Publication: Optimization of Rice Flour, Corn Starch and Modified Tapioca Starch to Produce Gluten Free Cookies
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Issued Date
2024-04-01
Resource Type
eISSN
28220838
Scopus ID
2-s2.0-85190248305
Journal Title
Natural and Life Sciences Communications
Volume
23
Issue
2
Rights Holder(s)
SCOPUS
Bibliographic Citation
Natural and Life Sciences Communications Vol.23 No.2 (2024)
Suggested Citation
Sresatan P., Dhamvithee P., Nualkaekul S., Hudthagosol C., Sanporkha P. Optimization of Rice Flour, Corn Starch and Modified Tapioca Starch to Produce Gluten Free Cookies. Natural and Life Sciences Communications Vol.23 No.2 (2024). doi:10.12982/NLSC.2024.024 Retrieved from: https://hdl.handle.net/20.500.14740/20718
Corresponding Author(s)
Other Contributor(s)
Abstract
This research aimed to optimize the ratio of low protein flour for baking gluten-free cookies. Rice flour (50-90%), corn starch (5-30%) and modified tapioca starch (5-20%) were studied using a mixture design. The physical properties and sensory evaluation by 50 consumers were investigated. The results showed that 3 factors significantly affected the textural and sensory properties of the gluten-free cookies (P ≤0.05). The regression and analysis results for textural and sensory properties also showed that increasing the rice flour content increased the hardness, and increasing the corn starch content affected the crispness and spread ratio of the gluten-free cookies. It can be concluded that the optimal ratio of gluten-free flour was 90% rice flour, 5% corn starch and 5% modified tapioca starch as a substitute for wheat flour in cookies when using physical quality as the criterion.