ArticleFoods (Basel, Switzerland)2023
Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design.
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 9 papers.
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Who cites it
9 citing papers in PubMed.
- Physicochemical, Rheological, and Sensory Characterization of Gluten-Reduced Cookies Enriched with Amaranth and Chickpea Flours.Foods (Basel, Switzerland) · 2026Article
- Formulation of Gluten-Free Biscuits Based on Tiger Nut, Dana, and Mixture of Avocado and Margarine: Nutritional Composition and Glycemic Index of Optimal Sample.Food science & nutrition · 2026Article
- Carob Tree: A Review of Traditional Uses, Medicinal Properties, and Future Perspectives in Sustainable Forestry.Life (Basel, Switzerland) · 2026Review
- Application ofFoods (Basel, Switzerland) · 2026Article
- Consumer Acceptability of Various Gluten-Free Scones with Rice, Buckwheat, Black Rice, Brown Rice, and Oat Flours.Foods (Basel, Switzerland) · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace.Foods (Basel, Switzerland) · 2025Article
- Variations in Sensory and Emotional Responses to Gluten-Containing and Gluten-Free Cookie Products Under Blind and Labeled Conditions.Journal of food science · 2025Article
- Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
5 authors.
Funding
Abstract
Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products.
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