Cookies free from gluten were developed using rice-chickpea composite flour with added exudate gums of acacia, apricot or karaya. The proximate composition of rice, chickpea and their composite flours was measured. Pasting properties of samples with and without the added gums at two test concentrations (0.5 and 1.0 g/100 g) were studied using a Rapid Visco Analyser. Dough formulations were developed and subjected to rheological and antioxidant analysis. Following baking, colour, spread ratio, texture, antioxidant and sensory evaluation of cookies were done. The analyses were carried out up to 9 months post-baking with 3 month intervals while the cookies were shrink-packaged in commercial laminated pouches. Gums showed a differential effect on pasting properties of rice-chickpea composite flour. Rheological parameters (G′ and G″) increased with the addition of gums in the order of acacia gum < apricot gum < karaya gum. Samples containing 1% karaya gum showed higher antioxidant potential and the best sensory attributes.

使用米-鹰嘴豆复合面粉和阿拉伯树胶，杏子或卡拉叶的渗出胶制成的无麸质饼干。测量了大米，鹰嘴豆及其复合粉的近邻成分。使用Rapid Visco Analyser研究了在两种测试浓度（0.5和1.0 g / 100 g）下有或没有添加口香糖的样品的糊化性能。开发了面团配方，并进行了流变和抗氧化剂分析。烘烤后，对饼干进行颜色，涂抹比例，质地，抗氧化剂和感官评估。烘焙后长达9个月进行分析，间隔为3个月，同时将曲奇收缩包装在商用层压袋中。口香糖对大米鹰嘴豆复合粉的糊化特性表现出不同的影响。流变学参数（G'和G''）随树胶的添加而增加，其顺序为相思胶<杏胶<karaya胶。包含1％卡拉胶的样品显示出更高的抗氧化潜力和最佳的感官属性。