, there is a concern for the use of pumpkin pulp, thus, Lukin Aleksandr in 2019 carried out a study aimed at obtaining sugary biscuits from wheat flour with the addition of pumpkin pulp. following the analysis of specialized literature and published patents, it was found that not all of the two ingredients (ripe Curcubita maxima pumpkin pulp, almond flour) were used to obtain a similar product.

Numerous other attempts are known, important in obtaining gluten-free cookies with the addition of vegetable pulp, but only a few with the additional addition of pumpkin pulp, but none of these attempts gave acceptable results.

The problem that the present invention solves, consists in defining the composition of a cookie, with appropriate organoleptic characteristics, completely compatible with the recognized conventional characteristics of good quality cookies, which have the addition of vegetables with a high fiber content, bioactive compounds and concomitant a balanced nutritional profile, in accordance with special dietary requirements and the requirements of the profile market.

DESCRIPTION OF THE INVENTION

The new ecological gluten-free product is based on the use of an optimal ratio of almond flour and baked pumpkin pulp, which uses konjac-glucomamnan flour with a role in stabilizing the paste and improving the texture of the finished product.

The claimed invention can be obtained on an industrial scale, being addressed to producers in the food industry in order to diversify the production of organic or conventional gluten-free products, to satisfy the needs of a consumer segment with food allergies and intolerances.

This document describes the raw materials, auxiliaries and ingredients used, the technological process of obtaining the cookies, the experimental design and the characterization of the finished products.

The gluten-free cookie with almond flour and baked pumpkin pulp, according to the invention, in finished form, has a porous structure, with a well-defined shape given by the type of dui used for spritzing, in which the pumpkin particles are evenly distributed, specific color the type of flour and the addition of pumpkin.

The choice of the optimal recipe was adapted according to the degree of processing of the pumpkin flesh and the type of dough obtained.

The problem that the invention solves consists in obtaining a cookie-type product intended for consumption by people at risk of gluten allergies, characterized by the fact that it has the following component elements expressed as percentages by weight: 31% baked Curcubita maxima pumpkin flesh, 31% flour almonds, 16% butter with 80% fat, 8% raw cane sugar, 8% organic eggs, 4% baking powder, 2% konjac-glucomannan flour. The ingredients used in the preparation of the product are ecological and gluten-free. The cookie according to the invention has a nutritional and biological profile due to the use of ingredients with high quality bioactive compounds; making a product with sensorial properties easily accepted by the consumer.

It was chosen to use an equal ratio of 1:1 between almond flour and baked pumpkin pulp, and to regulate the moisture of the product and obtain a bound dough, konjac flour was added, an ingredient with high dietary fiber in the body, so that in addition to the functional role also has an important role in digestion.

Table no. 1 Recipe for gluten-free cookies with almond flour and baked pumpkin pulp

Ecological ingredients Weight in recipe % Baked pumpkin pulp Curcubita maxima 31 Almond flour 31 Butter 80% fat 16 Raw sugar from sugar cane 8 Eggs 8 Baking powder 4 Konjac flour - glucomannan 2

In what follows, a brief description of the main ingredients in the recipe is presented.

Pumpkin is a vegetable, used mainly in certain periods of the year. Among the varieties obtained on the territory of Romania, the Curcubita maxima pumpkin is the most prone to waste, due to the fact that after the thematic holidays in autumn, most of them are thrown away and unutilized. The nutritional value of these pumpkins is extremely high, and the bioactive substances it contains are valuable for the body. In order to attract this ingredient to the diet, incorporating it into a product with a special purpose will increase its economic value. in this way the pumpkin becomes the star in a dessert.

Almond flour obtained by grinding almonds (Prunus dulcis), is powdery, beige-yellow in color, with a fresh almond aroma, not bitter, has a high fat content and a more granular texture (depending on the particle size). Due to its taste and aroma, it is recommended in quick recipes that do not require leavening, biscuits, cookies, etc. Almond flour does not present gluten, has a low glycemic index, being a very good alternative for making products for consumers suffering from gluten intolerance. Contraindications and adverse effects: almond flour is an allergen for those with nut allergies (to avoid the consumption of almonds and their derivatives) and exceeding the daily dose (42 grams or 30 almonds) of the recommended consumption can cause an excess of vitamin E that leads to gastrointestinal problems.

Konjac flour is obtained by drying and grinding Amorphophallus konjac tubers. The flour, which constitutes 60-80% of the dried root tuber, is obtained by a process of dry grinding thin slices of the tuber. It is presented in the form of a yellowish-white to light brown powder. It is dispersible in cold or hot water, forming a very viscous solution with a pH between 4.0 and 7.0. Absorbs up to 100 times its weight in water (70 times more than oat bran). Carbohydrates (in the form of water-soluble fiber) make up about 75% of konjac flour, with the rest being protein (2-8%), fat (<1%), ash (3-5%) and moisture (<15%) .

