Physical and Sensory Properties of Gluten-Free Modified Cassava Flour-Based Cookies

Abstract

Recently, food nutritionists and technologists have been challenged to develop gluten-free bakery products, namely cookies, cakes and breads. This study was performed to assess the physical and sensory properties of gluten-free cookies. Composite flour based on modified cassava flour (MCF) has been used to replace wheat flour (WF). The addition of isolated soy protein (ISP) and hydrocolloids such as xanthan gum (XG) or guar gum (GG) were previously reported to improve sensory quality of gluten-free cookies. The blending of MCF with rice flour (RF), ISP and XG or GG in different percentage to produce choco-chips cookies was reported in this study. Five formulations of cookies were prepared from: (a) control (100% WF), (b) MCF 70%, RF 25%, ISP 5%, XG 2% flour based, (c) MCF 70%, RF 25%, ISP 5%, XG 3% flour based, (d) MCF 70%, RF 25%, ISP 5%, GG 2% flour based, and (e) MCF 70%, RF 25%, ISP 5%, GG 3% flour based. Cookies were evaluated for physical analysis (diameter, thickness, spread ratio, breaking strengh and color analysis) and subjected to consumer acceptance by sensory analysis (color, flavor, texture, taste, and overall acceptability). Cookies prepared from 70% modified cassava flour, 25% rice flour, 5% isolated soy protein and addition of 2% xanthan gum were more acceptable than cookies prepared from other formulations and significantly different (P ≤0.05) from control-wheat-flour cookies.