Effects of chestnut flour on cookie quality

Abstract

Effects of chestnut flour addition (10, 20 and 30%) on cookie quality were investigated. Three chestnut samples (Aydin, Kutahya, Bursa) were used. Chestnut flours were produced by two different methods (boiled and oven-dried: BOD-CF and freeze-dried: FD-CF). Cookies were evaluated in terms of quality characteristics, color and sensory properties. Spread ratio (SR) values of cookies supplemented with BOD-CF decreased with increasing CF levels. SR values of BOD-CF supplemented cookies were lower than those of FD-CF supplemented cookies. Hardness values of CF supplemented cookies were generally lower than control, except 30% Aydin and Bursa FD-CF. The surface color of the cookies supplemented with FD-CF became darker (L∗ values decreased and a∗ values increased) as compared to those of BOD-CF supplemented cookies. FD-CF supplementation generally resulted in higher appearance scores than BOD-CF supplementation in both cookies. For both BOD and FD-CF supplemented cookies, there were no significant differences in the taste-flavor and mouthfeel values at different supplementation levels. The results confirmed that chestnut flour (CF) is a suitable ingredient for cookie production. CF either had no deteriorative effect or had some improving effects on various properties of the cookies.