• จิระนาถ รุ่งช่วง Department of Hospitality and Tourism, College of hospitality and tourism, Rajamangala University of Technology Srivijaya Trang Campus, Trang, 92150
  • นภัศรพี เหลืองกุล Agro-industry King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 10520


gluten-free flour, gluten-free cookies


This research was aimed to study the effect of 100% substitution of glutenfree flour, which were sesame meal, Job’s tears flour, red bean flour, soy bean flour, banana flour, sinin rice flour and purple sweet potato flour, on the qualities of gluten-free cookies. The results were indicated that cookies made from sinin rice flour, banana flour, purple sweet potato flour and soy bean flour, had higher hardness value than the
cookies that made from wheat flour (control) (1.69, 1.64, 1.56 and 1.48 N, respectively) but, there is no statistically significant different value (p ≥ 0.05). Regarding to the results of sensory evaluation, it was found that cookies made from all studied gluten-free flour showed non-significantly difference on adhesiveness and sweetness values (p ≥ 0.05). The consumers’ acceptability on cookies made from all studied gluten-free flour, the gluten-free flours had lower score than wheat flour cookies except the cookies made from sinin rice flour. Also, the banana rice flour showed non-significantly difference from wheat flour cookies (p≥0.05). The results from using principle component analysis (PCA) technique revealed that cookies made from sinin rice flour, banana flour, and purple sweet potato flour showed overall quality which were less spread rate and
crumbiness, high hardness and crispiness, and proper color and odor quality that similar to the control sample.


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บทความวิจัย (Research Article)