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September 10, 2025FoodsOpen Access

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

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Authors

WTWafa Allouch TounsiHDHajer DebbabiNHNesrine Hadjyahia

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Overview

Experiment shows improved nutritional balance in gluten-free biscuits using legume flours, highlighting enhanced sensory qualities.

Key Points

  • Incorporating legume flours significantly increased biscuit hardness, improving texture and overall quality.
  • Nutritional content showed notable increases in protein, fiber, and minerals due to the inclusion of legume flours.
  • DPPH scavenging activity was improved, indicating enhanced antioxidant properties in the biscuits.
  • Sensory evaluations revealed that legume flours enhanced appearance while slightly affecting texture negatively.

Cite This Study

Tounsi et al. (2025) studied this question.

synapsesocial.com/papers/68c1d80554b1d3bfb60fa76fhttps://doi.org/10.3390/foods14173050
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