Development of novel and functional glutenfree cracker formulas by using diverse cereal, pseudo-cereal and legume flours

Abstract

This study aims to develop novel and nutritious crackers, especially for celiac patients (CP). For this purpose, 10 different gluten-free flours were separately used as wheat flour (WF) substitutes. Physical, chemical, textural, color and sensory properties of trial cracker samples (TCS) were determined. Various gluten-free flours affected the cracker characteristics significantly. The protein quantity and quality of TCS containing plant (various flour and flax and chia seeds) and animal-derived protein (egg) were relatively high. Diameter, thickness and spread ratio values of gluten-free cracker formulas were found to be superior when compared to the gluten-containing control samples. The crackers formulated with peanut derivatives had a relatively high score of around 70 out of 75 points among sensory panelists. TCS, except for corn semolina cracker, had an acceptable quality. Therefore, if a similar dough recipe is used in cracker production, the gluten-free flours can be successfully substituted for WF. TCS which had a nutritious composition and potential to skip meals could be used as healthy bakery products in the nutrition of CP and children. In conclusion, novel, more nutritious and functional crackers were developed.