• Pankaj Shivaji Mahajan
• Dr. A. K. Sahoo
• Dr. S. M. Lokhande

Cookie is a small, flat, sweet, baked food usually contains flour, sugar and either butter or hydrogenated vegetable fat. In this experimental work gluten free cookies are prepared by replacing refined wheat flour with sorghum, pearl millet and ragi flour at proportions (50:40:10) (50:30:20) (50:20:30) and (50:10:40) respectively. Those flours were roasted for 5 minutes. Soya lecithin was used as emulsifier and optimize at proportion of 0.5%, 1.0%, 1.5%. The roasted flours, baking powder, soya lecithin were mixed with creamed sugar with fat, milk and dough is prepared. After sheeting, cookies are baked in preheated oven at 180°c for 30 minutes. The combinations of these flours at different proportions along with hydrogenated fat are subjected to sensory evaluation for optimizing the best formulation for preparation of gluten free cookies. The proportion of flours (sorghum, pearl millet, finger millet) 50:20:30 was selected with 0.5% S. lecithin. This gluten free cookies contains moisture 2.98%, carbohydrate 68%, protein 10.10%, ash 1.02%, fat 17.6% and total energy 471.92 kcal. The gluten free cookies having highest hedonic score is analysed for Physico-chemical parameters. These gluten free cookies will be consumed by gluten allergic i.e. celiac disease people. These cookies are rich in protein, fibre and minerals especially iron.

Gluten free, Fibre, Protein, Celiac, Cookies

"Process Optimization, Sensory and Physicochemical properties of Gluten Free Cookies", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 6, page no.221-227, June-2019, Available :http://www.jetir.org/papers/JETIR1906957.pdf

"Process Optimization, Sensory and Physicochemical properties of Gluten Free Cookies", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 6, page no. pp221-227, June-2019, Available at : http://www.jetir.org/papers/JETIR1906957.pdf