ArticleFoods (Basel, Switzerland)2021
Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Assessment of the Partial Replacement of Wheat Flour with Rambutan Seed Flour in Cookie Production.Preventive nutrition and food science · 2025Article
- Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels.Gels (Basel, Switzerland) · 2025Article
- Effects of Banana Flour on Some Physicochemical, Textural, Bioactive, and Sensory Properties of Gluten-Free Cookie.Food science & nutrition · 2025Article
- Sunflower seed cake as a source of nutrients in gluten-free bread.Scientific reports · 2023Article
- Innovative applications and therapeutic potential of oilseeds and their by-products: An eco-friendly and sustainable approach.Food science & nutrition · 2023Review
- Comparative Analysis of Metabolic Variations, Antioxidant Profiles and Antimicrobial Activity ofMolecules (Basel, Switzerland) · 2023Article
- Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage ('Chorizo') and Its Impact on the Physical, Nutritional, and Sensory Properties.Foods (Basel, Switzerland) · 2023Article
- Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.Food technology and biotechnology · 2022Article
- Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies.Gels (Basel, Switzerland) · 2022Article
- Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects.Foods (Basel, Switzerland) · 2022Article
- Food Innovation as a Means of Developing Healthier and More Sustainable Foods.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
6 authors.
Funding
Abstract
Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.
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