يتزايد الطلب على منتجات المخابز المغذية الخالية من الغلوتين باستمرار. ومع ذلك، لا تزال الأبحاث محدودة حول الاستخدام المشترك لمسحوق أوراق ستيفيا ومسحوق الجزر في هذه المنتجات، لا سيما فيما يتعلق بخصائص جودتها الشاملة. هدفت هذه الدراسة إلى تطوير وتقييم بسكويت خالٍ من الغلوتين مصنوع من طحين الذرة المدعم بمسحوق الجزر وستيفيا كبديل للسكر. أظهرت نتائج التقييم أن البسكويت المصنوع من طحين الذرة المدعم بمسحوق أوراق ستيفيا ومسحوق الجزر تفوق بشكل ملحوظ على بسكويت الحنطة التقليدي (لعينة السيطرة) في معظم الخصائص الحسية. حقق البسكويت المدعم درجة قبول إجمالية أعلى من (9.5 مقابل 8.0)، وتميز بلون أكثر جاذبية (درجة كاملة 10) بفضل أصباغ الكاروتينويدات الموجودة في مسحوق الجزر، كما أظهر ملمسًا ممتازًا عند المضغ (درجة كاملة 10) نظرًا لمحتواه العالي من الألياف. على الرغم من تشابه درجات النكهة مع عينة السيطرة، إلا أن المنتج المدعم تفوق في الشكل والرائحة والملمس. إضافةً إلى التحسينات الحسية، أظهرت البسكويتات المدعمة خصائص فيزيائية محسّنة، بما في ذلك زيادة في السماكة والقطر، مع الحفاظ على نسبة انتشار مضبوطة. كما أبرز التحليل الغذائي تحسينات ملحوظة: فقد ارتفع محتوى البروتين إلى 24.8%، والألياف إلى 16.98%، والرماد (محتوى المعادن) إلى 8.09%. في الوقت نفسه، انخفض إجمالي محتوى الكربوهيدرات بشكل كبير إلى 18.73% مقارنةً بالبسكويتات التقليدية. تؤكد هذه النتائج أن التركيبة المطورة تسد بنجاح فجوة بحثية من خلال دمج مسحوق أوراق ستيفيا ومسحوق الجزر، مما لم يُحسّن فقط من قبول المنتج، بل أثرى أيضًا قيمته الغذائية، مما يجعله بديلاً صحيًا للبسكويتات التقليدية المصنوعة من الحنطة.

Driven by a heightened awareness of health issues associated with gluten consumption, there is an increasing demand for gluten-free food products. This trend has been particularly pronounced due to the increasing prevalence of conditions such as Celiac disease and Non-Celiac Gluten Sensitivity (NCGS), impacting millions of individuals globally. This study investigated the development of gluten-free biscuits using cassava, soybean, and sorghum flours to address the nutritional and consumer acceptability gaps in gluten-free products. The study also aimed to assess the sensory attributes and nutritional composition of gluten-free biscuits prepared from locally available and cost-effective flours. Sensory analysis revealed high consumer acceptability for gluten-free biscuits, particularly in taste, texture, and overall appeal, with scores averaging above 7 on a 9-point hedonic scale. Proximate analysis indicated that soybean-enriched biscuits contained 14.5% protein, significantly higher than the 8.2% found in wheat-based biscuits, while sorghum contributed 5.8% dietary fiber compared to 2.3% in the control. Cassava provided a carbohydrate content of 72.4%, ensuring energy density. The study’s findings shows the potential of leveraging underutilized crops to address health concerns, reduce reliance on wheat flour, and promote agricultural sustainability. This research offers a practical framework for creating nutritious and desirable gluten-free biscuits that cater to evolving dietary preferences and promote inclusivity in food production.

