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.

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Published

14.09.2022 — Updated on 06.04.2023

Issue

Vol. 29 No. 3 (2023)

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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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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

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