JOURNAL ARTICLE

Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology.

  • Published In: Food Science & Technology International, 2025, v. 31, n. 7. P. 602 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Bursa, Batuhan; İlyasoğlu, Huri 3 of 3

Abstract

This article focuses on the development and evaluation of a gluten-free cookie formulated with composite flour made from corn flour (CF) and lentil flour (LF), incorporating lemon peel powder (LPP) to enhance sensory qualities. Using response surface methodology, the optimal formulation was determined as 16 g LF and 1 g LPP per 100 g composite flour. Compared to control cookies made from wheat flour (WFC) and corn flour (CFC), the developed cookie exhibited improved nutritional content, including higher protein, dietary fiber, ash, and vitamin C, as well as increased antioxidant capacity. Sensory analysis indicated that the cookie's texture and acceptability were comparable to the corn flour cookie and superior in appearance and taste to the wheat flour cookie, suggesting its suitability for gluten-free diets and health-conscious consumers.

Additional Information

  • Source:Food Science & Technology International. 2025/10, Vol. 31, Issue 7, p602
  • Document Type:Article
  • Subject Area:Agriculture and Agribusiness
  • Publication Date:2025
  • ISSN:1082-0132
  • DOI:10.1177/10820132241238258
  • Accession Number:187566614
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