<p>This study aimed to develop a novel gluten-free snack paste enriched with maple syrup, orange peel powder, and quinoa, with the objective of enhancing its nutritional, functional, and sensory qualities. Three different formulations were prepared by varying the levels of quinoa, maple syrup, and orange peel powder, while keeping other ingredients constant. Each formulation was mixed manually for 5&#xa0;min using a sterilized glass rod, shaped, and stored at + 4&#xa0;°C before analysis. Physicochemical properties (pH, titratable acidity, invert sugar), antioxidant activities (total phenolic content, DPPH inhibition, total antioxidant capacity, CUPRAC), color parameters (L*, a*, b*, hue, and chroma), and sensory attributes were evaluated. The pH values ranged from 6.14 to 6.19, while titratable acidity varied between 0.41 and 0.45&#xa0;g/100&#xa0;g. The highest invert sugar content (44.74&#xa0;μm/mL) was observed in Formulation 2. Total phenolic content ranged from 0.027 to 0.030&#xa0;mg GAE/g, with DPPH inhibition between 30.85% and 31.59%. Total antioxidant capacity varied from 0.05 to 0.07&#xa0;µg TE/g, while CUPRAC values ranged between 18.25 and 28.66&#xa0;mg TE/g. Statistically significant differences (<i>p</i> &lt; 0.05) were found in L*, a*, and Hue values, while b* and Chroma values showed no significant variation (<i>p</i> &gt; 0.05). Sensory evaluation was conducted by trained panelists who underwent a one-hour training session prior to analysis to ensure standardized assessment and to differentiate attributes such as aroma and smell. Formulation 2, containing moderate levels of maple syrup and no quinoa, was rated highest in terms of color, aroma, chewiness, and overall acceptability. The results indicate that while moderate maple syrup enhances sensory perception, excessive amounts reduce overall desirability. Although quinoa contributes nutritionally, its strong flavor appeared to limit consumer preference.</p> Graphical Abstract <p>Flow chart of snack pastes</p> <p></p>