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VOL. 11, ISSUE 2 (2026)
Development of nutritionally enriched eggless gluten-free multigrain cookies
Authors
Vaishnavi P Jamdar, Viraj R Mohite, Virendra N Dhage, Yashodhan S Kunjir, Yudhishtir S Karad, Yajuvendra Taware, Abhilasha B Shingote
Abstract
There has been an increasing tendency towards
gluten-free and health-focused bakery products, leading to the use of alternate
cereal and pseudo-cereal products in their formulation. One such cereal grain,
sorghum (Sorghum bicolor), is free of gluten content, along with being an
excellent source of dietary fiber, iron, magnesium, phosphorus, and phenolic
antioxidants. The amaranth is a good source of quality protein and essential
amino acids as well as a high amount of calcium and iron. Water chestnuts supply
the bakery products with potassium, phosphorus, and functional starch
qualities. The current research attempted to develop egg-free multigrain
cookies by using sorghum as the main flour and amaranth and water chestnut
flour as additives. Different composite flour combinations (T0-T5) were
prepared by changing the amount of amaranth and water chestnut flour to test
their impact on the sensory attributes of cookies. Jaggery was used as a
natural sugar source, while roasted pumpkin seeds and chocolate pieces were
added to improve the nutritional quality and sensory attributes of cookies. It
was found that all formulated cookies were acceptable, but the formulation T3
possessed high acceptability with good texture, flavor, and taste. The
increased sensory quality of the T3 can be credited to the optimum ratio of the
composite flour used, thereby contributing to the better texture and the
improved overall quality of the cookies. The developed cookies also possessed
enhanced nutritional value owing to the use of highly nutritious ingredients.
Hence, the developed cookies can be regarded as an effective gluten-free
functional baked product.
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Pages:182-187
How to cite this article:
Vaishnavi P Jamdar, Viraj R Mohite, Virendra N Dhage, Yashodhan S Kunjir, Yudhishtir S Karad, Yajuvendra Taware, Abhilasha B Shingote "Development of nutritionally enriched eggless gluten-free multigrain cookies". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 182-187
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