Formulation and characterisation of sustainable nutritious gluten-reduced cookies with indigenous grains from Northeast India†

Paushali Mukherjee and Ramagopal Uppaluri
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Abstract

This research article explores the formulation and characterisation of sustainable, gluten-free and gluten-reduced cookies through the utilization of a diverse range of grain-based flours. Gluten-free cookies were formulated with a diverse selection of indigenous and regionally available grains from Northeast India. While gluten-free cookie formulations incorporated rice, soy, green gram, finger millet, oats, Bengal gram, and roasted chickpea flours, gluten-reduced cookies incorporated wheat, Bengal gram, and roasted chickpea flours. The conducted study was targeted to assess the impact of alternative grain flour compositions on the sensory, nutritional and functional attributes of the cookies. The investigations contributed to the development of sustainable food products and aligned with the contemporary dietary needs, such as gluten intolerance, increased demand for plant-based protein, dietary fiber enrichment, and the utilization of locally sourced, minimally processed ingredients. Bengal gram and roasted chickpea flours were retained as fixed ingredients across formulations and served as nutrient-rich and functional base components. Comprehensive characterisation included texture, colour, nutritional profiling, and sensory analysis. The findings conveyed significant differences in the sensory appeal and nutritional content, especially in protein and fibre levels, and their dependence upon the grain combinations used. The article provided valuable insights for sustainable bakery alternatives and promotes the utility of locally sourced grains to support health-conscious and environmentally friendly food systems.

Abstract Image

配方和表征可持续营养麸质减少饼干与本土谷物从印度东北部†
这篇研究文章探讨了可持续的配方和特征,无麸质和减少麸质饼干通过利用多种谷物为基础的面粉。无麸质饼干是由印度东北部多种选择的本土和地区可用谷物制成的。无麸质饼干配方中含有大米、大豆、绿克、小米、燕麦、孟加拉克和烤鹰嘴豆粉,而无麸质饼干则含有小麦、孟加拉克和烤鹰嘴豆粉。本研究旨在评估替代谷物面粉成分对饼干感官、营养和功能属性的影响。这些调查促进了可持续食品的开发,并符合当代的饮食需求,如麸质不耐症、对植物性蛋白质需求的增加、膳食纤维的丰富以及对当地采购、最低限度加工成分的利用。孟加拉克粉和烤鹰嘴豆粉被保留为配方中的固定成分,作为营养丰富和功能丰富的基础成分。综合表征包括质地、颜色、营养特征和感官分析。研究结果表明,在感官吸引力和营养成分方面存在显著差异,尤其是蛋白质和纤维水平,以及它们对所使用的谷物组合的依赖。这篇文章为可持续的烘焙替代品提供了宝贵的见解,并促进了当地采购谷物的利用,以支持具有健康意识和环境友好型的食品系统。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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