Formulation and characterisation of sustainable nutritious gluten-reduced cookies with indigenous grains from Northeast India

Abstract

This research article explores the formulation and characterisation of sustainable, gluten-free and gluten-reduced cookies through the utilization of a diverse range of grain-based flours. Gluten-free cookies were formulated with a diverse selection of indigenous and regionally available grains from Northeast India. While gluten-free cookie formulations incorporated rice, soy, green gram, finger millet, oats, Bengal gram, and roasted chickpea flours, gluten-reduced cookies incorporated wheat, Bengal gram, and roasted chickpea flours. The conducted study was targeted to assess the impact of alternative grain flour compositions on the sensory, nutritional and functional attributes of the cookies. The investigations contributed to the development of sustainable food products and aligned with the contemporary dietary needs, such as gluten intolerance, increased demand for plant-based protein, dietary fiber enrichment, and the utilization of locally sourced, minimally processed ingredients. Bengal gram and roasted chickpea flours were retained as fixed ingredients across formulations and served as nutrient-rich and functional base components. Comprehensive characterisation included texture, colour, nutritional profiling, and sensory analysis. The findings conveyed significant differences in the sensory appeal and nutritional content, especially in protein and fibre levels, and their dependence upon the grain combinations used. The article provided valuable insights for sustainable bakery alternatives and promotes the utility of locally sourced grains to support health-conscious and environmentally friendly food systems.