A Systematic Review on the Development of Gluten-Free Cookies: Formulation, Physicochemical, Nutritional and Sensory Properties
Main Article Content
Abstract
Background: The awareness of celiac disease and other disease related gluten intolerance has driven customers to demand gluten free products. Though gluten free products have challenges to provide the consumer with the same quality attributes.
Purpose/Aim: The purpose of this study is to review the existing formulations which optimizes the ingredient functionality in gluten free cookies to improve the nutrition and sensory attributes.
Methods: Using the PRISMA guidelines and focusing on range of dates from 2016 - 2023, a literature review of peer reviewed articles has been completed. Starch, protein, and fiber breakdown and analysis, the review will also demonstrate quality and processing modifications.
Result: Evidence suggests the addition of legumes, pseudocereals, resistant starch and other dietary fibers to improve on protein, dietary fiber, and micronutrients. While also improving on other parameters including to water retention, texture, and matrix continuity. In balance though, additions have been noted to increase hardness, reduce spread ratio, and increase color. An optimal addition of 20 - 30% of most of the components is suggested to maintain or improve the other sensory attributes.
Conclusions: Integrated optimization approaches are clinically and commercially relevant to gluten free cookies for use as vehicle for functional and health benefitting ingredients. More focused approaches to demonstrate the ingredients for optimized variable will improve functional and health benefit.
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
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