{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T15:47:07Z","timestamp":1792511227655,"version":"4.5.0"},"reference-count":57,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T00:00:00Z","timestamp":1790121600000},"content-version":"vor","delay-in-days":22,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The objective of this study is to determine nutritional quality, phenolic compounds, fatty acid composition, spread ratio, color, pH, hardness, sensory profile, and energy value of full\u2010fat and semi\u2010fat gluten\u2010free biscuits made with white quinoa, chia seed, or chickpea flours, compared to wheat biscuits. Semi\u2010fat biscuits were significantly harder than full\u2010fat biscuits. Gluten\u2010free biscuits with different fat content had significantly higher levels of phosphorus, magnesium, potassium, caffeic acid, and linoleic acid than wheat biscuits (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). The protein content of chia (14.04%) and chickpea (12.96%) biscuits was significantly higher than that of quinoa (10.00%) and wheat (8.40%) biscuits (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). Quinoa biscuits had a significantly higher level of naringin than chia, chickpea, and wheat biscuits (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). Chia biscuits had the highest levels of total dietary fiber (17.52%), vanillic acid (8.26\u2009mg\/kg), rosmarinic acid (630.06\u2009mg\/kg), and linolenic acid (39.81%), a type of essential polyunsaturated fatty acid, among biscuits. Chickpea biscuits had a significantly higher level of caffeic acid than quinoa, chia, and wheat biscuits (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). The spread ratio of gluten\u2010free biscuits was significantly higher than that of wheat biscuits (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). Quinoa and chickpea biscuits received sensory scores close to those of the wheat biscuit. Chickpea biscuits had the lowest energy. The results showed that using white quinoa, chia seed, and chickpea flours in biscuits positively affects the nutritional quality, bioactive components, and linoleic acid content. Quinoa, chia and chickpea biscuits can be preferred by celiac patients. Semi\u2010fat chickpea biscuit can be made as a dietetic product due to having low energy (362.8\u2009kcal\/100\u2009g). Gluten\u2010free biscuits might positively influence children's development because of their high protein, mineral, and linoleic acid content.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72399","type":"journal-article","created":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T05:23:03Z","timestamp":1790227383000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Nutritional Quality, Phenolic Compounds, Fatty Acid Composition, Texture, and Sensory Properties of Full\u2010Fat\/Semi\u2010Fat Quinoa, Chia, or Chickpea Biscuits Developed for Celiac Patients"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9741-0919","authenticated-orcid":false,"given":"Seda","family":"Yalcin","sequence":"first","affiliation":[{"name":"Food Processing Department, Afyon Vocational School Afyon Kocatepe University  Afyonkarahisar T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3294-380X","authenticated-orcid":false,"given":"Azize","family":"Atik","sequence":"additional","affiliation":[{"name":"Food Processing Department, Afyon Vocational School Afyon Kocatepe University  Afyonkarahisar T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8049-0465","authenticated-orcid":false,"given":"\u0130lker","family":"Atik","sequence":"additional","affiliation":[{"name":"Food Processing Department, Afyon Vocational School Afyon Kocatepe University  Afyonkarahisar T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,23]]},"reference":[{"key":"e_1_2_11_2_1","volume-title":"AACCI. 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