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Formulation of Chestnut Cookies and their Rheological and Quality Characteristics
Date
2016-08-01
Author
Demirkesen, Ilkem
Metadata
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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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.
Subject Keywords
Gluten-Free Cookies
,
Sugar-Snap Cookies
,
Sensory Properties
,
Rice Flour
,
Buckwheat Flour
,
Free Bread
,
Soy Flour
,
Baking
,
Doughs
,
Enrichment
URI
https://hdl.handle.net/11511/64041
Journal
JOURNAL OF FOOD QUALITY
DOI
https://doi.org/10.1111/jfq.12209
Collections
Department of Food Engineering, Article
Citation Formats
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BibTeX
I. Demirkesen, “Formulation of Chestnut Cookies and their Rheological and Quality Characteristics,”
JOURNAL OF FOOD QUALITY
, vol. 39, no. 4, pp. 264–273, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/64041.