Optimization of Fiber Rich Gluten-Free Cookie Formulation by Response Surface Methodology
Most of the commercial gluten free products are
nutritionally inferior when compared to gluten containing
counterparts as manufacturers most often use the refined flours and
starches. So it is possible that people on gluten free diet have low
intake of fibre content. The foxtail millet flour and copra meal are
gluten free and have high fibre and protein contents. The formulation
of fibre rich gluten free cookies was optimized by response surface
methodology considering independent process variables as proportion
of Foxtail millet (Setaria italica) flour in mixed flour, fat content and
guar gum. The sugar, sodium chloride, sodium bicarbonates and
water were added in fixed proportion as 60, 1.0, 0.4 and 20% of
mixed flour weight, respectively. Optimum formulation obtained for
maximum spread ratio, fibre content, surface L-value, overall
acceptability and minimum breaking strength were 80% foxtail millet
flour in mixed flour, 42.8 % fat content and 0.05% guar gum.
[1] Hui Y.H, Lai H.M. and Lin T.C. (2006). Bakery Products Science and
Technology, Introduction, First edition, 27
[2] Wade P (1988). Biscuits, cookies and crackers, Principles of the Craft,
Volume 1, Elesevier Applied Science, London, UK.
[3] Marsh, M.N. (1992). Gluten, major histocompatibility complex, and the
small intestine. A molecular and immunobiologic approach to the
spectrum of gluten sensitivity ('celiac sprue'). Gastroenterology, 102(1),
330-354.
[4] Grehn S., Fridell, K., Lilliecreutz, M. and Hallert, C. (2001). Dietary
habits of Swedish adult ,coeliac patients treated by a gluten-free diet for
10 years, Scandanavian Journal of Nutrition 45(4), 178-182.
[5] Lawes, C.M.M., Parag, V., Bennett, D.A., Suh, I., Lam, T.H. Whitlock,
G., Barzi, F., Pan, W.H., Rodgers, A. (2004). Blood glucose and risk of
cardiovascular diseases in the Asia Pacific region. Diabetes Care,
27:2836-2842.
[6] Salmeron, J., Aschericho, A., Rimm, E.B., Colditz, G.A., Spiegelman,
D., Jenkins, D.J., Stampfer, M.J., Wing A.L., Willet, E.C. (1997a).
Dietary fibre, glycaemic load and risk of NIDDM in men. Diabetes
Care, 20: 545-550.
[7] Salmeron, J., Manson, J.E., Stampfer, M.J., Colditz, G.A., Wing A.L.,
Willet, E.C., (1997b). Dietary fibre, glycaemic load and risk of noninsulin
dependent diabetes mellitus in women. JAMA, 277: 472-477.
[8] Frost, G., Leeds, A.A., Dore, C.J., Maderios, S., Brading, S. and
Dornhorst, S., (1999). Glycaemic index as a determinant of serum HDLcholesterol
concentration. Lancet, 353: 1045-1048.
[9] Miller, J.B. (1993). The glycemic index of foods. Asia Pacific Journal of
Clinical Nutrition, 2 : 107-110.
[10] Hadimani, N.A., and Malleshi, N.G., (1993). Studies on milling,
physico-chemical properties, nutrient composition and dietary fibre
content of millets. Journal of Food Science and Technology., 30 (1): 17-
20.
[11] Malleshi, N.G and Desikachar, H.S.R., (1985). Milling, popping and
malting characteristics of some minor millets. Journal of Food Science
and Technology, 22: 400-403.
[12] Sridhar, R. and Lakshminarayana, G. (1994). Contents of total lipids and
lipid classes and composition of fatty acids in small millets: foxtail
(Setaria italica), Proso (Panicum miliaceum) and Finger millet (Eleusine
coracana). Cereal Chemistry, 71: 355-359.
[13] Chandrasekher, G., Suryaprasad, R.D. and Pattabiraman, T.N. (1981).
Natural plant enzyme inhibitors, a-Amylase inhibitors in millets. Journal
of the Science of Food and Agriculture, 32: 9-16.
