Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies

International Journal of Food Science and Technology

Volumn 53, Issue 1, 2018, Pages 129-136

  Mancebo, Camino M ^a   Rodríguez, Patricia ^a   Martínez, Mario M ^a   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Biscuits; cellulose; colour; dietary fibre; rheology

Indexed keywords

BAKERY PRODUCTS; CELLULOSE; COLOR; POLYSACCHARIDES; RHEOLOGY;

BISCUITS; DIETARY FIBRE; POLYDEXTROSE; SOLUBLE FIBRES; SPREAD FACTORS;

FIBERS;

EID: 85029229384     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13566     Document Type: Article

References (27)

1. AACC International. (2012). Approved Methods of the American Association of Cereal Chemists International (11th edn). Methods: 44-15.02 (moisture), 56-30.01 (WBC), 88-04 (WHC). St Paul, MN: American Association of Cereal Chemists.
2. Ajila, C.M., Leelavathi, K. & Rao, U. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48, 319–326.
3. Becker, F.S., Damiani, C., de Melo, A.A.M., Borges, P.R.S. & de Barros Vilas Boas, E.V. (2014). Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber. Plant Foods for Human Nutrition, 69, 344–350.
4. Bilgiçli, N., İbanoglu, Ş. & Herken, E.N. (2007). Effect of dietary fibre addition on the selected nutritional properties of cookies. Journal of Food Engineering, 78, 86–89.
5. Bolanho, B.C., Egea, M.B., Morocho Jacome, A.L., Campos, I., Monteiro de Carvalho, J.C. & Godoy Danesi, E.D. (2014). Antioxidant and nutritional potential of cookies enriched with Spirulina platensis and sources of fibre. Journal of Food Nutrition Research, 53, 171–179.
6. Brennan, C.S. & Samyue, E. (2004). Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits. International Journal of Food Properties, 7, 647–657.
7. Chau, C.F., Wang, Y.T. & Wen, Y.L. (2007). Different micronization methods significantly improve the functionality of carrot insoluble fibre. Food Chemistry, 100, 1402–1408.
8. Collar, C., Santos, E. & Rosell, C.M. (2006). Significance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends. Cereal Chemistry, 83, 370–376.
9. De Camargo, A.C., Vidal, C.M.M., Canniatti-Brazaca, S.G. & Shahidi, F. (2014). Fortification of cookies with peanut skins: effects on the composition, polyphenols, antioxidant properties, and sensory quality. Journal of Agricultural and Food Chemistry, 62, 11228–11235.
10. Dobraszczyk, B.J. & Morgenstern, M.P. (2003). Rheology and the breadmaking process. Journal of Cereal Science, 38, 229–245.
11. Inglett, G.E., Chen, D. & Liu, S.X. (2015). Physical properties of gluten-free sugar cookies made from amaranth-oat composites. LWT - Food Science and Technology, 63, 214–220.
12. Korus, J., Grzelak, K., Achremowicz, K. & Sabat, R. (2006). Influence of prebiotic additions on the quality of gluten-free bread and on the content of inulin and fructooligosaccharides. Food Science and Technology International, 12, 489–495.
13. Ktenioudaki, A. & Gallagher, E. (2012). Recent advances in the development of high-fibre baked products. Trends in Food Science and Technology, 28, 4–14.
14. Laguna, L., Salvador, A., Sanz, T. & Fiszman, S.M. (2011). Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits. LWT - Food Science and Technology, 44, 737–746.
15. Laguna, L., Sanz, T., Sarab, S. & Fiszman, S.M. (2014). Role of fibre morphology in some quality features of fibre-enriched biscuits. International Journal of Food Properties, 17, 163–178.
16. Lee, S. & Inglett, G.E. (2006). Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies. International Journal of Food Science and Technology, 41, 553–559.
17. Lin, M.J.Y., Humbert, E.S. & Sosulski, F.W. (1974). Certain functional properties of sunflower meal products. Journal of Food Science, 39, 368–370.
18. Martínez, M.M., Díaz, Á. & Gómez, M. (2014). Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making. Journal of Food Engineering, 142, 49–56.
19. Mieszkowska, A. & Marzec, A. (2016). Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour. LWT - Food Science and Technology, 73, 60–66.
20. 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, 824–839.
21. Psimouli, V. & Oreopoulou, V. (2012). The effect of alternative sweeteners on batter rheology and cake properties. Journal of the Science of Food and Agriculture, 92, 99–105.
22. Ram, S. & Singh, R.P. (2004). Solvent retention capacities of Indian wheats and their relationship with cookie-making quality. Cereal Chemistry, 81, 128–133.
23. Reyes-Pérez, F., Salazar-García, M.G., Romero-Baranzini, A.L., Islas-Rubio, A.R. & Ramírez-Wong, B. (2013). Estimated glycemic index and dietary fiber content of cookies elaborated with extruded wheat bran. Plant Foods for Human Nutrition, 68, 52–56.
24. Sangnark, A. & Noomhorm, A. (2003). Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. Food Chemistry, 80, 221–229.
25. Sudha, M.L., 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, 1365–1370.
26. Villemejane, C., Roussel, P., Berland, S., Aymard, P. & Michon, C. (2013). Technological and sensory tools to characterize the consistency and performance of fibre-enriched biscuit doughs. Journal of Cereal Science, 57, 551–559.
27. Zhang, Q., Zhang, Y., Zhang, Y., He, Z.H. & Peña, R.J. (2007). Effects of solvent retention capacities, pentosan content, and dough rheological properties on sugar snap cookie quality in Chinese soft wheat genotypes. Crop Science, 47, 656–664.