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Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies  

Inkaya, Ayse N. (Faculty of Agriculture, Department of Food Engineering, Uludag University)
Gocmen, Duygu (Faculty of Agriculture, Department of Food Engineering, Uludag University)
Ozturk, Serpil (Faculty of Engineering, Department of Food Engineering, Sakarya University)
Koksel, Hamit (Faculty of Engineering, Department of Food Engineering, Hacettepe University)
Publication Information
Food Science and Biotechnology / v.18, no.6, 2009 , pp. 1404-1410 More about this Journal
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, and 30%) on the qualities of regular and low-fat cookie were investigated. The freeze drying significantly increased water solubility of CFs but decreased their water binding capacity. The emulsion capacity and stability of FD-CFs were higher than those of BOD-CFs. At pH 4, 6, 8, and 10 FD-CFs had better gelation properties. Spread ratio (SR) values of BOD-CF supplemented regular or low-fat cookies decreased with increasing CF levels. Hardness values of CF supplemented regular cookies were generally lower compared to control. SR and hardness values of FD-CF supplemented cookies were higher than those of BOD-CF supplemented ones. Surface colors of the cookies were darker with FD-CF addition as compared to BODCF addition. In low-fat cookies, the sample supplemented with 10% Kutahya FD-CF had the highest taste-flavor value. FDCF supplementation generally resulted in higher appearance and taste-flavor scores than BOD-CF supplementation in cookies.
Keywords
chestnut; cookie; emulsion; foaming;
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