Arufe Vilas, SantiagoSineiro Torres, JorgeMoreira Martínez, Ramón Felipe2020-04-292020-04-292019Arufe, S., Sineiro, J., Moreira, R. (2019). Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies. Heliyon, 5 (6) e01805. doi:10.1016/j.heliyon.2019.e018052405-8440http://hdl.handle.net/10347/21867A protocol for determining the characteristic temperatures of thermomechanical transitions on gluten-free flour doughs is proposed. This protocol is based on the mathematical analysis of experimental curve of storage modulus (G0 ) vs temperature obtained by means of Dynamic Mechanical Thermal Analysis (DMTA) technique. Doughs at constant consistency of chestnut flour with different levels (3, 6 and 9% flour basis, f.b.) of brown seaweed (Bifurcaria bifurcata, Fucus vesiculosus and Ascophyllum nodosum) powders addition, 2% f.b. of guar gum and 1.8% f.b. of salt with different water absorption were used to test the proposed protocol. The ranges of temperatures corresponding to starch gelatinization (59–97 C), amylopectin crystallites melting (82–101 C), reversible dissociation of lipid-amylose complexes (107–128 C) and amylose melting (133–171 C) showed a strong dependence with water absorption of samples. Doughs with the same water absorption submitted to starch gelatinization during mixing were also analysed to corroborate the protocol suitability. Total polyphenols content and radical scavenging activity of extracts from chestnut flour-seaweed powder blends and seaweed-enriched chestnut cookies baked at 180 C were determined. Extraction assisted with ultrasounds was carried out employing acetone-water (70:30 v/v) solution as solvent during 4 min with a liquid/solid ratio of 30 w/w. Seaweed powder addition had a positive effect on antioxidant properties of doughs before baking. However, the seaweed powder addition effect on baked products (cookies) is not clear due to antioxidant activity is overlapped by Maillard's products generated during bakingeng© 2019 The Authors. Published by Elsevier Ltd. Creative Commons Attribution (CC BY 4.0) Permitted: Read, print & download, Redistribute or republish the final article, Text & data mine, Translate the article, Reuse portions or extracts from the article in other Works, Sell or re-use for commercial purposeshttps://creativecommons.org/licenses/by/4.0/Food scienceChemical engineeringThermal process calculations in foodEngineeringViscoelasticityGluten-free foodStarchAntioxidant additiveBakingjournal article10.1016/j.heliyon.2019.e01805open access