Abstract
A gluten-free rice flour-based cookie was produced using different mixtures of chestnut flour (0, 30, 40, and 50%), date seed flour (0, 10, and 20%), and modified starch (0.3, 0.5, 0.6, and 0.9%). Physicochemical, rheological, and sensory properties of the prepared treatments were investigated. The results showed that moisture, specific volume, and dough viscosity were the lowest in control and the highest in treatment T1 containing 20% date seed flour, 30% chestnut flour, and 0.9% modified starch ( P < 0.05 ). The highest (22.15 N) and the lowest hardness (13.5 N) were obtained in the control and T1, respectively, both of which increased over the storage time ( P < 0.05 ). Regarding the texture characteristics of different dough treatments, the control illustrated the lowest adhesiveness and the highest hardness and chewiness. Sensory evaluation revealed that gluten-free treatments were acceptable from the consumers’ point of view. It was concluded that T1 as a gluten-free cookie had the highest quality.
Highlights
Coeliac or celiac disease (CD) is among the most common chronic diseases worldwide that emerge in individuals genetically susceptible to gluten resulting in enteritis and nutrient malabsorption
T1 showed the highest moisture content (51%) among all treatments (p < 0.05). is can be attributed to the high protein and fiber content in Date seed flour (DSF) and Chestnut flour (CF) and the presence of hydroxyl groups that enhanced the capability of interaction with water molecules and increased moisture content. e high Modified starch (MS) (0.9%) level contributed to maintaining the moisture within these treatments
It has been declared that CF contained a high level of damaged starch, which increased water absorption [44]
Summary
Coeliac or celiac disease (CD) is among the most common chronic diseases worldwide that emerge in individuals genetically susceptible to gluten resulting in enteritis and nutrient malabsorption. Producing GF food products, especially those with acceptable functional and sensory properties, is a great challenge since gluten is responsible for the structure of these products, and the limited availability of GF products indicates this difficulty [3,4,5]. To prevail this issue, utilization of various GF flours (rice, maize, and sorghum), pseudocereals (quinoa, amaranth, and buckwheat), legumes (soybean, chickpea, and carob germ flour), starches (corn, potato, cassava, and modified starch (MS)), hydrocolloids, and proteins have been investigated to modify GF products’ technological, sensory, and nutritional features [6, 7]
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