Vegan and gluten-free markets have grown considerably in the last few years. Sustainability and the use of agro-industrial waste have also gained interest on food market. Thus, this study aimed to develop a vegan gluten-free alfajor, assessing the effect of different gluten-free flours (peanut okara (a by-product), sorghum, and rice flours) on the product sensory profile, and its market appeal. A simplex centroid design was applied to optimize the alfajor formulation. Check All That Apply and acceptance tests were performed. The use of different flours and their mixtures generated products with different texture attributes. All formulations obtained good acceptances, but higher concentrations of peanut okara and sorghum flours contributed to produce softer alfajors, considered as preferred by consumers. Therefore, it was possible to develop a gluten-free alfajor with sensory quality adding value to an agroindustrial by-product.

中文翻译：

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不同无麸质面粉对纯素 Alfajor 感官特性的影响：纯素无麸质 Alfajor 开发

过去几年，纯素和无麸质市场已大幅增长。可持续性和农业工业废物的使用也引起了食品市场的兴趣。因此，本研究旨在开发一种纯素无麸质 Alfajor，评估不同无麸质面粉（花生豆渣（副产品）、高粱和米粉）对产品感官特征及其市场吸引力的影响。应用单纯形质心设计来优化 alfajor 公式。检查所有应用并执行验收测试。不同面粉及其混合物的使用产生具有不同质地属性的产品。所有配方都获得了良好的接受度，但较高浓度的花生豆渣和高粱粉有助于生产出更柔软的 alfajors，被消费者认为是首选。所以，