Developing a Recipe for Gluten-Free Snacks

A flour composite mixture [FCM] is used for the production of gluten-free snacks. This mixture uses rice, pea, and chickpea flour and provides a product with a high biological value. To improve the taste and aromatic characteristics and increase antioxidant properties, asafoetida spice is included in the recipe, which contains a significant amount of phenolic acids, terpenes, and can be classified as phenolic antioxidants. Frying oils (palm, rapeseed, sunflower, and sunflower with a high content of oleic acid) were used for frying snacks. The oxidative stability of the oils was evaluated by the induction period. Taking it into account, a high oleic oil with an induction period of 9.2 was chosen for frying products. Asafoetida was added in an amount of 0.2% to increase the oil’s oxidative stability; it increased the induction period by 1.5 times.