Formulation and development of high protein, gluten free soda crackers enchriched with Pithecellobium Dulce aril powder

Abstract

This study developed and evaluated gluten-free soda crackers enriched with Pithecellobium Dulce (Manila tamarind) aril powder. The crackers, formulated with a blend of gluten-free flours and P. dulce powder, showed improved nutritional profiles, including increased protein, crude fiber, and reduced glycemic index. Physical properties and sensory qualities were also enhanced, with samples T2 and T3 receiving high scores for color, aroma, crunchiness, taste, and overall acceptability. The addition of P. dulce aril powder improved the nutritional and sensory qualities of the crackers, making them a nutritious and acceptable alternative to traditional gluten-containing crackers. This study highlights the potential of P. dulce as a valuable ingredient in gluten-free baking, offering a convenient and nutritious food product for individuals with celiac disease or gluten intolerance.