Record Details

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

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/14693/
https://doi.org/10.1007/s13197-020-04769-9
 
Title Effect of fat and sugar replacement on rheological, textural
and nutritional characteristics of multigrain cookies.
 
Creator Ashwath Kumar, K.
Sudha, M. L.
 
Subject 01 Dietary Fiber
26 Bakery products
 
Description Fat and sugar are responsible for the structure of
cookies but make them nutritionally inferior. Therefore, in
the present study, cookies with improved nutrition using
whole wheat flour (WWF) and incorporation of multigrain
mix (MM-oats, peas and fenugreek flours) at 0, 25, 50, 75
and 100% levels was studied. Further, fat was replaced
using pumpkin seed (PS) or watermelon seed (WS) at 25,
50 and 75% level and sugar was replaced using dry dates
(DD) or raisins (RS) separately at 20, 40 and 60%. MM
having protein at 15.13% and dietary fibre at 12.83% significantly decreased the water absorption (68.1–60.6%),
stability (2.52–1.35 min), amylograph peak viscosity
(665–821 BU), and cookie dough hardness (1737–690.5) at
100% MM. Based on the physico-sensory analysis, 75%
replacement of WWF with MM was selected for replacement of fat or sugar. Addition of PS or WS increased the
dough hardness (1235–4103 g), whereas the spread ratio of
cookies decreased from 6.25 and 6.31 to 5.54 and 4.06
respectively. Replacement of fat with PS at 50%, sugar by
DD at 40% along with a combination of sodium stearoyl
lactylate (SSL) and glycerol mono stearate (GMS) showed
improvement in the cookie texture. The scanning electron microscope (SEM) of cookie showed coating of starch
granules and appearance of sheet-like covering of protein
network. The mono and polyunsaturated fatty acid profile
of cookies improved apart from a two-fold increase in
protein and three-fold increase in dietary fibre.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14693/1/J%20Food%20Sci%20Technol%202020.pdf
Ashwath Kumar, K. and Sudha, M. L. (2020) Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies. Journal of Food Science and Technology. ISSN 0022-1155