Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies.

Marta Torra,Marcio Carocho,Isabel C F R Ferreira,Lillian Barros,Manuel Gómez,Manuel Ayuso,Mayara Belorio

doi:10.3390/foods10050911

Marta Torra, Marcio Carocho + Show 5 more

Open Access

https://doi.org/10.3390/foods10050911

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Abstract

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.

Highlights

This study aims to demonstrate that sugar-snap cookies are a good product to apply chickpea flour in, since this allows for the production of gluten-free cookies with higher protein contents
Chickpea flour was supplied by Molendum Ingredients (Zamora, Spain) and chestnut flour was supplied by Sortegel (Sortes, Portugal)
In terms of the soluble sugars, glucose and trehalose were only detected in chestnut flour, which recorded higher values of fructose and sucrose, and total sugars

Summary

Introduction

Interest in using legume flours in baked goods (both gluten-free and wheat-based) [2] has increased, despite difficulties as regards the use and consumption of legumes. These difficulties are related to the presence of antinutrients such as trypsin inhibitors, phytic acid and some non-digestible oligosaccharides which are related to digestive discomfort [4]. Another problem of using legumes in baked goods is related to the presence of off-flavours which could reduce the acceptability of the final products by consumers [5]

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