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VOL. 11, ISSUE 3 (2026)
Formulation and quality analysis of gluten free cookies enriched with Pseudocereals
Authors
Pratiksha S Sukhadeve, Abhilasha B Shingote
Abstract
Nutritious substitutes made with functional ingredients have been
developed in response to the growing demand for gluten-free baked goods. The
goal of the current study was to create gluten-free cookies with quinoa and
amaranth flours, using flaxseed gel as a natural binding agent in place of
gluten. Quinoa flour, amaranth flour, flaxseed gel, butter, sugar, and baking
soda were used to make the cookies, and then their proximate composition was
assessed. There were 55.02% carbohydrates, 23.92% crude fat, 10.50% crude
protein, 6.20% crude fiber, 2.40% moisture, 1.98% ash, and 513 kcal/100 g of
energy in the designed cookies. The addition of quinoa, amaranth, and
flaxseed—all of which are known for having higher nutritional value than
traditional gluten-free ingredients—is responsible for the comparatively high
protein and fiber contents. The ash content shows the presence of important
minerals, while the low moisture content suggests better storage stability. All
things considered, the created gluten-free cookies showed a balanced
nutritional profile with increased protein, dietary fiber, and energy content,
making them a good substitute for those with celiac disease, gluten
intolerance, or customers looking for healthier snack options. The study
emphasizes flaxseed gel's potential as a natural binding agent that enhances
the nutritional and functional qualities of gluten-free baked goods.
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Pages:40-45
How to cite this article:
Pratiksha S Sukhadeve, Abhilasha B Shingote "Formulation and quality analysis of gluten free cookies enriched with Pseudocereals". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 40-45
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