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Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

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dc.contributor.author Tomić, Jelena
dc.contributor.author Škrobot, Dubravka
dc.contributor.author Dapčević-Hadnađev, Tamara
dc.contributor.author Maravić, Nikola
dc.contributor.author Rakita, Slađana
dc.contributor.author Hadnađev, Miroslav
dc.date.accessioned 2023-07-13T13:23:06Z
dc.date.available 2023-07-13T13:23:06Z
dc.date.issued 2022-11-28
dc.identifier.citation Tomić, J., Škrobot, D., Dapčević-Hadnađev, T., Maravić, N., Rakita, S., Hadnađev, M. (2022). Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies. Gels, 8(12), 774. en_US
dc.identifier.issn 2310-2861
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/230
dc.description.abstract Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed that 8% gels exhibited the optimal properties as a fat substitute. Designed cookie samples were characterized for their chemical composition, fatty acid profile, mineral content, physical, textural and color parameters, and sensory properties. All gluten-free cookies developed in this study could be labeled as “a source of iron and potassium”, while those with chia seed hydrogel and cocoa powder could bear the additional claim “high in zinc and magnesium”. Fat replacement with chia seed hydrogel resulted in a more favorable fatty acid composition with a PUFA/SFA ratio over 0.40 and nonsignificant changes in the cookies’ hardness, weight, eccentricity, and specific volume, indicating that the chia seed hydrogel addition did not disturb the cookie structure and texture. The results of the sensory analysis confirmed that it is possible to apply chia seed hydrogel to produce reduced-fat cookies with sensory properties comparable to their full-fat counterpart and available commercial samples, and they are more appealing than commercial reduced-fat gluten-free cookies. en_US
dc.description.sponsorship This research was funded by the Science Fund of the Republic of Serbia, PROMIS, Grant No. 6062634, acronym ReTRA, and by the Ministry of Education, Science, and Technological Development, Republic of Serbia (Contract No. 451-03-68/2022-14/200222). en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2022/200222/RS//
dc.relation info:eu-repo/grantAgreement/ScienceFundRS/Promis/6062634/RS//
dc.rights openAccess
dc.subject gluten free en_US
dc.subject chia seed en_US
dc.subject hydrogel en_US
dc.subject cookie en_US
dc.subject fat reduction en_US
dc.title Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies en_US
dc.type info:eu-repo/semantics/article
dc.identifier.scopus 2-s2.0-85144847958
dc.identifier.wos 000902648000001
dc.identifier.doi 10.3390/gels8120774


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