Background: The objective of this work was to develop rotative-type biscuits, replacing wheat flour with alternative ingredients without gluten, made from soy flour and cassava starch.
Methods: Three formulations with different concentrations of soy flour (9.28-18.55% m/m) and cassava starch (27.83-37.10% m/m) were made. The biscuit formulations were evaluated in relation to physical, chemical, microbiological and sensorial characteristics.
Results: In the present study, the rotative-type biscuit formulations containing soy flour and cassava starch were elaborated without the wheat proteins, responsible for the formation of the gluten network, presented typical and desirable characteristics such as hardness and color, in addition to a good yield and increase in protein, minerals, lipids and fiber contents and with an acceptability greater than 70%. It is possible to add around 14-18% of soy flour and 27-32% of cassava starch, without affecting the technological characteristics and nutritional properties of the product.
Conclusion: Rotative-type biscuits employ a simple processing technology and low cost, using soy flour and cassava starch and are alternatives to gluten-free products.