Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people.

ABSTRACT: Celiac disease affects about 1% of the population, requiring a strict gluten-free diet. Despite the growing market for gluten-free products, their sensory quality remains a challenge. Since celiacs must follow a gluten-free diet and cannot consume all cereal products like non-celiacs, such a limiting sensory experience could affect the sensory quality perception of the same cereal product. Therefore, this study compared how individuals with and without gluten-related disorders perceive the sensory properties of gluten-free biscuits. Sensory profile of three biscuit types (made from coconut shavings, buckwheat flour, and a gluten-free mix) were evaluated by 100 participants, including 48 individuals with celiac disease or non-celiac gluten intolerance, and 52 people without no dietary restr

SUBMITTER: Musiienko D 

PROVIDER: S-EPMC12673662 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature