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.
Mohamed Yousef, S. (2024). Evaluation of the chemical and physical properties of gluten-free cookies prepared from chestnut and buckwheat flour. مجلة البحوث في مجالات التربية النوعية, 10(50), 865-882. doi: 10.21608/jedu.2024.247182.1968
MLA
Soha Mohamed Yousef. "Evaluation of the chemical and physical properties of gluten-free cookies prepared from chestnut and buckwheat flour". مجلة البحوث في مجالات التربية النوعية, 10, 50, 2024, 865-882. doi: 10.21608/jedu.2024.247182.1968
HARVARD
Mohamed Yousef, S. (2024). 'Evaluation of the chemical and physical properties of gluten-free cookies prepared from chestnut and buckwheat flour', مجلة البحوث في مجالات التربية النوعية, 10(50), pp. 865-882. doi: 10.21608/jedu.2024.247182.1968
VANCOUVER
Mohamed Yousef, S. Evaluation of the chemical and physical properties of gluten-free cookies prepared from chestnut and buckwheat flour. مجلة البحوث في مجالات التربية النوعية, 2024; 10(50): 865-882. doi: 10.21608/jedu.2024.247182.1968