Multifactorial optimization of gluten‐free cookie with artichoke bracts as rice flour substitute and transglutaminase

OpenAlex İngilizce

ABSTRACT The disposal of food waste represents a significant concern within the food industry. Artichoke waste accounts for over 80% of the total mass of artichokes, and artichoke bracts are also a significant component of this waste. This study aimed to utilize artichoke bracts as a substitute for rice flour in gluten‐free cookies, with a focus on optimizing the usage ratio of rice flour substitute and transglutaminase enzyme. Rice flour substitute, designated as an independent variable, was configured within the range of 0%–30%, while transglutaminase was set at 0%–1% using a Face Centered Central Composite Design. The optimization process resulted in gluten‐free cookies containing 18.65% artichoke bracts as a rice flour substitute and 0.99% transglutaminase enzyme. The study established that the optimum gluten‐free cookie exhibited higher antioxidant activity (2.89 μmol TE/g) and total phenolic content (0.74 mg GAE/g) and could be categorized as a high fiber content food (7.97 g/100 g), in comparison to the control gluten‐free cookie ( p < 0.05). Furthermore, an increase was observed in the hardness (23.38 N) and fracturability (42.21 mm) values of the optimum gluten‐free cookie ( p < 0.05). While L * and b * values from the color properties were lower than the control gluten‐free cookie, the a * value was higher ( p < 0.05). The artichoke bracts and transglutaminase enzyme were effective in the development of the sensory properties (color, texture, flavor, and overall acceptability) of gluten‐free cookies. This study demonstrated that artichoke bracts and transglutaminase can enhance the quality of gluten‐free cookies while concurrently promoting sustainable food production and generating a value‐added product by utilizing artichoke bracts as a substitute for rice flour.