[14] Choi, Y.Y., Osada, K., Ito, Y., Nagasawa, T., Choi, M.R. and
Nishizawa, N. (2005). Effects of dietary protein of Korean foxtail millet
on plasma adiponectin, HDL-cholesterol, and insulin levels in
genetically type 2 diabetic mice, Bioscience Biotechnology
Biochemistry, 69(1), 31-37.
[15] Awika, J. M. and Rooney, L. W. (2004). Review: Sorghum
phytochemicals and their potential impact on human health.
Phytochemistry, 65 (9), 1199-1221.
[16] Hulse, J.H., Laing, E.M. and Pearson, O.E. (1980). Sorghum and the
Millets: Their Composition and Nutritive Value. New York, NY:
Academic Press. 187-193.
[17] Arancon, R.N. (1999). Coconut flour, Cocoinfo International, 6(1), 1-8
[18] Gunathilake K.D.P.P., Yalegama, C. and Kumara, A.A.N. (2009). Use
of coconut flour as a source of protein and dietary fiber in wheat Bread,
Asian Journal of Food and Agro-Industry, 2(3), 382-391.
[19] Gomez, M., Ronda, F., Caballero, P.A., Blanco, C.A. and Rosell, M.
(2007). Food Hydrocolloid. : In Kohajdova, Z., Karovicova, J. and
Schmidt, S. (2009). Significance of Emulsifiers and Hydrocolloids in
Bakery Industry, Acta Chimica Slovaca, 2(1), 46 - 61
[20] Sudha M.L., Vetrimani .R and Leelavathi .K. (2007a). Influence of fibre
from different cereals on the rheological characteristics of wheat flour
dough and on biscuit quality, Food Chemistry, 100(4), 1365-1370
[21] Khuri, A. I. and Cornell, J. A. (1987). Response Surfaces Design and
Analysis. Marcel Dekker, Inc. New York.
[22] Zhang, H. and Lugar P. (2010) Method and Formulations For Gluten-
Free Bakery Products, United States Patent Application 20100015279,
Publication Date:01/21/2010, (cited fromhttp://
www.freepatentsonline.com/y2010/0015279.html).
[23] A.A.C.C. (2000). Approved Method of American Association of Cereal
Chemists. Cereal Laboratory Methods, St. Paul, Minnesota, USA.
[24] Tyagi S.K., Manikantan, M.R., Oberoi, H. S. and Kaur G. (2007). Effect
of mustard flour incorporation on nutritional, textural, and organoleptic
characteristics of biscuits. Journal of Food Engineering, 80(4), 1043-
1050.
[25] Ranganna, S. (1994). Handbook of analysis and quality control for fruit
and vegetable products.: Tata Mc Graw-Hill Publishing Co., New Delhi
[26] Hooda, S. and Jood, S. (2005). Organoleptic and nutritional evaluation
of wheat biscuits supplemented with untreated and treated fenugreek
flour. : In Tyagi S.K., Manikantan, M.R., Oberoi, H. S. and Kaur G.
(2007). Effect of mustard flour incorporation on nutritional, textural, and
organoleptic characteristics of biscuits. Journal of Food Engineering,
80(4), 1043-1050.
[27] Myers, R.H. and Montgomery D.C. (2002). Response Surface
Methodology, Wiley, New York.
[28] Pareyt, B., Faisal, T., Greet, K., Kristof, B., Hans, G., Martine, W. and
Jan A.D. (2009). The role of sugar and fat in sugar-snap cookies:
Structural and textural properties, Journal of Food Engineering, 90(3),
400-408.
[29] Fuhr, F. R. (1962). Cookie spread, Its effects on production and quality.:
In Gajula H. (2007). Fiber-enriched wheat flour precooked using
extrusion Processing: rheological, nutritional and sensory properties, MS
Thesis, Kansas State University, Manhattan, Kansas.
[30] Gajula, H. (2007). Fiber-enriched wheat flour precooked using extrusion
Processing: rheological, nutritional and sensory properties, MS Thesis,
Kansas State University, Manhattan, Kansas.
