Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours
Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF)...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/15/2829 |
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| author | Ilgin Dogruer Basak Coban Filiz Baser Sukru Gulec Banu Ozen |
| author_facet | Ilgin Dogruer Basak Coban Filiz Baser Sukru Gulec Banu Ozen |
| author_sort | Ilgin Dogruer |
| collection | DOAJ |
| description | Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close. |
| first_indexed | 2024-03-11T00:27:26Z |
| format | Article |
| id | doaj.art-81d63c3bfccd4f23ad64516bac30dd79 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T00:27:26Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-81d63c3bfccd4f23ad64516bac30dd792023-11-18T22:53:50ZengMDPI AGFoods2304-81582023-07-011215282910.3390/foods12152829Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea FloursIlgin Dogruer0Basak Coban1Filiz Baser2Sukru Gulec3Banu Ozen4Department of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, TurkeyDepartment of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, TurkeyDepartment of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, TurkeyDepartment of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, TurkeyDepartment of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, TurkeyChickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close.https://www.mdpi.com/2304-8158/12/15/2829chickpea flourgluten-freecookiedigestibility |
| spellingShingle | Ilgin Dogruer Basak Coban Filiz Baser Sukru Gulec Banu Ozen Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours Foods chickpea flour gluten-free cookie digestibility |
| title | Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours |
| title_full | Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours |
| title_fullStr | Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours |
| title_full_unstemmed | Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours |
| title_short | Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours |
| title_sort | techno functional and in vitro digestibility properties of gluten free cookies made from raw pre cooked and germinated chickpea flours |
| topic | chickpea flour gluten-free cookie digestibility |
| url | https://www.mdpi.com/2304-8158/12/15/2829 |
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