Using Beta-Glucan and Sugar Pea as Fat-Replacer in Butter Cookie without Gluten and Trans Fat
Abstract
The influence of beta-glucan and sugar pea as fat-replacers for the production of butter cookie made from tapioca starch on the physical properties of dough and trans fat contents were studied. The incorporation of these two components was found to improve elastic dough with no breaking during extended the molding step. Butter cookies containing beta-glucan and sugar pea expressed low spread ratio, low yellow color, increase hardness and accepted overall acceptability. In addition, the contents of protein and dietary fiber in the butter cookies increased in our recipe. Subsequently, the fat content decreased by 30% when compared with control. Our developed recipe of butter cookies showed no composition of trans fat. Thus, the results showed the possibility of utilizing ground sugar pea and beta-glucan to improve the physical and nutritional properties of butter cookies. It may lead to an adaptation of recipes in the industry due to Thai food law. Keywords : butter cookie, tapioca starch, sugar pea, fat-replacer, beta-glucanReferences
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Chauhan, A., Saxena, D., & Singh, S. (2015). Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT-Food Science and Technology, 63(2), 939-945.
Delmonte, P., & Rader, J. I. (2007). Evaluation of gas chromatographic methods for the determination of trans fat. Analytical and Bioanalytical Chemistry, 389(1), 77-85.
Gouveia, L., Batista, A. P., Miranda, A., Empis, J., & Raymundo, A. (2007). Chlorella vulgaris biomass used as colouring source in traditional butter cookies. Innovative food science & emerging technologies, 8(3), 433-436.
HadiNezhad, M., & Butler, F. (2009). Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking. Journal of cereal science, 49(2), 178-183.
Hadnađev, T. R. D., Torbica, A. M., & Hadnađev, M. S. (2013). Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough. Food and Bioprocess Technology, 6(7), 1770-1781.
Li, H., Prairie, N., Udenigwe, C. C., Adebiyi, A. P., Tappia, P. S., Aukema, H. M., Aluko, R. E. (2011). Blood pressure lowering effect of a pea protein hydrolysate in hypertensive rats and humans. Journal of agricultural and food chemistry, 59(18), 9854-9860.
Manners, D. J., Masson, A. J., & Patterson, J. C. (1973). The structure of a β-(1→ 3)-D-glucan from yeast cell walls. Biochemical Journal, 135(1), 19-30.
Paradiso, V. M., Giarnetti, M., Summo, C., Pasqualone, A., Minervini, F., & Caponio, F. (2015). Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil. Food Hydrocolloids, 45, 30-40.
Pareyt, B., & Delcour, J. A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical reviews in food science and nutrition, 48(9), 824-839.
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Suphantharika, M., Khunrae, P., Thanardkit, P., & Verduyn, C. (2003). Preparation of spent brewer’s yeast β-glucans with a potential application as an immunostimulant for black tiger shrimp, Penaeus monodon. Bioresource Technology, 88(1), 55-60.
Suklampoo, L., Charoenwongtrakul, P., & Prungawut, P. (2009). Effect of partial fat replacement with beta-glucan on quality of butter cakes. In 47. Kasetsart University Annual Conference, Bangkok (Thailand), 17-20 Mar 2009.
Susanna, S., & Prabhasankar, P. (2013). A study on development of Gluten free pasta and its biochemical and immunological validation. LWT-Food Science and Technology, 50(2), 613-621.
Tantakasem, S., & Ruangchai, S. (2011). Using Ground Peanuts as a Fat Substitute in Cookies. University of the Thai Chamber of Commerce Journal, 31(2), 114-125.
Tavella, M., Peterson, G., Espeche, M., Cavallero, E., Cipolla, L., Perego, L., & Caballero, B. (2000). Trans fatty acid content of a selection of foods in Argentina. Food Chemistry, 69(2), 209-213.
Worrasinchai, S., Suphantharika, M., Pinjai, S., & Jamnong, P. (2006). β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food hydrocolloids, 20(1), 68-78.
Willett, W. C., Stampfer, M. J., Manson, J. E., Colditz, G. A., Speizer, F. E., Rosner, B. A., Sampson, L. A. (1993). Intake of trans fatty acids and risk of coronary heart disease among women. The Lancet, 341(8845),
581-585.
Žilić, S., Kocadağlı, T., Vančetović, J., & Gökmen, V. (2016). Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. LWT-Food Science and Technology, 65, 597-603.
