Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies

Kumar, K Ashwath; Sudha, M. L.

doi:10.1007/s13197-020-04769-9

Cited by 21 publications

(13 citation statements)

References 25 publications

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“…When the apple extract is added to the A05 and A10 samples, the total content of sugar is higher (1.74/3) than the total content of sugar removed (1.09/3) from the CON sample. The increase in sugar content in the cookies with AE may have led to greater sugar syrup formation during baking, with a consequent increase in gravitational flow, resulting in larger cookies [ 35 , 42 , 43 ].…”

Section: Resultsmentioning

confidence: 99%

“…In Table 2 , the lightness (L*), redness index (a*), and yellowness index (b*) of the cookies’ upper surface were reported. The differences in sugar content and type, associated with the Maillard reaction [ 42 , 43 ], did not significantly affect the color of the cookies. However, significant differences ( p -value < 0.001) in the lightness and redness indexes of the P05 and P10 samples are shown in Table 2 and Figure 1 .…”

Section: Resultsmentioning

confidence: 99%

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Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?

Breschi,

D’Agostino,

Meneguzzo

et al. 2024

Molecules

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Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtained using hydrodynamic cavitation (HC), a green, efficient, and scalable extraction technique. The extracts were chemically and physically characterized and used in gluten-free and vegan cookie formulations to replace part of the flour and sugar to study whether they can mimic the role of these ingredients. The amount of flour + sugar removed and replaced with extracts was 5% and 10% of the total. Physical (dimensions, color, hardness, moisture content, water activity), chemical (total phenolic content, DPPH radical-scavenging activity), and sensory characteristics of cookie samples were studied. Cookies supplemented with the apple extract were endowed with similar or better characteristics compared to control cookies: high spread ratio, similar color, and similar sensory characteristics. In contrast, the pomegranate peel extract enriched the cookies in antioxidant molecules but significantly changed their physical and sensory characteristics: high hardness value, different color, and a bitter and astringent taste. HC emerged as a feasible technique to enable the biofortification of consumer products at a real scale with extracts from agri-food by-products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?

Breschi,

D’Agostino,

Meneguzzo

et al. 2024

Molecules

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show abstract

“…The effect of flavouring substance on crust colour of biscuits in terms of L value (light vs. dark); a value (red vs. green), and b value (yellow vs. blue) were measured using colour analyser (Colour Flex EZ, Hunter Associates Laboratory Inc. Reston, VA) with 10 0 view angle and standard daylight illuminates (D56) (Agrawal et al ., 2022. The biscuit‐breaking strength was measured as per the triple beam snap technique explained by Kumar & Sudha (2021) using a texture analyser (M/s Lloyd Instruments Ltd., Hampshire, England). The mean values of three independent determinations were reported.…”

Section: Physical and Textural Characteristics Of Biscuitsmentioning

confidence: 99%

Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent

Sudha

Umashankar

Kumar

et al. 2023

Int J of Food Sci Tech

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SummaryDecalepis hamiltonii natural flavour extract, an endemic flavour was first time used in food processing in biscuit formulation. 2‐hydroxy 4‐methoxybenzaldehyde (2H4MB), a structural isomer of vanillin is the major flavour‐attributing compound used. During the study, aqueous (6%–12%), and ethanolic (0.5%–2%) extracts, which are reported to be rich in flavour metabolites, and having antioxidan activity were used. These extracts were added at different concentrations and the physical, sensory, and biochemical properties of biscuits were evaluated along with bioactive retention. The breaking force required to break the +ve Control biscuit was 873 g force and was in the range between 916 and 988 g force for the biscuits with either of the tuber extracts. The biscuits made of ethanol extract have shown lighter colour with a low L value (61.84–58.36) compared to aqueous extract (63.67–56.87). Biscuit samples made with both aqueous and ethanol extracts showed good retention of bioactive compounds. However, the biscuit formulation with 1% ethanol extract showed good sensory (mouthfeel (8.7), flavour (8.6), and taste (8.6)) and in vitroantioxidant potential (11.6 ± 0.1 mg−1 100 g AAE) among formulations. The flavour metabolite in biscuits made of both extracts was quantified using HPLC and determined in range between 1 and 3 μg/g and compound presence is confirmed with mass spectrosocpy. With the present observations, we can infer that D. hamiltonii natural flavour extract can be used as an alternative to synthetic flavour in biscuit formulation.

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“…The carbohydrate content was determined by a difference method as explained by Rao et al (2022). The dietary fibre content of the sample was estimated as per the enzymatic gravimetric method explained by Kumar & Sudha (2021). All the experiments were carried out by three independent determinations, and the mean values are reported.…”

Section: Chemical Characteristicsmentioning

confidence: 99%

Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies

Padmaiah,

Kathalsar,

Chandrashekhar

et al. 2023

Int J of Food Sci Tech

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SummaryThe study focused on utilizing the flours of the Poaceae family to replace whole wheat flour (WWF) in pizza. The millet blend (MB) was prepared using finger millet and pearl millet flours and mixed in a 1:1 ratio. The WWF was replaced with MB at 0, 25, 50, 75 and 100% levels and studied its effect on empirical rheology, technical aspects of processing, micro‐structural and nutritional characteristics of pizza base (PB). The incorporation of MB to WWF significantly diminished the water absorption capacity (80‐40%) and increased the dough development time (4.27‐14.37 min) and stability (2.35‐11.07). Starch pasting studies indicated that with the incorporation of MB, the gelatinization temperature increased (63.6‐76.3°C), and all the other viscosity parameters decreased with the incorporation of MB. Texture profile studies showed that the hardness of the PB increased and lost visco‐elastic properties due to the presence of MB. The sensory score indicated that up to 50% incorporation of MB was acceptable, with a 7.5 (MBPB) score. The protein matrix was disrupted, and starch granules leached out due to MB addition. The results of nutritional studies revealed a significant increase in ash (2.01‐2.73%), dietary fiber (9.40‐11.19), protein (4.96‐6.88%) and in‐vitro protein digestibility (41.77‐49.80), and decrease in in‐vitro starch digestibility (28.41‐17.97%) and estimated glycemic index (59‐56) values in MBPB indicating the benefits of utilizing millet flours in the new generation foods such as pizza bases for diversification.

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Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies

Cited by 21 publications

References 25 publications

Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?

Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?

Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent

Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies

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