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

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dc.contributor.authorOzer, Emir Ayse
dc.date.accessioned2024-09-18T21:05:24Z
dc.date.available2024-09-18T21:05:24Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1111/jfpp.16302
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85124516081en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.16302
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13554
dc.identifier.volume46en_US
dc.identifier.wosWOS:000753907000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFree Dieten_US
dc.subjectQualityen_US
dc.subjectDiseaseen_US
dc.subjectFlouren_US
dc.subjectRisken_US
dc.titleOptimization of gluten free cookies produced with nutritious ingredients: Evaluating a new food producten_US
dc.typeArticleen_US

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