Abstract
Gluten-free cookies (GFCs) are promoted for avoiding gluten-related celiac disease. Requirement of protein/lysine enhancement in rice GFCs encouraged this study. Partly substituting rice flour by defatted peanut (DPF) or soy (DSF) and their mixture (1+1) significantly increased protein/lysine content in GFCs. DSF had the most effect of increasing lysine content. Adding DPF or DSF and their mixture significantly improved GFCs hardness and hedonic score. The hedonic score of overall acceptability, taste, crispiness, texture/grain, flavor, and appearance/color of all cookies studied were within very-like scale. Adding DPF or DSF or their mixture produced GFCs with deeper/darker color while DSF had the greatest effect. DPF or DSF or their mixture had dosage-dependent effect of increasing GFCs antioxidant capacity while DSF had the greatest effect. DPF, DSF or DPSFM was also good ingredient to make gluten-free and sugar-free cookies sweetened by meso-erythritol blended with stevia glycosides.
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