Evaluation of the chemical and physical properties of gluten-‎free cookies prepared from chestnut and buckwheat flour

Aim of the study is to produce gluten-free cookies characterized by ‎high quality, high nutritional value and good physical properties using ‎chestnut and buckwheat flour as flour substitutes. Five different ‎formulations of cookies samples made using different amounts from two ‎types of ‎flour. The approximate analysis, amount of phenol, antioxidants ‎levels and physical characteristics of cookies samples were estimated. ‎Results showed that protein in the flour of buckwheat has a statistically ‎significant high quantity 12.22% than the flour of chestnut 6.51%, these ‎results were consistent with the approximate analyzes of cookies. Cookies ‎samples made with mixture of flours 25% CNF +‎‎ 75% BWF‎ and ‎50% ‎CNF + 50% BWF‏ ‏contained higher levels of protein than cookies ‎samples made with only CNF. The percentage of total dietary fiber in the ‎samples of cookies made of 100% CNF, 75% CNF + 25% BWF and ‎‎50% CNF + 50% BWF were significantly higher than the other samples. ‎Total phenolic contents were almost similar in all cookies samples. The ‎antioxidant activity was significantly higher in cookies mad of 100% CNF ‎and 75% CNF + 25% BWF as 160.4 mg/100 mg and 154.3 mg/100 mg, ‎respectively. Results of physical properties showed that spread ratio was ‎significantly lower in cookies samples made from CNF compared to ‎BWF. The hardness indicator was significantly increase with increasing ‎the amounts of buckwheat flour. The study concluded that mixing the ‎two types of flours produced gluten-free cookies characterized by high ‎quality of product and good properties.‎