Development, standardization and organoleptic evaluation of gluten-free chickpea (Cicer arietinum L) and rice (Oryza sativa L) flour crackers infused with pumpkin (Cucurbita pepo) and flax seeds (Linum usitatissimum)
Year: 2026
Type: article
Abstract: The current study involved the creation of a gluten-free cracker based on chickpea (Cicer arietinum L.) flour and rice (Oryza sativa L.) flour, combined with pumpkin (Cucurbita pepo) and flax (Linum usitatissimum) seeds. Chickpea flour was chosen as a main ingredient due to the absence of gluten and presence of proteins, dietary fibre, and minerals in its composition. Rice flour was used as an additional ingredient in order to facilitate the creation of cracker structure. Pumpkin and flax seeds were included into the product formulation in order to enhance its nutritional value due to the presence of proteins, essential fatty acids, dietary fibre, and minerals in their composition. Spices were selected to improve the taste of the product. The product under consideration was meant to serve as an alternative snack product for those people who are looking for gluten-free plant products. Sensory acceptability of the product was evaluated by means of a 9-point hedonic scale.
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W7222712354