The aim of this study was to determine the effect of the balance of arrowroot flour and ganyong tuber flour on the characteristics of gluten-free cookies, as well as the level of consumer preference for the resulting cookies. The research methodology used was a Randomized Block Design (RAK) consisting of five treatments and five replications. Analysis of variance (ANOVA) was used to examine the collected data, and if there were significant differences, continued with Duncan Multiple Range Test (DMRT) using a significance level of 5%. The results showed that the ratio of ganyong tuber flour and arrowroot flour had a significant effect on water content, fiber, carbohydrate, ash, color, texture but does not have a significant effect on taste and aroma. The balance with (100 Ganyong tuber flour : 0 Garut tuber flour) produces cookies with the best characteristics with a color preference value of 3.65 (neutral towards liking), taste 3.66 (neutral towards liking), aroma 3.73 (neutral towards liking), texture 3.49 (neutral towards liking), and water content of 1.90%, fiber 3.16%, carbohydrate 78.18%, and ash 1.37%. All balances have met SNI standards except fiber.

The growing demand for gluten-free flour is driven by the increasing prevalence of celiac disease and the increasing desire for healthier alternatives rich in nutrients and phytochemicals. This study evaluated gluten-free biscuits prepared from eight different ratios of orange-flesh sweet potato (OFSP) (80–90%) and okara (OKR) (10–20%) composite flour. According to these findings, OFSP-OKR flour biscuits presented a notable decrease in the carbohydrate content (57.21–64.02%) and an increase in crude protein (13.99–17.50%), fat (6.96–7.62%), ash (2.65–2.82%), and fibre content (5.83–8.67%) with an increased proportion of okara flour. The addition of okara altered the physical qualities of the biscuits, reducing their thickness and weight while increasing their diameter and spread ratio. Sensory analysis revealed that the biscuits scored well above the threshold of acceptability (6.68–7.83). In conclusion, gluten-free biscuits made with orange-fleshed sweet potato and okara composite flour offer a promising alternative for individuals with gluten sensitivity or preferences because of their enhanced nutritional and sensory profiles.

Locally available nutrient dense crops like cocoyam, sweet detar, and white onions offers sustainable alternatives to wheat flour in biscuit production. Their rich, starch, fibre, vitamins, and minerals can enhance nutritional quality while supporting health benefits such as improved digestion and safety. This study explored the production and evaluation of gluten-free biscuits developed from composite flours of cocoyam, sweet detar, and white onion. The flours were processed and blended at varying proportions, and standard analytical methods were used to assess their proximate and functional properties. Proximate analysis revealed moisture content ranging from 5.53-12.20%, protein (3.16-11.90%), fat (1.49-3.49%), ash (1.19-4.25%), fibre (3.40-17.25%), and carbohydrate (67.83-77.61%). Functional properties included water absorption capacity (1.26-3.84 g/ml), oil absorption capacity (1.00-1.43 g/ml), bulk density (0.69-0.78 g/cm³), swelling capacity (0.11-5.71%), and solubility (0.05-0.29%). Biscuit physical attributes such as weight (2.10-3.58 g), thickness (0.65-0.95 mm), length (2.35-3.54 mm), diameter (37.50-39.00 mm), and spread ratio (5.24-6.55 mm) were measured. Sensory evaluation results indicated good acceptability: colour (6.10-7.70), aroma (5.70-7.70), taste (5.40-7.50), texture (5.70-7.40), and overall acceptability (6.30-7.80). All measurements showed significant differences (p < 0.05) between the studied composite blends. The findings confirm that gluten-free biscuits with desirable nutritional, functional, and sensory qualities can be developed using these underutilized crops, presenting a viable alternative to wheat-based products for health-conscious consumers and individuals with gluten intolerance.

