Larisa V Zaytseva¹* and Alexandra V Matunina²

¹All-Russian Research Institute of the Confectionery Industry, Moscow, Russia
²Air Iiquide, Moscow, Russia

*Corresponding Author: Larisa V Zaytseva, All-Russian Research Institute of the Confectionery Industry, Moscow, Russia.

Received: April 04, 2025; Published: April 23, 2025

Abstract

Every year the number of people suffering from celiac disease or other pathologies grouped under the term "gluten-related disorders" increases. The only therapy for diseases associated with gluten intolerance is strict adherence to a diet with restriction of the use of cereals: wheat, rye, barley, some varieties of oats and their derivatives. The aim of the work is to develop gluten–free cookies enriched with dietary fiber and omega-3 fatty acids while achieving a balanced amino acid and fatty acid composition of cookies. Objects of research: various types of flour (premium wheat, amaranth, buckwheat rice, corn, lupine and chia seeds); butter and milk fat substitute; control and experimental samples of cookies. Generally accepted and special methods of analysis of raw materials and finished products were used in the work. The content of dietary fiber was determined by the enzymatic-gravimetric method.

It has been established that lupine flour and chia seed flour can be used to produce gluten-free cookies enriched with dietary fiber and essential omega-3 fatty acids. The introduction of these types of flour in addition to rice and corn flour also contributed to the achievement of a more balanced amino acid composition of the protein fraction of cookies (amino acid score 92%, biological value -76%). The use of a milk fat substitute with omega-3 fatty acids made it possible to increase the content of omega-3 fatty acids in the product and bring the fat fraction of cookies closer to physiologically complete fat by the ratio of the main groups of fatty acids (1,2:1:0.8), and by the ratio of polyunsaturated fatty acids of the omega-6 and omega-3 classes (3:1).

As a result of the conducted research, enriched gluten–free cookies with acceptable consumer characteristics have been developed, which, in accordance with the current Russian legislation, is a source of dietary fiber (3.2 g/100g) with a high content of omega-3 fatty acids (0.75 g/100g), with a balanced composition of protein and fat fractions.

Keywords:Enriched Gluten-Free Cookies; Lupine Flour; Chia Seed Flour; Dietary Fiber; Omega-3 Fatty Acids; Amino Acid Score; Physiologically Complete Fat

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Citation

Citation: Larisa V Zaytseva., et al. “Development of Enriched Gluten-Free Cookies with A Balanced Amino Acid and Fatty Acid Composition".Acta Scientific Nutritional Health 9.5 (2025): 49-60.

Copyright

Copyright: © 2025 Larisa V Zaytseva., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.