In order to create the claimed product, the technological scheme for obtaining cookies was used. The cookie is a baked product in the form of individual pieces, sweet, with various additions, loose. It is usually eaten during snacks or as a dessert.

Obtaining a cookie with Curcubita maxima pumpkin pulp, used in the elaboration of the recipe, aims to capitalize on the pumpkin in new assortments of gluten-free cookies-biscuits. Pumpkin (Curcubita maxima) was purchased during the harvest season (October-November) from organic farms that practice organic and sustainable agriculture.

The operation of preparing the raw and auxiliary materials allows their use in an optimal physical state for the preparation of the cookie composition. All ingredients are at room temperature. The whole almond flour is aerated using a sieve. This helps loosen the product. The eggs are sanitized, tempered to room temperature, cracked. The white and the yolk are homogenized using a wire mixer.

Preparation of baked pumpkin pulp consists in the fact that the pumpkin is cleaned, sectioned, the pulp is separated from the seeds and cut into equal cubes of approx. 10 cm side so that the heat treatment is uniform. Proper processing characteristics of the pumpkin pulp are obtained by heat treatment at 200°C for 40 minutes in the convection oven. Temper the pumpkin pieces, then remove the skin and mash the pulp. Through heat treatment, the sensory characteristics are improved: pleasant taste of pumpkin, sweet, aromatic, intense orange color, fine texture, easy to mash, Lower moisture compared to fresh pulp, improves behavior during processing, also the palatability and sensory properties of the muffin are remarkably improved.

Through repeated tests, it was found that the high humidity of the ripe pumpkin flesh determines the need for the addition of substances that bind the amount of excess water. in this regard, konjac flour was used to bind the composition and absorb excess moisture.

Figure 1 Technological scheme for obtaining gluten-free cookies with almond flour and baked pumpkin pulp

To produce the cookie according to the invention, each ingredient is precisely dosed. The foaming of butter and raw sugar is done with the help of a whisk mixer, for 8-10 minutes, until a homogeneous and aerated mixture is obtained. Then add the eggs and continue mixing until completely homogenized (1-3 minutes). Add the almond flour, baking powder and konjac flour to the resulting mixture and homogenize the composition, at a low speed so as not to lose the volume gained during foaming. At the end, add the shredded baked pumpkin pulp and continue the homogenization. The composition is left to rest for 20-30 minutes at 1-4°C. In a tray lined with baking paper or silicone foil, pour the composition with the help of the bag in uniform amounts. Baking is done using a convection oven at a temperature of 180°C for 20-25 minutes. The cookies are left to temper naturally until they reach room temperature.

The obtained cookies have a pleasant appearance, slightly oily, without adhesions, without agglomerations. Soft, pleasant core, uniform, fluffy texture, fine particles of pumpkin pulp are observed evenly distributed, reddish-yellow color, pleasant taste, characteristic aroma.

Gluten-free cookies are intended for consumers with a gluten allergy who adopt a healthy lifestyle and follow different diets.

The product was made and tested in the Pilot Bakery Station of the Faculty of Engineering and Animal Production Management, University of Agronomic Sciences and Veterinary Medicine Bucharest. The research was carried out as part of the EcoDONELA internal research project, an internal project for the development of organic gluten-free products with pumpkin pulp (Cucurbita maxima), intended for people with special diets, no. 1267/30.07.2021 acronym ECODONELA, within IPC 2021, financed by the University of Agronomic Sciences and Veterinary Medicine Bucharest.

Methods of physical-chemical analysis and sensory analysis

The methods regarding the physico-chemical analyzes and the sensory analysis of the gluten-free cookies with baked pumpkin pulp were carried out in the Laboratory of Quality Control of Vegetable Products of the Faculty of Engineering and Management of Animal Production and in the laboratory of the Research Center for the Study of Product Quality Agrifood of USAMV Bucharest.

Determination of the sensory analysis of gluten-free cookies with organic pumpkin obtained in the test phase Two samples were made that were analyzed in parallel, MO (cookie with almond flour, without pumpkin) and sample Ml (gluten-free cookie with almond flour and pulp of baked pumpkin).

Table 2 Sensory analysis of gluten-free cookies with almond flour and pumpkin pulp

Product Appearance X+% Section aspect Χ±% Form X±S _s Color X±Ss Taste x + Ss Flavor x± Sg Texture X±Sr Mo 4,000±0,164 4,000±0,164 4.025±0.157 4.076±0.153 3.948±0.176 3.846±0.189 3.948±0.155 ml 3.889±0.159 3.577±0.154 3.867±0.157 3.889±0.168 3.266±0.189 3.177±0.186 3.422±0.169

From the analysis of the average values, it can be observed that the products obtained without pumpkin pulp presented a more intense perception on each attribute considered relevant in the description of the sensory quality of the tested products.

