Development of Gluten Free Cookies From Rice And Coconut Flour Blends
Open accessAbstract
This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture, ash, fat, protein, total carbohydrates of raw flours and cookies were determined by AACC (2000) methods, while sensorial evaluation was carried out using a 9 points hedonic test. Coconut flour was characterized by a high content of ash (5.09%) and proteins (17.2%) comparatively to rice flour. Blending coconut and rice flours at different proportions led to cookies with enhanced protein, ash and fat content. Sensory analysis revealed that blends of rice and coconut flour can be successfully incorporated into gluten free cookies, resulting in products with pleasant flavor and taste. Coconut flour possesses good nutritional properties which could be utilized for value addition of baked goods.
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Gluten-free cookies with a pleasant flavor and taste were developed using blends of rice flour and coconut flour.
“Additionally, gluten-free cookies with a pleasant flavor and taste were developed using blends of rice flour and coconut flour [171].”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [171]
Replacing 50% of rice flour with coconut flour increases moisture content (6.65%), fat (2.15%), protein (2.55%), and ash (0.38%) in the final product.
“Replacing 50% of rice flour with coconut flour increased the moisture content (6.65%), fat (2.15%), protein (2.55%), and ash (0.38%) in the final product.”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [171]
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Ajibola, O. O. (2025) · Discover Food · doi:10.1007/s44187-025-00746-3 · Cited by 3 · see citing works
“Additionally, gluten-free cookies with a pleasant flavor and taste were developed using blends of rice flour and coconut flour [171].”
- Authors
- PAUCEAN, A., MAN, S., MUSTE, S., & POP, A.
- Venue
- Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
- Published
- 2016-11-28
- Volume
- 73
- Issue
- 2
- Pages
- 163
- ISSN
- 2344-2344 (ISSN-L)
- 2344-5300
- OpenAlex
- W2562451750
- Cited by
- 20
- References
- 0
- Citations by year
- 2025: 5 · 2024: 2 · 2023: 5 · 2022: 2 · 2021: 1 · 2020: 4 · 2019: 1
- FWCI
- 0.13
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- cc-by-nc-nd
- Locations
- Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology (publishedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Keywords
- gluten-free cookies, rice flour, coconut flour, composite flour, sensory acceptability, proximate composition, protein content, ash content, fat content, bakery products, value addition
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