[31] Li J. (2009). Total anthocyanin content in blue corn cookies as affected
by ingredients and oven types, Ph.D Thesis, Kansas State University,
Manhattan, Kansas.
[32] Sudha, M.L., Vetrimani, R. and Leelavathi, K. (2007b). Influence of
fibre from different cereals on the rheological characteristics of wheat
flour dough and on biscuit quality, Food Chemistry, 100(4), 1365-1370.
[33] Larrea, M.A., Chang, Y.K. and Martinez, B.F. (2005). Some functional
properties of extruded orange pulp and its effect on the quality of
cookies, Food science and technology, 38(3), 213-220.
[34] Gallagher E., O_Brien C.M., Scannell A.G.M. and Arendt E.K. (2003).
Use of response surface methodology to produce functional short dough
biscuits, Journal of Food Engineering, 56 (2-3), 269-271.
[35] Huyghebaert, A. (1984). Applications in confectionery and bakery
products: Milk Protein 84, In Proceedings of the International Congress
on milk proteins: In Gallagher, E., O-Brien, C.M., Scannell, A.G.M. and
Arendt, E.K. (2003). Use of response surface methodology to produce
functional short dough biscuits, Journal of Food Engineering 56(2-3),
269-271.
[36] Boobier, W.J., Baker, J.S. and Davies B. (2006). Development of a
healthy biscuit: an alternative approach to biscuit manufacture, Nutrition
Journal, 5(1), 5-7.
[37] Nussinovitch, A. (1997). Hydrocolloid applications: gum technology in
the food and other industries, hydrocolloid applications, Blackie
Academic and Professional, London, pp 224.
[38] Kawamura, 2008, for the 69th JECFA, Guar Gum, Chemical and
Technical Assessment, pp. 1-4.
[1] Hui Y.H, Lai H.M. and Lin T.C. (2006). Bakery Products Science and
Technology, Introduction, First edition, 27
[2] Wade P (1988). Biscuits, cookies and crackers, Principles of the Craft,
Volume 1, Elesevier Applied Science, London, UK.
[3] Marsh, M.N. (1992). Gluten, major histocompatibility complex, and the
small intestine. A molecular and immunobiologic approach to the
spectrum of gluten sensitivity ('celiac sprue'). Gastroenterology, 102(1),
330-354.
[4] Grehn S., Fridell, K., Lilliecreutz, M. and Hallert, C. (2001). Dietary
habits of Swedish adult ,coeliac patients treated by a gluten-free diet for
10 years, Scandanavian Journal of Nutrition 45(4), 178-182.
[5] Lawes, C.M.M., Parag, V., Bennett, D.A., Suh, I., Lam, T.H. Whitlock,
G., Barzi, F., Pan, W.H., Rodgers, A. (2004). Blood glucose and risk of
cardiovascular diseases in the Asia Pacific region. Diabetes Care,
27:2836-2842.
[6] Salmeron, J., Aschericho, A., Rimm, E.B., Colditz, G.A., Spiegelman,
D., Jenkins, D.J., Stampfer, M.J., Wing A.L., Willet, E.C. (1997a).
Dietary fibre, glycaemic load and risk of NIDDM in men. Diabetes
Care, 20: 545-550.
[7] Salmeron, J., Manson, J.E., Stampfer, M.J., Colditz, G.A., Wing A.L.,
Willet, E.C., (1997b). Dietary fibre, glycaemic load and risk of noninsulin
dependent diabetes mellitus in women. JAMA, 277: 472-477.
[8] Frost, G., Leeds, A.A., Dore, C.J., Maderios, S., Brading, S. and
Dornhorst, S., (1999). Glycaemic index as a determinant of serum HDLcholesterol
concentration. Lancet, 353: 1045-1048.
[9] Miller, J.B. (1993). The glycemic index of foods. Asia Pacific Journal of
Clinical Nutrition, 2 : 107-110.
