Gluten-Free Delights: Innovating Traditional Kozunak and Functional Crackers – A Case Study within the E-Food Project

Open Access

Issue		BIO Web Conf. Volume 236, 2026 72^nd International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2025”


Article Number		01006
Number of page(s)		8
Section		Food Science and Technology
DOI		https://doi.org/10.1051/bioconf/202623601006
Published online		25 May 2026

H.A. Besser, C. Khosla, Celiac disease: mechanisms and emerging therapeutics, Trends Pharmacol. Sci. 44, 949–962 (2023). [Google Scholar]
E. Akiri, A. Galkin, U. Lesmes, A. Shpigelman, A. Fishman, Y.J. Dori, Project- based learning outcomes: chemical knowledge and thinking skills of biotechnology and food engineering undergraduate students, Eurasia J. Math. Sci. Technol. Educ. 21, 17041 (2025). https://doi.org/10.29333/ejmste/17041 [Google Scholar]
A.I.A. Nieto, M.J.P. Testón, M.L.T. Andrada, Project-based learning: student performance and perceptions in a food industry engineering degree course, Int. J. Educ. Pract. 12, 746–758 (2024). [Google Scholar]
S. Gibson, M. Adamski, M. Blumfield, J. Dart, C. Murgia, E. Volders, H. Truby, Promoting evidence-based nutrition education across the world in a competitive space: delivering a massive open online course, Nutrients 12, 344 (2020). https://doi.org/10.3390/nu12020344 [Google Scholar]
O. Oupathumpanont, S. Wisansakkul, Gluten- free pasta products with improved nutritional profile by using banana flour, J. Food Nutr. Res. 9, 313–320 (2021). DOI:10.12691/jfnr-9-6-7 [Google Scholar]
H. Levent, A. Sayaslan, S. Yeşil, Physicochemical and sensory quality of gluten-free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed and turmeric, J. Food Process. Pres. 45, e15148 (2021). https://doi.org/10.1111/jfpp.15148 [Google Scholar]
Y. Ren, B.R. Linter, T.J. Foster, Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten-free crackers, Food Funct. 12, 7773–7786 (2021). 10.1039/D0FO03377D [Google Scholar]
Nikolić, I. Lončarević, S. Rakita, I. Cabarkapa, J. Vulić, A. Takači, J. Petrović, Technological challenges of spirulina powder as the functional ingredient in gluten-free rice crackers, Processes 13, 908 (2025). https://doi.org/10.3390/pr13030908 [Google Scholar]
Y.M. Bashmil, F. Bekes, M. Ruderman, H. A. Suleria, R. Appels, F.R. Dunshea, The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions, Plants 14(2), 207 (2025). https://doi.org/10.3390/plants14020207 [Google Scholar]
Z. Gao, G. Wang, J. Zhang, L. Guo, W. Zhao, Psyllium fibre inclusion in gluten-free buckwheat dough improves dough structure and lowers glycaemic index of the resulting bread, Foods 13, 767 (2024). https://doi.org/10.3390/foods13050767 [Google Scholar]
T. Di Renzo, M. Preziuso, M.C. Messia, E. Marconi, Effect of different hydrocolloids on the qualitative characteristics of fermented gluten-free quinoa bread, Foods 13, 1382 (2024). https://doi.org/10.3390/foods13091382 [Google Scholar]
G. Kasza, E. Szabó, T. Izsó, L. Ózsvári, How Many Hungarian Consumers Choose Lactose- and Gluten-Free Food Products Even When They Do Not Necessarily Need to?, Foods 12(21), 3984 (2023). https://doi.org/10.3390/foods12213984 [Google Scholar]
D. Dean, M. Rombach, F. Vriesekoop, P. Mongondry, H. Le Viet, S. Laophetsakunchai, B. Urbano, T. Briz, V. Xhakollari, G. Atasoy, M. Turhan, Against the grain: consumer’s purchase habits and satisfaction with gluten- free product offerings in European food retail, Foods 13(19), 3152 (2024). https://doi.org/10.3390/foods13193152 [Google Scholar]
M.M. Lorenzo, A. Piedra-Buena Díaz, C. Díaz Romero, E.M. Rodríguez-Rodríguez, M.G. Lobo, Physicochemical and nutritional characterization of green banana flour from discarded Cavendish bananas, Sustainability 16, 6647 (2024). https://doi.org/10.3390/su16156647 [Google Scholar]
