Formulation of Chestnut Cookies and their Rheological and Quality Characteristics

Abstract

AbstractThe 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.Practical ApplicationsChestnut flour provides both health and nutritional benefits. Besides, the ingredients of chestnut flour may positively influence functional properties of dough. The quality of gluten‐free cookies may be improved by the use of chestnut flour in gluten‐free cookie formulations. This study aims to provide experimental evidence for the potential use of chestnut flour as a gluten‐free flour alternative in cookie formulations. Therefore, in the present study, the effects of replacement of rice flour with chestnut flour at different levels on the rheological properties of cookie dough formulations as well as on the quality parameters of cookies were evaluated. The results of the present study showed that the problems associated with using only chestnut or rice flour can be overcome by the potential synergistic effect of using of chestnut and rice flour together in the formulation and this synergic interaction was found to be effective on improving of gluten‐free cookies with desired quality.