Abstract
Gluten free (GF) protein enriched cookies with reduced calories were developed using sweet potato, rice, sorghum and corn flour. The level of sweet potato flour was standardized and found acceptable up to 55% with corn, sorghum and rice flour at the ratio of 1:3:5 respectively. High protein and low calorie gluten free cookies were developed by replacing sweet potato flour with whey protein concentrate (WPC) at 0, 5, 10 and 15% levels and sucrose with sucralose at 0, 30, 50, 70 and 100%. It’s physical, proximate and sensorial characteristics were considered and it was investigated that the thickness and hardness of GF cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of WPC while there was raise in protein and crude fiber content and reduction in fat, carbohydrate and calorie contents. The GF cookies with 15% and 70% replacement of WPC and sucralose respectively scored highest for the entire sensory characteristic.
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