Gluten-free Cookies Research Articles

Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics

This work aimed to develop novel alternative gluten-free premixes for use in the production of cookies by optimizing the formulation of three different starches (corn, potato, and tapioca starch) in a rice/corn formula and then enriching the optimized formula with various natural flours (acorn, soy, chestnut, chickpea, millet, and quinoa). An extreme vertices mixture design was used to optimize the mixing sub-part consisting of 30% (w/w) of starches. The enriched gluten-free cookies were characterized by physical, rheological, antioxidant, color, and sensory properties. An optimum was obtained by mixing 18.5084 g of corn starch, 6 g of potato starch, and 5.4916 g of tapioca starch. The enrichment results indicated that soy-enriched gluten-free cookies have a high specific volume (2.428 cm3/g) with the highest spread ratio (12.25) compared to other cookies. The rheological properties of enriched gluten-free doughs indicated a higher value of the consistency coefficient (K) of soy-enriched gluten-free cookies. The antioxidant characteristics were enhanced by replacing corn with several types of flours, with higher TPC for acorn (2.83 mg GAE/g dw) and soy-enriched cookies (2.49 mg GAE/g dw) with better antioxidant activities (DPPH, ABTS, and RED). The tasters gave all the cookies favorable ratings for overall acceptability. With an average rating of 7.09, cookies enhanced with chickpea flour have a high acceptability compared to the other cookies. Considering all the tested parameters, PCA analysis clustered millet, corn, quinoa, and chestnut gluten-free enriched cookies into the same group. However, acorn and soy cookies were placed in a separate group, and chickpea-enriched cookies were classified separately.

Nutritional, physicochemical, and sensorial characterisation of quinoa-millet enriched gluten-free functional cookies

AbstractThe demand for gluten-free food products is expected to grow in the coming years. Quinoa's versatility allows it to replace traditional grains and adds high nutritional value to grain blends and processed food items. The present study was designed to prepare and evaluate gluten-free cookies by substituting rice with quinoa and keeping pearl and foxtail millet constant. A significant increase in protein (8.0–13.2 g/100 g), crude fibre (2.9–6.2%), ash (0.5–1.7%), and hardness (928.9–1736.9 g) was observed with increasing quinoa supplementation. A positive correlation of crude fibre with protein, hardness, and fracturability was observed at P ≤ 5%. Organoleptic evaluation indicated that cookies with 30% quinoa were overall accepted by the consumer. Also, these cookies had lower acid and peroxide values, thus, had longer shelf-lives. This is the first report for the use of quinoa with the mixture of rice and millet, which could be a decent alternative ingredient for gluten-free cookies formulations.

Running Title: Gluten-Free Biscuit for Autism Children Gluten-Free Biscuit for Children with Autism Spectrum Disorder Made from Modified Taro Flour and Coconut Pulp Flour

Autism spectrum disorder (ASD) is common in children, many of whom require a gluten-free diet. This study explored gluten-free biscuits made with modified taro flour and coconut pulp flour, which are rich in carbohydrates, fats, fiber, and protein. The goal was to assess the physical, sensory, and chemical properties of biscuits made with different ratios of these flours. The research used four formulations of taro flour to coconut pulp flour: P0 (100:0), P1 (70:30), P2 (50:50), and P3 (30:70), with five replications. Data were analyzed using ANOVA and the Duncan Multiple Range Test (DMRT) at a 5% significance level. Results showed that the P2 (50:50) formulation produced the heaviest biscuits (5.32g) and scored highest in color (3.82) and taste (3.78) in sensory tests. The P3 (30:70) formulation was rated best for aroma (3.56) and texture (3.82). Chemical analysis revealed that P0 (100:0) had the highest water (1.85%), ash (2.22%), and carbohydrate content (61.32%). The P2 (50:50) formulation had the highest protein content (4.42%), while P3 (30:70) had the most fat (49.03%) and fiber (7.96%). This study concluded that modified taro flour and coconut pulp flour are effective in creating nutritious, gluten-free biscuits, offering a suitable alternative for children with ASD.

