Making a Gluten and Sugar-Free Dessert

Abstract

In recent years, consumer demand for healthier food products has increased, leading to the development of sugar and gluten-free alternatives. This paper presents the development of a sugar- and gluten-free lemon tart using ingredients such as almond flour, rice flour, erythritol, stevia, eggs and butter to ensure an optimal balance between taste, texture and nutritional value. In order to assess the quality of the product, a comparative analysis with a classic tart was carried out on the basis of a questionnaire completed by 10 participants. The results showed an optimized energy value and a higher score on most sensory indicators, confirming the potential of this dessert as a healthy alternative in confectionery. CZU: 641.85; JEL: Q18, I12, L66, O13, D12