ArticleFood science & nutrition2025
Multifactorial Optimization of Gluten-Free Cookie With Artichoke Bracts as Rice Flour Substitute and Transglutaminase.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Characterization of Black Lime (Molecules (Basel, Switzerland) · 2026Article
- Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies.Journal of food science · 2026Article
- Synergistic Effects of Artichoke Stem Waste and TiOPolymers · 2025Article
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3 authors.
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Abstract
The disposal of food waste represents a significant concern within the food industry. Artichoke waste accounts for over 80% of the total mass of artichokes, and artichoke bracts are also a significant component of this waste. This study aimed to utilize artichoke bracts as a substitute for rice flour in gluten-free cookies, with a focus on optimizing the usage ratio of rice flour substitute and transglutaminase enzyme. Rice flour substitute, designated as an independent variable, was configured within the range of 0%-30%, while transglutaminase was set at 0%-1% using a Face Centered Central Composite Design. The optimization process resulted in gluten-free cookies containing 18.65% artichoke bracts as a rice flour substitute and 0.99% transglutaminase enzyme. The study established that the optimum gluten-free cookie exhibited higher antioxidant activity (2.89 μmol TE/g) and total phenolic content (0.74 mg GAE/g) and could be categorized as a high fiber content food (7.97 g/100 g), in comparison to the control gluten-free cookie (
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