Increasing nutritional value using alternative protein from sago worm in gluten-free biscuit products

Abstract This research aimed to study the nutritional value of sago worm (Rhynchophorus Ferrugineus) powder, evaluate quantity of protein supplementation derived from sago worm in gluten-free biscuit and determine the nutritional value of the gluten-free biscuit products supplemented with protein from sago worm. It was found that the nutritional value in sago worm powder consisting of carbohydrates (11.14%), protein (24.65%), fat (54.18 %), and ash (2.41%) based on total weight. Dietary fibre content was 6.61% and the total energy was 699.99 kilocalories/100 g. As regards physical and chemical properties, increase in inclusion of sago worm powder led to a decrease in moisture content and an increase in quantity of protein. Increasing the sago worm powder resulting to the colour of the biscuits became darker. The results showed that an increase in sago worm hardness and fracturability to decreased. Sensory evaluation using a 9-point hedonic scale showed that the gluten-free biscuit with 5% sago worm powder of the total weight had the highest score. In addition, the developed products contained moisture content, carbohydrate, fat, protein, dietary fibre and ash of 58.86, 32.56, 6.34, 6.61 and 1.02%. The energy value was found to 567.42 Kcal/100 g.

Utilization of Polygonum cognatum Meissn, a Gastronomic Product of the Turkish Culinary Culture, in the Production of Gluten-free Biscuits

ABSTRACT Polygonum cognatum Meissn. (Polygonaceae), locally known as “solucan otu” or “madimak” in Turkey, is a type of edible grass with functional properties that naturally grows in various regions of the country, particularly in Central Anatolia. Celiac disease is a prevalent digestive system disorder that impairs the absorption of food. Incorporating functional ingredients into gluten-free formulations can increase their value. To be a preferred alternative to commonly consumed products, a new product must be sensory-appealing. This study focuses on developing a healthy, functional, and enjoyable gluten-free cookie. Various proportions of P. cognatum flour (10%, 20%, 30%, and 40%) were utilized in the development of the product. The physical, textural, chemical, and sensory characteristics of the biscuit samples were compared to those of samples made with wheat flour (Control 1) and a gluten-free flour mixture (Control 2). The addition of P. cognatum flour proportionally increased the moisture content, ash value, dietary fiber, antioxidant, phenolic matter, and protein content of the biscuits without changing the fat content, according to experimental findings. Samples with 40% P. cognatum addition exhibited higher levels of moisture, ash, protein, dietary fiber, antioxidant, and phenolic matter compared with the other samples. However, the results of the sensory analysis revealed that utilizing more than 30% of P. cognatum flour significantly decreased consumer preference by negatively affecting sensory attributes such as texture, consistency, mouthfeel, taste, overall acceptability, color, and fracture. Hence, it was concluded that this type of flour should not exceed 30% when producing functional gluten-free biscuits. From this study, we advocate for the recognition of P. cognatum as a local and gastronomic product, which has the potential to be utilized in wider areas.

Karakteristik Sensori dan Fisikokimia Kukis dari Campuran Tepung Mocaf dan Tepung Kulit Buah Naga

To support the goal of zero waste outlined in the sustainable development goals (SDGs), repurposing dragon fruit peel waste presents a promising opportunity. In Indonesia, the high demand for dragon fruit leads to the generation of considerable organic waste. This study explored the use of dragon fruit peel flour, combined with modified cassava (mocaf) flour, as a wheat flour alternative to improve the sensory and chemical properties of gluten-free cookies. The research involved preparing the flours and cookies, followed by conducting sensory, physical, and chemical analyses. A completely randomized design (CRD) was employed, testing five formulations with varying ratios of mocaf flour to dragon fruit peel flour. The results indicated that 73% of panelists preferred the crispiness of cookies containing 25% dragon fruit peel flour, while 60% were satisfied with the color of cookies containing 45% dragon fruit peel flour. Physical analysis showed no significant differences in thickness or bake loss, but there were notable differences in diameter, spread ratio, and color. As the proportion of dragon fruit peel flour increased, the cookies showed significant improvements in chemical characteristics, including higher levels of moisture, ash, fat, protein, and fiber content. Additionally, the content of total phenolics and antioxidant activity increased with higher ratios of dragon fruit peel flour, reaching 1.14 mg GAE/g for total phenolics and 662.64 mg AAE/g for antioxidant activity. FTIR analysis revealed a consistent absorbance pattern across samples, with minor variations in peak intensities at specific wavenumbers. Based on the sensory, physical, and chemical evaluations, cookies containing 45% dragon fruit peel flour were recommended for production.

