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Chickpea and chestnut flours as non-gluten alternatives in cookies

2021Artigo científico Acesso aberto
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dc.contributor.authorTorra, Marta
dc.contributor.authorBelorio, Mayara
dc.contributor.authorAyuso, Manuel
dc.contributor.authorCarocho, Márcio
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorGómez, Manuel
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T11:40:13Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T11:40:13Z
dc.date.issued2021
dc.description.abstractThis 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.en_EN
dc.description.sponsorshipThis work was financially supported byFEDER-Interreg España-Portugal programme through the project TRANSCOLAB (0612_TRANS_CO_LAB_2_P). The authors are also grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). L. Barros thanks FCT through the institutional scientific employment program-contract for her contract, while M. Carocho thanks FCT through the individual scientific employment program-contracts (CEECIND/00831/2018).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationTorra, Marta; Belorio, Mayara; Ayuso, Manuel; Carocho, Marcio; Ferreira, Isabel C.F.R.; Barros, Lillian; Gómez, Manuel (2021). Chickpea and chestnut flours as non-gluten alternatives in cookies. Foods. ISSN 2304-8158. 10:5, p. 1-13en_EN
dc.identifier.doi10.3390/foods10050911en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24351
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.publisherMDPI
dc.relationMountain Research Center
dc.relationNot Available
dc.subjectAcceptabilityen_EN
dc.subjectChestnuten_EN
dc.subjectChickpeaen_EN
dc.subjectCookieen_EN
dc.subjectNutritional qualityen_EN
dc.titleChickpea and chestnut flours as non-gluten alternatives in cookiesen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberCEECIND/00831/2018/CP1578/CT0001
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNameAyuso
person.familyNameCarocho
person.familyNameFerreira
person.familyNameBarros
person.givenNameManuel
person.givenNameMárcio
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifierABC-7764-2020
person.identifierawbWiiMAAAAJ&hl
person.identifier144781
person.identifier469085
person.identifier.ciencia-id6511-A057-C55F
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-1697-3857
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublicationb79f5829-1b7c-485f-8682-24e0b437c550
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