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Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles

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dc.contributor.author Milićević, Nataša
dc.contributor.author Sakač, Marijana
dc.contributor.author Šarić, Bojana
dc.contributor.author Škrobot, Dubravka
dc.contributor.author Filipčev, Bojana
dc.contributor.author Šimurina, Olivera
dc.contributor.author Jovanov, Pavle
dc.contributor.author Pestorić, Mladenka
dc.contributor.author Marić, Aleksandar
dc.date.accessioned 2023-07-11T20:40:36Z
dc.date.available 2023-07-11T20:40:36Z
dc.date.issued 2023-04-06
dc.identifier.citation 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. Chemical Industry and Chemical Engineering Quarterly, 29, 179–187. en_US
dc.identifier.issn 2217 -7434
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/176
dc.description.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. en_US
dc.description.sponsorship This work was financially supported 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.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights openAccess
dc.subject gluten-free cookies en_US
dc.subject fat replacers en_US
dc.subject soybean bran en_US
dc.subject physicochemical properties en_US
dc.subject sensory analysis en_US
dc.title Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.scopus 2-s2.0-85159035988
dc.identifier.doi 10.2298/CICEQ211222025M


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