Vol. 12, Issue 12 (2023)

Author(s):
Amina Rustamova, Timur Bekzhanov and Gulnara Khudayberdieva

Abstract:
The growing demand for gluten-free alternatives to wheat flour has highlighted the potential of low-deterioration cassava flour (LDCF) in baked goods. This study aimed to evaluate the impact of baking conditions—temperature and duration—on the aroma, taste, and overall acceptability of cookies made from LDCF. The objectives were to analyze the formation of volatile organic compounds (VOCs) and sensory characteristics under varying baking temperatures (160°C, 180°C, and 200°C) and durations (10, 15, and 20 minutes). Cookies were prepared using a standard creaming method, and VOCs were analyzed using Headspace-Solid Phase Microextraction (HS-SPME) coupled with Gas Chromatography-Mass Spectrometry (GC-MS). Sensory evaluation was conducted by a trained panel using a 9-point Hedonic scale. Statistical analysis, including one-way ANOVA and Tukey's post-hoc test, was applied to determine significant differences. The results revealed that baking at 180°C for 15 minutes produced the most balanced aroma and taste profile, with the highest concentrations of desirable VOCs such as furfural (45.7 µg/g) and 2,3-butanedione (28.3 µg/g). Sensory evaluation scores for aroma (8.4), taste (8.5), texture (8.0), and overall acceptability (8.3) were significantly higher at this condition (p < 0.05). Lower baking conditions (160°C, 10 minutes) resulted in underdeveloped flavors, while higher conditions (200°C, 20 minutes) produced burnt and bitter notes due to excessive thermal degradation. In conclusion, baking at 180°C for 15 minutes is the optimal condition for achieving the best sensory characteristics of LDCF-based cookies. This study provides practical recommendations for improving gluten-free cookie quality and promotes the sustainable use of cassava flour as a cost-effective alternative to wheat flour.