The Effect of Lecithin-A Non-Absorbing Emulsifying Agent on Cookie Production

Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour (CF) blends to determine their potentials in cookie manufacture. Ten flour formulations were produced and they were evaluated for their proximate and functional properties. Protein content ranged from 4.85% to 19.89% with 100% CF (100CF) having the least value, while 100% germinated pigeon pea flour (100GPF) had the highest value. Increase in levels of GPF to the flour blends resulted in increase in protein content of the blends. Cookies made with 100% fermented sorghum flour (100FSF) had the highest ash content of 2.73%, while cookies made with 100GPF had the least ash content. Energy values of the cookies ranged between 369.37 and 376.56 kcal/100 g, with cookie formulation 50%CF:50%FSF having the least value and cookies made with 16.7%CF:16.7%FSF:66.6GPF having the highest value. The control (cookies made with wheat) had the highest spread ratio of 24.13, while cookies made with 100FSF had the least spread ratio of 14.97. Cookies made with 100CF were the least fragile. Sensory ratings revealed that cookies containing up to 50% CF and above, compared favorably with those made with wheat flour.

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“…Emulsifiers are incorporated into cookie formulas to improve dough handling and the product's overall quality (Hoque et al. 2009 ).…”

Section: Resultsmentioning

confidence: 99%

“…High-emulsion capacity is an indication that a flour sample could be an excellent emulsifier (Akobundu et al 1982). Emulsifiers are incorporated into cookie formulas to improve dough handling and the product's overall quality (Hoque et al 2009).…”

Section: Functional Properties Of Flour Blendsmentioning

confidence: 99%

Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours

Okpala

Okoli

Udensi

2012

Food Science & Nutrition

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“…As the recipe was egg-based, which is an excellent natural emulsifier, the resultant dough also had good emulsion activity and stability (Daimer & Kulozik, 2009;Santipanichwong & Suphantharika, 2009). Artificial emulsifiers are predominantly added into dough formation to improve its overall quality (Hoque, Hossain, & Akter, 2009) but can also aggravate hypersensitivity symptoms (Laura et al, 2019) therefore this recipe is superior to other market-based GF products with numerous chemical additives. The visible diversification in the crumb size, spread factor, and thickness of the cookies is also attributed to the additional psyllium husk.…”

Section: Discussionmentioning

confidence: 99%

Physico-Functional, Nutritional and Sensorial Features of Psyllium Husk Enriched Gluten-Free Oat Cookies

Khan

Shehzadi

Bacha

et al. 2021

NURTURE

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Objective: Gluten-free (GF) cookies are usually deficient in dietary fibers as compared to traditional wheat cookies. So, we aimed to formulate GF cookies with different levels of psyllium husk (fiber) from oats flour. Methods: Three types of GF cookies were made; T0, T1, and T2 containing 0%, 2.5%, and 5% psyllium husk respectively. Analysis of functional properties of the dough, physicochemical and sensory characteristics of the cookies was performed. Results: Addition of 5% psyllium husk (T2) led to enhanced functional properties of dough (% swelling capacity SC =635.0±15.00, % water absorption capacity WAC =132.33±2.51, % oil absorption capacity OAC =28.00±2.00, % emulsion activity =59.93±0.25, % emulsion stability =60.23±0.25) and the most desirable spread factor (8.71±0.572). The total fiber content of T2 cookies was 19.41%. The mean sensory evaluation score for the overall acceptability of T2 cookies (6.32±1.096) was significantly (P=0.050) higher than the T1 cookies (5.49±0.785). 5% psyllium husk cookies (T2) surpassed 0% and 2.5% psyllium husk cookies in all parameters under study. Conclusion: The integration of psyllium husk into oat-based GF cookies resulted in excellent properties and acceptability and it can be added as a healthy snack option in diets of people with gluten intolerance.

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“…Los emulsificantes como la lecitina, son ampliamente usados en la industria de alimentos como estabilizadores de mezcla entre grasas y agua, y también como agentes aireadores, lubricantes y modificadores de viscosidad, que permiten obtener productos con ingredientes no tradicionales con similar calidad sensorial a los originales (Hoque, Hossain, and Akter, 2009).…”

Section: Introductionunclassified

Galletas chocochip con aguacate como fuente de grasa

Bolaños¹,

Perez²,

Ponce³

et al. 2023

Braz. J. Develop.

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Producir alimentos tradicionales con menos grasa saturada y menor densidad calórica, pero manteniendo su calidad sensorial es de suma importancia para proveer a los consumidores con opciones más saludables. En este trabajo, se estudió el efecto de la sustitución de mantequilla por puré de aguacate, y la adición de lecitina como emulsificante en la producción de galletas chocochip de chocolate. Se realizó un diseño factorial 22 con repeticiones del punto central y se estudiaron la tasa de extensión (diámetro/altura) y la actividad acuosa como variables de respuesta. El modelo matemático y el resultado del ANOVA demuestran la influencia significativa de estos factores sobre las variables de respuesta, y se pudo concluir que la combinación de lecitina 1,5% y sustitución con aguacate 37,5% es la formulación que maximiza la tasa de expansión y minimiza la actividad acuosa, siendo estas propiedades tecnológicas importantes en la producción de galletas.

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The Effect of Lecithin-A Non-Absorbing Emulsifying Agent on Cookie Production

Cited by 9 publications

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Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours

Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours

Physico-Functional, Nutritional and Sensorial Features of Psyllium Husk Enriched Gluten-Free Oat Cookies

Galletas chocochip con aguacate como fuente de grasa

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