Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology

Background: Cookies are baked products that are consumed as a snack worldwide.Gluten, a commonly known protein found in wheat flour, contributes to the extensibility and elasticity of cookie dough. For an individual with aceliac disease, the consumption of gluten should be avoided. In addition, those who observe religious fasts abstain from wheat and wheat-derived items. This study developed gluten-free cookies and studied the impact of chestnut and foxnut flour on its physical, nutritional and sensory properties. Methods: The experimental planning and analysis were performed using the Response Surface Methodology. Two independent variables (foxnut and chestnut flour) were selected and the Central Composite Design was applied. Altogether, thirteen experimental formulations were used for producing cookies. Along with sensory evaluation, the cookies’ moisture, ash, fat and protein contents were examined. For general acceptance, 25-30 semi-trained panelistswere chosen to conduct the sensory analysis based on a numerical scoring test. Result: The sample (S12; 60% chestnut and 5% foxnut flour) had the greatest overall acceptance score. The chemical components of S12, namely moisture, ash, fat and protein, were 3.84%, 3.51%, 18.52% and 6.92%, respectively. Compared to the control sample, S12 was preferredby the panelists.