Characteristics Estimation of Gluten-Free Cookies Using Quinoa, Millet and Cassava Flours as Functional Food

Abstract

The present study was carried out to develop a free gluten cookie from quinoa (QF), millet (MF) and cassava (CF) flours which distinguished as a free gluten flour. As a result, quinoa and millet flours (QMF) were blended in a ratio of 1:1, and cassava flour (CF5, CF10, CF15 and CF20) was used to replace 5, 10, 15, and 20% of the QMF. A control cookie sample was done by 100% QMF. Chemical
composition of quinoa, millet and cassava flours were analyzed. Flour blends were evaluated for pasting properties. Cookies samples were evaluated for gross chemical composition, baking quality, color, hardness, antioxidant activity and sensory properties. Results revealed that, QF recorded high moisture, crude protein and ether extract contents followed by MF then CF. The highest crude fiber and total carbohydrates recognized with CF followed by MF then QF, where total ash value was 1.7, 1.3 and 0.7 % for QF, CF and MF, respectively. Concerning pasting properties, peak viscosity, final viscosity and breakdown were increased, whilst holding strength and setback were decreased in samples containing CF as compared with CF0 sample. A moisture content and crude fiber decrement, increment in crude protein, ether extract and calorie values were occurred as the CF replacement proportion increased. Total carbohydrates were increased with CF15 and CF20, respectively. Volume, specific volume, thickness, diameter and spread ratio values were gradually increased as the CF replacement proportion increased, but cookies weight started to increase with CF15 and CF20 samples. As the quantity of CF substitution raised, cookies were seen to have a lighter color and a softer texture. Furthermore, cassava
flour substituted for QMF show a considerable increase in antioxidant activity. Regarding sensory properties, the replacement of QMF by different proportion of CF enhanced all sensory attributes as compared to CF0 sample. Finaly, it was concluded that, replacement QMF by CF reinforcement cookies characteristics, therefore, the present investigation supported using cassava flour with quinoa and millet flours as an excellent ingredient in free gluten cookies preparation.