New Food Science and Technology Study Results Reported from National University of La Plata (Gluten-free Wafer Formulation: Development, Characterisation and Addition of Flavourings With Antioxidant Capacity).

Researchers at the National University of La Plata in Argentina have developed a gluten-free wafer formulation with high antioxidant content to meet the increasing demand for gluten-free products for individuals with celiac disease. The study successfully replaced animal fat with high oleic sunflower and evaluated the addition of antioxidant-rich flavorings like cinnamon and anise. Sensory analysis showed that these formulations were highly acceptable, with cinnamon wafers exhibiting a higher bioaccessible antioxidant capacity than anise wafers. The research suggests that the product could maintain its beneficial effects intact during its shelf life. [Extracted from the article]