DEVELOPMENT OF GLUTEN-FREE COOKIES PRODUCED FROM BLENDS OF CHICKPEA FLOUR AND SOYBEAN FLOUR WITH RICE FLOUR

Abstract

This research examined the effects of incorporating different concentrations of chickpea flour (CPF) and soybean flour (SBF) to rice flour (RF) on the physicochemical and sensory characteristics of gluten-free cookies. The substitutions were executed at 10%, 30%, and 50% of CPF and SBF from the total percent of RF (100%). Chemical analysis showed that fortification elevated the protein content from 6.8% to 22.36% in the composite flours. Compared to RF, the composite flours had a lower swelling index and higher water absorption capacity, with both maximum and final viscosities decreasing. Increasing the substitution levels resulted in cookies with a smaller diameter and spread ratio, but greater thickness than those made solely from RF. Cookies with higher CPF and SBF content were darker (lower L* values) and had increased redness (a*) and yellowness (b*) values. The resistant starch content also rose, reaching its highest levels (18% and 14.98%) in cookies with 50% CPF and SBF. While the sensory scores were lower than those of the control cookies, the differences in sensory quality among the fortified cookies were not statistically significant. In summary, this study indicated that using composite flours in gluten-free cookies boosts protein content, increases resistant starch levels, and maintains acceptable sensory properties.