E. Pauer, B. Wohner, V. Heinrich, M. Tacker, Assessing the environmental sustainability of food packaging: An extended life cycle assessment including packaging-related food losses and waste and circularity assessment, Sustainability 11(3), 925 (2019). https://doi.org/10.3390/su11030925 [Google Scholar]
A. Lee, Y. Wang, S.-F. Lo, Life cycle assessment of functional food: improving sustainability in the biotechnology industry through transparency, Processes 9, 2130 (2021). https://doi.org/10.3390/pr9122130 [Google Scholar]
H. Derler, S. Berner, D. Grach, A. Posch, U. Seebacher, Project-based learning in a transinstitutional research setting: case study on the development of sustainable food products, Sustainability 12, 233 (2019). https://doi.org/10.3390/su12010233 [Google Scholar]
V. Ortega-Quevedo, N. Santamaría-Cárdaba, C. Gil-Puente, Sustainable food in teacher training: evaluation of a proposal for educational intervention, Sustainability 15, 9673 (2023). https://doi.org/10.3390/su15129673 [Google Scholar]
A.F. Mena-Guacas, J.A. Meza-Morales, E. Fernández, E. López-Meneses, Digital collaboration in higher education: a study of digital skills and collaborative attitudes in students from diverse universities, Educ. Sci. 14, 36 (2023). https://doi.org/10.3390/educsci14010036 [Google Scholar]
M. Belorio, M. Gómez, Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum, Foods 9, 1548 (2020). https://doi.org/10.3390/foods9111548 [Google Scholar]
L. Plustea, M. Negrea, I. Cocan, I. Radulov, C. Tulcan, A. Berbecea, I. Popescu, D. Obistioiu, I. Hotea, G. Suster, A.E. Boeriu, Lupin (Lupinus spp.)-fortified bread: A sustainable, nutritionally, functionally, and technologically valuable solution for bakery, Foods 11(14), 2067 (2022). https://doi.org/10.3390/foods11142067 [Google Scholar]
A. Skendi, M. Papageorgiou, T. Varzakas, High protein substitutes for gluten in gluten- free bread, Foods 10, 1997 (2021). https://doi.org/10.3390/foods10091997 [CrossRef] [PubMed] [Google Scholar]
D. Pleming, A. Farahnaky, M. Majzoobi, Effects of bread making methods, lupin variety and gluten powder on the quality of bread enriched with high percentage of lupin flour, Int. J. Food Sci. Technol. 56, 6707–6718 (2021). https://doi.org/10.1111/ijfs.15323 [Google Scholar]
J.-S. Lee, N. Yusoff, A.L. Ho, C.K. Siew, J.H. Akanda, W.X. Tan, Quality improvement of green Saba banana flour steamed cake, Appl. Sci. 13, 2421 (2023). https://doi.org/10.3390/app13042421 [Google Scholar]
G. Shurson, Upcycling Food Loss and Waste to Animal Feed Is Essential for a Circular and Sustainable Food System. In Intensive Livestock Production in Transition: Analyses, Concepts and Strategies for Sustainability Transformation of the Livestock Value Chain, 279-297. Cham: Springer Nature Switzerland (2025). [Google Scholar]
C. Sciortino, G. Giamporcaro, F. Sgroi, M. Federico, Exploring the role of short food supply chains in agricultural sustainability and resilience: a literature review, Agric. Econ. 13, 75 (2025). https://doi.org/10.1186/s40100-025-00420-3 [Google Scholar]
M.A. Cusenza, M. Cellura, F. Guarino, S. Longo, Life cycle environmental assessment of energy valorization of the residual agro- food industry, Energies 14, 5491 (2021). https://doi.org/10.3390/en14175491 [Google Scholar]
B. Robin, The power of digital storytelling to support teaching and learning, Digit. Educ. Rev. 30, 17–29 (2016). [Google Scholar]
J.J. Otten, K. Cheng, A. Drewnowski, Infographics and public policy: using data visualization to convey complex information, Health Aff. 34, 1901–1907 (2015). https://doi.org/10.1377/hlthaff.2015.0642 [Google Scholar]
M.A. Benatia, A. Remadna, D. Baudry, P. Halftermeyer, H. Delalin, QR-code enabled product traceability system: a big data perspective, in Advances in Manufacturing Technology XXXII, 323–328 (IOS Press, 2018). 10.3233/978-1-61499-902-7-323 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.