Production of cookies for phenylketonuric (PKU) and celiac patients

The purpose of this research to study the production of gluten-free, low-protein cookies that celiac and phenylketonuric patients can easily consume and determine the effect of different stabilisers on cookie quality. Xanthan gum (0,10 g), pectin (0,15 g) and glycerol monostearate (GMS) (0,20 g) were used as stabilisers in the experiments. In addition, raisins, black currant, dates, apple cinnamon were added in the production of cookies. No dry fruit addition cookies were produced as control cookies. As chemical analyzes, moisture, ash, protein, fat, amino acid composition, dietary fiber, carbohydrate amount and energy values were examined. As a physical analysis, the color, texture, diameter and spread ratio are examined. Sensory analysis was done with the participation of 30 panelists. The moisture values of the cookies containing glycerol monostearate (GMS) were found lower than the other cookies. Ash values were found lower in ash% of cookies containing pectin. Protein values were significantly higher (p<0,05) in control with pectin (PS), black currant with pectin (PU) and apple cinnamon with pectin (PE) cookies. The fat content of control cookies was higher than the others. The amounts of phenylalanine were significantly higher (p<0,05) in the raisin with pectin (PK) cookies. Dietary fiber values were highest in apple cinnamon cookies, while the lowest values appeared in control cookies. Black currant (GU) cookies containing glycerol monostearate with the highest carbohydrate value. As a result of energy calculation, the highest energy value is the control cookie containing glycerol monostearate (GS). The color values L* were found to be significantly higher (p<0,05) in the control (KS) cookie with xanthan. The a* value apple cinnamon with pectin cookie (PE) and b* value dates with glycerol monostearate cookie (GH) were found to be significantly higher (p<0,05). In the texture analysis, xanthan increased hardness values. When the spread ratio was examined, it was found that control cookie with GMS (GS) was significantly higher (p<0,05). As a result of the sensory analysis, surface appearance, section properties, tasting properties and purchasability were examined. Despite being with pectin black currant cookies as the most delicious cookies, the highest score in purchasability is the apple cinnamon with GMS.