Valorization Of Crataegus monogyna In Gluten Free Pastry Manufacturing

Celiac disease has no treatment, only a lifetime patients’ diets which must exclude gluten. Therefore, the development of new products without gluten is highly required. The aim of the present study is the valorization of hawthorn (Crataegus monogyna) powder in different addition (3%, 6% and 9%) in biscuits manufacturing. Moisture, protein, ash, lipids, total phenols and antioxidant analysis were evaluated as well as sensorial analysis. The results showed that addition of hawthorn (Crataegus monogyna) powder influence in a positive way the samples’ nutritional content and panelists appreciated the biscuits with 9% addition of hawthorn powder with the highest hedonic score of 8.50.