Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours

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.

Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies

“…Chickpea flour, renowned for its high protein and fibre content, has emerged as a promising ingredient for GFDs. Interestingly, the overall acceptability levels of chickpea flour cookies were quite high [109]. Buckwheat and chia flours introduce enhancements in moisture retention and interactions among matrix biopolymers, thereby enhancing breadmaking performance, particularly in commercial settings.…”

Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design

“…The cookie recipes in this study were derived from a prior study that only used various types of chickpea flour [19]. Cookies having 3 different flours were formulated by using a simplex-centroid mixture design (Table 1).…”

“…Rheological analysis was performed employing a texture measurement equipment (TA-XT2i, Stable Microsystems, Godalming, UK), using back extrusion technique. Details of the analysis and the measurement parameters were given in the literature [19]. As a result of the measurements, rheological parameters of the doughs as indicated in the literature were determined [20].…”

“…A bending test with 3 points was used in the texture analysis. The same test parameters given in the literature were used in the measurements [19]. The peak force value was taken as the hardness parameter at the point of product fracture [22].…”

“…Each type of flour (pre-cooked chickpea, carob, hazelnut) has its own taste, smell, and aroma as well as distinct technological properties. In a previous study, the technofunctional and in vitro digestion properties of a cookie formulation containing only precooked chickpea flour in comparison to other types of chickpea flours (raw and germinated) were determined [19]. In this study, it was thought that the use of three flours together would contribute to the general taste, textural, and rheological properties of the cookies and the mixture design approach was used to investigate the triple flour formulations.…”