Abstract:

Soft wheat flour is the most important raw material in the production of cookies. But, celiac patients, because of their gluten intolerance, should not consume gluten containing cookies made from wheat flour. Therefore, in this study, it was aimed to form a suitable gluten-free cookie formulation (GFCF) with corn starch, corn flour, rice flour and potato starch. Ratios of these ingredients in formulation were determined by the response surface methodology. Before the construction of the GFCF experimental design, the lower and upper limits of the independent variables to be used in the formulation were determined as 5- 20%, 0-50% and 0-30% for corn flour, rice flour and corn starch, respectively. In the GFCF, the proportions were completed to 100% with potato starch. By using these values, the GFCF experimental design was established by the response surface methodology according to Box Behnken method. General acceptability, textural hardness, color difference (delta E) and spread ratio values were selected as dependent variables. According to the data obtained from this optimization study; a mixture of 7% corn starch, 8% corn flour, 40% rice flour and 45% potato starch was the best to produce gluten-free cookies with acceptable quality.