Formulation, Quality Evaluation, and Antioxidant Potential of Gluten-Free Biscuits Enriched with Rice and Chickpea (Cicer arietinum L.) Flours

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Experimental treatments significantly improved biscuit quality in gluten-free formulations, highlighting their antioxidant potential.

T4, using 70% rice flour and 28% chickpea flour, demonstrated superior antioxidant properties and quality.
All experimental gluten-free treatments outperformed the control biscuits made entirely with wheat flour.
Formulations included hydrocolloids that enhanced texture and nutritional values, such as moisture and protein.
Significant improvements in physical properties and sensory evaluations were observed among gluten-free biscuits.

Rao et al. (2025) studied this question.

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