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Nutritionally Enriched Maize- and Rice-Based Gluten-Free Biscuits: Leveraging Local Legume Flours for Improved Quality

Gluten-free (GF) baked goods often lack nutritional balance due to the limited protein and fiber content of standard cereal flours like rice and maize. A mixture design methodology was used to evaluate the interaction effects between cereal and legume flours on the physical and textural properties o...

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Hoofdauteurs: Wafa Allouch Tounsi, Hajer Debbabi, Nesrine Hadj Yahia, Youkabed Ouederni Zarroug, Haifa Sebii, Leila Doggui, Mariem Bouhadida, Ali Ouji, Mohamed Kharrat, Dorra Sfayhi Terras
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI AG 2025-08-01
Reeks:Foods
Onderwerpen:
legume flour
biscuit
gluten-free
mixture design
sensory evaluation
nutritional profile
Online toegang:https://www.mdpi.com/2304-8158/14/17/3050
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