Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles
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Date
2023-04-06
Authors
Milićević, Nataša
Sakač, Marijana 
Šarić, Bojana
Škrobot, Dubravka
Filipčev, Bojana
Šimurina, Olivera
Jovanov, Pavle
Pestorić, Mladenka
Marić, Aleksandar
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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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Keywords
gluten-free cookies, fat replacers, soybean bran, physicochemical properties, sensory analysis
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.