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August 7, 2026FoodsOpen Access

Physicochemical, Rheological, and Sensory Characterization of Gluten-Reduced Cookies Enriched with Amaranth and Chickpea Flours

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Authors

SSStalin Aldair De la Cruz SarchiUniversidad Politécnica Estatal del CarchiLALeslie Josseline Pozo AlvearUniversidad Politécnica Estatal del CarchiCRCarlos Alberto Rivas RoseroUniversidad Politécnica Estatal del Carchi

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Implication

Randomized trial evaluates dough characteristics and acceptability in gluten-reduced cookies, suggesting new food designs.

Key Points

  • This study aims to explore the effects of substituting wheat flour with amaranth and chickpea flours in gluten-reduced cookies.
  • Evaluated flour substitutions at levels of 30%, 50%, and 70% using Mixolab Chopin+ for rheological characterization.
  • Conducted Texture Profile Analysis and principal component analysis with 60 consumer acceptability assessments.
  • 70% flour substitution led to dough stability of 5.40 min and highest protein content at 14.61%.
  • Instrumental hardness of T3 was 68.09 N with a consumer acceptability score of 4.07 out of 5.0.
  • Rheological instability did not greatly affect the final product's acceptability in non-fermented cookies.

Cite This Study

Sarchi et al. (2026) studied this question.

synapsesocial.com/papers/6a758b93847ab6d26c01efaehttps://doi.org/10.3390/foods15152751
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Also Consider

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