Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour

Abstract

The influence of the physicochemical properties of chestnut flour (CF) on the cookies quality was investigated. The experiments are planned on the base of 32 factorial plan with independent variables: chestnut flour quantity (20, 40 and 60% based on wheat flour) and moisture dough (20, 22 and 24%). The physical and sensory attributes of CF cookies were compared to control sample containing 100% wheat flour (WF). Substitution of WF with CF contributes to the increased cookies hardness for 10–40%. By increasing the dough moisture, the hardness of cookies containing 60% CF is reduced by 20–30%. Formulations with 20 and 40% CF and 24% dough moisture had the best sensory properties and improved nutritional quality. By increasing the share of CF, the red tone increases (a* parameter) and the color lightness of cookies reduces (parameter L*). In conclusion, the application of CF in cookie formulations can improve sensory and nutritional quality of cookies. Practical Applications Tea cookies are widely consumed as confectionary products, which are traditionally made from wheat flour. Several studies demonstrated that chestnut flour contains nutrients that have many health‐care functions. In this regard, it would be beneficial to develop a novel formulation for cookies with chestnut. This study explores the possibility of utilizing chestnut flour, at different substitution levels in order to produce cookies with acceptable sensory properties for consumers.

Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies

“…It was added to the cookies to increase their organoleptic and nutritional quality. 6 4.24 ± 0.01 nd 3 C15:0 7 3.82 ± 0.01 nd 3 C16:0 8 16.22 ± 0.01 26.54 ± 0.03 * C16:1 9 3.93 ± 0.03 nd 3 C17:0 10 3.81 ± 0.02 nd 3 C18:0 11 4.80 ± 0.01 22.23 ± 0.02 * C18:1n9c 12 35.25 ± 0.14 nd 3 C18:2n6c 13 7.20 ± 0.01 28.37 ± 0.01 * C18:3n3 14 4.45 ± 0.02 22.86 ± 0.02 * C20:0 15 4.22 ± 0.01 nd 3 C21:1 16 4.17 ± 0.01 nd 3 C22:0 17 3.940 ± 0.003 nd 3 Total SFA 18 45.01 ± 0.09 48.78 ± 0.01 * Total MUFA 19 43.4 ± 0.1 nd 3 Total PUFA 20 11.65 ± 0.01 51.22 ± 0.01 1 Chickpea flour; 2 Chestnut flour; 3 Not detected; 4 Trace amount; 5 Capric acid; 6 Myristic acid; 7 Pentadecylic acid; 8 Palmitic acid, 9 Palmitoleic acid; 10 Margaric acid, 11 Stearic acid, 12 Oleic acid; 13 Linoleic acid; 14 α-Linolenic acid; 15 Arachidic acid; 16 Heneicosylic acid, 17 Behenic acid. 18 SFA: saturated fatty acids; 19 MUFA: monounsaturated fatty acids.…”

“…Chickpea flour;2 Chestnut flour;3 Not detected;4 Trace amount; 5 Lauric acid;6 Myristic acid,7 Pentadecylic acid;8 Palmitic acid;9 Palmitoleic acid,10 Margaric acid;11 Stearic acid;12 Oleic acid;13 Linoleic acid; 14 α-Linolenic acid;15 Arachidic acid;16 Eicosenoic acid;17 Eicosadienoic acid;18 Behenic acid;19 Erucic acid;20 Lignoceric acid 21. Saturated fatty acids;22 Monounsaturated fatty acids;23 Polyunsaturated fatty acids.…”

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

“…Physical and textural characteristics of biscuits, especially hardness, are important characteristics for consumer acceptance [10]. Changes in the nutritional composition and textural properties of biscuits using fortified flour as a replacement for wheat flour have been studied [11][12][13][14][15]. Different materials and methods led to important physicochemical changes in the final product.…”

Nuevo método de control para el proceso industrial de fabricación de galletas

“…During five months of 2016, it was important to improve the dosage of the sodium bicarbonate and the control of the temperature of the dough both in the third stage of the mixture (92% efficacy) to obtain the pH of the cookies established as standard (8.5). The weight of the sodium bicarbonate was greater than 9 kg and the temperature of the dough was greater than 32°C, which is not desirable for this type of cookie (Soronja-Simovic et al 2017). Pérez-Castañeda and León-Salazar (2017) found bicarbonate added as the problem in the quality of cookies by DMAIC (Define, Measure, Analyze, Improve and Control) method.…”