Pengaruh Penambahan Puree Labu Kuning terhadap Kadar Proksimat, Beta Karoten, dan Sifat Organoleptik Cookies Umbi Garut Bebas Gluten

Background: Arrowroot flour is one of the food ingredients that can be used to replace the use of wheat flour and is a gluten-free flour. Objective: The purpose of this study was to utilize arrowroot flour and pumpkin puree in the manufacture of gluten-free cookies that are organoleptically acceptable and have good nutritional content. Method: The experimental design used was a one-factor completely randomized design (CRD) with two replications. The factor in this study was the formulation of arrowroot flour and pumpkin puree which consisted of 3 levels and 1 control, namely F1 (53% : 47%), F2 (50% : 50%), F3 (47% : 53%)), and control F0 (0% : 0%). Results: the use of arrowroot flour and pumpkin puree had a significant effect on the moisture content, ash, protein, and beta carotene of cookies (p<0.05). The results of the hedonic test analysis and the hedonic quality of cookies significantly affected the color quality, taste quality of arrowroot, and texture quality (p<0.05). Conclusion: The selected cookie formulation is F1 with a nutritional content of 100 g, which is 527 kcal of energy; 5.78 g protein; fat 33.93 g; carbohydrates 49.61 g; and beta carotene 1204.5 mcg.Keywords: Arrowroot_flour, Beta_carotene, Cookies, Gluten, Yellow_pumpkin_puree.

The impact of soaking and drying soybeans on soyflour and the gluten-free cookies made from it

This study investigated the effects of drying and soaking conditions on soy flour, as well as their influence on cookie quality. Two drying methods (70°C for 10 hours and 90°C for 6 hours) and three soaking conditions (ambient temperature for 24 hours, 80°C for 2 hours, and 121°C for 10 minutes) were evaluated. High-temperature soaking and drying resulted in darker flour with lower L* values (81.06–89.44) and higher a* values (-0.36–5.25) (p < 0.05). Scanning electron microscopy showed that the treated flour had rougher surfaces and protein clustering, which made it less foamy, and less emulsifying but better at water absorbing and holding. With heat treatment, the trypsin inhibitor content decreased significantly from 50.21 mg/g to 33.01 mg/g (p < 0.05). Gluten-free cookies made from soy flour treated at 80°C for 2 hours soaking and 90°C for 6 hours drying showed comparable spread ratios to wheat cookies and lower hardness. This treatment also allowed for higher protein (24.92%) and fiber (22.29%) content in the cookies. Therefore, soaking soybeans at 80°C for 2 hours, followed by drying them at 90°C for 6 hours, is recommended to produce soy flour suitable for developing high-protein, high-fiber, gluten-free cookies.

Physicochemical Characterization of Carao Honey Flour (Cassia grandis) and Its Effects on the Sensory Attributes in a Cookie

Carao honey is a potential functional ingredient that can generate added value to food products enriched by reducing waste. In many countries, carao has been utilized for therapeutic purposes since this type of plant extract can inhibit the growth against the most common dermatophytes, a pathogenic fungus that grows on the skin, mucous membranes, hair, nails, feathers, and other body surfaces, causing ringworm and related diseases. The physicochemical characteristics of the cookies were also investigated, which included aW, proximate analysis, hardness, and color. A sensory study was carried out to determine the rejection threshold, acceptability, purchase intent, and general taste of 90 consumers. The gluten-free cookies were prepared with carao honey as a partial substitute for rice flour in different percentages (0%, 2.5%, 5%, and 10%). The carao honey proximate composition, rheological properties, and pasting properties were analyzed. It was emphasized that incorporating carao honey into cookies improves the ingredient’s sustainability. The impact of carao on the physicochemical and sensory properties of cookies was evident in color, flavor, and smell. According to the results, only samples with 2.5% carao were accepted regarding flavor and smell. Overall, liking scores, age, and flavor were the most significant predictors of purchase intent. The information given to panelists did not significantly (p < 0.05) influence liking scores only for cookies. According to physicochemical analysis, carao honey flour was high in carbohydrates (88%). The incorporation of carao produced cookies with darker colors and a softer texture. The study demonstrated that carao flour could be included to produce sensorial accepted cookies at a 2.5% addition level as an alternative in the food industry that benefits from environmental sustainability and, at the nutritional level, improves the availability of nutrients, mainly sugars and proteins.

Effect of carboxymethyl cellulose and xanthan gum on the quality of gluten-free cookies from rice varieties with different amylose contents

Amylose and hydrocolloids may influence the rheology of dough and quality parameters of gluten-free cookies. The present study addresses an aspect of the effect of rice varieties (IR50404, Song Hau and Jasmine) and hydrocolloids (hydrocolloids (carboxymethyl cellulose, CMC, and xanthan gum, XG) with concentrations from 1.0 to 3.0% on rice cookie quality parameters (moisture content, water activity, density, expansion ratio, hardness and sensory value). The results noted that amylose content of rice varieties mainly influenced the hardness, expansion and thickness of cookies. The CMC was strongly and positively correlated with hardness while XG had a sharply positive relation with hardness, expansion ratio and water activity of cookies. Their interaction contributed mainly to the density of the rice cookie. The most appropriate hydrocolloid contents were 2% of CMC and 1% of XG for making good quality cookies from the Song Hau rice variety with medium amylose content.

