Development of Gluten-free Biscuits with Alternative Sweeteners Enriched with Medicinal Herbs: Mint, Rose, Thyme, and Oregano

Abstract

This study aimed to develop gluten-free biscuits enriched with 10 % of mint, rose, thyme, or oregano and sweetened with alternative sweeteners. Oat flour was combined with each herb, and the biscuits were manufactured under lab conditions. Proximate composition, mineral enrichment, and antioxidant activity were analyzed. The nutritional benefits and functional value that herbal addition brought to the biscuits were also studied to determine its actual impact on human health. The results showed that by adding herbs, the nutritional quality of the biscuits was raised obviously. Mint and oregano-incorporated biscuits were found to have markedly increased protein content, while thyme-infused ones were particularly high in iron, as shown by their mineral content. Hence, the incorporation of herbs brought clear benefits to the mineral composition of an herb at each level. Overall, the addition of herbs also improved biscuits' total phenolic and flavonoid content, with rose-injected biscuits showing the highest levels of antioxidant action.  However, traces of heavy metal species were detected in thyme-incorporated biscuits, indicating the necessity for purity and careful procurement of medicinal herbs. This study showed that adding medicinal herbs into gluten-free biscuit formulations was an effective way of meeting consumer demands for healthier and more functional snacks. The nutrient density, antioxidant power, and sensory attractiveness of the enhanced biscuits were all enhanced. By combining traditional ingredients with herbs rich in phenolic compounds and essential mineral compounds, biscuit makers can create an array of gluten-free products catering to health-conscious consumers looking for healthy and antioxidant-rich snacks.