Application of Plant Emulsion Gels in the Technology of Gluten-Free Butter Cookies

Background: This study addresses the adverse effects of trans fatty acid isomers and gluten present in traditional types of enriched cookies. The urgency of this issue is driven by the need to develop recipes that replace solid animal fats and wheat flour with healthier alternatives.

Purpose: To develop a technology for producing gluten-free enriched cookies using an emulsion gel of walnut oil encapsulated in protein-polysaccharide shells, and alternative raw materials to reduce health risks.

Materials and Methods: Experimental cookie samples were prepared by substituting wheat flour with a gluten-free mix of amaranth flour, corn and potato starches, and replacing animal fat with walnut oil. The necessary structure in the dough was achieved through the introduction of a protein-polysaccharide mix, utilizing soy protein isolate and a blend of polysaccharides (gum arabic, sodium carboxymethyl cellulose, and pectin) to create stable capsules containing walnut oil. During the baking process, temperature changes were monitored using thermocouples installed both in the baking chamber and on the upper and lower surfaces of the dough samples. A vertical standard of 20 mm was placed next to the dough sample to measure the thickness (height) of the cookies. Signals from the thermocouples and the thickness readings were displayed on digital secondary devices, with numerical values recorded by a general video camera. Physicochemical and organoleptic properties of the cookies were studied, depending on the technology and recipe used.

Results: A technology for gluten-free cookies has been developed that incorporates the use of emulsion gels based on encapsulated walnut oil. The use of amaranth flour and starches has reduced the density and increased the moisture absorption of the finished products. Replacing animal fat with vegetable oil decreases the baking time by 14.3%, thereby enhancing productivity.

Conclusion: As a result of replacing fat and using emulsion gels, enriched cookies with improved organoleptic characteristics and a more balanced fatty acid composition have been created. The developed cookies can be recommended as a functional food product.

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