Publication: Investigation on the functional properties of chestnut flours and their potential utilization in low-fat cookies
Date
Authors
İnkaya, Ayşe Neslihan
Göçmen, Duygu
Authors
Öztürk, Serpil
Köksal, Hamit
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Korean Society Food Science and Technology-Kosfost
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Abstract
Chestnut flours (CFs) were produced from 3 chestnut samples (Aydin, Kutahya, and Bursa) by 2 different methods(boiled and oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, 20, and30%) on the qualities of regular and low-fat cookie were investigated. The freeze drying significantly increased watersolubility of CFs but decreased their water binding capacity. The emulsion capacity and stability of FD-CFs were higher thanthose of BOD-CFs. At pH 4, 6, 8, and 10 FD-CFs had better gelation properties. Spread ratio (SR) values of BOD-CFsupplemented regular or low-fat cookies decreased with increasing CF levels. Hardness values of CF supplemented regularcookies were generally lower compared to control. SR and hardness values of FD-CF supplemented cookies were higher thanthose of BOD-CF supplemented ones. Surface colors of the cookies were darker with FD-CF addition as compared to BODCFaddition. In low-fat cookies, the sample supplemented with 10% Kutahya FD-CF had the highest taste-flavor value. FDCFsupplementation generally resulted in higher appearance and taste-flavor scores than BOD-CF supplementation in cookies.
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Keywords
Chestnut, Cookie, Emulsion, Foaming, Sugar-beet fiber, Rheological properties, Protein isolate, Quality, Dough, Behavior, Food science & technology, Coagulation, Emulsification, Fruits, Gelation, Hardness, Chestnut, Cookie, Foaming, Freeze drying, Functional properties, Gelation properties, Hardness values, Spread ratio, Surface colors, Water binding capacity, Water solubilities, Finite difference method
Citation
İnkaya, A. N. vd. (2009). "Investigation on the functional properties of chestnut flours and their potential utilization in low-fat cookies". Food Science and Biotechnology, 18(6), 1404-1410.