Effect of xylo‐oligosaccharides (XOS) addition on technological and sensory attributes of cookies

Abstract

There is a growing interest in high fiber diets due to their beneficial effects such as prevention of chronic diseases such as obesity, diabetes mellitus, colonic cancer, coronary heart disease, and caries (Pareyt, Goovaerts, Broekaert, & Delcour, 2011; Reynolds et al., 2019). Dietary fiber addition is usually cause positive health effect when used at high concentration; in cookies, it is typically 10-30 g/100 g. At this level of use, dietary fiber usually causes lower quality such as decreased volume, decreased crispiness, or unpleasant dark color (Bilgicli, Sbenol, & Nur, 2007). High exposure to dietary fiber may also cause unpleasant symptoms such as gastrointestinal discomfort, laxative effect, or flatulence. Nondigestible oligosaccharides are reported to be effective prebiotics even at low concentration (Sako, Alonso, Domıńguez, & Parajó, 1999). Xylo-oligosaccharides (XOS) are a new type of nondigestible oligosaccharides (NDO) and hence improve gut microecology including bacterial populations, and biochemical profiles therefore are claimed as prebiotics (Sako et al., 1999). Xylo-oligosaccharides (XOS) are oligomers of two to ten β-1,4-linked xylose monomers and are hydrolysis products of xylan found in fruits, vegetables, bamboo, honey, milk, and in xylan-rich lignocellulosic material obtained from agricultural, forestal, and industrial waste (Carvalho et al., 2015; Madhukumar & Muralikrishna, 2012; Vázquez et al., 1999). These oligosaccharides are stable at temperatures up to 100°C and over the wide pH range of 2.5-8.0 therefore in the gastric pH range as well (Courtin, Swennen, Verjans, & Delcour, 2009). XOS are nondigestible, noncariogenic prebiotics.

Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR

“…The indicators of the sensory evaluation performance by software and the results of the quantitative descriptive profile analysis are presented based on our previous research [53]. After the 2-way ANOVA analysis, all sensory attributes were significantly different (p < 0.05), so there were no attributes that were not used for subsequent data analysis.…”

“…Our tests were based on standard sensory methods and performance indicators, international software used in sensory practices, and the tests were performed similarly to our previous research [53]. Sensory evaluations were conducted at Szent István University, Sensory Evaluation Laboratory, which meets standard requirements [54].…”

Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour

“…The baking loss results agree with the moisture values of the enriched cookies which was generally higher (5.20%–5.67%) than that of the wheat cookies 3.99% as shown in Table 1. Lower baking loss has been associated with higher water‐binding capacity of dough (Juhász et al., 2020). Therefore, the lower baking loss of the enriched cookies in this study may be attributed to the higher WAC displayed by the processed tamarind flours compared with the wheat flour (Figure 2).…”

“…The baking loss results agree with the moisture values of the enriched cookies which was generally higher (5.20%-5.67%) than that of the wheat cookies 3.99% as shown in Table 1. Lower baking loss has been associated with higher water-binding capacity of dough (Juhász et al, 2020).…”

Chemical and Enzymatic Synthesis of Biobased Xylo-Oligosaccharides and Fermentable Sugars from Wheat Straw for Food Applications

“…Lately, research has highlighted the implications of the gut microbiota on human health, with SCFAs being correlated with reducing luminal pH and having protective action against acid-sensitive enteropathogens [ 24 , 25 , 26 , 27 , 28 ]. In recent years, XOS have been incorporated in various food applications (cookies, dairy products, beverages, fruit juices and chewing gums) [ 29 , 30 , 31 , 32 ], animal feed [ 33 ] and nutraceuticals [ 16 , 34 ], showing better physicochemical properties such as thermal stability (up to 100 °C) and acidity (pH 2.5 to 8) compared to the well-known inulin and fructooligosaccharides [ 5 , 12 , 35 ]. In Japan, XOS are approved as food ingredients by the Japanese Ministry of Health, Labour and Welfare, as Foods for Specified Health Uses (FOSHU), while in China they have been on the market since 2000 as food supplements [ 36 ].…”