Table 3 Analysis of gluten-free cookie samples with almond flour and pumpkin pulp

Sample St) % protein % fat % MO 93.63 ± 1.10 17.30 ± 1.34 48.82 Ms 76.17 ±0.86 18.54 ± 1.27 38.19

The gluten-free cookie with almond flour and baked pumpkin pulp has a dry substance of 76-77%, which gives it a fairly good stability over time. In the time stability test, by keeping at a temperature of 20±2°C, the product kept all its characteristics for 14 days. The product was packaged in stand-up bags with a window and zipper - brown and stored in optimal conditions.

The protein content comes mostly from the ingredients used, the fat content of the product is consistent with the fat percentage of the flour and butter used in the recipe.

Table 4 Parameters obtained from determinations on gluten-free cookies samples with almond flour and baked pumpkin pulp

Sample Total polyphenol content (mg /100 g) Antioxidant activity (mM Trolox equiv/100 g) Total carotenes MO 31.38 ± 1.18 1.771 ±0.214 4.097 ± 0.228 Ms 37.01 ±0.50 1.731 ±0.259 4.522 ±0.269

Following the results obtained, an increase in the total carotene content was observed in the Ml samples. From the results obtained, it can be observed that the product that is the subject of the invention has a higher content of polyphenols than the variant without pumpkin flesh. The presence in a proportion of more than 4% of total carotenes in the product proposed for the invention, shows the fact that the product brings the necessary amount of carotenes for a balanced diet.

For carotenoids to be absorbed in the gut, they must be released from the food matrix and incorporated into mixed micelles (mixtures of bile salts and several types of lipids). Food processing and cooking help release carotenoids incorporated into their food matrix and increase intestinal absorption (Wang, 2014) ¹ . Moreover, the absorption of carotenoids requires the presence of fat in a meal. Only 3 to 5 g of fat in a meal seems sufficient to ensure carotenoid absorption (Jalal, 1998, van Het Hof, 2000) ^{2 3} , although the minimum amount of dietary fat required may be different for each carotenoid. Polyphenolic compounds reduce the oxidation of low-density lipoproteins through antioxidant properties.

Polyphenols are micronutrients with antioxidant activity present in plants, in the body they intervene in protecting cells from oxidative stress and inflammation. Specifically, polyphenols are recognized for their antioxidant, anti-inflammatory, antibacterial, anti-tumor and anti-atherogenic (against deposits on blood vessels) action. The carotene content is more pronounced in cookies with pumpkin pulp, which certifies the fact that the proposed product has a bioactive activity in the body due to the intake of carotenes and polyphenols that it brings to the daily diet.

By applying the invention, innovative products with the following advantages are obtained:

• the addition of pumpkin pulp adds to the value of the cookies made from both the nutritional point of view and the substances with an antioxidant role (carotenes, polyphenols, etc.);

• is an alternative dessert for people with gluten intolerance problems and those concerned about a healthy diet;

• the introduction of this product on the market increases the diversity of functional products and, more importantly, of functional foods suitable for patients with celiac disease;

• capitalizing on a local, accessible, available product with high nutritional and therapeutic value;

• The product has a clean label.

¹ Wang XD. Carotenoids. In: Ross CA, Caballero B, Cousins RJ, Tucker KL, Ziegler TR, eds. Modern Nutrition in Health and Disease. 11 ¹ ed: Lippincott Williams &Wilkins; 2014:427-439.

² Jalal F, Nesheim MC, Agus Z, Sanjur D, Habicht JP. Serum retinol concentrations in children are affected by food sources of β-carotene, fat intake, and anthelmintic drug treatment. Am J Clin Nutr. 1998;68(3):623-629.

³ van Het Hof KH, West CE, Weststrate JA, Hautvast JG. Dietary factors that affect the bioavailability of carotenoids. J Nutr. 2000; 130(3):503506.

Claims (2)

1. The gluten-free cookie made of almond flour and the addition of baked pumpkin pulp is characterized by the fact that it is based on a 1:1 ratio in the recipe of almond flour and baked pumpkin pulp (approx. 31%), and the use of flour konjac as a stabilizer. 2. Gluten-free cookie with almond flour and baked pumpkin pulp is characterized by the fact that it has the following components expressed as percentages by weight: 31% baked Curcubita maxima pumpkin pulp, 31% almond flour, 16% butter with 80% fat , 8% raw cane sugar, 8% organic eggs, 4% baking powder, 2% konjac-glucomannan flour. The ingredients used to prepare the product are ecological and gluten-free, with an energy value of 450...500 kcal/100 g.