Formulation of Gluten‐Free Biscuits Based on Tiger Nut, Dana, and Mixture of Avocado and Margarine: Nutritional Composition and Glycemic Index of Optimal Sample

Abstract

ABSTRACT The aim of this work was to develop a low‐glycemic‐index, gluten‐free biscuit by completely replacing wheat flour with flours from three local food plants, namely dana ( Dioscorea bulbifera ), tiger nut ( Cyperus esculentus ), and a fatty composition consisting of a 50/50 blend of avocado ( Persea americana ) and margarine. Using an extreme summit mixture design, nine formulation trials (M1 to M9) were conducted on which the nutritional, functional, and antinutritional properties were assessed. The same design was used to define the optimal formulation according to nutritional composition and sensory appeal. This optimal formulation was characterized as previously described and its glycemic load was also determined using standardized protocols. These analyses showed that the nine mixtures (M1 to M9) obtained had fiber, starch, and reducing sugar content ranging from 10.4% to 14.3%, 13.32% to 29.49%, and 1.26% to 2.98%, respectively. Analysis of the optimal biscuit with a ratio of 58.40/25/16.6 for tiger nut, dana, and fat showed that the fiber content and energy value were 18.95 g/100 g and 449.86 kcal/100 g, respectively. The oil to water absorption capacity ratio was 1.13 ± 0.37 with a pH of 6.49 ± 0.01. The glycemic index of the biscuit was 53.81 ± 5.48 with a glycemic load of 3.4 ± 0.56. In conclusion, the formulated biscuit exhibits favorable nutritional characteristics and a low glycemic index making it a promising future alternative as a snack for people at risk of diabetes.