Development of Fortified gluten free biscuits/cookies

Abstract

Development of six varieties of gluten-free cookies fortified with dietary fibers and dried fruits(plum and cranberry). The cookies were enriched with 2% of dietary fiber. Then were tested for the chemical analysis, rheological analysis, and sensorial analysis. The chemical analysis includes further evaluation of the protein content, carbohydrate content, fat content, and dry matter using the National Hungarian standards: MSZ EN ISO 20483:2013, MSZ EN ISO 11085:2015, MSZ EN ISO 6943-1:1979. Moreover, the final products were tested by panelists for the sensory analysis regarding appearance, aroma, taste, consistency.