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September 5, 2025Frontiers in NutritionOpen Access

Development and quality assessment of gluten-free cookies using rice flour and date fruit

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Authors

SASajeela AkramACAhmad Manan Mustafa ChathaJAJuweria Abid

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Overview

Experimental formulation improves nutritional profile of gluten-free cookies for those with gluten sensitivity, suggesting practical substitutes.

Key Points

  • Cookies formulated with rice flour and date fruit showed improved proximate composition for gluten sensitivity.
  • Increasing levels of date paste enhanced nutritional composition, while physical attributes decreased with greater substitutions.
  • Organoleptic characteristics of the cookies indicated consumer acceptance under various treatments.
  • The findings suggest that date fruit can effectively substitute for wheat flour in cookies for those with gluten intolerance.

Cite This Study

Akram et al. (2025) studied this question.

synapsesocial.com/papers/68c23a2cb210217d6477f4fchttps://doi.org/10.3389/fnut.2025.1645063
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