Physicochemical characteristics as the markers in predicting the self-life of gluten-free cookies |
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| Institution: | 1. University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia;2. University of Belgrade, Institute of General and Physical Chemistry, Studentski trg 12/V, 11000 Beograd, Serbia;1. Food Science and Technology Unit, University of Bari, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, I 70126 Bari, Italy;2. Plant Breeding Unit, University of Bari, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, I 70126 Bari, Italy;1. Institute of Food Science and Nutrition, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29121 Piacenza, Italy;2. Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università Degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy;1. Italian Brewing Research Center CERB, University of Perugia, Via S. Costanzo n.c.n., 06126 Perugia, Italy;2. Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, n.c.n., 06126 Perugia, Italy;1. Department of Food Technology and Biochemistry, Maize Research Institute, Slobodana Bajića 1, 1185 Belgrade-Zemun, Serbia;2. Breeding Department, Maize Research Institute, Slobodana Bajića 1, 1185 Belgrade-Zemun, Serbia;3. Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey |
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| Abstract: | The objective of this study was to investigate the effect of different storage conditions on physicochemical stability assessment of gluten-free rice-buckwheat cookies. Second order polynomial (SOP) models were developed to explore the effects of storage time (0–6 months), at ambient (23 ± 1 °C) and elevated (40 ± 1 °C) temperature, packaging condition (packed and unpacked samples), and cookie surface position on the level of water activity (aw), hydroxymethylfurfural content, peak force, and colour parameters (L*, a*, b*, h*, C*, ΔE*). The chemical characteristics of cookies were influenced by temperature, while the colour properties were mostly influenced by the position of the sample surface. The firmness was affected upon the synergy effect of temperature and packaging condition. The performance of the developed SOP models was to investigate the effect of storage conditions on the observed parameters, which showed a good fit to the experimental (r2 > 0.8). The obtained results demonstrated that the developed empirical models gave an appropriate fit to experimental data and predicted the physicochemical properties at a satisfactory level, and that they could be successfully implemented to cookie stability assessment. |
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| Keywords: | Gluten-free cookies Physicochemical stability Mathematical modelling |
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