Zoulias, E. I., Piknis, S., & Oreopoulou, V. (2000). Effect of sugar replacement by polyols and acesulfame‐K on properties of low‐fat cookies. Journal of the Science of Food and Agriculture, 80(14), 2049-2056.
Bayless, T. M., Kapelowitz, R. F., Shelley, W. M., F. Ballinger, W., & Hendrix, T. R. (1967). Intestinal ulceration–a complication of celiac disease. New England Journal of Medicine, 276(18), 996-1002.
Chauhan, A., Saxena, D., & Singh, S. (2015). Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT-Food Science and Technology, 63(2), 939-945.
Delmonte, P., & Rader, J. I. (2007). Evaluation of gas chromatographic methods for the determination of trans fat. Analytical and Bioanalytical Chemistry, 389(1), 77-85.
Gouveia, L., Batista, A. P., Miranda, A., Empis, J., & Raymundo, A. (2007). Chlorella vulgaris biomass used as colouring source in traditional butter cookies. Innovative food science & emerging technologies, 8(3), 433-436.
HadiNezhad, M., & Butler, F. (2009). Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking. Journal of cereal science, 49(2), 178-183.
Hadnađev, T. R. D., Torbica, A. M., & Hadnađev, M. S. (2013). Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough. Food and Bioprocess Technology, 6(7), 1770-1781.
Li, H., Prairie, N., Udenigwe, C. C., Adebiyi, A. P., Tappia, P. S., Aukema, H. M., Aluko, R. E. (2011). Blood pressure lowering effect of a pea protein hydrolysate in hypertensive rats and humans. Journal of agricultural and food chemistry, 59(18), 9854-9860.
Manners, D. J., Masson, A. J., & Patterson, J. C. (1973). The structure of a β-(1→ 3)-D-glucan from yeast cell walls. Biochemical Journal, 135(1), 19-30.
Paradiso, V. M., Giarnetti, M., Summo, C., Pasqualone, A., Minervini, F., & Caponio, F. (2015). Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil. Food Hydrocolloids, 45, 30-40.
Pareyt, B., & Delcour, J. A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical reviews in food science and nutrition, 48(9), 824-839.
Rade-Kukic, K., King, L. R., & Gloria-hernandez, H. (2017). U.S. Patent Application No. 15/310,608.
Suphantharika, M., Khunrae, P., Thanardkit, P., & Verduyn, C. (2003). Preparation of spent brewer’s yeast β-glucans with a potential application as an immunostimulant for black tiger shrimp, Penaeus monodon. Bioresource Technology, 88(1), 55-60.
Suklampoo, L., Charoenwongtrakul, P., & Prungawut, P. (2009). Effect of partial fat replacement with beta-glucan on quality of butter cakes. In 47. Kasetsart University Annual Conference, Bangkok (Thailand), 17-20 Mar 2009.
Susanna, S., & Prabhasankar, P. (2013). A study on development of Gluten free pasta and its biochemical and immunological validation. LWT-Food Science and Technology, 50(2), 613-621.
Tantakasem, S., & Ruangchai, S. (2011). Using Ground Peanuts as a Fat Substitute in Cookies. University of the Thai Chamber of Commerce Journal, 31(2), 114-125.
Tavella, M., Peterson, G., Espeche, M., Cavallero, E., Cipolla, L., Perego, L., & Caballero, B. (2000). Trans fatty acid content of a selection of foods in Argentina. Food Chemistry, 69(2), 209-213.
Worrasinchai, S., Suphantharika, M., Pinjai, S., & Jamnong, P. (2006). β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food hydrocolloids, 20(1), 68-78.
Willett, W. C., Stampfer, M. J., Manson, J. E., Colditz, G. A., Speizer, F. E., Rosner, B. A., Sampson, L. A. (1993). Intake of trans fatty acids and risk of coronary heart disease among women. The Lancet, 341(8845),
581-585.
Žilić, S., Kocadağlı, T., Vančetović, J., & Gökmen, V. (2016). Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. LWT-Food Science and Technology, 65, 597-603.
Zoulias, E. I., Piknis, S., & Oreopoulou, V. (2000). Effect of sugar replacement by polyols and acesulfame‐K on properties of low‐fat cookies. Journal of the Science of Food and Agriculture, 80(14), 2049-2056.
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Published
2019-02-14
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