Quality of gluten-free supplemented cakes and biscuits HALINA GAMBUS ´ 1 , FLORIAN GAMBUS ´ 2 , DOROTA PASTUSZKA 1 , PAULINA WRONA 1 , RAFAL  ZIOBRO 1 , RENATA SABAT 1 , BARBARA MICKOWSKA 3 , ANNA NOWOTNA 1 & MAREK SIKORA 1 1 Department of Carbohydrate Technology, 2 Department of Agricultural Chemistry, and 3 Centre of Food Monitoring and Attestation, Agricultural University, Krakow, Poland Abstract Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural parameters (hardness, cohesiveness), organo- leptic quality, shelf-life, and different chemical components. All supplemented gluten-free products received high consumer scores, exceeding in some cases those of control samples. Supplementation of gluten-free confectionery products with linseed meal, amaranth and/or buckwheat flours enhanced their final nutritional quality. A significant rise was observed in the protein content and dietary fiber, and in the case of linseed meal also a-linolenic acid. All of the supplemented gluten-free confectionery products contained more macro-elements and micro- elements (i.e. potassium, phosphorus, magnesium, calcium, iron, manganese, zinc and copper), as compared with the controls. Taking into account the amino-acid composition, amaranth proved a more beneficial supplement of gluten-free products than linseed. Keywords: Celiac disease, gluten-free cakes, linseed, amaranth, buckwheat Introduction Celiac disease is common among the white population of Europe, North America and Australia, where cereals containing gluten are traditionally everyday food. This malfunction can appear at any age, but the classical symptoms are most frequently observed during infancy and early childhood, when foods containing gluten are introduced into the diet. Sometimes the disease develops during adolescence or adulthood (usually at age 3040 years). Preliminary results based on seroepidemio- logic studies suggest that each recognized case of celiac disease is accompanied by three to seven undetected cases (Rewers 2005). Cereal products have for thousands of years been one of the basic food products and thus represent one of the main sources of proteins in the human diet. Gluten makes them expand during baking, and helps to retain moisture for some time (He and Hoseney 1990; Rasmussen and Hansen 2001). Lack of gluten results in changes of the Correspondence: Marek Sikora, Agricultural University, Balicka Str. 122, 30-149 Krakow, Poland. Fax: 4812 662 47 47. E-mail: rrsikora@cyf-kr.edu.pl ISSN 0963-7486 print/ISSN 1465-3478 online # 2009 Informa UK Ltd DOI: 10.1080/09637480802375523 International Journal of Food Sciences and Nutrition, September 2009; 60(S4): 3150