Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2024-03-21 DOI:10.1177/10820132241240329

Miona Belović, Aleksandra Torbica, Vesna Vujasinović, Goran Radivojević, Lidija Perović, Jelena Bokić

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Abstract

High dietary fibre cookies were manufactured from non-wheat (triticale, spelt and rye) flours with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies were characterized by nutritional composition, colour, texture and sensory profile and subjected to a 2-month shelf-life study. Additionally, an acceptability study was done to determine consumers' acceptance of cookies. Cookies prepared from rye flour and pumpkin pomace, as well as cookies prepared from spelt flour and beetroot pomace, can be labelled as 'high fibre' (dietary fibre content of 8.90% and 7.09%, respectively), while cookies prepared from triticale flour and apple pomace can be labelled as a 'source of fibre' (dietary fibre content of 4.50%). No obvious trend in the colour of cookies was observed after storage at room temperature and 40 °C, indicating the stability of natural colourants. Hardness decrease was observed in all samples after storage; however, the acceptability study showed that consumers prefer softer cookies. Sensory analysis showed that there were no signs of rancidity in samples after storage. Although triticale flour and apple pomace sample received the highest liking scores for appearance, odour and taste, all samples had liking ratings higher than 4 (indifferent) and can be further modified to satisfy consumers' demands.

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用果汁加工副产品制备的高纤维饼干的技术特性、保质期和消费者接受度。

采用非小麦（三棱麦、斯佩尔特小麦和黑麦）面粉，并添加苹果粉、甜菜根粉和南瓜渣粉作为天然着色剂，制成了高膳食纤维饼干。对饼干的营养成分、颜色、质地和感官特征进行了分析，并进行了为期 2 个月的货架期研究。此外，还进行了可接受性研究，以确定消费者对饼干的接受程度。用黑麦粉和南瓜渣制作的饼干，以及用斯佩耳特小麦粉和甜菜渣制作的饼干，可被称为 "高纤维 "饼干（膳食纤维含量分别为 8.90% 和 7.09%），而用三粒小麦粉和苹果渣制作的饼干可被称为 "纤维来源 "饼干（膳食纤维含量为 4.50%）。饼干在室温和 40 °C 下储存后，颜色没有明显变化，这表明天然着色剂具有稳定性。贮藏后，所有样品的硬度都有所下降；然而，可接受性研究表明，消费者更喜欢较软的饼干。感官分析表明，贮藏后的样品没有酸败的迹象。虽然三麦面粉和苹果渣样品在外观、气味和口感方面获得了最高的喜欢度评分，但所有样品的喜欢度评分都高于 4 分（无所谓），可以进一步修改以满足消费者的需求。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).