SOYBEAN BRAN AS THE FAT REPLACER IN GLUTEN-FREE COOKIE FORMULATION: PHYSICOCHEMICAL PROPERTIES AND SENSORY PROFILES

Original scientific paper

Authors

  • Nataša Milićević Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  • Marijana Sakač Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  • Bojana Šarić Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  • Dubravka Škrobot Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia https://orcid.org/0000-0003-3292-8738
  • Bojana Filipčev Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia https://orcid.org/0000-0001-5878-6227
  • Olivera Šimurina Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia https://orcid.org/0000-0002-6532-2612
  • Pavle Jovanov Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  • Mladenka Pestorić Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  • Aleksandar Marić Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia https://orcid.org/0000-0001-8889-6267

DOI:

https://doi.org/10.2298/CICEQ211222025M

Keywords:

gluten-free cookies, fat replacers, soybean bran, physicochemical properties, sensory analysis

Abstract

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.

References

L. Alvarez-Jubete, E.K. Arendt, E. Gallagher, Trends Food Sci. Technol. 21 (2010) 106—113. https://doi.org/10.1016/j.tifs.2009.10.014.

V. Talarico, L. Giancotti, G.A. Mazza, R. Miniero, M. Bertini, Nutritients 13 (2021) 1695. https://doi.org/10.3390/nu13051695.

O.E. Shaltout, M.M. Youssef, Alexandria J. Food Sci. Technol. 4 (2007) 29—44. https://doi.org/10.21608/AJFS.2007.19631.

K. Gutiérrez-Luna, I. Astiasarán, D. Ansorena, Crit. Rev. Food Sci. Nutr. 62 (2022) 3768—3781. https://doi.org/10.1080/10408398.2020.1869693.

G. Yazar, C. M. Rosell, Crit. Rev. Food Sci. Nutr. (2022) 1—24. https://doi.org/10.1080/10408398.2022.2048353.

D. Kalinga, V. K. Mishra, J. Food Process. Preserv. 33 (2009) 384—400. https://doi.org/10.1111/j.1745-4549.2008.00260.x.

S. Martínez-Cervera, A. Salvador, M. Muguerza, L. Moulay, S.M. Fiszman, LWT-Food Sci. Technol. 44 (2011) 729—736. https://doi.org/10.1016/j.lwt.2010.06.035.

J.Y. Jung, S.A. Kim, H.J. Chung, J. Korean Soc. Food Sci. Nutr. 34 (2005) 694—699. https://doi.org/10.3746/jkfn.2005.34.5.694.

J. Parkash, D. P Sharma, S. Yadav, Pharma Innov. J. 10 (2021) 13—17. https://www.thepharmajournal.com/archives/2021/vol10issue6S/PartA/S-10-5-103-225.pdf.

K. Warner, G.E. Inglett, Cereal Foods World 42 (1997) 821—825. https://pubag.nal.usda.gov/download/25056/pdf.

G.E. Inglett, C.J. Carriere, S. Maneepun, P. Tungtrakul, Int. J. Food Sci. Technol. 39 (2003) 1—10. https://doi.org/10.1111/j.1365-2621.2004.00739.x.

N. Milićević, M. Sakač, M. Hadnađev, D. Škrobot, B. Šarić, T. Hadnađev Dapčević T.P. Jovanov, L. Pezo, J. Cereal Sci. 95 (2020) e103056. https://doi.org/10.1016/j.jcs.2020.103056.

J.T. Cole, G.C. Fahey Jr, N.R. Merchen, A.R. Patil, S.M. Murray, H.S. Hussein, J.L. Brent Jr, J. Anim. Sci. 77 (1999) 917—924. https://doi.org/10.2527/1999.774917x.

L. Yang, Y. Zhao, J. Huang, H. Zhang, Q. Lin, L. Han, J. Liu, J. Wang, H. Liu, J. Food Sci. Technol. 57 (2020) 152—162. https://doi.org/10.1007/s13197-019-04041-9.

X. Castañón, A. Argaiz, A. Lopez-Malo, Food Sci. Technol. Int. 5 (1999) 51—58. https://doi.org/10.1177/108201329900500105.

J.A. Rufián-Henares, C.D. Andrade, F.J. Morales, J. AOAC Int. 89 (2006) 161—165. https://doi.org/10.1093/jaoac/89.1.161.

C. Petisca, A.R. Henriques, T. Pérez-Palacios, O. Pinho, I.M.P.L.V.O. Ferreira, J. Food Compos. Anal. 33 (2014) 20—25. https://doi/10.1016/j.jfca.2013.10.004.

A.A. Ariffin, H.M. Ghazali, P. Kavousi, Food Chem. 154 (2014) 102—107. https://doi/10.1016/j.foodchem.2013.12.082.

D. Tomasini, M.R. Sampaio, S.S. Caldas, J.G. Buffon, F.A. Duarte, E.G. Primel, Talanta 99 (2012) 380—386. https://doi/10.1016/j.talanta.2012.05.068.

ISO 8586:2012, Sensory Analysis – General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors, International Organization for Standardization, Geneva, Switzerland, 2012. https://www.iso.org/standard/45352.html.

AOAC, Official Methods of Analysis (17th ed.), AOAC International, Maryland, USA, 2000.

ICC Standard No. 123/1, International Association for Cereal Science and Technology, ICC, Vienna, Austria, 1994.

