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

Table 2

Sensory characterization of GF cookies formulated with varying levels of CF, DSF, and MS.

Treatments^A	Flavor	Firmness	Chewing ability	Overall acceptability
Control	3.5 ± 0.83^a	2.83 ± 1.16^a	3.16 ± 0.75^a	3.0 ± 0.63^a
T1	4.0 ± 1.4^a	3.8 ± 0.44^b	3.8 ± 0.8^a	4.0 ± 0.7^b
T2	3.6 ± 1.1^a	2.6 ± 0.54^a	3.4 ± 0.54^a	3.4 ± 0.89^b
T3	3.75 ± 0.5^a	4.25 ± 0.5^c	3.25 ± 0.5^a	3.75 ± 0.5^b
T4	3.0 ± 0.7^a	4.0 ± 0.7^ab	3.6 ± 0.89^a	3.0 ± 0.11^a
T5	3.6 ± 1.1^a	4.2 ± 0.44^c	3.2 ± 0.83^a	3.8 ± 1.0^b
T6	3.6 ± 1.1^a	3.4 ± 0.89^b	3.6 ± 1.1^a	4.2 ± 0.83^b
T7	3.83 ± 0.75^a	3.5 ± 1.0^b	3.83 ± 0.75^a	3.83 ± 0.4^b
T8	3.25 ± 0.95^a	3.25 ± 1.5^b	3.5 ± 1.29^a	3.5 ± 1.0^b
T9	4.0 ± 1.1^a	3.8 ± 1.3^b	3.4 ± 1.1^a	3.4 ± 0.54^b

^AFor the treatments’ descriptions, see Table 1. Means followed by different lowercase letters within a column are significantly different . A higher value indicates higher overall acceptability.