Sustainable valorization of peach palm ( Bactris gasipaes Kunth) peel flour to improve nutritional properties and carotenoid bioaccessibility in gluten-free cookies

Key Points

• The aim is to assess the impact of peach palm peel flour on the nutritional and carotenoid qualities of gluten-free cookies.
• Formulated cookies with 10% and 20% peach palm peel flour replacing rice flour.
• Evaluated physical and nutritional properties of the cookies.
• Analyzed carotenoid composition and in vitro bioaccessibility of carotenoids.
• Cookies with peach palm peel flour showed improved nutritional properties compared to those with rice flour.
• Carotenoid bioaccessibility was enhanced in cookies containing peach palm peel flour at both percentages.