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International Journal for Research Trends and Innovation
International Peer Reviewed & Refereed Journals, Open Access Journal
ISSN Approved Journal No: 2456-3315 | Impact factor: 8.14 | ESTD Year: 2016
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Impact Factor : 8.14
Issue per Year : 12
Volume Published : 11
Issue Published : 118
Article Submitted : 21664
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Total Authors : 22459
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| Paper Title: | Innovations in Gluten-Free Cookie Production: A Review of Flour Substitutes and Market Trends |
| Authors Name: | Jayshree majumdar , SHREYA SAHA , H N Mishra |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJRTI_203974
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| Published Paper Id: | IJRTI2506036 |
| Published In: | Volume 10 Issue 6, June-2025 |
| DOI: | https://doi.org/10.56975/ijrti.v10i6.203974 |
| Abstract: | Individuals with celiac disease, gluten sensitivity, and those who prioritize health are increasingly seeking gluten-free baked products. Chemically leavened gluten-free products such as cakes, muffins, crackers, cookies, and biscuits are becoming popular due to their convenience and unique flavor and texture, in addition to bread items. The objective of this study was to perform a comprehensive and critical examination of the literature regarding alternatives to wheat flour in cookie recipes, evaluating the potential of these ingredients in terms of the product's technological, nutritional, and sensory attributes. Rice flour is the most prevalent substitute for wheat flour in cookies, yielding cookies with increased protein, fiber, and carbohydrate levels, as well as a lighter hue. When combined with additional elements, it is frequently acknowledged in sensory evaluations. The extent to which it renders cookies less crumbly and hard than conventional cookies remains a subject of contention. Amaranth, quinoa, sorghum, and banana flours serve as effective alternatives to wheat flour in cookie recipes. The review's concluding point addresses the identification of current market trends and prospective opportunities for innovation within the gluten-free cookie sector. |
| Keywords: | Gluten-free baking. Wheat flour alternatives. Gluten-free cookies. Functional properties |
| Cite Article: | "Innovations in Gluten-Free Cookie Production: A Review of Flour Substitutes and Market Trends", International Journal for Research Trends and Innovation (www.ijrti.org), ISSN:2455-2631, Vol.10, Issue 6, page no.a344-a359, June-2025, Available :http://www.ijrti.org/papers/IJRTI2506036.pdf |
| Downloads: | 000553 |
| ISSN: |
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
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Published Paper ID: IJRTI2506036
Registration ID:203974
Published In: Volume 10 Issue 6, June-2025
DOI (Digital Object Identifier): https://doi.org/10.56975/ijrti.v10i6.203974
Page No: a344-a359 Country: kolkata, WEST BENGAL, India Research Area: Science & Technology Publisher : IJ Publication Published Paper URL : https://www.ijrti.org/viewpaperforall?paper=IJRTI2506036 Published Paper PDF: https://www.ijrti.org/papers/IJRTI2506036 |
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ISSN: 2456-3315
Impact Factor: 8.14 and ISSN APPROVED,
Journal Starting Year (ESTD) : 2016
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