Enriched nutraceuticals in gluten-free whole grain rice cookies with alternative sweeteners
Cookies are a popular snack worldwide, but the presence of gluten in most wheat-based cookies poses problems for people with gluten intolerance. Furthermore, gluten-free products are often deficient in nutraceuticals. This study investigated the potential of two traditional Indian rice landraces, Kalanamak and Chak-hao, as alternative cereals for producing whole grain gluten-free cookies with enriched bioactive compounds. The study also evaluated the influence of whole grain rice flours (WGRFs) and different sweeteners on the physical and biochemical properties of the cookies.