Synergistic effect of Chenopodium quinoa supplementation on the structural, thermal, and nutritional characteristics of gluten-free corn cookies

Abstract

A research study aimed at developing gluten-free (GF) cookies made from corn and incorporating carboxy methyl cellulose (CMC) alongside quinoa (Chenopodium quinoa) was conducted. Employing a completely randomized design, the study featured three independent variables: corn flour, quinoa flour, and CMC. Twelve treatment combinations were created, varying the ratio of corn flour to quinoa flour (100:0, 80:20, 60:40) and incorporating CMC at percentages of 0.25%, 0.50%, 0.75%, and 1.0%. The physical attributes of the resulting cookies, including density, spread ratio, puffiness, width, thickness, and volume index, were assessed by manipulating the levels of corn flour, CMC, and quinoa flour. Statistically significant effects were observed for all three independent variables, with quinoa flour exhibiting a more pronounced impact on nutritional quality and sensory attributes as compared to the other two factors. Numerical optimization led to the identification of the optimal ingredient ratio for formulating cookies as 60:40 for corn and quinoa flour, with a CMC concentration of 0.75%. Consequently, this study affirms the feasibility of incorporating 40% quinoa into corn-quinoa cookie production, providing valuable insights for gluten-free cookie development.