Formulation of gluten-free biscuits: utilizing alternative flours with post-storage rancidity assessment

Abstract

The increasing prevalence of gluten-related disorders necessitates the development of gluten-free alternatives in the food industry. This study uses alternative flours from flaxseed, soybean, Moringa oleifera, and white quinoa seeds to formulate gluten-free biscuits. Additionally, the study assesses the impact of storage on rancidity parameters after 4 and 6 weeks, providing insights into product shelf-life and quality maintenance. Significant differences (P < 0.05) were observed among all sensory properties except hardness, colour, flavour, and odour in soybean biscuits (P = 0.814, 0.519, 0.214, and 0.198, respectively).Regarding rancidity parameters, the mean of iodine values of biscuits fortified with Quinoa increased over time, while flaxseed, Moringa Oleifera, and Soybean substitutions generally decreased iodine values. Furthermore, increased Flaxseed, Moringa Oleifera, and soybean substitutions resulted in reduced acid and peroxide values, indicating significantly improved oxidative stability. Conversely, quinoa substitutions showed mixed effects on acid and peroxide values. These findings underscore the potential of these alternative flours to influence the degree of rancidity of biscuits, with implications for their shelf-life and overall quality, and provide reassurance about the improved quality due to increased substitutions.