Nutritional and Sensory Profile of Conventional, Gluten-Free, and Plant-Based Cookies

Puspitasari, Elia Devina and Kok, Tjie (2025) Nutritional and Sensory Profile of Conventional, Gluten-Free, and Plant-Based Cookies. Keluwih: Jurnal Kesehatan dan Kedokteran, 7 (1). ISSN 2715-6419

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Abstract

Amid the growing consumer demand for healthier and more sustainable food options, gluten-free and plant-based cookies have emerged as key alternatives to conventional products. This review provides a comparative analysis of the composition, nutrition, and sensory acceptance of these three cookie types to identify challenges and opportunities for innovation. Key findings indicate that while alternative cookies address specific dietary needs, major challenges lie in replicating texture and achieving nutritional balance. Critically, this review highlights the unique contribution of utilizing local composite flours such as gadung tuber, brown rice, and moringa leaves as a proven solution to significantly enhance both nutritional value and textural quality. The practical implication is that future cookie formulation innovation relies heavily on leveraging local, functional ingredients to create products that are not only nutritionally superior but also widely accepted by consumers.

Item Type:	Article
Uncontrolled Keywords:	Conventional cookies, Gluten-free cookies, Plant-based cookies, Consumer acceptance, Texture
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Technobiology > Department of Biology
Depositing User:	Ester Sri W. 196039
Date Deposited:	18 Nov 2025 08:46
Last Modified:	18 Nov 2025 08:47
URI:	http://repository.ubaya.ac.id/id/eprint/49806

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