Multifactorial Optimization of Gluten-Free Cookie With Artichoke Bracts as Rice Flour Substitute and Transglutaminase

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.