Optimization of gluten-free cookie cookies, chocolate flavor, made with different flours using experimental mixture planning

Abstract

The use of different food matrices can influence the physical properties of the products. In this scenario, the objective was to develop gluten-free cookies, chocolate flavor, made with cocoa bran (FC), rice flour (FA) and corn starch (AM), using the simplex centroid design. Nine tests and seven formulations were developed, using simplex centroid type mixture planning, namely: F1 - 100% FC; F2 – 100% FA; F3 – 100% AM; F4 – 50% HR and 50% FA; F5 – 50% FA and 50% AM; F6 – 50% FC and 50% AM and F7 – 33.33% of each flour; the latter being carried out in triplicate. To characterize the cookies, the average values of mass (g), diameter (mm), thickness before and after baking (mm) and expansion factor (mm) were determined. Cookies made with cocoa bran showed less mass loss and an increase in diameter after baking, in addition to an expansion factor consistent with products rich in fiber. The quadratic predictive model demonstrated good adjustment and predictive capacity on the diameter values after baking (R2- 98.34%), while the special cubic model explained the effect of mixing on the thickness of the cookies before baking (R2- 99.42%), thickness after baking (R2- 98.36%) and expansion factor (R2- 99.20%). This study showed that the results demonstrated here indicate that the preparation of gluten-free cookies, using cocoa bran, presents itself as a viable alternative to the food industry.