Development of a recipe for a gluten-free flour composition mixture using Georgian flax and chickpeas

Abstract

The number of people suffering from celiac disease and gluten sensitivity is increasing every year all over the world, including Georgia. Currently, the most common treatment for such people is a lifelong gluten-free diet, which has led to increased demand for gluten-free flour products. A significant shortcoming of available gluten-free products is their low protein content and high levels of fat and salt. In order to comply with recommendations regarding nutrition, it is necessary to develop the products and change the recipe.

The novelty of the research lies in the development of a recipe of a gluten-free composite flour mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products and increasing its nutritional value using Georgian flaxseed and chickpea flours.

For the production of gluten-free sugar cookies, two types of a gluten-free flour composite mixture have been developed: a) rice, buckwheat and flaxseed flour and b) rice, corn, and chickpea flours. The optimal ratio of flours is 40:30:30.

The physic-chemical and organoleptic indicators of gluten-free sugar cookies obtained using the gluten-free flour composite mixture are in line with the indicators specified in the standard.

The developed gluten-free composite flour mixture is characterized by a fairly high satisfaction level of the balanced nutrition formula  in terms of basic nutrients. The levels of protein, carbohydrate, and fat satisfaction increased by 64, 37 and 118%, respectively, with the addition of flax to the rice and buckwheat mixture. The addition of chickpeas to the rice and corn mixture increased the level of protein and fat satisfaction by 35.5 and 27%, respectively, while carbohydrates remained almost unchanged.