Document Type : Original Article
Author
Food Science Department (Rural Home Economics), Faculty of Agriculture, Zagazig University, Zagazig, Egypt
Abstract
ABSTRACT
A gluten-free diet is necessary for people with celiac disease. So, this study aimed to develop nutritious, gluten-free cookies without refined sugar for children by combining rice, oat, and peanut flours with natural sweeteners such as honey, treacle, dates, raisins, and sweet potato. The developed cookies were evaluated for their chemical composition, mineral content, physical properties, texture, color, and sensory attributes. Results demonstrated that blending rice flour with oat and peanut flours significantly increased protein (10.43-10.97%) and fat content (22.24-22.91%) compared to the control cookies (100% rice flour). The inclusion of oat and peanut flours also improved fiber content (up to 2.86%) and raised energy values to 475.94 Kcal/100g. Treacle and sweet potato-based cookies showed elevated iron (3.70 mg/100g) and magnesium (104.44 mg/100g) levels, while raisins (C5) enhanced zinc levels (1.31 mg/100g). Physical properties, such as diameter and spread ratio, varied with ingredient composition. Texture analysis revealed that cookies with oat and peanut flour were firmer, with hardness values up to 26.31 N, and displayed greater resilience compared to the control. Sensory evaluation indicated that sweet potato and honey-based cookies scored highest in texture and overall acceptability, though traditional sugar-based cookies remained most preferred. Overall, the findings underscore that gluten-free cookies formulated with alternative flours and natural sweeteners can serve as a nutrient-rich, energy-dense snack for children, effectively addressing protein and mineral deficiencies. This research provides a viable approach to enhancing the nutritional profile of gluten-free products without compromising sensory quality, offering a promising solution for children with dietary restrictions
Keywords
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