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THE DEVELOPMENT OF NEW GLUTEN-FREE COOKIES MADE FROM QUINOA AND TARTUFI FOR CELIAC DISEASE-TOLERANT PEOPLE.

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Title: THE DEVELOPMENT OF NEW GLUTEN-FREE COOKIES MADE FROM QUINOA AND TARTUFI FOR CELIAC DISEASE-TOLERANT PEOPLE.
Authors: El-Hadary, Mohamed Ramadan1, Abu-Elmaaty, Samy Mohamed1, AbdelHady, Magdy Mahmoud2, El-Sayed, Amr Ahmed3 nutrition66@gmail.com
Source: Carpathian Journal of Food Science & Technology. 2026, Vol. 18 Issue 1, p5-16. 12p.
Subjects: Quinoa, Cookies, Gluten allergenicity, Truffles, Autoimmune diseases, Rheology, Sensory evaluation, Nutritional value
Abstract: Celiac disease is a pathological condition wherein the ingestion of gluten leads to detrimental effects on the small intestine. This disease manifests when the human immune system actively attacks its own bodily tissues subsequent to gluten consumption. The primary objective of the investigation was to formulate cookies devoid of gluten specifically tailored for individuals afflicted with celiac disease. This was achieved by incorporating Quinoa and Tartufi, combined in varying proportions of 5%, 10%, and 15%, to enhance the rheological and mixing properties of the dough. The results of the study indicated that the inclusion of Tartufi resulted in a reduction in protein, fat, and fiber content, while simultaneously increasing carbohydrate and mineral content. Moreover, this addition had the beneficial effect of improving the proportions of the dough's rheological and mixing qualities. Through statistical analysis, it was determined that there were no significant disparities in the characteristics of the 100% Quinoa cookies and the gluten-free cookie samples in terms of instrumental weight, volume, diameter, and thickness during the final evaluation of the product's quality. In contrast to the redness that rose in the gluten-free cookie samples, the results showed that the color of the final product tended to darken with increasing Tartufi flour ratio (decreased lightness). A sensory test of gluten-free cookies found that those produced with Quinoa cookies and 10% Tartufi received the greatest approval. These gluten-free cookies are a tasty and nutritious treat for celiac patients. They are also an excellent choice for people who are gluten-free for other reasons, such as non-celiac gluten sensitivity or wheat intolerance. As a result, the gluten-free cookies produced are ideal for celiac disease patients, particularly those with zinc, calcium, and iron deficiency. [ABSTRACT FROM AUTHOR]
Copyright of Carpathian Journal of Food Science & Technology is the property of Carpathian Journal of Food Science & Technology and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: THE DEVELOPMENT OF NEW GLUTEN-FREE COOKIES MADE FROM QUINOA AND TARTUFI FOR CELIAC DISEASE-TOLERANT PEOPLE.
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  Data: <searchLink fieldCode="AR" term="%22El-Hadary%2C+Mohamed+Ramadan%22">El-Hadary, Mohamed Ramadan</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Abu-Elmaaty%2C+Samy+Mohamed%22">Abu-Elmaaty, Samy Mohamed</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22AbdelHady%2C+Magdy+Mahmoud%22">AbdelHady, Magdy Mahmoud</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22El-Sayed%2C+Amr+Ahmed%22">El-Sayed, Amr Ahmed</searchLink><relatesTo>3</relatesTo><i> nutrition66@gmail.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Carpathian+Journal+of+Food+Science+%26+Technology%22">Carpathian Journal of Food Science & Technology</searchLink>. 2026, Vol. 18 Issue 1, p5-16. 12p.
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  Data: <searchLink fieldCode="DE" term="%22Quinoa%22">Quinoa</searchLink><br /><searchLink fieldCode="DE" term="%22Cookies%22">Cookies</searchLink><br /><searchLink fieldCode="DE" term="%22Gluten+allergenicity%22">Gluten allergenicity</searchLink><br /><searchLink fieldCode="DE" term="%22Truffles%22">Truffles</searchLink><br /><searchLink fieldCode="DE" term="%22Autoimmune+diseases%22">Autoimmune diseases</searchLink><br /><searchLink fieldCode="DE" term="%22Rheology%22">Rheology</searchLink><br /><searchLink fieldCode="DE" term="%22Sensory+evaluation%22">Sensory evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Celiac disease is a pathological condition wherein the ingestion of gluten leads to detrimental effects on the small intestine. This disease manifests when the human immune system actively attacks its own bodily tissues subsequent to gluten consumption. The primary objective of the investigation was to formulate cookies devoid of gluten specifically tailored for individuals afflicted with celiac disease. This was achieved by incorporating Quinoa and Tartufi, combined in varying proportions of 5%, 10%, and 15%, to enhance the rheological and mixing properties of the dough. The results of the study indicated that the inclusion of Tartufi resulted in a reduction in protein, fat, and fiber content, while simultaneously increasing carbohydrate and mineral content. Moreover, this addition had the beneficial effect of improving the proportions of the dough's rheological and mixing qualities. Through statistical analysis, it was determined that there were no significant disparities in the characteristics of the 100% Quinoa cookies and the gluten-free cookie samples in terms of instrumental weight, volume, diameter, and thickness during the final evaluation of the product's quality. In contrast to the redness that rose in the gluten-free cookie samples, the results showed that the color of the final product tended to darken with increasing Tartufi flour ratio (decreased lightness). A sensory test of gluten-free cookies found that those produced with Quinoa cookies and 10% Tartufi received the greatest approval. These gluten-free cookies are a tasty and nutritious treat for celiac patients. They are also an excellent choice for people who are gluten-free for other reasons, such as non-celiac gluten sensitivity or wheat intolerance. As a result, the gluten-free cookies produced are ideal for celiac disease patients, particularly those with zinc, calcium, and iron deficiency. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Carpathian Journal of Food Science & Technology is the property of Carpathian Journal of Food Science & Technology and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.34302/crpjfst/XKJW2423
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      – Code: eng
        Text: English
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        PageCount: 12
        StartPage: 5
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      – SubjectFull: Quinoa
        Type: general
      – SubjectFull: Cookies
        Type: general
      – SubjectFull: Gluten allergenicity
        Type: general
      – SubjectFull: Truffles
        Type: general
      – SubjectFull: Autoimmune diseases
        Type: general
      – SubjectFull: Rheology
        Type: general
      – SubjectFull: Sensory evaluation
        Type: general
      – SubjectFull: Nutritional value
        Type: general
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      – TitleFull: THE DEVELOPMENT OF NEW GLUTEN-FREE COOKIES MADE FROM QUINOA AND TARTUFI FOR CELIAC DISEASE-TOLERANT PEOPLE.
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            NameFull: El-Hadary, Mohamed Ramadan
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            NameFull: AbdelHady, Magdy Mahmoud
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              M: 01
              Text: 2026
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              Y: 2026
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