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Gluten-Free Cookies Enriched with Blueberry Pomace: Optimization of Baking Process

Year: 2014 Volume: 8 Issue: 4 340 - 343 Pages

• Authors:
• Aleksandra Mišan
• Bojana Šarić
• Nataša Nedeljković
• Mladenka Pestorić
• Pavle Jovanov
• Milica Pojić
• Jelena Tomić
• Bojana Filipčev
• Miroslav Hadnađev
• Anamarija Mandić

Abstract: With the aim of improving nutritional profile and antioxidant capacity of gluten-free cookies, blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a gluten-free cookie formulation. Since the quality of a baked product is highly influenced by the baking conditions, the objective of this work was to optimize the baking time and thickness of dough pieces, by applying Response Surface Methodology (RSM) in order to obtain the best technological quality of the cookies. The experiments were carried out according to a Central Composite Design (CCD) by selecting the dough thickness and baking time as independent variables, while hardness, color parameters (L*, a* and b* values), water activity, diameter and short/long ratio were response variables. According to the results of RSM analysis, the baking time of 13.74min and dough thickness of 4.08mm was found to be the optimal for the baking temperature of 170°C. As similar optimal parameters were obtained by previously conducted experiment based on sensory analysis, response surface methodology (RSM) can be considered as a suitable approach to optimize the baking process.

• Keywords:
• Baking process
• blueberry pomace
• gluten-free cookies
• Response Surface Methodology.

Optimization of Fiber Rich Gluten-Free Cookie Formulation by Response Surface Methodology

Year: 2011 Volume: 5 Issue: 12 866 - 875 Pages

• Authors:
• Bahadur Singh Hathan
• B. L. Prassana

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