Utilization of almond flour and stevia in the production of gluten free cookie

Within the scope of this thesis was producing gluten-free and energy-reduced biscuits appropriate for consumption of patients with celiac and gluten-sensitive gluten, by using rice wheat flour instead of wheat flour and replacing rice flour with almond flour (10, 20, 30 % levels); substitution sucrose content with stevia 25 and 50 % (equivalent to equivalent sweetness). Moisture, ash, total protein, total crude oil, total dietary fiber and gluten content of rice flour and almond flour used in biscuit production were determined. Chemical properties (% humidity, ash, total protein, total crude fat total dietary fiber and gluten content), color properties (L*, a*, b* values), baking properties (thickness and diameter measurement, biscuit propagation rate, textural hardness) and sensory properties (In terms of color, odor, friability/distribution in the mouth, adherence to teeth, taste and general taste) of produced biscuits were evaluated. % moisture content of almond flour used in biscuit production is lower than rice flour, while total ash, crude protein, crude fat and total dietary fiber contents were higher. There was no gluten (gliadin) content in either flour. The moisture content of the biscuit samples was decreased with the higher levesl of almond flour and stevia. In addition, ash, total protein, total fat and total dietary fiber contents were increase. Gluten (gliadin) content was not found in biscuits as in rice and almond flours. When the physical properties of biscuits were evaluated, as the almond flour content increased, biscuit thickness increased and diameter decreased. With addition of stevia powder; diameter, thickness and spread rate were decreased. According to color measurements; L * and b * values increased linearly with almond flour addition; a * values were decreased and stevia addition show the same effect. According to the results of sensory evaluation, increasing levels of almond flour showed higher points. The taste of stevia was found different from the usual taste of sucrose by panellists, the sample with 100 % saccharose and 100% almond flour was the most liked sample. As a result; In biscuit formulations, the use of almond flour in addition to rice flour can eliminate the negative sensory properties of gluten-free products which reduce consumer appreciation and provide acceptable product yields.