Development and quality assessment of gluten-free cookies using rice flour and date fruit.

Introduction: Bakery products formulated with wheat flour as the major constituent are unfit for consumption for people with gluten sensitivity. Hence, there is a need to utilize other substitutes as a major ingredient in food commodities for individuals suffering from gluten sensitivity or celiac disease, without compromising consumer acceptability. Objective: The objective of the current study was to develop gluten-free cookies by partial substitution of the cookie's rice flour with date fruit pulp and pit powder. Methods: Cookies were formulated by adding 100 g rice flour, 13.5 g eggs, 54 g sugar, 49.5 g shortening, and 2-3 drops of vanilla essence. Moreover, the proportion of date fruit pulp/date paste was 20, 40, 60, 80, and 100%, respectively, in groups T Results: The utilization of date paste and pit powder improved the proximate composition of cookies with increasing levels of added paste, whereas physical parameters showed a decrease in values with increasing levels of substitution. Organoleptic characteristics exhibited that biscuit quality was acceptable under various treatments. Conclusion: Rice-based cookies with added date fruit and pit powder could be a practical and acceptable substitute for individuals with gluten sensitivity.