Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics

- Gluten-free cookies were prepared with blends of rice and alfalfa seed flours.
- Crude protein and total dietary fibre contents increased.
- Differences in colour and hardness were reported.
- Higher resistant starch and lower starch hydrolysis index values were found.
- This study offers a new approach for formulating cookies with slowly digestible starch properties.

In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produced. Crude protein, total dietary fibre, total polyunsaturated, total n-3 and n-6 fatty acid contents increased linearly (p < 0.05) by raising the substitution levels of rice with ASF. The hardness, the total phenolic content, the in vitro antioxidant capacity and the resistant starch increased linearly (p < 0.05), whereas the starch hydrolysis index decreased linearly (p < 0.05) by raising the substitution levels of rice flour with ASF. Despite the fact that ASF-substituted GF cookies had inferior sensory attributes compared to the control, the score given by the panellists remained at fairly good levels for all tested parameters, showing acceptability of the substituted GF cookies.