Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours

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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Bibliographic Details
Main Authors: Ilgin Dogruer, Basak Coban, Filiz Baser, Sukru Gulec, Banu Ozen
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
chickpea flour
gluten-free
cookie
digestibility
Online Access:https://www.mdpi.com/2304-8158/12/15/2829

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