Formulation of Chestnut Cookies and their Rheological and Quality Characteristics


Demirkesen I.

JOURNAL OF FOOD QUALITY, cilt.39, ss.264-273, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 39 Konu: 4
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1111/jfq.12209
  • Dergi Adı: JOURNAL OF FOOD QUALITY
  • Sayfa Sayıları: ss.264-273

Özet

The influences of chestnut flour at different levels (0, 20, 40, 60, 80 and 100%) on the rheological properties of rice dough formulations and the quality parameters of gluten-free cookies were evaluated. Elevated flour replacement levels led to increases in extensional viscosity values reflecting higher force requirement to deform dough samples. Similarly, replacement of rice flour with chestnut flour led to higher complex moduli values. Cookie samples prepared by replacement of 40% rice flour with chestnut flour had the softest texture and elevated levels of chestnut flour increased hardness values. In general, as the higher amounts of rice flour were replaced with chestnut flour, the spread ratio of cookies was decreased. The replacement of rice flour with chestnut flour decreased L* values and increased a* and b* values of the cookie samples. Observing all the evaluated sensory attributes, using 40% flour replacement level in gluten-free cookie formulation significantly enhanced sensory properties of the cookie samples.