[10] Hadimani, N.A., and Malleshi, N.G., (1993). Studies on milling,
physico-chemical properties, nutrient composition and dietary fibre
content of millets. Journal of Food Science and Technology., 30 (1): 17-
20.
[11] Malleshi, N.G and Desikachar, H.S.R., (1985). Milling, popping and
malting characteristics of some minor millets. Journal of Food Science
and Technology, 22: 400-403.
[12] Sridhar, R. and Lakshminarayana, G. (1994). Contents of total lipids and
lipid classes and composition of fatty acids in small millets: foxtail
(Setaria italica), Proso (Panicum miliaceum) and Finger millet (Eleusine
coracana). Cereal Chemistry, 71: 355-359.
[13] Chandrasekher, G., Suryaprasad, R.D. and Pattabiraman, T.N. (1981).
Natural plant enzyme inhibitors, a-Amylase inhibitors in millets. Journal
of the Science of Food and Agriculture, 32: 9-16.
[14] Choi, Y.Y., Osada, K., Ito, Y., Nagasawa, T., Choi, M.R. and
Nishizawa, N. (2005). Effects of dietary protein of Korean foxtail millet
on plasma adiponectin, HDL-cholesterol, and insulin levels in
genetically type 2 diabetic mice, Bioscience Biotechnology
Biochemistry, 69(1), 31-37.
[15] Awika, J. M. and Rooney, L. W. (2004). Review: Sorghum
phytochemicals and their potential impact on human health.
Phytochemistry, 65 (9), 1199-1221.
[16] Hulse, J.H., Laing, E.M. and Pearson, O.E. (1980). Sorghum and the
Millets: Their Composition and Nutritive Value. New York, NY:
Academic Press. 187-193.
[17] Arancon, R.N. (1999). Coconut flour, Cocoinfo International, 6(1), 1-8
[18] Gunathilake K.D.P.P., Yalegama, C. and Kumara, A.A.N. (2009). Use
of coconut flour as a source of protein and dietary fiber in wheat Bread,
Asian Journal of Food and Agro-Industry, 2(3), 382-391.
[19] Gomez, M., Ronda, F., Caballero, P.A., Blanco, C.A. and Rosell, M.
(2007). Food Hydrocolloid. : In Kohajdova, Z., Karovicova, J. and
Schmidt, S. (2009). Significance of Emulsifiers and Hydrocolloids in
Bakery Industry, Acta Chimica Slovaca, 2(1), 46 - 61
[20] Sudha M.L., Vetrimani .R and Leelavathi .K. (2007a). Influence of fibre
from different cereals on the rheological characteristics of wheat flour
dough and on biscuit quality, Food Chemistry, 100(4), 1365-1370
[21] Khuri, A. I. and Cornell, J. A. (1987). Response Surfaces Design and
Analysis. Marcel Dekker, Inc. New York.
[22] Zhang, H. and Lugar P. (2010) Method and Formulations For Gluten-
Free Bakery Products, United States Patent Application 20100015279,
Publication Date:01/21/2010, (cited fromhttp://
www.freepatentsonline.com/y2010/0015279.html).
[23] A.A.C.C. (2000). Approved Method of American Association of Cereal
Chemists. Cereal Laboratory Methods, St. Paul, Minnesota, USA.
[24] Tyagi S.K., Manikantan, M.R., Oberoi, H. S. and Kaur G. (2007). Effect
of mustard flour incorporation on nutritional, textural, and organoleptic
characteristics of biscuits. Journal of Food Engineering, 80(4), 1043-
1050.
[25] Ranganna, S. (1994). Handbook of analysis and quality control for fruit
and vegetable products.: Tata Mc Graw-Hill Publishing Co., New Delhi
[26] Hooda, S. and Jood, S. (2005). Organoleptic and nutritional evaluation
of wheat biscuits supplemented with untreated and treated fenugreek
flour. : In Tyagi S.K., Manikantan, M.R., Oberoi, H. S. and Kaur G.
(2007). Effect of mustard flour incorporation on nutritional, textural, and
organoleptic characteristics of biscuits. Journal of Food Engineering,
80(4), 1043-1050.
