Product Development, Physicochemical and Sensory Evaluation of Gluten Free Cookies

Low, Ivy Chia Yee (2021) Product Development, Physicochemical and Sensory Evaluation of Gluten Free Cookies. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Gluten is a protein mostly found in wheat-containing products that will induce an immune reaction in the small intestine, causing Celiac Disease (CD) in some people and it can be prevented from becoming serious by taking of a gluten-free diet. Quinoa and brown rice are gluten-free, can be substituted for wheat flour, especially quinoa encompasses all essential amino acids and can overcome the iron deficiency on a gluten-free diet. The aim of this study is to develop gluten-free cookies by using quinoa flour asin formulation 1 and brown rice flour as in formulation 2, to act as alternatives to wheat flour in control samples. Sensory evaluation of all samples was conducted to evaluate the acceptability of gluten-free cookies by using acceptance test and preference ranking test. Proximate analysis, physicochemical analysis and sensory evaluation were done for control and each formulation of cookies. There are significant differences among all samples for proximate analysis, except moisture content (p<0.05). Formulation 1 cookies sample contains 3.27% of moisture, 3.47% of ash, 20.65% of crude fat, 3.43% of crude fiber, 13.73% of protein and 55.46% of total carbohydrate. Formulation 2 cookies sample contains 3.26% of moisture, 2.61% of ash, 18.76% of crude fat, 2.43% of crude fiber, 12.31% of crude protein and 60.63% of total carbohydrate. There are significant differences in all samples for physicochemical analysis (p<0.05). The acceptance test showed the formulation 2 cookies samples had higher acceptability by obtaining a higher mean score for all attributes. The preference ranking test showed 48% of panelists preferred formulation 2 cookies followed by 28 % for formulation 1 cookies and 24% for control cookies. Overall, quinoa flour and brown rice flour are able to act as alternatives to wheat flour to develop gluten-free cookies.