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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Autores principales:	Shanelle Mahely Rivera-Arias, Valeria Gesu Carbajal Pariona, Ibeth Anny Coavoy-Sánchez, Silvia Pilco-Quesada
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2026
Materias:	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
Acceso en línea:	Enlace permanente (DOI o Handle)
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