Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders.

Area of Science:

• Food Science and Technology
• Nutritional Science
• Materials Science

Background:

• Growing consumer demand for healthier, gluten-free options.
• Need for sustainable and functional ingredients in food products.
• Chestnut flour (CF) as a promising alternative to traditional flours.

Purpose of the Study:

• Evaluate nutritional, phytochemical, and functional properties of gluten-free biscuits.
• Investigate the effects of replacing rice flour (RF) with CF.
• Assess the impact of fruit powder fortification on biscuit quality.

Main Methods:

• Formulation of gluten-free biscuits with varying CF and RF ratios.
• Incorporation of chokeberry (CP), açaí (AP), and blueberry (BP) powders.
• Analysis of proximate composition, mineral content, TPC, TFC, and antioxidant activity (DPPH, FRAP).
• Structural characterization using SAXS/WAXS and FTIR.

Main Results:

• CF enhanced nutritional profile (protein, fiber, minerals) and reduced carbohydrates.
• Increased TPC, TFC, and antioxidant activity in CF-containing biscuits.
• Fruit powder fortification, especially with CP, significantly boosted phytochemical content and antioxidant capacity.
• Structural analyses indicated improved molecular interactions and matrix cohesion.

Conclusions:

• CF is a valuable ingredient for developing functional gluten-free biscuits.
• Fruit powder fortification further enhances bioactive properties.
• The 50% CF and 5% CP formulation offers a promising approach for improved nutritional and structural characteristics.