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

Abstract

© 2016 Wiley Periodicals, Inc. The influence of the physicochemical properties of chestnut flour (CF) on the cookies quality was investigated. The experiments are planned on the base of 3 2 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.