The sensory profiles and preferences of gluten-free cookies made from alternative flours sourced from Indonesia

Abstract

The objective of this study was to identify the sensory characteristics of gluten-free cookies made from alternative flours and to identify the influence of the sensory attributes on liking. Five alternative gluten-free flours of taro, sorghum, mung beans, ground peanut, and sweet potato were used to make the gluten-free cookies in this study. All the alternative flours were locally sourced from Indonesia. In addition, the cookie made from wheat flour was included as a reference for gluten or “normal” cookie. The driver for liking was investigated and liking based on age and gender segmentation was explored. A total of 118 participants (mean age 32.4 ± 13.48 years old, 56% female and 44% male) were involved to identify the sensory characteristics and liking of the different cookie samples using the CATA (Check-All-That-Apply) method. Liking was closely associated with the cookie made from taro flour which is characterized by a buttery and sweet taste, a buttery aroma, and a crunchy texture. This cookie had similar attributes and liking scores with the cookie made from wheat flour. The different age groups influenced liking with the older age group having a significantly higher liking for the gluten-free cookies made from sweet potato (p = 0.027) and ground peanut (p = 0.080) compared to the younger age group. However, no significant differences were found across gender (p> 0.05) for the liking of gluten-free cookies. This study exhibits the preliminary results for the potential to develop gluten-free cookies made from alternative flours locally sourced from Indonesia.