Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch

Table 1

Quantities of variable ingredients () used in the formulation of cookies doughs.

Treatments^A	Rice flour	CF	DSF	MS
Control^B	100	0	0	0.5
T1	50	30	20	0.9
T2	50	40	10	0.9
T3	50	50	0	0.9
T4	50	30	20	0.6
T5	50	40	10	0.6
T6	50	50	0	0.6
T7	50	30	20	0.3
T8	50	40	10	0.3
T9	50	50	0	0.3

^AThe other ingredients () in all treatments: sugar: 45, shortening: 30, water: 20, egg: 8, baking powder: 0.9, NaHCO₃: 0.75. ^BControl (cookie without CF and DSF).