Evaluation of Gluten-free Production Potential of Alanya S Cookie

Authors : Aslı Yerlikaya, Ayşe Büşra Madenci, Yeliz Pekerşen

Pages : 1767-1798

Doi:10.18506/anemon.1689004

View : 34 | Download : 53

Publication Date : 2025-12-30

Article Type : Research Paper

Abstract :Today, healthy nutrition awareness plays an important role in individuals\\\' food choices. Gluten, found in grain products such as wheat, barley, and rye, can cause digestive problems and various health problems in some individuals. Gluten-free products have begun to be preferred and consumed by a wider audience, especially consumers with health problems such as gluten sensitivity and celiac disease who embrace a healthy lifestyle. In this context, it has become a critical issue for local gastronomy to adapt to modern needs to protect and increase the sustainability of local products. This study aimed to produce Alanya S cake without gluten. Within the scope of the study, gluten-free S cake samples were produced using different ratios (control, 0%, 20%, 40%, and 60%) of taro flour. In the prepared samples, the parameters of appearance (color, fluffiness), odor (taro odor, egg odor, flour odor, butter odor, vinegar odor), texture (crispness, ability to dissolve in the mouth, texture that is smeared in the mouth) and flavor (egg taste, sugar content, oiliness) were evaluated by sensory analysis.As a result of the study, it was determined that the control S cake sample prepared with wheat flour was the most liked in terms of color, oiliness, and egg taste parameters. In contrast, the most liked sample in terms of fluffiness, taro odor, egg odor, flour odor, oil odor, vinegar odor, crispness, ability to dissolve in the mouth, taro flavor, and sugar content parameters was the S cake prepared with gluten-free flour without taro flour.
Keywords : Gluten-free diet, S cookie, Celia

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