Cantaloupe melon seeds are a byproduct that can be upcycled for their nutritional value, generating added value, reducing food waste, and supporting food sustainability. This study evaluated the effects of melon seed flour on selected physicochemical and consumer acceptance of gluten-free cookies. Melon seeds were dehydrated at 60 °C for 12 h and ground. Then gluten-free cookies containing varying melon seed flour (20, 40, 60, 80, and 100%) were prepared by mixing the ingredients and baked at 177 °C for 18 min. Color, water activity, proximate composition, and mineral contents of the melon seed flour were measured. Color, water activity, spread factor, and hardness of the five cookie formulations were evaluated. Finally, a randomized block design was used for the consumer test with 90 consumers. Appearance, aroma, flavor, texture, grittiness, and overall liking were evaluated using a 9-point hedonic scale. Also, purchase intent was asked for before and after a sustainability claim. Data were analyzed using an ANOVA and the post hoc Tukey test (p < 0.05). The McNemar test was used to test whether there were significant differences in purchase intent before and after a sustainability claim. Melon seed flour had 21.4% protein, 34.93% crude fiber, 3% ash, 4% moisture, and 26.9% fat. Spread factor and a* (color redness) values increased with increasing melon seed flour. On the other hand, the more melon seed flour in cookies, the lower the L* value and water activity. The treatment with 40% melon seed flour had the highest liking score, 6.25. Finally, the sustainability claim significantly increased the positive purchase intent of the cookies. This study demonstrates the potential of cantaloupe melon seed flour as an ingredient in food, such as gluten-free cookies. This practice in the food industry can help increase value and reduce waste in cantaloupe processing.

Nutritional attributes and acceptability of gluten-free cookies from composite flour of oats, sweet potato and chickpea

In response to the increasing consumer demand for healthier diets and the needs of individuals with gluten intolerance, chestnut flour (CF) emerges as a valuable unconventional ingredient for sustainable and functional nutrition. This study evaluated the nutritional, phytochemical, and functional properties of gluten-free biscuits formulated with whole rice flour (RF), CF, and their mixtures, where RF was replaced by CF at 0% (control), 10%, 30%, 70%, 90%, and 100% (w/w). In addition, in the 50% CF formulation, 5% of RF was substituted with fruit powders rich in phenolic compounds and recognized as fortifying agents, such as chokeberry (CP), açaí (AP), and blueberry (BP). Proximate composition, macro- and microelement content, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH and FRAP assays) were determined for the individual flours, composite flours, fruit powders, and biscuit formulations. Structural characteristics were assessed using Small- and Wide-Angle X-ray Scattering (SAXS/WAXS) analysis and Fourier Transform Infrared Spectroscopy (FTIR). Results showed that CF incorporation enhanced both the nutritional and functional profile of flours and biscuits, increasing protein, fiber, lipid, and mineral contents while reducing carbohydrates, and improving TPC, TFC, DPPH, and FRAP values. Fortification with 5% CP, AP, or BP further boosted the phytochemical content of the biscuits, with the chokeberry-enriched sample exhibiting the highest TPC (348.88 mg GAE/100 g d.s.), TFC (253.82 mg QE/100 g d.s.), DPPH (50.36%), and FRAP (21.07 μM Fe2+/g d.s.). The combination of 50% CF and 5% CP provided dual benefits, significant bioactive enrichment alongside the preservation of desirable technological properties. Complementary SAXS/WAXS and FTIR analyses indicated that CF and fruit powders enhanced molecular interactions and matrix cohesion, which may contribute to improved texture and antioxidant potential of the biscuits. Overall, this formulation offers a promising and practical approach to developing functional gluten-free biscuits with enhanced nutritional, phytochemical, functional, and structural characteristics.

Celiac disease affects about 1% of the population, requiring a strict gluten-free diet. Despite the growing market for gluten-free products, their sensory quality remains a challenge. Since celiacs must follow a gluten-free diet and cannot consume all cereal products like non-celiacs, such a limiting sensory experience could affect the sensory quality perception of the same cereal product. Therefore, this study compared how individuals with and without gluten-related disorders perceive the sensory properties of gluten-free biscuits. Sensory profile of three biscuit types (made from coconut shavings, buckwheat flour, and a gluten-free mix) were evaluated by 100 participants, including 48 individuals with celiac disease or non-celiac gluten intolerance, and 52 people without no dietary restrictions related to gluten. All data were organized and pre-processed in Microsoft® Excel. The distribution of responses was examined using the Shapiro–Wilk test, which indicated deviations from normality. Consequently, non-parametric methods were applied: the Kruskal–Wallis test with Nemenyi post-hoc comparisons to analyze differences among biscuit types, and the Mann–Whitney U test to compare evaluations between participants with and without gluten-related disorders. Pearson's correlation coefficient was used to assess relationships among sensory attributes. Results showed no significant differences between people with glute-free diet and people without this restriction in majority of evaluated descriptors. Concerning the samples, the coconut-based biscuit received the highest ratings, while the buckwheat-based biscuit scored lowest. The results suggest that sensory evaluations of gluten-free products can be conducted by individuals without gluten-related disorders, as long-term adherence to a gluten-free diet does not significantly affect sensory perception.

