Optimization of gluten free cookies produced with nutritious ingredients: Evaluating a new food product

Abstract

The aim of this study is develop a nutritionally balanced functional gluten free (GF) cookie with low sugar and high protein content with using composite flour (chickpea, buckwheat, corn and almond milk waste flours). The optimization and statistical analyses were carried out by the central composite design of the response surface methodology. The nutritional, physical and sensory properties of produced cookies were evaluated. ANOVA of models showed that the effects of composite flour and powdered sugar on the moisture, ash, protein, fat, carbohydrate, L*, a*, b*, hardness, overall acceptability were significant (p < .01) and energy, diameter, thickness, spread ratio and mouthful were significant (p < .05). The optimized GF cookie production chosen by the software was 66 g composite flour, 20 g powdered sugar that gives the value of protein 15 g protein and 7.70 spread ratio. The research demonstrated that low sugar high protein GF cookies fortified by composite flour, acceptable and highly nutrition composition can be produced. Novelty impact statement The protein content of the biscuits was increased by using composite flour (chickpea, buckwheat, corn and almond milk waste flour). The sugar content of biscuits was reduced by 20%. A perspective waspresented with new nutritious cookies developed for celiac disease, diabetes and semi-vegetarian.