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September 25, 2025AcTion Aceh Nutrition JournalOpen Access

Energy, macronutrients, and sensory characteristics of gluten-and casein-free (GFCF) mocaf biscuits substituted with kidney bean and keluih seed flour for children with autism

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Authors

NTNiza Iana TzaniNWNurmasari WidyastutiHWHartanti Sandi Wijayanti

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Overview

This study evaluates energy and macronutrients in gluten-and casein-free biscuits, suggesting dietary options for autism management.

Key Points

  • The gluten-and casein-free biscuits provided a balanced nutrient profile useful for children with autism.
  • The best formulation, F1, contained 432–455 kcal of energy, 3-8% protein, and 30-32% fat.
  • Statistical analysis revealed significant sensory preferences, particularly in taste and aroma attributes.
  • Kidney bean flour enhanced the protein content, whereas keluih seed flour improved energy levels yet affected taste preference.

Cite This Study

Tzani et al. (2025) studied this question.

synapsesocial.com/papers/68d5e1fbbd7882ccb9b863a7https://doi.org/10.30867/action.v10i3.2385
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