Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes

Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development cookies may provide a suitable alternative individuals who are gluten-intolerant. purpose this research was to assess use hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic and xanthan gum) freshly extracted (cress seed, fenugreek, flaxseed, okra) were added at substitution level 5% flour prepared from sorghum Turkish beans. Pasting temperature blends decreased significantly function type hydrocolloid, except gum Arabic, whereas inclusion resulted an increase water activity, moisture, ash, fiber content hardness higher presence gum, while lightness diameter reduced addition. Okra- Arabic-substituted had similar sensory acceptability control, cress seed antioxidant activity. produced acceptable technological standpoint help baking industry options consumers cannot tolerate gluten.