N. Nedeljković, M. Hadnađev, T. Hadnađev Dapčević, B. Šarić, L. Pezo, M. Sakač, B. Pajin, LWT-Food Sci. Technol. 86 (2017) 377—384. https://doi.org/10.1016/j.lwt.2017.08.004.

C. Villemejane, P. Roussel, S. Berland, P. Aymard, C. Michon, J. Cereal Sci. 57 (2013) 551—559. https://doi.org/10.1016/j.jcs.2013.03.005.

M.L. Sudha, A.K. Srivastava, R. Vetrimani, K. Leelavathi, J. Food Eng. 80 (2007) 922—930. https://doi.org/10.1016/j.jfoodeng.2006.08.006.

B. Pareyt, F. Talhaoui, G. Kerckhofs, K. Brijs, H. Goesaert, M. Wevers, J.A. Delcour, J. Food Eng. 90 (2009) 400—408. https://doi.org/10.1016/j.jfoodeng.2008.07.010.

C. Sanchez, C.F. Klopfenstein, C.E. Walker, Cereal Chem. 72 (1995) 25–29. https://www.cerealsgrains.org/publications/cc/backissues/1995/Documents/72_25.pdf.

H. Mamat, S.E. Hill, J. Food Sci. Technol. 51 (2014) 1998—2005. https://doi.org/10.1007/s13197-012-0708-x.

. B. Filipčev, N. Nedeljković, O. Šimurina, M. Sakač, M. Pestorić, D. Jambrec, B. Šarić, P. Jovanov, Hem Ind. 71 (2017) 61—67. https://doi.org/10.2298/HEMIND150922018F.

S. Lee, G.E. Inglett, Int. J. Food Sci. Technol. 41 (2006) 553—559. https://doi.org/10.1111/j.1365-2621.2005.01105.x.

L. Laguna, C. Primo-Martín, P. Varela, A. Salvador, T. Sanz, LWT-Food Sci. Technol. 56 (2014) 494—501.

https://doi.org/10.1016/j.lwt.2013.12.025.

S. Chevallier, P. Colonna, G. Della Valle, D. Lourdin, J. Cereal Sci. 31 (2000) 241—52. https://doi.org/10.1006/jcrs.2000.0308.

K.B. Arun, F. Persia, P.S. Aswathy, J. Chandran, M.S. Sajeev, P. Jayamurthy, P. Nisha, J. Food Sci. Technol. 52 (2015) 6355—6364. https://doi.org/10.1007/s13197-015-1727-1.

E. Capuano, A. Ferrigno, I. Acampa, A. Serpen, Ö.Ç. Açar, V. Gökmen, V. Fogliano, Food Res. Int. 42 (2009) 1295—1302. https://doi.org/10.1016/j.foodres.2009.03.018.

D. Jaros, H. Rohm, J. Food Qual. 24 (2001) 79—86. https://doi.org/10.1111/j.1745-4557.2001.tb00592.x.

Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on Nutrition and Health claims made on foods. OJ L 404, 9—25. Available from: https://eur-lex.europa.eu/legal-content/en/ALL/?uri=CELEX%3A32006R1924.

Food and Nutrition Board, Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Elements, 2004. Available from: https://www.nal.usda.gov/sites/default/files/fnic_uploads/recommended_intakes_individuals.pdf.

S. Patel, J. Funct. Foods. 14 (2015) 255—269. https://doi.org/10.1016/j.jff.2015.02.010.

T. Thompson, M. Dennis, L.A. Higgins, A.R. Lee, M.K. Sharrett, J. Hum. Nutr. Diet. 18 (2005) 163—169. https://doi.org/10.1111/j.1365-277X.2005.00607.x.

Cover

Downloads

Published

14.09.2022 — Updated on 06.04.2023

Issue

Vol. 29 No. 3 (2023)

Section

Articles

License

Copyright (c) 2021 Nataša Milićević, Marijana Sakač, Bojana Šarić, Dubravka Škrobot, Bojana Filipčev, Olivera Šimurina, Pavle Jovanov, Mladenka Pestorić, Aleksandar Marić

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Authors who publish with this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

Authors grant to the Publisher the following rights to the manuscript, including any supplemental material, and any parts, extracts or elements thereof:

  • the right to reproduce and distribute the Manuscript in printed form, including print-on-demand;
  • the right to produce prepublications, reprints, and special editions of the Manuscript;
  • the right to translate the Manuscript into other languages;
  • the right to reproduce the Manuscript using photomechanical or similar means including, but not limited to photocopy, and the right to distribute these reproductions;
  • the right to reproduce and distribute the Manuscript electronically or optically on any and all data carriers or storage media – especially in machine readable/digitalized form on data carriers such as hard drive, CD-Rom, DVD, Blu-ray Disc (BD), Mini-Disk, data tape – and the right to reproduce and distribute the Article via these data carriers; 
  • the right to store the Manuscript in databases, including online databases, and the right of transmission of the Manuscript in all technical systems and modes;
  • the right to make the Manuscript available to the public or to closed user groups on individual demand, for use on monitors or other readers (including e-books), and in printable form for the user, either via the internet, other online services, or via internal or external networks.

How to Cite

SOYBEAN BRAN AS THE FAT REPLACER IN GLUTEN-FREE COOKIE FORMULATION: PHYSICOCHEMICAL PROPERTIES AND SENSORY PROFILES: Original scientific paper. (2023). Chemical Industry & Chemical Engineering Quarterly, 29(3), 179-187. https://doi.org/10.2298/CICEQ211222025M

Funding data

Similar Articles

1-10 of 83

You may also start an advanced similarity search for this article.