Preparation and quality assessment of innovative gluten-free biscuit enriched with galangal (Alpinia galanga Linn.) powder

Preparation and quality assessment of innovative gluten-free biscuit enriched with galangal (Alpinia galanga Linn.) powder

The goal of this study was to create functional gluten-free biscuits made from oat flour and fortified with galangal powder at various levels (5, 10, 15, and 20% The study examined how galangal powder addition affects the rheological, physical, thermal, and nutritional qualities after baking, as wel...

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Main Authors: Eatemad M. El-Sayed, Essam Mohamed Elsebaie, Shaymaa A. Hozifa, Marwa Fawzi Ahmed El-Farsy, Dalia M. El-Mesiry, Soher Abd-Elfattah ElMeslamy, Heba Ali Yousef Shaat, Rehab A. Shehata, Marwa A. Ahmed, Amira Lotfy Abd Allah, Suzan S. Ibraheim
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Celiac disease
DPPH
Gluten free
Natural antioxidant
Rheological
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225000563
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