Brown rice is a nutritious, gluten-free whole grain, the edible potential of which is limited by inferior palatability and storage stability. In this study, brown rice (20% w/w) was subjected to heat moisture treatment (HMT) at 110 °C for 2 h, followed by ultrafine grinding, to prepare gluten-free biscuits, which were compared with those made from wheat flour, white rice, and brown rice. The results showed that the content of dietary fiber (2.67–3.62%), total phenolic (0.053–0.154%), and vitamin E (0.574–1.483 mg/100 g) in brown rice biscuits after combined treatment was enhanced compared with wheat flour biscuits. The spread ratio (4.06–8.89), hardness (700.82–1085.91 g), and brittleness (1068.89–2067.18 g/sec) of the biscuits were significantly improved (p < 0.05). Scanning electron microscopy revealed that the biscuits treated with combined treatment had fewer cavities and a more compact texture. The biscuits made from HMT brown rice demonstrated a reduced peroxide value, with a slower increase in acid value (0.19–0.21 mg/g) compared to untreated samples (0.24–0.38 mg/g) during storage. The innovative combined treatment of HMT and ultrafine grinding improved qualities of brown rice biscuits. This approach expands the utilization potential of brown rice, while also offering a viable strategy for grain conservation and loss reduction.

Nutritional, functional and antioxidant evaluation of milk thistle (Silybum marianum) as a substitute for rice flour in gluten-free biscuits

Effect of different roasting techniques on physicochemical, functional, phytochemical, thermal, and rheological properties of kalanamak rice flour and its application in gluten-free cookies

The increasing demand for gluten-free (GF) functional foods and sustainable ingredient innovation underscores the importance of valorizing food by-products. This study investigated the use of poppy seed cake flour (PSCF), a cold-pressed oil by-product, as the primary flour in GF cookies. PSCFs derived from blue, yellow, and white poppy seeds were used to produce GF cookies at 50%, 70%, and 100% substitution levels. The nutritional composition, mineral content, amino acid and fatty acid (FA) profiles, antioxidant capacity (cupric-reducing antioxidant capacity [CUPRAC], 1,1-diphenyl-2-picryl-hydrazyl [DPPH], ferric reducing ability of plasma [FRAP], total phenolic content [TPC]), physical analysis, and hardness were all investigated. Data were statistically evaluated using analysis of variance and principal component analysis. PSCF cookies containing 100% blue PSCF had the highest protein content (34.56%), calcium (85.96ppm), phosphorus (90.66ppm), and antioxidant activity (0.2186 CUPRAC, 0.0860 DPPH, 0.088 FRAP mgTroloxeqv/mL). The TPC of the samples was 0.094mg gallic acid equivalent (GAE)/mL. PSCF cookies were high in essential amino acids such as lysine (799nmol/g) and glutamic acid (>6200nmol/g), while linoleic acid dominated the FA profile (up to 52.388nmol/g). Higher PSCF incorporation increased hardness while maintaining acceptable spread ratios. Results demonstrated that PSCF incorporation significantly improved protein, essential amino acid (notably lysine), and mineral contents, particularly calcium, magnesium, and iron. Cookies enriched with PSCF exhibited favorable FA profiles dominated by linoleic and oleic acids, along with enhanced antioxidant activity, especially in 100% blue PSCF cookies. Hardness and darker coloration were within acceptable sensory ranges. Overall, PSCF significantly offers a sustainable, nutrient-rich flour alternative aligned with circular economy principles. PRACTICAL APPLICATIONS: This study highlights PSCF as a sustainable, low-cost ingredient that can be transformed from an oil-processing by-product into value-added gluten-free cookies. Its use addresses industry needs for circular economy strategies while reducing waste. PSCF-enriched cookies provide higher protein, essential amino acids, minerals, unsaturated FAs, and antioxidants, making them suitable for celiac patients, plant-based consumers, and health-conscious markets. Beyond cookies, PSCF can be extended to other gluten-free products such as breads, crackers, and snack bars. Its adoption supports clean-label innovation, cost reduction, and product differentiation for manufacturers seeking sustainable and functional solutions.

