Development of a cookie formulation for consumption of celiac patients

The aim of this study was to develop a cookie formulation based on corn flour (CF) for the consumption of celiac patients. The effects of the replacement of lentil flour (LF) and addition of lemon peel powder (LPP) on the physical properties and general acceptability were investigated via response surface methodology and cookie formulation was optimized. Optimum values were 16 g LF and 1 g LPP for 100 g flour, and the cookie was produced. Control cookies from corn flour (CFC) and wheat flour (WFC) were prepared. Physical, chemical and sensorial analyses of the cookies were performed. An increase in the nutritional value of cookie was observed with the replacement of LF and addition of LPP. The cookie with CF, LF and LPP (DC) was found to contain higher amounts of protein (36.7%), crude fibre (>100.0%) and ash (14.5%) than the CFC. The CFC did not contain vitamin C, while the DC contained vitamin C. The DC was found to contain higher amounts of crude fibre (>100.0%), ash (31.8%) and vitamin C (>100.0%) compared to the WFC. Non-significant changes in the sensorial properties were observed with the replacement of LF and addition of LPP. The DC had lower scores in terms of colour, appearance, taste and general acceptability and higher scores in terms of odour, hardness and brittleness compared to the CFC. The DC had higher sensorial scores than the WFC. The findings of study showed that the LF and LPP with CF can be used in gluten-free cookie production.