https://doi.org/10.51514/JSTR.6.2.2025.1-21
Anjali Shukla, Aarti Malhosia and Meenal Phadnis
ABSTRACT
This review explores the role of gluten in enhancing the functional properties, digestibility, and health benefits of bajra (pearl millet)-based cookies. Bajra, a nutrient-rich millet, is gaining prominence as a gluten-free alternative in functional foods due to its high fiber, essential amino acids, and antioxidant content. However, its absence of gluten presents challenges in developing baked products with desirable texture, structure, and sensory qualities. The incorporation of gluten, either through wheat flour or vital wheat gluten, offers a solution to improve dough elasticity, moisture retention, and product stability, enhancing overall digestibility and palatability. Additionally, gluten’s impact on starch gelatinization and enzymatic breakdown can influence nutrient bioavailability and glycaemic response. For gluten-sensitive populations, alternative binding agents and hydrocolloids provide comparable functional benefits. This review highlights the dual approach of leveraging gluten or gluten-free innovations to optimize the nutritional and functional attributes of bajra-based cookies, promoting their appeal in health-conscious and specialized dietary markets.
Keywords: Bajra cookies, Gluten-free alternatives, Functional food, Digestive health, Nutritional
fortification etc.