Gluten-free food products are becoming popular due to increased consumers awareness on celiac disease. The present investigation was undertaken to develop gluten free cookies from composite flour consisting of germinated brown rice and oat flour with better nutritional and sensory characteristics. Cookies were prepared using germinated brown rice and oats flour to make different treatment combinations. The developed products were packed in aluminium laminates and stored under ambient conditions for a period of 90 days. The proximate analysis of cookies revealed that among proximate constituents, highest mean crude protein of 8.58% was recorded in T7 . With the progression of storage period crude fibre content decreased from 1.59 to 1.26%. Bangladesh J. Bot. 54(3): 627-630, 2025 (September)

IntroductionBakery products formulated with wheat flour as the major constituent are unfit for consumption for people with gluten sensitivity. Hence, there is a need to utilize other substitutes as a major ingredient in food commodities for individuals suffering from gluten sensitivity or celiac disease, without compromising consumer acceptability.ObjectiveThe objective of the current study was to develop gluten-free cookies by partial substitution of the cookie’s rice flour with date fruit pulp and pit powder.MethodsCookies were formulated by adding 100 g rice flour, 13.5 g eggs, 54 g sugar, 49.5 g shortening, and 2–3 drops of vanilla essence. Moreover, the proportion of date fruit pulp/date paste was 20, 40, 60, 80, and 100%, respectively, in groups T1, T2, T3, T4, and T5. Similarly, the proportion of date pit powder varied from 5, 10, 15, 20, and 25%, respectively, in groups T1, T2, T3, T4, and T5. Nutritional (proximate) composition, physical attributes, and sensory parameters of the prepared cookies were determined. Data were analyzed statistically using ANOVA and compared using Tukey’s Least Significance Difference (LSD).ResultsThe utilization of date paste and pit powder improved the proximate composition of cookies with increasing levels of added paste, whereas physical parameters showed a decrease in values with increasing levels of substitution. Organoleptic characteristics exhibited that biscuit quality was acceptable under various treatments.ConclusionRice-based cookies with added date fruit and pit powder could be a practical and acceptable substitute for individuals with gluten sensitivity.

White carrot (Arracacia xanthorrhiza Bancr) flour is a rich source of nutrients, dietary fiber, and antioxidants such as polyphenols, while rice (Oryza sativa) flour is valued for its flavor and emulsifying properties. This study aimed to develop gluten-free cookies by combining white carrot flour and rice flour. A completely randomized design with a factorial arrangement A×B was used, where factor A was the flour ratio and factor B was the dough resting time, resulting in six treatments with three replicates (18 experimental units). Physicochemical, sensory, and microbiological analyses were conducted. Statistical differences were determined using the Tukey test (P&lt;0.05) with InfoStat software. The results of the physicochemical analysis showed that treatment T1 (90% carrot flour/10% rice flour + 10 min rest) had the highest values of protein (5.39%), fat (20.01%), and fiber (18.66%). In sensory evaluation, T1 also obtained the highest scores for odor (4.4), flavor (4.2), and texture (4.0). Microbiological results confirmed that counts for molds, yeasts, and mesophilic aerobic bacteria were below the permissible limits established by INEN 1529-10 and NTE INEN 1529-5 standards. In conclusion, the proportion of white carrot and rice flour significantly influenced the physicochemical and sensory qualities of the gluten-free cookies, demonstrating the potential of these ingredients in functional food formulations.

