Development of vegan cookies using composite flour and determination of their principal quality characteristics

Authors : Emir Ayşe Özer, Neslihan Özbuldu, Nasra Çoban

Pages : 125-140

Doi:10.37908/mkutbd.1562899

View : 57 | Download : 65

Publication Date : 2025-04-26

Article Type : Research Paper

Abstract :The aim of this study was to investigate and optimise the quality characteristics of cookies that can be consumed by vegans and individuals of all age groups. The study was designed by using the Response Surface Method, in which oil mixture (A) and bean flour (B) were selected as independent variables. The maximum and minimum ranges of these variables were determined as 10.0-25.0% for A and 0.0-100.0% for B. Variable A was a 1:1 mixture of olive oil and sunflower oil. Oat flakes and whole wheat flour in a 1.0:1.5 ratio were used in formulations with a variable B of less than 100 g. The effects of oil mixture and composite flour of beans, oat flakes and whole wheat on physical and sensory properties of cookies were investigated. As a result of the experimental design, the optimum production conditions were determined as 25.0 g oil mixture and 24.0 g bean flour. In these production conditions, water activity value was 0.50, diameter value was 4.50, thickness value was 0.65, L* value was 52.00, overall acceptability value was 4.00 and affordability value was 4.00. The desirability value of the optimised cookie was determined as 80%. With this study, a cookie formulation completely free of animal products was developed for individuals of all age groups who have both vegan diet preference and healthy eating awareness.
Keywords : vegan, kurabiye, temel kalite özellikleri, tepki yüzey yöntemi