RT info:eu-repo/semantics/article
T1 Chickpea and chestnut flours as non-gluten alternatives in cookies
A1 Torra, Marta
A1 Belorio, Mayara
A1 Ayuso, Manuel
A1 Carocho, Marcio
A1 Ferreira, Isabel C. F. R.
A1 Barros, Lillian
A1 Gómez Pallarés, Manuel
K1 Chickpea
K1 Harina de garbanzo
K1 Harina de castaña
K1 Cookies
K1 Gluten-free foods
K1 Nutrition
K1 Alimentos - Calidad - Control
K1 3102 Ingeniería Agrícola
K1 3309 Tecnología de Los Alimentos
AB This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G’ and G”, but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie’s acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.
PB MDPI
SN 2304-8158
YR 2021
FD 2021
LK https://uvadoc.uva.es/handle/10324/59683
UL https://uvadoc.uva.es/handle/10324/59683
LA eng
NO Foods, 2021, Vol. 10, Nº. 5, 911
NO Producción Científica
DS UVaDOC
RD 01-jun-2024