{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,21]],"date-time":"2026-02-21T05:14:36Z","timestamp":1771650876730,"version":"3.50.1"},"reference-count":40,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2021,4,21]],"date-time":"2021-04-21T00:00:00Z","timestamp":1618963200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Foundation for Science and Technology (FCT, Portugal)","award":["UIDB\/00690\/2020"],"award-info":[{"award-number":["UIDB\/00690\/2020"]}]},{"name":"Foundation for Science and Technology (FCT, Portugal)","award":["CEECIND\/00831\/2018"],"award-info":[{"award-number":["CEECIND\/00831\/2018"]}]},{"name":"FEDER-Interreg Espa\u00f1a-Portugal","award":["0612_TRANS_CO_LAB_2_P"],"award-info":[{"award-number":["0612_TRANS_CO_LAB_2_P"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G\u2019 and G\u201d, but reduced the loss factor (tan \u03b4) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie\u2019s acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.<\/jats:p>","DOI":"10.3390\/foods10050911","type":"journal-article","created":{"date-parts":[[2021,4,21]],"date-time":"2021-04-21T12:47:07Z","timestamp":1619009227000},"page":"911","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":24,"title":["Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies"],"prefix":"10.3390","volume":"10","author":[{"given":"Marta","family":"Torra","sequence":"first","affiliation":[{"name":"Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3424-6140","authenticated-orcid":false,"given":"Mayara","family":"Belorio","sequence":"additional","affiliation":[{"name":"Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1697-3857","authenticated-orcid":false,"given":"Manuel","family":"Ayuso","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8978-4547","authenticated-orcid":false,"given":"Marcio","family":"Carocho","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4910-4882","authenticated-orcid":false,"given":"Isabel C. F. R.","family":"Ferreira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9050-5189","authenticated-orcid":false,"given":"Lillian","family":"Barros","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2650-4082","authenticated-orcid":false,"given":"Manuel","family":"G\u00f3mez","sequence":"additional","affiliation":[{"name":"Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2021,4,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1094\/CCHEM-03-16-0069-FI","article-title":"Composition, nutritional value, and health benefits of pulses","volume":"94","author":"Hall","year":"2017","journal-title":"Cereal Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1094\/CCHEM-04-16-0082-FI","article-title":"Traditional and new food uses of pulses","volume":"94","author":"Sozer","year":"2017","journal-title":"Cereal Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"7029","DOI":"10.1021\/jf500932z","article-title":"Whole grains and pulses: A comparison of the nutritional and health benefits","volume":"62","author":"Rebello","year":"2014","journal-title":"J. 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