Experimental development and nutritional analysis of a gluten-free cookie with Brazil-nut, amaranth, and oat flakes
Abstract Celiac disease is an autoimmune condition triggered by gluten consumption, which causes poor nutrient absorption and various nutritional complications. Given the growing demand for gluten-free products, the aim of this research was to formulate gluten-free cookies using amaranth flour, Amaz...
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| Formato: | Artículo |
| Lenguaje: | inglés |
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2026
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| _version_ | 1881700517193711616 |
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| author | Shanelle Mahely Rivera-Arias Valeria Gesu Carbajal Pariona Ibeth Anny Coavoy-Sánchez Silvia Pilco-Quesada |
| author_browse | Ibeth Anny Coavoy-Sánchez Shanelle Mahely Rivera-Arias Silvia Pilco-Quesada Valeria Gesu Carbajal Pariona |
| author_facet | Shanelle Mahely Rivera-Arias Valeria Gesu Carbajal Pariona Ibeth Anny Coavoy-Sánchez Silvia Pilco-Quesada |
| author_sort | Shanelle Mahely Rivera-Arias |
| collection | Producción científica |
| description | Abstract Celiac disease is an autoimmune condition triggered by gluten consumption, which causes poor nutrient absorption and various nutritional complications. Given the growing demand for gluten-free products, the aim of this research was to formulate gluten-free cookies using amaranth flour, Amazonian nut flour and oat flakes, thus evaluating their proximal composition, physicochemical properties, technological characteristics and sensory acceptance. Among the raw materials, Amazon nut flour stood out for its high protein (38.00%) and fat (33.00%) content, while oat flakes had a higher fiber content. In the formulations, F3 had the highest protein content (21.32 ± 0.44%), and F1 showed higher antioxidant capacity (15.87 ± 0.34 µmol ET/g) and phenolic compound content. No significant differences were observed in baking performance (92-95%) or spread factor, and all samples had <4 ppm gluten. Sensory evaluation showed that F2 and F3 were the most acceptable. It is concluded that the cookies developed represent a nutritious and functional alternative for people on a gluten-free diet, while also promoting the use of local ingredients. |
| format | Article |
| id | openalex:W7203955573 |
| institution | UPeU |
| language | English |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| record_format | dspace |
| spelling | openalex:W7203955573Experimental development and nutritional analysis of a gluten-free cookie with Brazil-nut, amaranth, and oat flakesShanelle Mahely Rivera-AriasValeria Gesu Carbajal ParionaIbeth Anny Coavoy-SánchezSilvia Pilco-Quesadagluten-free cookiesceliac diseaseamaranth flouroat flakesproximate compositionphysicochemical propertiesbaking performanceantioxidant capacityphenolic compoundssensory acceptabilityfunctional foodslocal ingredientsSeed and Plant BiochemistryFood composition and propertiesCeliac Disease Research and ManagementAbstract Celiac disease is an autoimmune condition triggered by gluten consumption, which causes poor nutrient absorption and various nutritional complications. Given the growing demand for gluten-free products, the aim of this research was to formulate gluten-free cookies using amaranth flour, Amazonian nut flour and oat flakes, thus evaluating their proximal composition, physicochemical properties, technological characteristics and sensory acceptance. Among the raw materials, Amazon nut flour stood out for its high protein (38.00%) and fat (33.00%) content, while oat flakes had a higher fiber content. In the formulations, F3 had the highest protein content (21.32 ± 0.44%), and F1 showed higher antioxidant capacity (15.87 ± 0.34 µmol ET/g) and phenolic compound content. No significant differences were observed in baking performance (92-95%) or spread factor, and all samples had <4 ppm gluten. Sensory evaluation showed that F2 and F3 were the most acceptable. It is concluded that the cookies developed represent a nutritious and functional alternative for people on a gluten-free diet, while also promoting the use of local ingredients.Articlehttps://doi.org/10.1590/1981-6723.1252025W7203955573enBrazilian journal of food technology/Brazilian Journal of Food Technology1516-72751519-09001981-67232026-01-01 |
| spellingShingle | gluten-free cookies celiac disease amaranth flour oat flakes proximate composition physicochemical properties baking performance antioxidant capacity phenolic compounds sensory acceptability functional foods local ingredients Seed and Plant Biochemistry Food composition and properties Celiac Disease Research and Management Shanelle Mahely Rivera-Arias Valeria Gesu Carbajal Pariona Ibeth Anny Coavoy-Sánchez Silvia Pilco-Quesada Experimental development and nutritional analysis of a gluten-free cookie with Brazil-nut, amaranth, and oat flakes |
| title | Experimental development and nutritional analysis of a gluten-free cookie with Brazil-nut, amaranth, and oat flakes |
| title_full | Experimental development and nutritional analysis of a gluten-free cookie with Brazil-nut, amaranth, and oat flakes |
| title_fullStr | Experimental development and nutritional analysis of a gluten-free cookie with Brazil-nut, amaranth, and oat flakes |
| title_full_unstemmed | Experimental development and nutritional analysis of a gluten-free cookie with Brazil-nut, amaranth, and oat flakes |
| title_short | Experimental development and nutritional analysis of a gluten-free cookie with Brazil-nut, amaranth, and oat flakes |
| title_sort | experimental development and nutritional analysis of a gluten free cookie with brazil nut amaranth and oat flakes |
| topic | gluten-free cookies celiac disease amaranth flour oat flakes proximate composition physicochemical properties baking performance antioxidant capacity phenolic compounds sensory acceptability functional foods local ingredients Seed and Plant Biochemistry Food composition and properties Celiac Disease Research and Management |
| topic_facet | gluten-free cookies celiac disease amaranth flour oat flakes proximate composition physicochemical properties baking performance antioxidant capacity phenolic compounds sensory acceptability functional foods local ingredients Seed and Plant Biochemistry Food composition and properties Celiac Disease Research and Management |
| url | https://doi.org/10.1590/1981-6723.1252025 |
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