Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption

Tarancón, Paula; Fiszman, Susana; Salvador, Ana; Tárrega, Amparo

doi:10.1016/j.foodres.2013.03.053

Cited by 59 publications

(40 citation statements)

References 27 publications

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“…Biscuit texture parameters are important quality characteristics (Conforti et al, 2012). Unfortunately, the texture of biscuits prepared with fat replacers or with low oil content is different from the conventional biscuits (Taranc on et al, 2013). Hence, it would be a fundamental issue to have a complete evaluation of the factors that determine the biscuit texture, to control this important quality parameter.…”

Section: Introductionmentioning

confidence: 99%

The role of lipid oxidation on biscuit texture during storage

Patrignani

Conforti

Lupano

2014

Int J of Food Sci Tech

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The role of lipid oxidation and humidity absorption on the shelf life of biscuits was analysed. Biscuits with low lipid and sugar content were prepared employing different oils, and texture changes that biscuits experience during storage were studied. Water activity, peroxide value, malonaldehyde content and colour were also determined at different storage times. The maximum peroxide level was between 1 and 1.5 mmol kg À1 of oil, at 166 days of storage. Values of malonaldehyde were between 5.2 and 15.8 nmol g À1 of dry sample. Water activity and peroxide value influence the biscuit texture (P ≤ 0.05). To study the effects of both factors simultaneously, a mathematical model was adjusted to the data. Results indicate that an increase in the peroxide level, even at low level of lipid oxidation, increases Young's modulus and leads to a harder biscuit, while the humidity absorption lowers the fracture stress and Young's modulus.

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Section: Introductionmentioning

confidence: 99%

The role of lipid oxidation on biscuit texture during storage

Patrignani

Conforti

Lupano

2014

Int J of Food Sci Tech

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“…Hydrogenated vegetable fat is used industrially in most bakery and confectionery products such as biscuits and cookies, and the use of this fat is associated with the physicochemical and technological properties of food such as texture, plasticity and high melting point [7, 8]. Due to these characteristics of industrial trans fats, it is a challenge to develop products such as biscuits, and especially those rich in fat as cookies are, using other lipid sources.…”

Section: Introductionmentioning

confidence: 99%

Processing cookies formulated with goat cream enriched with conjugated linoleic acid

Costa

Pereira

Veríssimo

et al. 2019

Preprint

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24Goat fat is one of the most important sources of conjugated linoleic acid (CLA), a fatty 25 acid which has health benefits. However, CLA consumption is limited to meats and milk 26 products as CLA is generated in ruminants. This study aimed to replace vegetable fat by goat 27 cream enriched with CLA. Four cookie recipes were developed with only the fat source being 28 different: CVF -vegetable fat; CB -butter; CGC -goat cream without CLA; CGCLA -goat 29 cream with CLA. Cookies were evaluated according to physical (color and texture) and 30 physical-chemical parameters (lipids, proteins, total sugars, fiber, ash, moisture and Aw), 31 Consumer Testing (n = 123) and lipid profile. The CGCLA presented higher values in the color 32 parameters, and the higher and the lower scores in relation to hardness were 5.54 (CB) and 2.21 33 (CVF), respectively. Lipids and total sugars varied inversely, and the highest percentages of 34 lipids were in the CVF and CG samples, which obtained lower total sugar content. There was 35 no difference in the acceptance and preference of the four formulations, and the formulations 36 with the goat creams (CG and CGCLA) were as accepted as CFV. The lipid profile of the 37 cookies presented CFV with the highest percentage of trans fatty acids (TFA) with 16.76 %. 38CGCLA presented 70 % more CLA in relation to CB and CGC, thus certifying that CLA was 39 present in relevant quantities in the CGCLA, even after cooking. The CGCLA is a biscuit with 40 higher levels of CLA, and in this study it was possible to verify that the goat milk cream 41 enriched with CLA can be used in producing cookies which adds functional and nutritional 42 properties to them and offers other alternatives to produce food from goat's milk cream. 43 44 Keywords: Goat milk, biscuits, rumen trans fatty acid.45 46 47 49 The trans-industrial fatty acids (TFA) present in hydrogenated vegetable fat are 50 associated with adverse health impacts, particularly on changes in the lipoprotein profile in 51 blood plasma which are directly related to cardiovascular diseases and other non-chronic 52 diseases communicable diseases (CNCD). Trans-rumen fatty acids (TFAr) are the TFA formed 53 by the biohydrogenation process of linoleic and linolenic acids in ruminants, and by the 54 enzymatic action of Δ 9 -dessaturase on vaccinic acid such as conjugated linoleic acid (CLA) 55 [1]. CLA is scientifically known as having functional anti-carcinogenic, anti-obese, abdominal 56 fat reducing, anti-atherogenic and immunomodulatory properties [2, 3]. 57 Due to TFAr production occurring in ruminants, CLA is characteristic of these animals 58 and is found in the lipids fraction of its milk or meat. Caprine fat is one of the main sources of 59 CLA, in addition to having other physiological benefits such as lowering cholesterol levels 60 without altering triglycerides, HDL, TGO or TGP levels, inducing neurodevelopment stimulus, 61 reducing anxiety and reducing intestinal inflammation in rats [4-6]. 62Hydrogenated vegetable fat is used industrially ...

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“…11,15 Fats in foods can be replaced by emulsions. 16 In the present study, to reduce the amount of fat, new emulsions were designed based on cream, water and two types of hydrocolloid: a methylcellulose (MC) and a hydroxypropyl methylcellulose (HPMC). MC and HPMC are hydrocolloids which are obtained from cellulose through chemical derivatization.…”

Section: Introductionmentioning

confidence: 99%

New hydrocolloid‐based emulsions for replacing fat in panna cottas: a structural and sensory study

et al. 2017

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Considering the results as a whole, the cellulose type and the amount of cream are factors to take into account. Although the texture and taste of the control panna cotta are better than those of the panna cottas prepared with the MC and HPMC emulsions, it is possible to replace 75% of the cream in traditional panna cottas with HPMC emulsion and obtain good consumer acceptance and purchase intention. The panna cottas with 75% substitution by HPMC emulsion were described as creamy, with smooth appearance and moist mouth feel. © 2017 Society of Chemical Industry.

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Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption

Cited by 59 publications

References 27 publications

The role of lipid oxidation on biscuit texture during storage

The role of lipid oxidation on biscuit texture during storage

Processing cookies formulated with goat cream enriched with conjugated linoleic acid

New hydrocolloid‐based emulsions for replacing fat in panna cottas: a structural and sensory study

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