Potential Application of Crustacean By-Product-Derived Nano Chitosan in Gluten Free Biscuit

Recently, alfalfa (Medicago sativa) has been used to improve the nutritional quality of food products, including gluten-free cookies and biscuits. In the present study, the effects of the addition of alfalfa seed powder on the physicochemical, sensory, and antioxidant properties of low-fat yogurt (1.5%) were investigated. Different concentrations of alfalfa seed powder (Y0, control; Y1, 0.25%; Y2, 0.5%; Y3, 0.75%) were used to prepare yogurt samples, which were stored for 14 days at 4°C. Following enrichment, the acidity and viscosity of the samples increased. However, the pH and syneresis significantly decreased over time with increasing alfalfa seed powder concentrations (P<0.05). The inclusion of alfalfa significantly enhanced the antioxidant properties of samples. On the first day, Y3 showed the highest total phenolic content (27.35±0.25 mg GAE/g), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (51.76%±0.68%), and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity (83.65%±0.27%) among all samples (P<0.05). The addition of alfalfa seed powder also significantly improved the yogurt’s lipid profile by increasing the levels of α-linolenic acid (6.19%±0.61% in Y3 vs. 0.55%±0.08% in Y0) and linoleic acid (5.88%±0.43% in Y3 vs. 3.59%±0.17% in Y0) and decreasing the levels of saturated fatty acids (P<0.05). During storage, the color parameters of Y3, including lightness and whiteness, significantly decreased, but its yellowness increased compared with that of Y0 (P<0.05). However, the sensory properties did not significantly change in any of the yogurt samples. These results suggest that the addition of alfalfa seed powder enhances the functional and nutritional value of yogurt, and it can be considered as a potential functional food ingredient.

Gluten-free (GF) baked goods often lack nutritional balance due to the limited protein and fiber content of standard cereal flours like rice and maize. A mixture design methodology was used to evaluate the interaction effects between cereal and legume flours on the physical and textural properties of the biscuits, including hardness, water activity (aw), CIE color parameters (L*, a*, and b*), spread ratio, and baking loss. The results indicated that incorporating legume flour, particularly chickpea flour, significantly increased biscuit hardness (from 22.00 N to 34.66 N) and reduced water activity (from 0.23 to 0.17). All three legume flours reduced the spread ratio, with chickpea flour having the most pronounced effect (from 4.91 to 4.75). Nutritionally, the inclusion of legume flours improved the protein (from 6.46 g/100 g to 11.90 g/100 g), mineral (from 0.58 g/100 g to 1.25 g/100 g), fiber (from 15.73 g/100 g to 21.13 g/100 g), and polyphenol contents (0.34 mg GAE/g compared to 0.18 mg GAE/g for the control). Moreover, DPPH scavenging activity was significantly higher (72.72% vs. 31.49% for the control). Sensory evaluations indicated that the inclusion of legume flours positively affected the biscuits’ overall sensory attributes, especially appearance, but had a minor negative effect on texture. This study aimed at utilizing local legume flours: faba bean, chickpea, and lentil, besides the traditional standard flours: rice and maize, to develop nutritious and flavorful gluten-free biscuits. These results highlighted the use of combinations of local legume with cereal flours to produce GF biscuits with improved physical, sensory, and nutritional qualities.

Local processed food products represent a key component of culinary tourism, with the potential to attract visitors and support regional economies. Boyolali Regency in Central Java, widely known as the city of milk, is also a rich producer of diverse fruits, vegetables, and tubers. However, despite this agricultural diversity, the development of high-potential local food products remains limited, even among existing Small and Medium Enterprises (SMEs). This study aims to assess the business feasibility of local food SMEs in Boyolali Regency using financial indicators such as payback period, Net Present Value (NPV), and Internal Rate of Return (IRR). To complement the financial analysis, a hedonic test and consumer purchase interest survey were conducted to identify consumer preferences. The findings indicate strong business feasibility: 81% of SMEs achieved a payback period of less than two years, while the remaining 19% had payback periods under four years. All SMEs recorded positive NPVs and IRRs above 50%. Among the 21 SMEs, five standout products emerged based on consumer preference, namely brownies (Eliztha), celery eggrolls (Indhifaz), “onde-onde” (Onde-Onde Bu Is), peanut rempeyek (Yuni Snack), and gluten-free cookies (Wedang Juminten). The five SMEs also demonstrated strong financial performance with NPV ranging from IDR 110 million to over IDR 350 million, payback periods between 6 to 22 months, and IRR ranging from 54.2% to 187.8%.