Use of Some Functional Flours for Development of Prebiotic Gluten-Free Cookies

Year 2021, Volume: 4 Issue: 8, 251 - 261, 29.09.2021

İlkay Gök , Fulya Hekimoğlu Çelik

Abstract

In this study, five different gluten-free and prebiotic products were developed by using chickpea, dried beans, wheat, rice, buckwheat, and carob flours and some chemical and sensory analysis were examined. Cookies were evaluated by 70 untrained panelists in terms of sensory analysis with appearance, texture, smell, taste, general liking, and consumption criteria. The first three products, which were liked at the highest score were analyzed to determine their nutritional values like dietary fiber, energy, ash, carbohydrate, protein, moisture, fat, and starch amounts were investigated.
Among the products, chickpea flour cookies were determined as higher nutritional value and liked much more than other cookies. In case of sensory analysis, the least liked cookie was the rice flour cookie. As a result of the study, four tasty gluten free cookie was prepared with functional foods. They are suitable for general consumption preferences and can be an alternative to wheat flour cookies. It was observed that consumers tend to consume these alternative products. As a result, gluten-free and prebiotic products can be developed by functional foods and can be consumed with a high degree of liking.

Keywords

Functional food, Sensory analysis, Gluten-free, Prebiotic, Cookie

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