Chemical composition, processing characteristics and sensory quality of cookies made with teff and green banana derivatives
This study aimed to develop and evaluate the chemical, technological, and sensory qualities of teff flour cookies with green banana derivatives. Analyses included physical and chemical parameters such as height, weight, firmness, proximate composition, and fiber content, as well as a sensory evaluation with 60 participants, 30 of whom were celiac and 30 of whom were not. The results showed that, in terms of chemical parameters, T4 (75% teff flour) and T5 (100% teff flour) stood out for protein content. In terms of physical parameters, there was no statistically significant difference ( p > 0.05) in weight, apparent volume, or specific volume. T5 was considered to have the highest firmness, while T2 and T3 (25% and 50% teff flour, respectively) showed the highest fracturability. In the sensory analysis, T4 was considered the best cookie by non-celiac assessors, and T3 and T4 were considered the best cookies by celiac assessors. This study is the first to take this approach. Cookies made with teff flour and green banana derivatives were considered promising in terms of nutrition and sensory attributes and are a good new option for gluten-free products.