Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles
| Autor: | Milićević Nataša, Sakač Marijana, Šarić Bojana, Škrobot Dubravka, Filipčev Bojana, Šimurina Olivera, Jovanov Pavle, Pestorić Mladenka, Marić Aleksandar |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Chemical Industry and Chemical Engineering Quarterly, Vol 29, Iss 3, Pp 179-187 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1451-9372 2217-7434 21122202 |
| DOI: | 10.2298/CICEQ211222025M |
| Popis: | Soybean bran (SB) partially replaced fat (30%—50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional profiles were evaluated to characterize full-fat (FFC) and fat-reduced cookies (FRC). Based on the obtained results, it was concluded that the fat reduction in cookie formulation at 30% maintained the sensory properties of the FFC. Furthermore, it was revealed that the fat replacement using SB at 30% resulted in the fat-reduced value-added gluten-free cookies in terms of dietary fibre and minerals. A daily portion of the 30% FRC meets 11.87% and 18.04% of dietary reference intakes (DRIs) for dietary fibres, 26.50% of DRIs for calcium, 35.71% and 46.88% of DRIs for magnesium and 65.43% and 83.61% of DRIs for manganese, for male and female adults, respectively. |
| Databáze: | Directory of Open Access Journals |
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