ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1645063
Development and Quality assessment of Gluten-Free Cookies using Rice Flour and Date Fruit
Provisionally accepted
- 1University of Chakwal, Chakwal, Pakistan
- 2National Agricultural Research Centre, Islamabad, Pakistan
- 3National University of Medical Sciences, Rawalpindi, Pakistan
- 4University of York, York, United Kingdom
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Introduction: Bakery products formulated with wheat flour as the major constituent are unfit for consumption for people with gluten sensitivity. Hence, there is a need to utilize other substitutes as a major ingredient in food commodities for individuals suffering from gluten sensitivity or celiac disease, without compromising consumer acceptability. Objective: The objective of the current study was to develop gluten-free cookies by partial substitution of cookies-rice flour with date fruit pulp and pit powder. Methods: Cookies were formulated by adding 100 grams rice flour, 13,.5 grams eggs, 54 grams sugar, 49.5 grams shortening and 2-3 drops of vanilla essence. Moreover, the proportion of date fruit pulp/date paste was 20, 40, 60, 80 and 100%, respectively in groups T1, T2, T3,T3, T4 and T5. Similarly, the proportion of date pit powder varied from 5, 10, 15, 20 and 25% respectively in groups T1, T2, T3,T3, T4 and T5. Nutritional (proximate) composition, physical attributes and sensory parameters of the prepared cookies were determined. Data were analyzed statistically using ANOVA and compared using Tukey’s Least Significance Difference (LSD). Results: The utilization of date paste and pit powder improved the proximate composition of cookies with increasing level of added paste, whereas physical parameters showed a decrease in values with increased level of substitution. Organoleptic characteristics exhibited that biscuit quality was acceptable under various treatments. Conclusion: Rice-based cookies with added date fruit and pit powder could be a practical and acceptable substitute for individuals with gluten sensitivity.
Keywords: Rice flour, date palm, Proximate analysis, Celiac Disease, Gluten sensitivity, Gluten-free cookies, Organoleptic properties
Received: 11 Jun 2025; Accepted: 13 Aug 2025.
Copyright: © 2025 Akram, Qayyum, Abid, Farooq and Ahmad. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Umar Farooq, National University of Medical Sciences, Rawalpindi, Pakistan
Abdul Momin Rizwan Ahmad, University of York, York, United Kingdom
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.