Physicochemical and Sensory Characteristics of Gluten-Free Cookies Made from Buckwheat Flour and Coconut Flour

Authors

  • Afzan Adabiah Hussain Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
  • Eng Keng Seow Integrative Pharmacogenomics Institute (iPROMISE), Universiti Teknologi MARA, Selangor Branch, 42300 Bandar Puncak Alam, Selangor, Malaysia

Keywords:

Buckwheat Flour, Celiac Disease, Coconut Flour, Gluten-Free

Abstract

Traditional cookies, made with wheat flour containing gluten, limit options for those with dietary restrictions. Researchers and food manufacturers are exploring gluten-free flours from non-wheat sources. Buckwheat and coconut flour come from non-wheat sources and have been identified as experimental substitutes based on their unique properties and health benefits. This study aims to investigate the physicochemical and sensory properties of gluten-free cookies made with buckwheat and coconut flour.

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Published

15-10-2025

Issue

Vol. 55 (2025): CAS 2025

Section

Articles