Gluten-free biscuits prepared using varying concentrations of Indian gooseberry fiber (0 to 6%), amaranth flour (52-55gm), and tapioca flour (24-27gm) were examined in terms of nutrition attributes, antioxidant capacity, sensory characteristics, and storage stability. Compared to controlled biscuits, the nutritional attributes such as the calcium, phosphorus, and iron concentrations were shown to be considerably more significant in the experimental biscuits due to the increase in the concentration of amaranth flour and Indian gooseberry fiber. The sensory evaluation performed by the panelist showed that the experimental biscuit prepared without using Indian gooseberry fiber was preferred over other biscuits. The total Antioxidant capacity (Total phenol, flavonoid, FRAP, DPPH) of biscuits were found to be significantly higher in the experimental biscuits because of the incorporation of varied concentration of amaranth flour and Indian gooseberry fiber. Consistent with the state-of-the-art, this research showed that the physical properties like hardness, weight, diameter, width, thickness and fracture strength of the experimental biscuits were negatively influenced by the increase in the Indian gooseberry fiber concentration. Overall, the experimental biscuit containing 55gm Amaranth flour and 27gm Tapioca flour had greater acceptability compared to other experimental biscuits.

Celiac disease; Indian gooseberry fiber (Amla fiber); Tapioca Flour; Xanthan gum