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

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Published: Apr 6, 2023
Updated: 06.04.2023
DOI: https://doi.org/10.2298/CICEQ211222025M
Keywords:
gluten-free cookies, fat replacers, soybean bran, physicochemical properties, sensory analysis

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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

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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How to Cite
Milićević, N. ., Sakač, M. ., Šarić, B., Škrobot, D., Filipčev, B., Šimurina, O. ., Jovanov, P., Pestorić, M., & Marić, A. (2023). SOYBEAN BRAN AS THE FAT REPLACER IN GLUTEN-FREE COOKIE FORMULATION: PHYSICOCHEMICAL PROPERTIES AND SENSORY PROFILES: Original scientific paper. Chemical Industry & Chemical Engineering Quarterly, 29(3), 179–187. https://doi.org/10.2298/CICEQ211222025M
Issue
Vol. 29 No. 3 (2023)
Section
Articles
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