Table 1.

Formulations of gluten-free biscuit samples.

Ingredients	T0	T1	T2	T3
Refined rice flour (g)	100	90	80	70
Butter (g)	40	40	40	40
Sugar (g)	40	40	40	40
Egg (g)	25	25	25	25
Milk powder (g)	5	5	5	5
Baking powder (g)	1.5	1.5	1.5	1.5
Distilled water (mL)	5 ± 2	7 ± 2	9 ± 2	11 ± 2
Assyrian plum flour (g)	0	5	10	15
Date pit flour (g)	0	5	10	15