Development and Nutritional Evaluation of Gluten Free Cookies Using Chickpea and Water Chestnut Flour

Abstract

Celiac disease is an autoimmune disease in which person is unable to consume gluten. Wheat, rye, and barley contain most gluten. This study developed chickpea and water chestnut flour-based gluten-free cookies with added protein and fiber.  Six treatments with varying chickpea-water chestnut flour ratios were prepared for this study.  Gluten-free cookies were analyzed and characterized through proximate analysis, which included moisture content, crude protein, crude fat, crude fiber, ash content, and nitrogen-free extract (NFE). Additionally, wet gluten analysis, mineral analysis (iron, calcium, zinc, and magnesium), antioxidant analysis (phenolic, flavonoid, and DPPH), and sensory assessments were also done. All these characteristics of cookies were observed to be significantly influenced by changing the concentration in formulations. Moisture in cookies varied between 5.0 to 10%, crude fat content between 13 to 21.9%, crude protein content between 10 to 17.96%, crude fiber content between 2.94 to 8.55% and ash content between 2.0 to 5.1%. Minerals, TPC and antioxidant activity of the cookies were improved. T₅ indicated highest values of minerals iron (8.10 mg/100g), calcium (350 ppm/100g), magnesium (1100 ppm/100g), TPC (1.57 to 10.83 GAE mg/100g) and DPPH content (15.52 to 75.39%) whereas T₀ (control) had the lowest. Treatment T₂ (75% CPF and 25%WCF) got maximum score for sensory evaluation. Obtained data was statistically analyzed to determine the levels of significance. Chickpea and water chestnut flour-based gluten free cookies exhibit substantial nutrient content, comprising both macro and micronutrients. Additionally, these cookies demonstrate commendable functional properties, making them a favorable choice, particularly for individuals with celiac disease.