Effect of Filling and Sweetener Combinations on the Sensory Quality and Gluten Content of Egg Yolk Flour Cookies

Abstract

Cookies are a widely consumed food product, but their high gluten and sugar content poses serious health challenges, especially given the prevalence of diabetes mellitus, which has reached 10.5% of the global population, as well as the increasing number of cases of non-celiac gluten sensitivity and celiac disease. This study aims to develop functional cookies using egg yolk flour, which serves as a source of high-quality protein and a natural emulsifier to improve texture and extend product shelf life. The formulation was modified by replacing wheat flour with sago flour, which is a naturally gluten-free ingredient, and replacing cane sugar with stevia as a natural zero-calorie sweetener that is safe for diabetics. The study used a Complete Randomized Design (CRD) with a factorial pattern consisting of three levels of flour (P1=100% wheat flour, P2=50% wheat flour :50% sago flour, P3=100% sago flour) and three levels of sweetener (G1=100% cane sugar, G2=50% cane sugar: 50% stevia, G3=100% stevia), resulting in nine treatment combinations with five replicates each. The dough was shaped and baked at 160–170°C for 15–25 minutes. Sensory quality was evaluated by 15 semi-trained panelists with no allergies to gluten or eggs, using a 6-point hedonic scale, and mineral water was provided as a palate cleanser between sample tastings to ensure evaluation accuracy. Data analysis was performed using one-way ANOVA and Duncan's Multiple Range Test (DMRT) at a significance level of P<0.05. The results showed that the substitution of fillers and sweeteners had a significant effect on sweetness, brittleness, and gluten content (P<0.05), but did not have a significant effect on aroma and appearance (P>0.05). The use of 100% stevia increased the sweetness value but caused a bitter aftertaste due to the interaction of steviol glycosides with bitter taste receptors. The use of sago flour significantly reduced gluten content but increased brittleness because sago's non-gluten starch lacks the elastic protein network found in wheat, resulting in a more fragile structure. Overall, this formulation innovation produced healthier cookies for consumers with special dietary needs without significantly reducing the organoleptic quality of the product.

Access to Document

Other files and links

• Link to publication in Scopus
• Open Access Version Available

Fingerprint