ArticleHeliyon2021
Gluten-free rice & bean biscuit: characterization of a new food product.
Article in Heliyon, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Proximate composition and sensory evaluation of gluten-free bar formulated from rice and soybean flour.PeerJ · 2026Article
- Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten-Free Bean Chips.Food science & nutrition · 2025Article
- Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds.Foods (Basel, Switzerland) · 2025Article
- Development and quality assessment of gluten-free cookies using rice flour and date fruit.Frontiers in nutrition · 2025Article
- Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations.Frontiers in nutrition · 2024Review
- Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners.International journal of food science · 2024Article
- Physicochemical and structural impact of CMC-hydrocolloids on the development of gluten-free foxtail millet biscuits.Heliyon · 2023Article
- Evaluation of the physicochemical and sensory characteristics of gluten-free cookies.Frontiers in nutrition · 2023Article
- The Impact of Innovative Plant Sources (Foods (Basel, Switzerland) · 2022Article
- Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies.Foods (Basel, Switzerland) · 2022Article
- Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis.International journal of food science · 2022Article
- Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Nutrients · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As the market does not offer a portable and long-lasting product combining rice and beans in a single preparation, this study intends to characterize a new and alternative gluten-free biscuit, based on the most classic Brazilian staple food: rice and beans. For that, six formulations were designed to test using those ingredients as raw flours and cooked grains. One of them, formulated with wheat flour served as control. After baking, biscuits were submitted to instrumental, physicochemical, and consumer's sensory tests. Tests showed that when cooked beans substituted dried beans flour, the notes of acceptance increased and nutritional profile improved significantly (p < 0.05), which demonstrated to be an innovative use to bakery ingredients. One of the formulations even superseded the acceptance of the control formulation. At least two of the rice and beans formulations presented physicochemical profiles close to the control, with good protein (±10 g/100g) and mineral (±5 g/100g) contents, also being a food source of fibers (±8.2 g/100g), meaning they can bring potential benefits to people on gluten-restricted diets and celiac consumers, as well as to Brazilians who could consume rice and beans, now in a new versatile way.
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Registered trials
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