Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 2
Written by Nela DRAGOMIR, Gratziela Victoria BAHACIU, Daniela IANITCHI, Nicoleta DEFTA, Violeta Alexandra ION, Andreea STAN, Aurora DOBRIN, Andrei MOT, Oana Crina BUJOR NENITA
Pumpkin pulp (Curcubita maxima), from organic farming, is an extremely versatile product that can be a basic ingredient in obtaining gluten-free cookies. In this paper, a cookie was obtained using amaranth flour and pumpkin pulp in two forms: fresh and baked. Following the analyses, the aim was to obtain a product with appropriate characteristics. Dough with amaranth flour and pumpkin pulp is characterized by a good ability to bind the dough and retains its shape when pouring. In the sensory analysis of the gluten-free cookies with organic baked pumpkin obtained in the product testing phase, the taste was better appreciated. From the analysis of the average values it is observed that the products obtained with the basic ingredient prepared in advance (baked pumpkin) showed a more intense perception on the attributes of smell, taste and aftertaste.
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