SOYBEAN BRAN AS THE FAT REPLACER IN GLUTEN-FREE COOKIE FORMULATION: PHYSICOCHEMICAL PROPERTIES AND SENSORY PROFILES
Original scientific paper
DOI:
https://doi.org/10.2298/CICEQ211222025MKeywords:
gluten-free cookies, fat replacers, soybean bran, physicochemical properties, sensory analysisAbstract
Soybean bran (SB) partially replaced fat (30%—50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional profiles were evaluated to characterize full-fat (FFC) and fat-reduced cookies (FRC). Based on the obtained results, it was concluded that the fat reduction in cookie formulation at 30% maintained the sensory properties of the FFC. Furthermore, it was revealed that the fat replacement using SB at 30% resulted in the fat-reduced value-added gluten-free cookies in terms of dietary fibre and minerals. A daily portion of the 30% FRC meets 11.87% and 18.04% of dietary reference intakes (DRIs) for dietary fibres, 26.50% of DRIs for calcium, 35.71% and 46.88% of DRIs for magnesium and 65.43% and 83.61% of DRIs for manganese, for male and female adults, respectively.
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Copyright (c) 2021 Nataša Milićević, Marijana Sakač, Bojana Šarić, Dubravka Škrobot, Bojana Filipčev, Olivera Šimurina, Pavle Jovanov, Mladenka Pestorić, Aleksandar Marić
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Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Grant numbers 451-03-68/2022-14/200222