Optimization of gluten free cookies produced with nutritious ingredients: Evaluating a new food product

The aim of this study is develop a nutritionally balanced functional gluten free (GF) cookie with low sugar and high protein content with using composite flour (chickpea, buckwheat, corn and almond milk waste flours). The optimization and statistical analyses were carried out by the central composite design of the response surface methodology. The nutritional, physical and sensory properties of produced cookies were evaluated. ANOVA of models showed that the effects of composite flour and powdered sugar on the moisture, ash, protein, fat, carbohydrate, L*, a*, b*, hardness, overall acceptability were significant (p