Evaluation of pasting and functional properties of composite flour from Indonesian local tubers and its application in gluten-free biscuits

Evaluation of pasting and functional properties of composite flour from Indonesian local tubers and its application in gluten-free biscuits

Utilization of Sorghum, Sweet Potato and Chickpea for Production of High Nutritional Value Gluten Free Cookies

Utilization of Sorghum, Sweet Potato and Chickpea for Production of High Nutritional Value Gluten Free Cookies

The Addition Effect of Spirulina Platensis on the Physco-chemical and Hedonic Properties of Gluten-Free Cookies Based on Mocaf and Sorghum Composite Flour

The Addition Effect of Spirulina Platensis on the Physco-chemical and Hedonic Properties of Gluten-Free Cookies Based on Mocaf and Sorghum Composite Flour

Formation and Standardization of Gluten Free Cookies made from Buckwheat (Fogopytrum Esculentum) Flour

Abstract: The consumer demand is increasing for composite flour base bakery products like cookies and biscuits. The incorporation of buckwheat flour into rice, corn, flour can prove to be essential in composite flour base cookies. It has beneficial nutraceutical properties and its gluten- free nature can play important role in preventing celiac problem. The physicochemical properties of buckwheat flour and rice, corn, flour, were studied and cookies were prepared with the incorporation of buckwheat flour in 100, 50, 75 % concentration with other flour to measure the quality and acceptability of cookies. As the concentration of buckwheat flour was increased, spread ratio of cookies decreased

Development of Nutritious Biscuits for Gluten Intolerance Patients

Background: The rising incidence of celiac disease and gluten intolerance has led to an increasing demand for gluten-free products. Tapioca and corn flour are promising alternatives to wheat flour due to their gluten-free nature and beneficial nutritional properties. Objective: This study aimed to develop and evaluate the sensory characteristics of gluten-free biscuits made from tapioca and corn flour, individually and in combination, compared to a control sample made from wheat flour. Methods: This study was conducted at the National Institute of Food Science and Technology, University of Agriculture Faisalabad. Ingredients such as wheat flour, corn flour, tapioca flour, sugar, butter, eggs, vanilla extract, baking powder, and salt were procured from the local market. Four samples were prepared: a control sample (T1) with wheat flour; T2 with corn flour; T3 with tapioca flour; and T4 with a blend of corn and tapioca flours. The specific quantities of ingredients were as follows: T1 (250g wheat flour), T2 (250g corn flour), T3 (250g tapioca flour), and T4 (125g corn flour + 125g tapioca flour). Biscuits were prepared by mixing dry ingredients, followed by liquid ingredients, to form a smooth dough, which was then shaped and baked at 180°C for 20-25 minutes. Sensory evaluation involved consumer effective testing with 50 untrained panelists using a 9-point hedonic scale, and quantitative descriptive analysis (QDA) with 10 trained panelists using a 15-point scale. Data were analyzed using SPSS version 25 and Microsoft Excel for graphical representation. Ethical approval was obtained in accordance with the Helsinki Declaration, and informed consent was obtained from all participants. Results: In the consumer effective test, the control sample (T1) received ratings of 7.89 for color, 7.10 for flavor, 7.85 for texture, 7.9 for aroma, and 7.68 for overall acceptance. The T2 sample showed ratings of 7.78 for overall acceptance, 7.55 for color, 7.95 for flavor, 7.65 for texture, and 7.98 for aroma. The T3 sample scored 7.62 for overall acceptance, 7.55 for flavor, 7.8 for texture, and 8.0 for aroma. The T4 sample, with the blend of corn and tapioca flour, displayed the highest scores: 8.5 for color, 8.15 for flavor, 8.1 for texture, 7.95 for aroma, and 8.17 for overall acceptance. In the QDA, the control sample (T1) received scores of 9.81 for overall acceptability, 8.55 for flavor, 9.5 for texture, 10.5 for aroma, and 11 for taste. The T2 sample scored 10.08 for overall acceptability, 9.5 for color, 9.7 for flavor, 9.1 for texture, 11 for aroma, and 11.1 for taste. The T3 sample had scores of 10.32 for overall acceptability, 9.0 for color, 11.1 for flavor, 9.6 for texture, 11 for aroma, and 10.9 for taste. The T4 sample achieved the highest scores in QDA: 11.18 for overall acceptability, 10 for color, 13 for flavor, 10 for texture, 11.9 for aroma, and 11 for taste. Conclusion: The study demonstrated that gluten-free biscuits made from a blend of tapioca and corn flours (T4) had superior sensory attributes compared to those made from either flour alone and the control sample made from wheat flour. This suggests that tapioca and corn flour blends could be promising alternatives in the development of gluten-free products. Further research is recommended to explore the application of these flours in other gluten-free food products.

