TECHNOLOGY OF GLUTEN-FREE CONFECTIONERY PRODUCTS ENRICHED WITH BIOLOGICALLY ACTIVE SUBSTANCES FOR HEALTH-PROMOTING PURPOSES
DOI:
https://doi.org/10.31073/foodresources2026-26-13Keywords:
gluten-free confectionery products, millet flour, corn flour, rice flour, psylliumAbstract
Subject. The technology of gluten-free shortbread cookies produced using millet, corn, and rice flour in combination with psyllium as a structure-forming agent and a source of biologically active substances was investigated. Purpose. The aim of the study was to develop gluten-free confectionery products enriched with biologically active compounds for health-promoting purposes. Methods. Organoleptic, physicochemical, and instrumental research methods were applied in the study, including determination of moisture content, alkalinity, and baking loss according to current regulatory requirements. Rheological properties were evaluated using viscometry. Infrared spectroscopy was used to assess the phase state of moisture and the functional groups of the components. Results. It was established that the use of millet, corn, and rice flour in a ratio of 50:20:30 combined with 3.3% psyllium ensured the formation of products with high organoleptic and technological characteristics. The control sample showed higher viscosity values ranging from 1507 to 1350 mPa·s⁻¹, whereas the gluten-free sample demonstrated viscosity values of 1249–900 mPa·s⁻¹. The gluten-free sample was characterized by a moisture content of 11.6%, alkalinity of 1.4 degrees, and baking loss of 17.2%. Psyllium was proven to improve the rheological properties of the dough and stabilize the structure of the finished products. Organoleptic evaluation confirmed a reduction in the bitter aftertaste typical of millet flour and the formation of a pleasant coconut flavor in the final product.
Downloads
References
1. Mędza A. & Szlagatys-Sidorkiewicz A. (2023). Nutritional status and metabolism in celiac disease: Narrative review. Journal of Clinical Medicine. Vol. 12, № 15. Article 5107. doi: 10.3390/jcm12155107.
2. Sylka I. Stukalska N. (2020) Technologys of confectionery products gluten-free in restaurants. Materials of the Scientific Collection «InterConf»: with the Proceedings of the 1 st International Scientific and Practical Conference «Recent Scientific Investigation». Р.977 – 981 December 6-8, 2020. Oslo, Norway. doi: 10.36074/11. 12.2020.v2.
3. Hlobalni praktychni rekomendatsii Vsesvitnoi hastroenterolohichnoi orhanizatsii. Tseliakiia [Global practice guidelines of the World Gastroenterology Organization. Celiac disease] (2016) https://www.worldgastroenterology.org/guidelines/celiac-disease/celiac-disease-english (accessed: 19.05.2026). [in Ukrainian].
4. Gatti S., Rubio-Tapia A., Makharia G. & Catassi C. (2024). Patient and community health global burden in a world with more celiac disease. Gastroenterology, Vol. 167, № 1. P. 23–33. doi: 10.1053/j.gastro.2024.01.035.
5. Ukrainska spilka tseliakii. Tseliakiia: pytannia–vidpovid [Ukrainian Celiac Association. Celiac disease: Questions and answers]. https://celiac.org.ua/c/index.cfm?sid=4 (accessed: 19.05.2026). [in Ukrainian].
6. Pohorelska A. S., Pavliuchenko O. S., Kuzmin O. V., Polovyk V. V., & Sylka I. M. (2023). Teoretychni aspekty dotsilnosti stvorennia bezghliutenovykh keksiv, zbahachenykh syrom kyslomolochnym dlia zakladiv restorannoho hospodarstva. [Theoretical aspects of the feasibility of developing gluten-free cupcakes enriched with cottage cheese for food service establishments]. Naukovi pratsi NUKhT [Scientific Works of NUFT]. Vol. 29, № 1. P. 151–162. doi: 10.24263/2225-2924-2023-29-1-14. [in Ukrainian].
7. Chorna N., Poliatykina Yu. (2024). Doslidzhennia kharchovykh vlastyvostei bezghliutenovoho boroshna z zernovykh ta psevdozlakovykh kultur [Study of nutritional properties of gluten-free flour from cereal and pseudocereal crops]. Herald of Khmelnytskyi National University. Technical Sciences [Khmelnytskyi National University Herald Technical Sciences]. № 345(6(2)). P. 74–78. doi: 10.31891/2307-5732-2024-345-6-10. [in Ukrainian].
8. Sachdev N., Goomer S., Singh,L. R. (2021). Foxtail millet: A potential crop to meet future demand for alternative sustainable protein. Journal of the Science of Food and Agriculture, Vol. 101, № 3, Р.831–842. doi: 10.1002/jsfa.10716.
9. Mancebo C. M., San Miguel M. Á., Martínez M. M., Gómez, M. (2015). Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water. Journal of Cereal Science. № 61, Р. 8–15. doi: 10.1016/j.jcs.2014.10.005.
10. Simic M., Žilić S., Šimurina O., Filipčev B., Škrobot,D., Vančetović J. (2018). Effects of anthocyanin-rich popping maize flour on the phenolic profile and the antioxidant capacity of mix-bread and its physical and sensory properties. Polish Journal of Food and Nutrition Sciences, №68, Р. 299–308. doi: 10.2478/pjfns-2018-0002.
11. Park J., Kim H.S. (2023). Rice-based gluten-free foods and technologies: а review. Foods. Vol. 12, № 22, Р. 4110. doi: 10.3390/foods12224110.
12. Djeukeu W. A., Assiene J. A., Dongho F. D., Boudjeka V. G., Demasse A. M., Nyangono F., Fongzossie E., Gouado I. (2024). Improving gluten-free bread volume using additives: а review. Food Chemistry Advances. Vol. 5. Article 100738. doi: 10.1016/j.focha.2024.100738.
13. Aunjum S., Paras S., Thingnganing Longvah, Vinod Singh Gour, Shanker Lal Kothari, Yasir Reyaz Shah, Showkat Ganie (2020). Nutritional Composition and Health Benefits of Psyllium (Plantago ovata) Husk and Seed. Nutrition Today. Vol. 55. №6. P. 313–321. doi: 10.1097/NT.0000000000000450.
14. DSTU 3781:2014. Pechyvo. Zahalni tekhnichni umovy [Cookies. General specifications]. DP «UkrNDNTs» [SE “Ukrainian Research and Training Center for Standardization, Certification and Quality”]. Kyiv, 2015. 18 p.
15. Sun D.W. (Ed ) (2009). Infrared spectroscopy for food quality analysis and control. London: Academic Press. 568 p. doi: 10.1016/B978-0-12-374136-3.X0001-1.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 І. М. Силка
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Licensing and Copyright
The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.
By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.
Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.
Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk
This license permits:
- copying and distributing the material in any medium or format;
- use of the material for educational and research purposes.
- Subject to the following conditions:
- attribution of the author, source, and license link;
- noncommercial use;
- no distribution of modified material (no derivatives).
First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.
Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.
ISSN 
ISSN 
