Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 31584
Sensory Characterization of Cookies with Chestnut Flour

Authors: Ljubica Dokić, Ivana Nikolić, Dragana Šoronja–Simović, Biljana Pajin, Nils Juul

Abstract:

In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descriptive method (QDA) by six trained members of descriptive panel. Instrumental evaluation included texture characterization by texture analyzer, the color measurements (CIE L*a*b* system) and determination by videometer.

The samples with 20% of chestnut flour were with highest ponderated score for overall sensory impression (17.6), which is very close to score for control sample (18). Increase in amount of chestnut flour caused decrease in scores for all sensory properties, thus overall sensory score decreased also. Compared to control sample and with increase in amount of chestnut flour, instrumental determination of the samples confirmed the sensory analysis results. The hardness of the cookies increased, as well as the values of red a* and yellow (b*) component coordinate, but the values for lightness (L*) decreased. Also the values, evaluated by videometer at defined wavelength, were the highest for control cookies and decreased with increase in amount of chestnut flour.

Keywords: Cookies, chestnut flour, sensory characteristics.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1092193

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2447

References:


[1] I. Miletić, S. Šobajić and Đorđević B, "Funkcionalna hrana-uloga u unapređivanju zdravlja, J. Med. Biochem., 27(3), 2008, 367-370.
[2] O. Borges, B. Goncalves, J.L. Soeiro de Carvalho, P. Correia and A.P Silva, "Nutritional quality of chestnut (Castanea sativa Mill) cultivars from Portugal", Food Chem., 106, 2008, 976-984.
[3] I. Mottin Demiante, M. Oetterer and G. Wosiacki, "Characterization of Chestnut (Castanea sativa Mill) Starch for Industrial Utilization", Brazilian archives of biology and technology, 44, 2001, 69-78.
[4] I. Demirkesen, B. Mert, G. Sumnu and S. Sahin, "Utilization of chestnut flour in gluten–free bread formulations", J. Food Eng., 101, 2010, 329-336.
[5] G. Sacchetti, G.G. Pinnavaia, E. Guidolin and M. Dalla Rosa. "Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour–based snack–like products", Food Res. Int., 37, 2004, 527–534.
[6] B.S. Kamel and C.E: Stauffer, Advances in baking technology. Blackie Academic & Professional, London and New York, 1993.
[7] R. Baixauli, A. Salvador and S.M. Fiszman, "Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch", Eur. Food Res. Tech., 226, 2008c, 523–530.
[8] I. Demirkesen, G. Sumnu and S. Sahin, "Utilization of chestnut flour in gluten–free cakes", Proceedings of the 6th CIGR Section VI International Symposium "Towards a Sustainable Food Chain” Food Process, Bioprocessing and Food Quality Management Nantes, France, 2011.