Development and optimization of gluten‐free biscuits with carob flour and dry apple pomace

Abstract

The objective of the present work was the formulation, optimization, and quality evaluation of gluten-free biscuits at different water levels, based on a rice and carob flour mixture enriched with dried apple pomace, prepared with, and without microwave blanching (MB). MB contributed to the partial conversion of insoluble dietary fiber to soluble. Increasing dried apple pomace proportion in the mixture resulted in higher sensory aroma and hardness and higher brightness (L*) and red hue (a*). On the other hand, the increase in water level caused a rapid increase in biscuits moisture and a drastic reduction of sensory hardness and crispness, and of mechanical fracture force and spread factor. Sensory hardness and crispness were positively correlated with mechanical fracture force and spread factor (W/T). Three biscuit formulations with % levels (A:C:W) of apple pomace (A), carob flour (C), and water (W) were found to score highest (34:16:50, 32.5:32.5:35, 49:16:35). Novelty impact statement Apple pomace combined with rice and carob flour in gluten-free biscuits could improve physicochemical, textural, and sensory characteristics. From a nutritional aspect, the final products can be considered as a rich source of dietary fiber thus enhancing their nutritional quality. It is expected that the results from the present work can impact positively on the successful production of gluten-free biscuits providing new ideas for innovation in the food industry.