Development of Biscuits Based on Quinoa, Oats and Honey Gluten-Free

Abstract

The present study focused on the development of gluten-free biscuits, using oats, honey and quinoa as the main raw material, the same ones that were part of the recipes in the varieties of sucreé, briseé and sablée, through the experimental method, with different control treatments to be able to identify the best way to apply the formulation,  being that they could be developed in a quite interesting way thanks to the versatility of powdered oats and quinoa flour, given that their nutritional value is absent of gluten and for the characteristics of the biscuit. However, it is worth mentioning that avenin is characterized by being a potentially harmful protein for celiac patients, but by sharing content with quinoa flour, it reduces the risk of intoxication by this product, thus generating an alternative diet for people gluten intolerant.