ArticleFoods (Basel, Switzerland)2023
Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques.Comprehensive reviews in food science and food safety · 2026Review
- Physicochemical, Rheological, and Sensory Characterization of Gluten-Reduced Cookies Enriched with Amaranth and Chickpea Flours.Foods (Basel, Switzerland) · 2026Article
- Effect of Chickpea (Foods (Basel, Switzerland) · 2024Article
- Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies.Nutrients · 2024Review
- Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners.International journal of food science · 2024Article
- Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close.
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Registered trials
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