TY - JFULL AU - Bahadur Singh Hathan and B. L. Prassana PY - 2011/1/ TI - Optimization of Fiber Rich Gluten-Free Cookie Formulation by Response Surface Methodology T2 - International Journal of Nutrition and Food Engineering SP - 892 EP - 902 VL - 5 SN - 1307-6892 UR - https://publications.waset.org/pdf/2457 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 60, 2011 N2 - Most of the commercial gluten free products are nutritionally inferior when compared to gluten containing counterparts as manufacturers most often use the refined flours and starches. So it is possible that people on gluten free diet have low intake of fibre content. The foxtail millet flour and copra meal are gluten free and have high fibre and protein contents. The formulation of fibre rich gluten free cookies was optimized by response surface methodology considering independent process variables as proportion of Foxtail millet (Setaria italica) flour in mixed flour, fat content and guar gum. The sugar, sodium chloride, sodium bicarbonates and water were added in fixed proportion as 60, 1.0, 0.4 and 20% of mixed flour weight, respectively. Optimum formulation obtained for maximum spread ratio, fibre content, surface L-value, overall acceptability and minimum breaking strength were 80% foxtail millet flour in mixed flour, 42.8 % fat content and 0.05% guar gum. ER -