Sresatan P.Dhamvithee P.Nualkaekul S.Hudthagosol C.Sanporkha P.Mahidol University2024-04-212024-04-212024-04-01Natural and Life Sciences Communications Vol.23 No.2 (2024)https://repository.li.mahidol.ac.th/handle/20.500.14594/98056This research aimed to optimize the ratio of low protein flour for baking gluten-free cookies. Rice flour (50-90%), corn starch (5-30%) and modified tapioca starch (5-20%) were studied using a mixture design. The physical properties and sensory evaluation by 50 consumers were investigated. The results showed that 3 factors significantly affected the textural and sensory properties of the gluten-free cookies (P ≤0.05). The regression and analysis results for textural and sensory properties also showed that increasing the rice flour content increased the hardness, and increasing the corn starch content affected the crispness and spread ratio of the gluten-free cookies. It can be concluded that the optimal ratio of gluten-free flour was 90% rice flour, 5% corn starch and 5% modified tapioca starch as a substitute for wheat flour in cookies when using physical quality as the criterion.Pharmacology, Toxicology and PharmaceuticsEnvironmental ScienceAgricultural and Biological SciencesDentistryHealth ProfessionsArticleSCOPUS10.12982/NLSC.2024.0242-s2.0-8519024830528220838