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This research was aimed to study on the nutritional, physical and sensory properties of thedeveloped high protein gluten and egg-free cookies made with resistant starch type 3(RS3) Maranta arundinaceae flour and flaxseed as egg replacer. The research method wasdone by examining the different cookies formulations based on the amount of RS3 M.arundinaceae flour. Cookies made with wheat flour was used as control. Proximateanalysis, resistant starch and dietary fiber analysis were used to evaluate the nutritionalproperties of the developed cookies while the physical properties were evaluated based onthe spread ratio and texture analysis. The outcome of this research had proved that cookiesmade with 10% RS3 M. arundinaceae flour was highly accepted with an overallacceptance score of 7.56±0.63 from the sensory evaluation. The cookies also had thefollowing nutritional properties: 16.84±0.10% protein content; 18.94±0.09% dietary fiber;and 2.81±0.17% resistant starch levels along with the following physical proerties:8.34±0.23 spread ratio and 13.67±0.22 texture. The developed cookies will be beneficialto those who are sensitive to gluten and/or eggs.

food research

Nutritional, physical and sensory properties of high protein gluten and egg-free cookies made with resistant starch type 3 Maranta arundinaceae flour and flaxseed