Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people

Daria Musiienko^*Lenka KourimskaDiana Chrpová

• Czech University of Life Sciences Prague, Prague, Czechia

Celiac disease affects about 1 % of the population, requiring a strict gluten-free diet. Despite the growing market for gluten-free products, their sensory quality remains a challenge. Since celiacs must follow a gluten-free diet and cannot consume all cereal products like non-celiacs, such a limiting sensory experience could affect the sensory quality perception of the sensory quality of the same cereal product. Therefore, this study compared how individuals with and without gluten-related disorders perceive the sensory properties of gluten-free biscuits. Sensory profile of three biscuit types (made from coconut shavings, buckwheat flour, and a gluten-free mix) were evaluated by 100 participants, including 48 individuals with celiac disease or gluten intolerance, and 52 people without no dietary restrictions related to gluten. All data were organized and pre-processed in Microsoft® Excel. The distribution of responses was examined using the Shapiro–Wilk test, which indicated deviations from normality. Consequently, non-parametric methods were applied: the Kruskal–Wallis test with Nemenyi post-hoc comparisons to analyze differences among biscuit types, and the Mann– Whitney U test to compare evaluations between participants with and without gluten-related disorders. Pearson's correlation coefficient was used to assess relationships among sensory attributes. Data were analyzed using Microsoft® Excel and Statistica software. One-way and two-way ANOVA with Scheffé's post-hoc test, as well as Pearson's correlation analysis, were applied to assess sensory differences and relationships between parameters. Results showed no significant differences between people with glute-free diet and people without this restrictionthe two groups in majority oftheir overall evaluated descriptorsion. Concerning the samples, tThe coconut-based biscuit received the highest ratings, while the buckwheat-based biscuit scored lowest. The results suggest that sensory evaluations of gluten-free products can be conducted by individuals without gluten-related disorders, as long-term adherence to a gluten-free diet does not significantly affect sensory perception.