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SOYBEAN BRAN AS THE FAT REPLACER IN GLUTEN-FREE COOKIE FORMULATION: PHYSICOCHEMICAL PROPERTIES AND SENSORY PROFILES.
- Source :
-
Chemical Industry & Chemical Engineering Quarterly . Jul-Sep2023, Vol. 29 Issue 3, p179-187. 9p. - Publication Year :
- 2023
-
Abstract
- 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. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 14519372
- Volume :
- 29
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- Chemical Industry & Chemical Engineering Quarterly
- Publication Type :
- Academic Journal
- Accession number :
- 163007810
- Full Text :
- https://doi.org/10.2298/CICEQ211222025M