Optimization of Gluten-Free and Low-GI Crispy Cookies From Agrowaste Flours Using Nutritional Sweetener and Lecithin:...

Nowadays, food trends are heading towards gluten-free and healthier food, including cookies, due to the rising prevalence of celiac disease and other gluten-related disorders. One way to keep up with the trend is to use agrowaste flour. However, consumers' acceptance of such cookies may be lower compared to that of cookies made with conventional wheat flour. To enhance both the sensory quality and nutritional value, food additives such as lecithin and low-glycemic sweeteners can be incorporated. Lecithin improves the texture and appearance of crispy cookies, while low-glycemic sweeteners help reduce the glycemic index and glycemic load without compromising consumer preference. The objective of this study was to evaluate and optimize the physical characteristics, sensory attributes, proximate composition, glycemic index, and glycemic load of crispy cookies formulated with durian and papaya seed flours, lecithin, and low-glycemic sweeteners. The research was conducted in two stages: (1) improving texture by determining the optimal concentration of lecithin and (2) replacing refined sugar with an optimal combination of low-glycemic sweeteners such as erythritol, xylitol, and stevia. The optimal concentration of lecithin was found to be 0.5%, while the most effective sweetener formulation based on the De Garmo effectiveness index consisted of 28.10% erythritol and 0.02% stevia. The resulting crispy cookies exhibited improved texture and appearance, a low glycemic index (32.55), and a low glycemic load (4.64), while maintaining good consumer acceptance. These findings highlight the potential of this formulation to be developed further as a functional cookie product suitable for health-conscious consumers.