Optimization Of Fiber Rich Gluten-Free Cookie Formulation By Response Surface Methodology

Most of the commercial gluten free products arenutritionally inferior when compared to gluten containingcounterparts as manufacturers most often use the refined flours andstarches. So it is possible that people on gluten free diet have lowintake of fibre content. The foxtail millet flour and copra meal aregluten free and have high fibre and protein contents. The formulationof fibre rich gluten free cookies was optimized by response surfacemethodology considering independent process variables as proportionof Foxtail millet (Setaria italica) flour in mixed flour, fat content andguar gum. The sugar, sodium chloride, sodium bicarbonates andwater were added in fixed proportion as 60, 1.0, 0.4 and 20% ofmixed flour weight, respectively. Optimum formulation obtained formaximum spread ratio, fibre content, surface L-value, overallacceptability and minimum breaking strength were 80% foxtail milletflour in mixed flour, 42.8 % fat content and 0.05% guar gum.