Enhancing Gluten-free Biscuits: a Quality Assessment with Medicinal Plant Additions

Abstract

We recommend writing about the purpose of the research at the beginning. This study investigates nutritional composition (dry matter, ash, fat, reducing sugars), antioxidant activity (using the DPPH method), total polyphenol content, and sensory parameters of gluten-free biscuits with a 5% addition of medicinal plants (Origanum vulgare L., Tilia platyphyllos Scop., Agrimonia eupatoria L., and Thymus serpyllum L.) compared to control variant without herbs. The dry matter content ranged from 95.42 to 96.81%. The highest ash content was detected in the sample with the addition of oregano (2.01%), while the lowest was in the control sample (1.53%). The fat content in the monitored samples ranged from 27.48% (sample with oregano) to 29.06 % (control sample). The reducing sugar content ranged from 18.93 mg GE.g^-1 (control sample) to 25.96 mg GE.g^-1 (sample with oregano). The total polyphenol content ranged from 1.09 mg GAE.100 g^-1 (control sample) to 3.35 mg GAE.100 g^-1 (sample with oregano). The antioxidant activity was highest in the variant with wild thyme (1.62 mg TEAC.100 g^-1) and lowest in the control sample (1.44 mg TEAC.100 g^-1). The sensory evaluation confirmed that gluten-free biscuits with adding herbs, especially lime-tree and oregano, had very good taste, aroma, and overall acceptability compared to the control sample.