Developing new gluten free cracker formulas using various flour samples

In this study, it is aimed to develop more nutritious (enriched) crackers especially for Celiac patients, generally for all consumers and food industry. For this purpose, gluten-free foodstuffs; rice flour, corn flour, corn semolina, buckwheat flour, quinoa flour, yellow split mentil flour, chickpea flour, almond flour, peanut flour and sesame were used as wheat flour substitute in cracker production. Physical, chemical, textural, color and sensory properties of all produced crackers samples were determined. The protein content and quality of the experimental cracker samples containing vegetable and animal protein (egg) in their composition were found high. It was determined that crackers made with peanut derivatives, lentil and almond flours had the highest protein content and the test cracker samples could be used as a successful and healthy food product especially in children's daily diet. It is recommended that the test cracker samples with high nutritional value, but high in calorie content should be used in certain amounts in daily diet and should not be consumed excessively. Because the energy values of the cracker samples varied between relatively high values such as 427.3-655.3 kcal/100g. In terms of the most important quality criteria for crackers; diameter, thickness and spread ratio values of gluten-free cracker formulas produced in the study were found to be superior when it is compared to the gluten-containing control sample. The crackers produced with oil seed derivatives (almond and peanut derivatives) were found to have been scored by the panelists at a very high score of around 70 out of 75 full points. In the study, it was determined that the cracker samples except for corn semolina crackers were in acceptable quality. In the production of crackers, it was determined that if a recipe similar to the dough recipe used in this research was utilized, the flour used in the experiment could be successfully replaced with wheat flour. The test cracker samples had a nutritious and rich composition and had the potential to skip meals.