Evaluation of the Sensory, Physical, and Chemical Properties of Gluten-Free Biscuits Made from Corn flour with the Addition of Carrot Powder

Abstract

The demand for nutritious gluten-free bakery products continues to grow. However, limited research exists on the combined use of stevia leaf powder and carrot powder in such products, particularly regarding their comprehensive quality attributes. This study aimed to develop and evaluate gluten-free biscuits from cornflour supplemented with carrot powder and stevia as a sugar substitute. The evaluation results revealed that biscuits made from corn flour fortified with stevia leaf powder and carrot powder significantly outperformed traditional wheat biscuits (control sample) across most sensory attributes. The fortified biscuits achieved a higher overall acceptance score (9.5 vs. 8.0), displayed a more attractive color (perfect score of 10) due to carotenoid pigments from carrot powder, and exhibited an excellent chewing texture (perfect score of 10) attributed to their high fiber content. Although flavor scores were similar to those of the control sample, the fortified product excelled in shape, aroma, and texture. In addition to sensory improvements, the fortified biscuits demonstrated enhanced physical characteristics, including increased thickness and diameter, while maintaining a controlled spread ratio. Nutritional analysis further highlighted significant enhancements: protein content increased to 24.8%, fiber to 16.98%, and ash (mineral content) to 8.09%. At the same time, total carbohydrate content decreased substantially to 18.73% compared to traditional biscuits. These findings confirm that the developed formulation successfully addresses a research gap by incorporating stevia leaf powder and carrot powder, which not only improved product acceptability but also enriched its nutritional profile, making it a healthier alternative to conventional wheat-based biscuits.