Development and quality evaluation of gluten-free shortbread cookies made from new flour composites

Introduction. The potential use of corn and rice flour in the production of shortbread cookies with added pectin were examined. The goal of the research was development and quality assessment of gluten-free shortbread cookies made from flour composites. The objects and methods of the research included yellow corn flour, rice flour, Jerusalem artichoke syrup, pectin, and shortbread cookies (pilot samples). Modern analytical methods were used to determine the quality of the ingredients, semi-finished products, and finished products. These methods allowed us to identify the nutritional and biological value, as well as the organoleptic characteristics of the samples. Baking was carried out at Maikop State Technical University, in the laboratory of the Department of Food Technology and Catering, Faculty of Agricultural Technologies. The pilot samples underwent laboratory testing at an accredited testing Centre. Official confirmation of product quality is documented in a test report issued by the Centre for Hygiene and Epidemiology in the Republic of Adygea, subordinate to the Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing. The results and discussion . A recipe was developed and the quality of gluten-free shortbread cookies was evaluated using yellow corn flour and rice flour, with the addition of Jerusalem artichoke syrup, which replaced sugar and pectin. The following variants were developed: 100% yellow corn flour (variant 1), 50% yellow corn flour and 50% rice flour (variant 2), and 100% rice flour (variant 3). The control sample was premium wheat flour. Nutritional analysis of the developed variants revealed significant differences compared to the control sample. Conclusion. The experimental samples demonstrated improved wettability and high organoleptic properties compared to the control sample, indicating the positive impact of the recipe changes.

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