Research Information System
Journal of Food Science and Technology, 2026 (SCI-Expanded, Scopus)
Corn is a common ingredient in gluten-free products and developing gluten-free products by processing popcorn into flour is thought to be innovative research. The present study aims to produce gluten-free cookies by using different sweeteners and popcorn flours obtained from corn with different colors, and to determine the characteristics of those cookies. In this context, twelve cookie samples were produced using popcorn flour from different colored corns (black, red, and yellow) and various sweeteners (stevia, coconut, powder, and brown sugar). For this aim, flint corns were popped and grounded into powder after determining the product characteristics in terms of volume, color, texture, total phenolic content, antioxidant activity, and sensory properties. To determine the most preferred product, sensory panel results were analyzed by using the Simple Additive Weighting (SAW) method. Overall, the analysis results indicated the significant effect of sweetener variation. While the hardness values of cookies were determined in the range of 539.6–1064.3 N, antioxidant activity values ranged between 12.33 and 30.88% and total phenolic content between 78.55 and 217.48 mg gallic acid/mL. Given the results of the SAW analysis, the cookies produced with popcorn flour obtained from yellow corn and brown sugar ranked first.