WASET
	%0 Journal Article
	%A Bahadur Singh Hathan and  B. L. Prassana
	%D 2011
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 60, 2011
	%T Optimization of Fiber Rich Gluten-Free Cookie Formulation by Response Surface Methodology
	%U https://publications.waset.org/pdf/2457
	%V 60
	%X 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.
	%P 893 - 902