Gluten-free cookies made with white carrot (Arracacia xanthorrhiza Bancr) and rice (Oryza sativa) flour
Year: 2025
Type: article
Abstract: White carrot (Arracacia xanthorrhiza Bancr) flour is a rich source of nutrients, dietary fiber, and antioxidants such as polyphenols, while rice (Oryza sativa) flour is valued for its flavor and emulsifying properties. This study aimed to develop gluten-free cookies by combining white carrot flour and rice flour. A completely randomized design with a factorial arrangement A×B was used, where factor A was the flour ratio and factor B was the dough resting time, resulting in six treatments with three replicates (18 experimental units). Physicochemical, sensory, and microbiological analyses were conducted. Statistical differences were determined using the Tukey test (P<0.05) with InfoStat software. The results of the physicochemical analysis showed that treatment T1 (90% carrot flour/10% rice flour + 10 min rest) had the highest values of protein (5.39%), fat (20.01%), and fiber (18.66%). In sensory evaluation, T1 also obtained the highest scores for odor (4.4), flavor (4.2), and texture (4.0). Microbiological results confirmed that counts for molds, yeasts, and mesophilic aerobic bacteria were below the permissible limits established by INEN 1529-10 and NTE INEN 1529-5 standards. In conclusion, the proportion of white carrot and rice flour significantly influenced the physicochemical and sensory qualities of the gluten-free cookies, demonstrating the potential of these ingredients in functional food formulations.
Authors: Gina Mariuxi Guapi Álava, Vicente Alberto Guerrón Troya, Milena Mayerli Alvarado Moran, Jhonnatan Placido Aldas Morejon, Karol Yannela Revilla Escobar
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4413963523