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September 26, 2025AcTion Aceh Nutrition JournalOpen Access

Energy, macronutrients, and sensory characteristics of gluten-and casein-free (GFCF) mocaf biscuits substituted with kidney bean and keluih seed flour for children with autism

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Authors

NTNiza Iana TzaniNWNurmasari WidyastutiHWHartanti Sandi Wijayanti

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Overview

Experimental evaluation shows GFCF biscuits improved macronutrient balance in children with autism, suggesting sensory preferences influence outcomes.

Key Points

  • Energy content of the biscuits ranged from 432–455 kcal, showing improved nutritional value for a GFCF diet.
  • The best formulation (F1) had favorable sensory scores with significant differences in protein, fat, and carbohydrate contents.
  • Kidney bean flour increased protein levels and sensory attributes, while keluih seed flour enhanced energy content but lowered preferences.
  • Statistical analysis indicated significant differences in sensory preferences, pointing to the importance of formulation in diet management.

Cite This Study

Tzani et al. (2025) studied this question.

synapsesocial.com/papers/68d6cd5bb1249cec298b3406https://doi.org/10.30867/action.v10i3.2385
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