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Celiac disease is an autoimmune disorder in which the patient expose to gluten intolerance during their life and the only way to treat it using a gluten-free diet. This study aimed to produce a gluten-free diet Sohan using replacing sucrose with isomalt and complete replacing wheat flour with soybean meal and corn flour. For this purpose, replacing sucrose with isomalt (0, 25, 50, 75, 100%), soybean meal to corn flour ratio (0, 0.25, 0.50, 0.75, 1%) and cooking temperature (160, 165, 170, 175, 180 and 180 °C) were investigated on density, hardness, and color of samples. Modeling and optimization were performed by response surface method and central composite design with α two and six central points and two replications in factorial and axial points using design expert software. The results showed that the density and hardness at higher levels of soybean meal to corn flour ratio increased and decreased, respectively. An increase in hardness and (L*) index were observed with increasing replacing levels of sucrose with isomalt. As well as, the interaction effect of sucrose replacement with isomalt and soybean meal to corn flour ratio at lower levels of these variables resulted in decreased density. The low-calorie Sohan formulas including, sucrose replacement with isomalt 79%, soybean meal flour to corn flour ratio 0, and the cooking temperature 180 °C; sucrose replacement with isomalt 100%, soybean meal flour to corn flour ratio 0.41, and the cooking temperature 171 °C; and sucrose replacement with isomalt 71%, soybean meal flour to corn flour ratio 1, and the cooking temperature 160 °C as the best Treatments were introduced.

Keywords: Dietary Sohan, Celiac and Diabetic disease, Optimal formulas, Textural properties, Color assessment indices, Response surface methodology

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