Experimental development and nutritional analysis of a gluten-free cookie with Brazil-nut, amaranth, and oat flakes

Rivera-Arias S.M.; Pariona V.G.C.; Coavoy-Sánchez I.A.; Pilco-Quesada S. · Brazilian Journal of Food Technology (2026) · DOI: 10.1590/1981-6723.1252025

Resumen

Celiac disease is an autoimmune condition triggered by gluten consumption, which causes poor nutrient absorption and various nutritional complications. Given the growing demand for gluten-free products, the aim of this research was to formulate gluten-free cookies using amaranth flour, Amazonian nut flour and oat flakes, thus evaluating their proximal composition, physicochemical properties, technological characteristics and sensory acceptance. Among the raw materials, Amazon nut flour stood out for its high protein (38.00%) and fat (33.00%) content, while oat flakes had a higher fiber content. In the formulations, F3 had the highest protein content (21.32 ± 0.44%), and F1 showed higher antioxidant capacity (15.87 ± 0.34 µmol ET/g) and phenolic compound content. No significant differences were observed in baking performance (92-95%) or spread factor, and all samples had <4 ppm gluten. Sensory evaluation showed that F2 and F3 were the most acceptable. It is concluded that the cookies developed represent a nutritious and functional alternative for people on a gluten-free diet, while also promoting the use of local ingredients.

Instituciones: Universidad Peruana Unión