[27] Myers, R.H. and Montgomery D.C. (2002). Response Surface
Methodology, Wiley, New York.
[28] Pareyt, B., Faisal, T., Greet, K., Kristof, B., Hans, G., Martine, W. and
Jan A.D. (2009). The role of sugar and fat in sugar-snap cookies:
Structural and textural properties, Journal of Food Engineering, 90(3),
400-408.
[29] Fuhr, F. R. (1962). Cookie spread, Its effects on production and quality.:
In Gajula H. (2007). Fiber-enriched wheat flour precooked using
extrusion Processing: rheological, nutritional and sensory properties, MS
Thesis, Kansas State University, Manhattan, Kansas.
[30] Gajula, H. (2007). Fiber-enriched wheat flour precooked using extrusion
Processing: rheological, nutritional and sensory properties, MS Thesis,
Kansas State University, Manhattan, Kansas.
[31] Li J. (2009). Total anthocyanin content in blue corn cookies as affected
by ingredients and oven types, Ph.D Thesis, Kansas State University,
Manhattan, Kansas.
[32] Sudha, M.L., Vetrimani, R. and Leelavathi, K. (2007b). Influence of
fibre from different cereals on the rheological characteristics of wheat
flour dough and on biscuit quality, Food Chemistry, 100(4), 1365-1370.
[33] Larrea, M.A., Chang, Y.K. and Martinez, B.F. (2005). Some functional
properties of extruded orange pulp and its effect on the quality of
cookies, Food science and technology, 38(3), 213-220.
[34] Gallagher E., O_Brien C.M., Scannell A.G.M. and Arendt E.K. (2003).
Use of response surface methodology to produce functional short dough
biscuits, Journal of Food Engineering, 56 (2-3), 269-271.
[35] Huyghebaert, A. (1984). Applications in confectionery and bakery
products: Milk Protein 84, In Proceedings of the International Congress
on milk proteins: In Gallagher, E., O-Brien, C.M., Scannell, A.G.M. and
Arendt, E.K. (2003). Use of response surface methodology to produce
functional short dough biscuits, Journal of Food Engineering 56(2-3),
269-271.
[36] Boobier, W.J., Baker, J.S. and Davies B. (2006). Development of a
healthy biscuit: an alternative approach to biscuit manufacture, Nutrition
Journal, 5(1), 5-7.
[37] Nussinovitch, A. (1997). Hydrocolloid applications: gum technology in
the food and other industries, hydrocolloid applications, Blackie
Academic and Professional, London, pp 224.
[38] Kawamura, 2008, for the 69th JECFA, Guar Gum, Chemical and
Technical Assessment, pp. 1-4.
@article{"International Journal of Biological, Life and Agricultural Sciences:51590", author = "Bahadur Singh Hathan and B. L. Prassana", title = "Optimization of Fiber Rich Gluten-Free Cookie Formulation by Response Surface Methodology", abstract = "Most of the commercial gluten free products are
nutritionally inferior when compared to gluten containing
counterparts as manufacturers most often use the refined flours and
starches. So it is possible that people on gluten free diet have low
intake of fibre content. The foxtail millet flour and copra meal are
gluten free and have high fibre and protein contents. The formulation
of fibre rich gluten free cookies was optimized by response surface
methodology considering independent process variables as proportion
of Foxtail millet (Setaria italica) flour in mixed flour, fat content and
guar gum. The sugar, sodium chloride, sodium bicarbonates and
water were added in fixed proportion as 60, 1.0, 0.4 and 20% of
mixed flour weight, respectively. Optimum formulation obtained for
maximum spread ratio, fibre content, surface L-value, overall
acceptability and minimum breaking strength were 80% foxtail millet
flour in mixed flour, 42.8 % fat content and 0.05% guar gum.", keywords = "Copra meal flour, Fiber rich gluten-free cookies,
Foxtail millet flour, Optimization", volume = "5", number = "12", pages = "866-10", }
