Evaluation of quality indicators of gluten-free flour confectionery intended for dietary nutrition
AbstractCurrently, there is an increase in gluten-associated diseases. The range of food for such patients is currently quite limited. In this regard, the development of new gluten-free products, including those popular among consumers of flour confectionery, is relevant.
The purpose of the research was to develop a formulation and to evaluate the quality indicators of gluten-free biscuits intended for special dietary uses.
Material and methods. To prepare prototypes of gluten-free biscuits, corn flour, green buckwheat, steamed buckwheat and rice flour were used instead of wheat flour of the highest grade, along with unsalted butter, salt, baking soda, and white sugar. The experimental products were evaluated according to organoleptic (on a five-point scale), physical and chemical (mass fraction of moisture, alkalinity, wetness) and sanitary-microbiological parameters with calculation of nutritional and energy value.
Results. When developing gluten-free biscuits for the formation of various flavor profiles, wheat flour was 100% replaced with gluten-free flour: corn, rice, steamed buckwheat and green buckwheat. According to the results of an organoleptic assessment and analysis of physical, chemical, microbiological parameters, biscuits with green buckwheat flour, as well as a mixture of corn and rice flour (1:1) were selected. The calculation of the nutritive value showed that one serving of the product (30 g) allows to cover the daily requirement for protein, fats and carbohydrates by 3.0–5.5%, dietary fiber – by about 3%. Despite the slightly increased content of micronutrients in the developed biscuits, they cannot serve as their significant source. Only biscuits with green buckwheat flour can cover the need for phosphorus, iron and vitamins B1 and PP by 5% or more in 1 serving.
Conclusion. The developed biscuits with green buckwheat flour for special dietary uses for people with gluten intolerance can serve a source of such micronutrients as phosphorus, iron, vitamins B1 and PP.
Keywords: biscuits; pastry; gluten; gluten-free products
Funding. The study had no sponsorship.
Conflict of interest. Vrzhesinskaya O.A. is a scientific editor and executive secretary of the journal’s editorial board; the other authors declare no conflict of interest.
Contribution. Research concept and design – Khodyreva Z.R.; data collection and processing – Khodyreva Z.R.; writing – Khodyreva Z.R., Vaitanis M.A.; editing – Khodyreva Z.R., Vaitanis M.A., Schetinina E.M., Vrzhesinskaya O.A.; approval of the final version of the article, responsibility for the integrity of all parts of the article – all the authors.
For citation: Khodyreva Z.R., Vaytanis M.A., Schetinina E.M., Vyun O.G., Vrzhesinskaya O.A. Evaluation of quality indicators of gluten-free flour confectionery intended for dietary nutrition. Voprosy pitaniia [Problems of Nutrition]. 2025; 94 (2): 97–105. DOI: https://doi.org/10.33029/0042-8833-2025-94-2-97-105 (in Russian)
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