Investigation on the functional properties of chestnut flours and their potential utilization in low-fat cookies

Food Science and Biotechnology

Volumn 18, Issue 6, 2009, Pages 1404-1410

  Inkaya, Ayse N ^b   Gocmen, Duygu ^b   Ozturk, Serpil ^c   Koksel, Hamit ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

^b ULUDAG UNIVERSITY   (Turkey)

^c SAKARYA UNIVERSITY   (Turkey)

Author keywords

Chestnut; Cookie; Emulsion; Foaming

Indexed keywords

CHESTNUT; COOKIE; FOAMING; FREEZE DRYING; FUNCTIONAL PROPERTIES; GELATION PROPERTIES; HARDNESS VALUES; SPREAD RATIO; SURFACE COLORS; WATER BINDING CAPACITY; WATER SOLUBILITIES;

COAGULATION; EMULSIFICATION; FRUITS; GELATION; HARDNESS;

FINITE DIFFERENCE METHOD;

EID: 79954602223     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (32)

1. Alan' R, Buissonade C, Joudrier P, Gautier MR Detection and discrimination of cereal and leguminous species in chestnut flour by duplex PGR. Eur. Food Res. Tech. 225: 427-434 (2007)
2. Borges O, Goncalves B, Soeiro de Carvalho JL, Correia P, Silva AP. Nutritional quality of chestnut (Castanea sativa mill.) cultivars from Portugal. Food Chem. 106: 976-984 (2008)
3. Kilnsch K, Scharer H, Conedera M, Sassella A, Jermini M, Jelmini G Quality assesment of chestnut fruits. Acta Hortic. 494: 119-127 (1999)
4. Salas-Salvado J, Megias I. Health and tree nuts: Scientific evidence of disease prevence. Acta Hortic. 686: 507-513 (2005)
5. nd ed. American Association of Cereal Chemists, Inc., The Association, St. Paul, MN, USA. pp. 29-64, 275-305 (1998)
6. Maache-Rezzoug Z, Bouvier JM, Allaf K, Patras C. Effect of principal ingredients on rheological behaviour of biscuit dough and quality of biscuits.1. Food Eng. 35: 23-42 (1998)
7. Baltsavias A, Jurgens A, Vliet TV. Rheological properties of short doughs at small deformation. J. Cereal Sci. 26: 289-300 (1997)
8. Akoh CC. Fat replacers. IFT Scientific Status Summary. Food Technol. -Chicago 52: 47-53 (1998)
9. Sudha ML, Srivastava AK, Vetrimani R, Leelavathi K. Fat replacement in soft dough biscuits: Its implications on dough theology and biscuit quality. J. Food Eng. 80: 922-930 (2007)
10. th ed. The American Association of Cereal Chemists, Inc., St. Paul, MN, USA (2000)
11. th ed. The Association of Official Analytical Chemists, Washington, DC, USA (1990)
12. Singh J, Singh N. Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches. Food Hydrocolloid 17: 63-72 (2003)
13. Koksel H, Masatcioglu T, Kahraman K, Ozturk S, Basman A. Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment.J. Cereal Sci. 47: 275-282 (2008)
14. Ahmedna M, Prinyawiwatkul W, Rao RM. Solubilized wheat protein isolate: Functional properties and potential food applications. J. Agr. Food Chem. 47: 1340-1345 (1999)
15. Bilgi B, Celik S. Solubility and emulsifying properties of barley protein concentrate. Eur. Food Res. Tech. 218: 437-441 (2004)
16. Casella MLA, Whitaker JR. Stabilization of proteins by solvents. J. Food Biochem. 14: 453-475 (1990)
17. Lowry OH, Rosebrough N.J, Farr AL, Randall RJ. Protein measurement with Folin phenol reagent. J. Biol. Chem. 193: 265-275 (1951)
18. Ibanoglu E, Ibanoglu S. Foaming behaviour of EDTA-treated a-lactalbumin. Food Chem. 66: 477-481 (1999)
19. Yalcin E, Sakiyan O, Sumnu Q Celik S, Koksel H. Functional properties of microwave-treated wheat gluten. Eur. Food Res. Tech. 227: 1411-1417(2008)
20. Coffman CW, Garcia VV. Functional properties and amino acid content of protein isolate from mung bean flour.1. Food Technol. 12: 473-484 (1977)
21. Adebowale KO, Lawal OS. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavatia ensiformis), and mucuna bean (Mucuna pruriens) flours. Food Res. Int. 37: 355-365 (2004)
22. Sacchetti G Pinnavaia GG A ready-to-eat chestnut flour based breakfast cereal production and optimization. Acta Hortic. 494: 6168 (1999)
23. Sacchetti G Pinnavaia GG Guidolin E, Rosa MD. Effects of extrusion temperature and feed composition on the functional, physical, and sensory properties of chestnut and rice Hour-based snack-like products. Food Res. Int. 37: 527-534 (2004)
24. Correia P, Leitao A, Beirao-da-Costa ML. The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours.J. Food Eng. 90: 325-332 (2009)
25. Catsimpoola N, Funk SK, Meyer EV. Thermal degradation of glycinin subunits. Cereal Chem. 47: 331-340 (1970)
26. nd ed. Springer-Verlag, Berlin, Germany (1999)
27. Akubor PI, Isolokwu PC, Ugbane O, Onimawo IA. Proximate composition and functional properties of African breadfruit kernel and flour blends. Food Res. Int. 33: 707-712 (2000)
28. Yusuf AA, Ayedun H, Sanni LO. Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and bambara groundnut (Vigna subterranean). Food Chem. 1ll: 277-282 (2008)
29. Koksel H, Ozboy O. Effects of sugarbeet fiber on cookie quality. Zuckerindustrie 124: 542-544 (1999)
30. Ozturk S, Ozboy-Ozbas O, Javidipour I, Koksel H. Utilization of sugarbeet fiber and zero-trans interesterified and non-interesterified shortenings in cookie production. Zuckerindustrie 133: 704-709 (2008)
31. Ozturk S, Ozboy O, Cavidoglu I, Koksel H. Effects of brewer's spent grain on the quality and dietary fiber content of cookies. J. Inst. Brew. 108: 23-27 (2002)
32. Sudha ML, Vetrimani R, Leelavathi K. Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem. 100: 1365-1370 (2007)