A Comparative Study of a Reduced-Fat Butter Cookie Containing Different Hydrocolloid Types on Physical Properties and Sensory Evaluation
Abstract
The objectives of this research are to study the current property of the dough while heated in the oven. Physical properties and sensory evaluation of butter cookies replacing butter with the following types of hydrocolloids: guar gum, xanthan gum, beta-glucan, and gum arabic. To examine the function of using as a fat substitute in butter cookies at different concentrations, the amount of used butter was reduced from 20% to 50%. Substitution of guar gum and beta-glucan found that the physical properties and consumer acceptance were better than xanthan gum and gum arabic. Sensory analysis of fat-reducing butter cookies shows that replacing some butter with guar gum and beta-glucan can be used up to 50% of butter without any effect on consumer’s acceptability. Keywords : butter cookie, hydrocolloids, dough’s viscoelastic behavior, physical propertiesReferences
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Arifin, N., Peng, K. S., Long, K., Ping, T. C., Affandi Yusoff, M. S., Nor Aini, I., & Ming, L. O. (2010).
Relationship between textural properties and sensory qualities of cookies made from medium‐and long‐chain triacylglycerol‐enriched margarines. Journal of the Science of Food and Agriculture, 90(6), 943-948.
Association, A. D. (2002). Management of dyslipidemia in adults with diabetes. Diabetes care, 25 (suppl 1),
74-s77.
Baltsavias, A., Jurgens, A., & Van Vliet, T. (1999). Fracture properties of short-dough biscuits: effect of composition. Journal of Cereal Science, 29(3), 235-244.
Bourne, M. C., (1978). Texture profile analysis. Food Technology, 32, 62-66.
Brennan, C. S., & Cleary, L. J. (2007). Utilisation Glucagel® in the β-glucan enrichment of breads:
A physicochemical and nutritional evaluation. Food Research International, 40(2), 291-296.
Chaisawang, M., & Suphantharika, M. (2006). Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum. Food Hydrocolloids, 20(5), 641-649.
Chaisawang, M., Sripywan, A., & Suebsor, S. (2019). Using beta-glucan and sugar pea as fat-replacer in butter cookie without gluten and trans fat. Burapha Science Journal, 24, 272-283.
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.
Collar, C., Santos, E., & Rosell, C. M. (2007). Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology. Journal of Food Engineering, 78(3), 820-826. Duta, D. E., & Culetu, A. (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162, 1-8.
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Giarnetti, M., Paradiso, V. M., Caponio, F., Summo, C., & Pasqualone, A. (2015). Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil. LWT-Food Science and Technology, 63(1), 339-345.
Grundy, S. M. (2006). Metabolic syndrome: connecting and reconciling cardiovascular and diabetes worlds. Journal of the American College of Cardiology, 47(6), 1093-1100.
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.
Inglett, G. E., Carriere, C. J., Maneepun, S., & Tungtrakul, P. (2004). A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods. International Journal of Food Science & Technology, 39(1), 1-10.
Karmally, W., Montez, M. G., Palmas, W., Martinez, W., Branstetter, A., Ramakrishnan, R., Ginsberg, H. N. (2005). Cholesterol-lowering benefits of oat-containing cereal in Hispanic Americans. Journal of the American Dietetic Association, 105(6), 967-970.
Li, J.-M., & Nie, S.-P. (2016). The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocolloids, 53, 46-61.
Linlaud, N., Ferrer, E., Puppo, M. C., & Ferrero, C. (2010). Hydrocolloid interaction with water, protein, and starch in wheat dough. Journal of Agricultural and Food Chemistry, 59(2), 713-719.
Mikuš, Ľ., Valík, Ľ., & Dodok, L. (2014). Usage of hydrocolloids in cereal technology. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 59(5), 325-334.
Mudgil, D., & Barak, S. (2013). Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a review. International Journal of Biological Macromolecules, 61, 1-6.
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Park, J., Choi, I., & Kim, Y. (2015). Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value. LWT - Food Science and Technology, 63(1),
660-666.
Pins, J., & Kaur, H. (2006). A review of the effects of barley beta-glucan on cardiovascular and diabetic risk. Cereal Foods World, 51(1), 8.
Rajiv, J., Indrani, D., Prabhasankar, P., & Rao, G. V. (2012). Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology, 49(5), 587-593.
Rojas, J., Rosell, C., & De Barber, C. B. (1999). Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids, 13(1), 27-33.
Ross‐Murphy, S. B. (1995). Structure–property relationships in food biopolymer gels and solutions. Journal of Rheology, 39(6), 1451-1463.
Shiga, H., Yoshii, H., Nishiyama, T., Furuta, T., Forssele, P., Poutanen, K., & Linko, P. (2001). Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum arabic. Drying Technology, 19(7), 1385-1395.
Stier, H., Ebbeskotte, V., & Gruenwald, J. (2014). Immune-modulatory effects of dietary Yeast Beta-1, 3/1, 6-D-glucan. Nutrition Journal, 13(1), 38.
Sudha, M., Vetrimani, R., & Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4), 1365-1370.
Troller, J.A. & Christian, J.H.B. (1978). Water activity and food. New York: Academy Press.
Wills, R., & Cheong, C. (1979). Use of peroxide value and carbonyl value to determine the onset of rancidity in mayonnaise. Food Chemistry, 4(4), 259-261.
