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: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000563 |
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| Summary: | 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 well as their oxidative stability and sensory assessment after three months of storage at room temperature (25–30 °C The results showed that adding galangal powder caused changes in the rheological properties (dough development and weakening increasing while amylase activity and starch gelling decreased), technological properties (increased weight, thickness, and density while decreasing water activity, width, and spread ratio), textural properties (increased hardness), and color properties (decreased L* while increasing a* and b*) of the biscuits. Also, the nutritional value of free gluten biscuits was enhanced, with increased moisture content, crude protein, ether extract, ash, crude fiber, energy value, total phenolic, and total flavonoid, along with a decrease in carbohydrate content when the amount of galangal powder was increased. The energy value increased from 485.63 to 485.70 kcal/100 g, while the total phenolic increased from 7.95 to 15.63 mg GAE/g and the total flavonoid from 4.51 to 9.88 mg QE/g. The endothermic peak for all biscuit samples was between 47.28 and 48.52 °C, and an increase in gelatinization temperature was observed when the amount of galangal powder was increased. All biscuits enriched with galangal powder exhibited increased DPPH and ABTS antioxidant activity compared to the control. All biscuits enriched with galangal powder had lower levels of free fatty acids percentage, peroxide value, and TBARS than the control group, which increased progressively as storage duration was extended. Galangal powder is a promising idea for fortifying gluten-free baked items to increase their nutritional value and safety. |
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| ISSN: | 2772-5022 |