Making a Gluten and Sugar-Free Dessert

Abstract

In recent years, there has been a significant increase in consumer demand for healthier food products, which has encouraged research and innovation in the field of sugar- and gluten-free alternatives. Responding to this trend, the present study focuses on the elaboration of a lemon tart that excludes both gluten and refined sugar, while maintaining the sensory and nutritional qualities expected from a traditional dessert. The formulation of the tart dough and filling was based on carefully selected ingredients, including almond flour, rice flour, erythritol, stevia, eggs, and butter. These components were chosen not only for their functional properties, but also for their ability to ensure an optimal balance between taste, texture, and nutritional value. Almond and rice flours contributed to a gluten-free structure with desirable consistency, while erythritol and stevia provided natural sweetness without raising caloric content. To evaluate the quality of the developed product, a comparative sensory analysis was carried out in relation to a classic lemon tart. A structured questionnaire was administered to 10 participants, who assessed key parameters such as appearance, texture, taste, flavor, and overall acceptability. The analysis revealed that the sugar- and gluten-free tart achieved a reduced energy value and obtained higher scores in most sensory categories, particularly in terms of freshness of flavor and pleasant aftertaste. The findings demonstrate that it is possible to create a confectionery product that aligns with modern nutritional requirements without compromising sensory appeal. This dessert has the potential to become a viable healthy alternative in professional confectionery practices. JEL: Q18, I12, L66, O13, D12