Impact of Xylitol Replacement on Physicochemical, Sensory and Microbial Quality of Cookies

Blueberry, defatted grape seed powder and defatted poppy seeds were incorporated into biscuits at a level of 5%. Some physicochemical and sensory characteristics were evaluated during 5 months storage period. Diameter, a* (−a = greenness, +a = redness) values, ash, fat, crude fiber, Mg and Ca contents increased, while L* (lightness), b* (−b = blueness, +b = yellowness) values decreased significantly (P < 0.05). A significant type of fortification agent × storage time interaction (P < 0.05) existed for all physicochemical parameters analyzed. Defatted poppy seed was the most effective agent for preventing increased peroxide values, whereas defatted grape seed powder addition decreased free fatty acid formation better than blueberry and defatted poppy seeds. All fortification agents increased the total phenolic content of biscuits. Biscuits having 5% blueberry exhibited a high percentage of antioxidant activity. Sensory evaluation results revealed that fortificated biscuits cannot be consumed after 5 months. PRACTICAL APPLICATIONSAs the relationship between nutrition and some chronic diseases have been established, the number of research and development studies focusing on functional foods has increased rapidly. Antioxidants became popular because of their positive effects on human health. Grape seed, a by-product of the grape-processing industry, is known as a strong free radical scavenger. Poppy seeds are generally used for their high oil content. Tocopherols found in poppy seeds have strong antioxidative properties. Blueberries, rich in anthocyanins, are widely consumed in different countries. These three botanical ingredients can be used as inexpensive antioxidant sources in snack foods such as biscuits and cookies.

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“…Similar increase in moisture content of biscuits was also reported by Sertakan (), Mushtaq et al . () and Umesha et al . ()…”

Section: Resultsmentioning

confidence: 89%

Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

Aksoylu

Çağındı

Köse

2015

Journal of Food Quality

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“…In addition, xylitol is not mutagenic and teratogenic studies of it have also been negative (Thani et al, 2014). There are some reports about the application of xylitol in food products as a low calorie sweetener, such as cookies (Mushtaq et al 2010), dairy-based dessert (Thani et al, 2014), and cake (Kim et al, 2014;Ronda et al, 2005). At present, there are no reports about the utilization of xylitol in cantaloupe jam.…”

Section: Introductionmentioning

confidence: 94%

Characteristics of Cantaloupe Jams as Affected by Substitution of Sucrose with Xylitol

Naknaen

Itthisoponkul

2015

International Journal of Fruit Science

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Jam has a high calorific value because of high sugar content. Low-calorie jam products can be made using the combinations of noncaloric and carbohydrate sweeteners. The partial or full replacement of sucrose with xylitol could be applied to produce low sugar food products. Thus, the objective of this study was to evaluate the properties of low sugar cantaloupe jams as influenced by the substitution of sucrose with xylitol (0-100% xylitol). The sample produced by 100% sucrose was used as the control treatment. Increasing the xylitol content increased the lightness (L * ) and spreadability, while a reduction of redness (a * ), hardness, stickiness, water activity, total sugar, reducing sugar, and 5-hydroxymethylfurfural content were observed. There were no significant differences in proximate compositions, total phenolics, vitamin C, and β-carotene content among the samples while the antioxidant activities as accessed by DPPH-radical scavenging activity and ferric reducing antioxidant power tended to decrease with increasing xylitol content. The sensory attributes were not significantly different between the control sample and the samples containing 25% and 50% xylitol. It can be concluded that the partial replacement of sucrose with xylitol, particularly up to 50%, could be recommended to utilize in the cantaloupe jam production. The incorporation of xylitol in the cantaloupe jam formulation could reduce sugar content, resulting in the reduction of calories.

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“…The hardness of biscuit as a result of development of gluten network. Gluten promotes the network development by attracting the water molecules (Mushtaq et al, 2010). The impact of storage on the physical attributes of biscuit is given in (Table-2) the hardness of the biscuit decrease progressively with the increase in storage period.…”

Section: Physical Tests Of Biscuitsmentioning

confidence: 99%

Utilization of Mango Waste Material (Peel, Kernel) to Enhance Dietary Fiber Content and Antioxidant Properties of Biscuit

Aslam¹,

Ianam²,

Raheem³

et al. 2014

JGIASS

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Mango peels (MP) and kernels (MK) are the major bio-waste of mango processing industry, these are natural rich sources of bioactive substances that play a significant role in prevention of diseases. In present study, the effect of Mango Peels Powder (MPP) and Mango Kernels Powder (MKP) at different replacing levels (5, 10 and 15%) separately on rheological, proximate, physical, sensory and antioxidant properties of biscuits were evaluated. The results demonstrated that mango peel powder had high contents of crude fiber and antioxidant activity whereas mango kernel powder characterized by higher protein, total phenolic and ash contents as compared to mango peel powder. Farinograph study of composite flour of MPP and MKP revealed an increase in water absorption (WA) from 60 to 69.8%. The crude fiber contents of biscuits were improved from 0.22-16.79% by addition of mango peel and kernel powder. Their phenolic contents increased from 0.43 to 10.28 mg/g. The biscuits incorporated with MK and MP powder showed an increment in their antioxidant activity. Sensory performance exhibited that the biscuit acceptable with mango taste and flavor were obtained by substitution up to 10% mango peel powder and up to 5% with mango kernel powder. From the results, it is concluded that by incorporating of MPP and MKP played important role in enhancing the nutritional properties of biscuits through improving especially their fiber content, antioxidant activity during storage up to 30 days at room temperature.

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Impact of Xylitol Replacement on Physicochemical, Sensory and Microbial Quality of Cookies

Cited by 24 publications

References 2 publications

Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

Characteristics of Cantaloupe Jams as Affected by Substitution of Sucrose with Xylitol

Utilization of Mango Waste Material (Peel, Kernel) to Enhance Dietary Fiber Content and Antioxidant Properties of Biscuit

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