Wood, R., Kubena, K., O'Brien, B., Tseng, S., & Martin, G. (1993). Effect of butter, mono-and polyunsaturated fatty acid-enriched butter, trans fatty acid margarine, and zero trans fatty acid margarine on serum lipids and lipoproteins in healthy men. Journal of Lipid Research, 34(1), 1-11.
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.
The Association.
Arifin, N., Peng, K. S., Long, K., Ping, T. C., Affandi Yusoff, M. S., Nor Aini, I., & Ming, L. O. (2010).
Relationship between textural properties and sensory qualities of cookies made from medium‐and long‐chain triacylglycerol‐enriched margarines. Journal of the Science of Food and Agriculture, 90(6), 943-948.
Association, A. D. (2002). Management of dyslipidemia in adults with diabetes. Diabetes care, 25 (suppl 1),
74-s77.
Baltsavias, A., Jurgens, A., & Van Vliet, T. (1999). Fracture properties of short-dough biscuits: effect of composition. Journal of Cereal Science, 29(3), 235-244.
Bourne, M. C., (1978). Texture profile analysis. Food Technology, 32, 62-66.
Brennan, C. S., & Cleary, L. J. (2007). Utilisation Glucagel® in the β-glucan enrichment of breads:
A physicochemical and nutritional evaluation. Food Research International, 40(2), 291-296.
Chaisawang, M., & Suphantharika, M. (2006). Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum. Food Hydrocolloids, 20(5), 641-649.
Chaisawang, M., Sripywan, A., & Suebsor, S. (2019). Using beta-glucan and sugar pea as fat-replacer in butter cookie without gluten and trans fat. Burapha Science Journal, 24, 272-283.
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.
Collar, C., Santos, E., & Rosell, C. M. (2007). Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology. Journal of Food Engineering, 78(3), 820-826. Duta, D. E., & Culetu, A. (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162, 1-8.
Devisetti, R., Ravi, R., & Bhattacharya, S. (2015). Effect of hydrocolloids on quality of proso millet cookie.
Food and Bioprocess Technology, 8(11), 2298-2308.
Giarnetti, M., Paradiso, V. M., Caponio, F., Summo, C., & Pasqualone, A. (2015). Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil. LWT-Food Science and Technology, 63(1), 339-345.
Grundy, S. M. (2006). Metabolic syndrome: connecting and reconciling cardiovascular and diabetes worlds. Journal of the American College of Cardiology, 47(6), 1093-1100.
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.
Inglett, G. E., Carriere, C. J., Maneepun, S., & Tungtrakul, P. (2004). A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods. International Journal of Food Science & Technology, 39(1), 1-10.
Karmally, W., Montez, M. G., Palmas, W., Martinez, W., Branstetter, A., Ramakrishnan, R., Ginsberg, H. N. (2005). Cholesterol-lowering benefits of oat-containing cereal in Hispanic Americans. Journal of the American Dietetic Association, 105(6), 967-970.
Li, J.-M., & Nie, S.-P. (2016). The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocolloids, 53, 46-61.
Linlaud, N., Ferrer, E., Puppo, M. C., & Ferrero, C. (2010). Hydrocolloid interaction with water, protein, and starch in wheat dough. Journal of Agricultural and Food Chemistry, 59(2), 713-719.
Mikuš, Ľ., Valík, Ľ., & Dodok, L. (2014). Usage of hydrocolloids in cereal technology. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 59(5), 325-334.
Mudgil, D., & Barak, S. (2013). Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a review. International Journal of Biological Macromolecules, 61, 1-6.
Murphy, E. A., Davis, J. M., & Carmichael, M. D. (2010). Immune modulating effects of β-glucan. Current Opinion in Clinical Nutrition & Metabolic Care, 13(6), 656-661.
Park, J., Choi, I., & Kim, Y. (2015). Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value. LWT - Food Science and Technology, 63(1),
660-666.
Pins, J., & Kaur, H. (2006). A review of the effects of barley beta-glucan on cardiovascular and diabetic risk. Cereal Foods World, 51(1), 8.
Rajiv, J., Indrani, D., Prabhasankar, P., & Rao, G. V. (2012). Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology, 49(5), 587-593.
Rojas, J., Rosell, C., & De Barber, C. B. (1999). Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids, 13(1), 27-33.
Ross‐Murphy, S. B. (1995). Structure–property relationships in food biopolymer gels and solutions. Journal of Rheology, 39(6), 1451-1463.
Shiga, H., Yoshii, H., Nishiyama, T., Furuta, T., Forssele, P., Poutanen, K., & Linko, P. (2001). Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum arabic. Drying Technology, 19(7), 1385-1395.
Stier, H., Ebbeskotte, V., & Gruenwald, J. (2014). Immune-modulatory effects of dietary Yeast Beta-1, 3/1, 6-D-glucan. Nutrition Journal, 13(1), 38.
Sudha, M., Vetrimani, R., & Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4), 1365-1370.
Troller, J.A. & Christian, J.H.B. (1978). Water activity and food. New York: Academy Press.
Wills, R., & Cheong, C. (1979). Use of peroxide value and carbonyl value to determine the onset of rancidity in mayonnaise. Food Chemistry, 4(4), 259-261.
Wood, R., Kubena, K., O'Brien, B., Tseng, S., & Martin, G. (1993). Effect of butter, mono-and polyunsaturated fatty acid-enriched butter, trans fatty acid margarine, and zero trans fatty acid margarine on serum lipids and lipoproteins in healthy men. Journal of Lipid Research, 34(1), 1-11.
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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2020-01-15
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