Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles

IF 1 4区工程技术 Q4 CHEMISTRY, APPLIED

Chemical Industry & Chemical Engineering Quarterly Pub Date : 2022-01-01 DOI:10.2298/ciceq211222025m

N. Milicevic, M. Sakač, Bojana Šarić, D. Škrobot, B. Filipčev, O. Šimurina, P. Jovanov, M. Pestoric, A. Marić

引用次数: 0

Abstract

Soybean bran (SB) was used for partial replacement of 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 characterise full-fat (FFC) and fat-reduced cookies (FRC). Based on the obtained results, it was concluded that the fat reduction in cookie formulation at the level of 30% maintained the sensory properties of the FFC. It was revealed that the fat replacement using SB at the level of 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.

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大豆麸皮作为无麸质饼干配方中的脂肪替代品:理化性质和感官特征

大豆麸皮(SB)在无麸质饼干配方中部分替代脂肪(30-50%)。对面团的性质、物理(饼干的尺寸和重量减轻)、质地(硬度和可破碎性)、颜色和感官参数以及营养成分进行了评估，以表征全脂饼干(FFC)和减脂饼干(FRC)。综上所述，在曲奇配方中减少30%的脂肪可以保持FFC的感官特性。结果表明，以30%的SB代替脂肪，在膳食纤维和矿物质方面产生了脂肪减少的增值无谷蛋白饼干。男性和女性成人每日30% FRC分别满足膳食纤维参考摄入量11.87%和18.04%、钙参考摄入量26.50%、镁参考摄入量35.71%和46.88%、锰参考摄入量65.43%和83.61%。

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

Chemical Industry & Chemical Engineering Quarterly CHEMISTRY, APPLIED-ENGINEERING, CHEMICAL

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

3.3 months

期刊介绍： The Journal invites contributions to the following two main areas: • Applied Chemistry dealing with the application of basic chemical sciences to industry • Chemical Engineering dealing with the chemical and biochemical conversion of raw materials into different products as well as the design and operation of plants and equipment. The Journal welcomes contributions focused on: Chemical and Biochemical Engineering [...] Process Systems Engineering[...] Environmental Chemical and Process Engineering[...] Materials Synthesis and Processing[...] Food and Bioproducts Processing[...] Process Technology[...]