Chayotextle flour as raw material for prebiotic gluten-free cookies added with Agave angustifolia Haw fructans

Some plants, roots or tubers have been used as possible cereal substitutes in gluten-free cookies. Chayotextle is rich in starch and other compounds that could make it a potential ingredient for products aimed at the celiac population. In this study, we evaluated the effect of different mixtures of rice flour (RF) and Chayotextle flour (CF) on the final properties of cookies and the prebiotic capacity when adding agave fructans (AF). The properties of flour and cookies were determined. CF presented the highest emulsifying, water absorption and oil absorption (27.1 %, 66.22 % and 95.93 %, respectively) capacities. Cookies made with CF-AF reached the highest values in diameter (66.82 mm) and humidity (10.64%). By incorporating rice flour to this combination, cookies had the highest thickness (10.04 mm), specific volume (2.07 mL / g), and hardness (201.82 N). CF and the CF-AF formulation presented the ability to promote the growth of both strains studied: Lactobacillus acidophilus LA-3 and Bifidobacterium animalis ssp. Lactis, reaching values of up to 9.82 log(10) CFU/mL and 9.85 log(10) CFU/mL (CF) respectively, in a period of 24 h. The CF and the addition of FA improved cookies properties, and proved to be a possible prebiotic source.