A flour composite mixture for gluten-free confectionery


  • Tsira Khutsidze Akaki Tsereteli State University, Faculty of Engineering and Technology, Department of Food Technology, 59 Tamar Mephe str., 4600 Kutaisi, Georgia, Tel.: +995551412585 https://orcid.org/0000-0001-5748-856X
  • Eliza Pruidze Akaki Tsereteli State University, Faculty of Engineering and Technology, Department of Food Technology, 59 Tamar Mephe str., 4600 Kutaisi, Georgia, Tel.: +995577315849 https://orcid.org/0000-0001-5748-856X
  • Maria Silagadze Akaki Tsereteli State University, Faculty of Engineering and Technology, Department of Food Technology, 59 Tamar Mephe str., 4600 Kutaisi, Georgia, Tel.: +995593671752
  • Eliso Dzneladze Batumi Shota Rustaveli State University. Doctor of Technical Sciences, Head of the Secretariat of the Academic Council, Senior Lecturer. Georgia, Batumi, 6010, Ninoshvili/Rustaveli str. 35/32, Tel.: +995(422) 271786 https://orcid.org/0009-0005-5187-8731
  • George Pkhakadze Agricultural University of Georgia, Faculty of Natural Sciences, 240 Davit Agmashenebeli Highway, 0159 Tbilisi, Tel.: +995591900567 https://orcid.org/0000-0002-4467-5312
  • Irma Berulava Akaki Tsereteli State University, Faculty of Engineering and Technology, Department of Food Technology, 59 Tamar Mephe str., 4600 Kutaisi, Georgia, Tel.: + 995593532506




gluten-free flour confectionery, rice, gluten-free, flour, confectionery, buckwheat, flax, chickpea


The article is devoted to the development of a recipe for a gluten-free flour composite mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products, as well as the enhancement of its nutritional value using locally produced flaxseed and chickpea flours. For the production of gluten-free sugar cookies, two types of gluten-free flour composite mixture have been developed: a) rice, buckwheat, and flaxseed flour and b) rice, corn, and chickpea flour. The optimal flour ratio is 40:30:30. The physic-chemical and organoleptic indicators of gluten-free sugar cookies obtained using the gluten-free flour composite mixture align with the indicators specified in the standard. The developed gluten-free composite flour mixture is characterized by a fairly high satisfaction level with the balanced nutrition formula regarding basic nutrients. The levels of protein, carbohydrate, and fat satisfaction increased by 64, 37, and 118%, respectively, with the addition of flax to the rice and buckwheat mixture. Adding chickpeas to the rice and corn mixture increased protein and fat satisfaction by 35.5 and 27%, respectively, while carbohydrates remained almost unchanged.


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How to Cite

Khutsidze, T., Pruidze, E., Silagadze, M., Dzneladze, E., Pkhakadze, G., & Berulava, I. (2024). A flour composite mixture for gluten-free confectionery. Potravinarstvo Slovak Journal of Food Sciences, 18, 453–467. https://doi.org/10.5219/1958

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