Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies
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ORIGINAL ARTICLE
Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies K. Ashwath Kumar1
•
M. L. Sudha1
Revised: 26 August 2020 / Accepted: 28 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract 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.
& M. L. Sudha [email protected]; [email protected] 1
Flour Milling, Baking and Confectionery Technology Department, CSIR–Central Food Technological Research Institute, Mysore 570 020, India
Keywords Multigrain cookies Fat replacement Sugar replacement Dietary fibre Fatty acid profile
Introduction The texture of cookies play an important role in the acceptability of the product and is directly related to the main ingredients such as flour, fat and sugar used in the formulation. Usually starch plays an important role in building a structure in many food products. However, in case of cookies, starch is considered as an inert filler, whereas, fat and sugar play a key role in building the structure of cookies (Mamat and Hill 2014). The consumption of high fat and sugar also lead to major lifestyle disorders like obesity, diabetes, cholesterol, coronary heart disease etc. Reducing the fat and sugar content in cookie formulation is the best way to obtain healthier and lowercalorie products (Drewnowski et al. 1997). Also, there is an increasing customer demand for healthy bakery products with proportionately low fat and sugar ingredients. The complete removal of fat and sugar in complex food system like cookies is difficult; therefore many researchers had su
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