Gluten-free Gleb-Lum-Duan mixed black sesame

Abstract

This investigation aims to developing a recipe for making Gleb-Lum-Duan (Thai shortbread cookies) with black sesame from gluten-free flour, by determining the appropriate ratio of glutinous flour to rice flour. According to the results from sensory quality evaluation of 50 panelist, who were ordinary people, using the nine-point hedonic scale, it was found that Gleb-Lum-Duan having the ratio of glutinous flour to rice flour as 40:60 had the highest acceptance rating among the tasters. The results from adding texturizing additives in the gluten-free Gleb-Lum-Duan showed that the tasters panelists gave the highest acceptance rating for Gleb-Lum-Duan which xanthan gum, on flavor smell, texture (fracturability) and overall preference. For the amount of black sesame added in gluten-free Gleb-Lum-Duan, the panelist gave the highest acceptance rating for Gleb-Lum-Duan which included 20% black sesame, based on color, smell, taste, texture (fracturability) and overall preference. For color of product the L*, a* and b* values were 68.83, 0.09 and 6.97, respectively. Increasing the amount of black sesame resulted in increasing a* value and decreasing b* value. The amount of free water differed significantly (p≤0.05). Increasing the amount of black sesame was found to decrease hardness (p≤0.05). Gleb-Lum-Duan with black sesame from gluten-free flour included carbohydrates, protein, ash, fat and moisture of 63.69%, 3.01%, 0.95%, 31.19%, and 1.16%, respectively. A group of 100 ordinary consumers identified taste and nutritional value of gluten-free Gleb-Lum-Duan mixed black sesame as the most important factors