Production of gluten free cookie

The aim of this study was to develop new gluten-free biscuit formulations suitable for the consumption of celiac and non-celiac gluten-sensitive patients and rice flour (PU) was substituted with carob flour (KBU) or chestnut flour (KU) in different proportions (20, 40, 60%). The control sample was produced only with rice flour. The effect of KBU and KU substitutes on the physical, chemical, textural and sensory properties of biscuit was investigated. The moisture and protein content of KBU and KU used in biscuit production was found to be lower than rice flour and ash and oil contents was higher than rice flour. ELISA gluten presence test performed on raw flours yielded negative results. When the physical properties of the biscuits were evaluated, the spread rates of the KBU and KU substitute biscuits were significantly higher (p≤0,05) compared to the control sample. As KBU and KU substitution rates increased, the hardness values of biscuits were observed to increase. The low L* value of KBU and KU substitute biscuits compared to the control indicates that they are less bright, while the high a* and low b* values indicate that they have a darker color than the control sample. In particular, biscuits with KBU additions were a darker color than KU additions and control samples. As a result of immunologic gluten determination (ELISA test) in gluten-free biscuits produced, there was no presence of gluten and there was no cross-contamination in production. These results are crucial in proving that gluten-free biscuits produced can be safely consumed by celiac patients. Gluten-free biscuits produced with KU substitution were found to be more liked than gluten-free biscuits (control) produced only with rice flour and were found tolerable by panelists. In contrast, KBU substitution has received less acclaim than control. It was observed that only a 20% addition rate among KBU substitutions scored five and above from all sensory parameters and had acceptable qualities. It was concluded that KBU substitution, after 20% rate, negatively affects sensory characteristics. As a result; in this study, new gluten-free alternatives have been created by substituting KBU and KU of rice flour for gluten-free biscuit production and the acceptance of these products by panelists is considered as an important result. Key words: Cookie, celiac, gluten, carob flour, chestnut flour, rice flour