Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies

Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies

This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75,...

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Bibliographic Details
Main Authors: Marta Torra, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros, Manuel Gómez
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
chickpea
chestnut
cookie
acceptability
nutritional quality
Online Access:https://www.mdpi.com/2304-8158/10/5/911

Internet

https://www.mdpi.com/2304-8158/10/5/911

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