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes.

In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box-Behnken design allowed for flexible ingredient proportions and physicochemical properties, centesimal composition, color, texture, and sensory attributes to be evaluated through consumer tests (Sorting and acceptability). The results highlighted significant variations in physicochemical data, composition, color, and texture across formulations. The blend with 38.51% cañihua flour, 10.91% sweet whey, 25.69% potato starch, 8.34% margarine, 11.10% sugar, 0.19% sodium chloride, 0.51% baking powder, 0.51% vanilla essence, and 4.24% egg exhibited superior sensory appeal. This formulation boasted excellent texture, aroma, flavor, color, and appearance, indicating high sensory and physicochemical quality. The use of cañihua flour, sweet whey, and potato starch not only provides a gluten-free option but also delivers a nutritious and sensorily pleasing choice for those with dietary restrictions. Future research could explore the commercial viability of producing these cookies on a larger scale, as well as investigating the potential health benefits of these ingredients.

Investigation of the amino acid composition of gluten-free biscuit with carob

The article studies the amino acid composition of the developed biscuit semi-finished products. When developing the recipe for gluten-free products, special attention was paid to the protein composition of the raw materials and the calculation of the amino acid score, since the lack of a certain amino acid affects the ability of gluten formation during the kneading process. In addition, an unbalanced amino acid composition can cause an imbalance in the human body and negatively affect the functioning of muscles, heart, brain and other organs, leading to diseases. The objectives of the research included the following: determination of the amino acid composition of gluten-free biscuit semi-finished products; analysis of amino acid composition and calculation of the amino acid score of gluten-free biscuit products. The amino acid composition was calculated according to well-known methods, taking into account the chemical composition of food products. During the calculation, the biological value of proteins was assessed, the utility coefficient, the amino acid composition balance coefficient, and the amino acid score difference coefficient were determined. It was established that the developed gluten-free biscuit contained a significant amount of threonine, namely 11.38 g per 100 g of protein. As a result of calculations, it was determined that the first limiting amino acid was tryptophan, the second was the compound «phenylalanine + tyrosine», the shares of which in the amino acid score were 0.12 and 0.90, respectively. An assessment of the complex balance of a gluten-free biscuit semi-finished product showed an insufficient level of balance in human nutrition, but the indicators of individual amino acids compared to the control made from wheat flour were higher, for example, valine by 1.8 times, isoleucine, leucine and lysine by 1.1 times, metheonine + cysteine 2.7 times and threonine 2.8 times.

Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics.

Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber-based fractions. Their applications in gluten-free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y-2311-1 was utilized in a mulberry and rice flours-based gluten-free cookie formulation for the first time. Effects of various xylanase concentrations on gluten-free dough rheology and cookie characteristics were elucidated. Only rice flour-based cookie and only wheat flour-based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration-dependent manner. Enzyme concentrations above 100U/100g flour did not provide statistically significant further changes on gluten-free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration-dependent manner for all cookie types. Hardness values of both types of gluten-free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100U/100g flour provided mulberry and rice flours-based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation.

The Use of the Hıngedan (Ferula pseudalliacea) in the Production of Functional Gluten-Free Biscuits

In our study, gluten-free biscuits were produced to treat celiac disease using F. pseudalliacae Rech. f. plant at 5%, 10%, and 15% ratios. The physical, chemical, and sensory properties of the created biscuits were examined. In the research analyses, as the addition ratio of F. pseudalliacea increased, the diameter values varied between 30.90 to 61.59 mm, and thickness ranged from 13.42 to 13.83 mm. A decrease in cooking loss, textural properties, L* and b* values was observed, while an increase was determined in moisture, spread ratio, specific volume, and a* values. In the sensory analysis, data results of the biscuits presented to the panellists indicated that, in terms of overall liking, the product with 5% F. pseudalliacae addition received the closest preference to the control group, suggesting that the 5% F. pseudalliacae-supplemented biscuit did not have a negative impact as stated by the panelists. Based on the evaluations and analyses, the substitution of F. pseudalliacae in gluten-free biscuit production was seen as an important result in terms of offering an alternative and acceptability.