THE DEVELOPMENT OF NEW GLUTEN-FREE COOKIES MADE FROM QUINOA AND TARTUFI FOR CELIAC DISEASE-TOLERANT PEOPLE

Abstract

Celiac disease is a pathological condition wherein the ingestion of gluten leads to detrimental effects on the small intestine. This disease manifests when the human immune system actively attacks its own bodily tissues subsequent to gluten consumption. The primary objective of the investigation was to formulate cookies devoid of gluten specifically tailored for individuals afflicted with celiac disease. This was achieved by incorporating Quinoa and Tartufi, combined in varying proportions of 5%, 10%, and 15%, to enhance the rheological and mixing properties of the dough. The results of the study indicated that the inclusion of Tartufi resulted in a reduction in protein, fat, and fiber content, while simultaneously increasing carbohydrate and mineral content. Moreover, this addition had the beneficial effect of improving the proportions of the dough's rheological and mixing qualities. Through statistical analysis, it was determined that there were no significant disparities in the characteristics of the 100% Quinoa cookies and the gluten-free cookie samples in terms of instrumental weight, volume, diameter, and thickness during the final evaluation of the product's quality. In contrast to the redness that rose in the gluten-free cookie samples, the results showed that the color of the final product tended to darken with increasing Tartufi flour ratio (decreased lightness). A sensory test of gluten-free cookies found that those produced with Quinoa cookies and 10% Tartufi received the greatest approval. These gluten-free cookies are a tasty and nutritious treat for celiac patients. They are also an excellent choice for people who are gluten-free for other reasons, such as non-celiac gluten sensitivity or wheat intolerance. As a result, the gluten-free cookies produced are ideal for celiac disease patients, particularly those with zinc, calcium, and iron deficiency.