Sensory profile, preference and nutritional value of gluten-free cookies madefrom corn flour, sweetened with sucrose and coconut crystal sugar

The demand for gluten-free food is growing. Corn is a functional food ingredient that can be used in gluten-free corn-based cookies to prepare alternative snacks. This study aimed to characterize the sensory attribute profile of corn cookies prepared with sugar (sucrose) and crystalline coconut sugar and determine the nutritional content. Sensory profile analysis was carried out using the quantitative descriptive analysis (QDA) method on a 15 -point scale by identifying, describing, and quantifying the sensory attributes of cookies using trained panellists. The nutritional content and desirability of corn cookies prepared with sugar and crystalline coconut sugar were analysed. The results showed higher intensity levels of crust colour (12.91) and crumb colour (11.83), caramel aroma (9.82) and caramel taste (11.54), sweetness (10.87), crumb, sandy mouthfeel (8.64), sweet aftertaste (9) and bitter aftertaste (2.23) in crystalline coconut sugar-based corn cookies. Coconut sugar-sweetened corn cookies had higher fat (18.77 %db), dietary fiber (1.39 % db), reducing sugar (1.51 %db), and ash (2.34 db) content. Corn cookies with sugar as sweetener had greater intensity values for milky aroma (12.19), buttery aroma (10.94), and milky taste (12.41), and a sensory profile, preference, and nutritional value like those of wheat cookies.