Milićević, NatašaSakač, MarijanaŠarić, BojanaŠkrobot, DubravkaFilipčev, BojanaŠimurina, OliveraJovanov, PavlePestorić, MladenkaMarić, Aleksandar2023-07-112023-07-112023-04-06Milićević, 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, 179–187.2217 -7434http://oa.fins.uns.ac.rs/handle/123456789/176Soybean 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.eninfo:eu-repo/semantics/openAccessgluten-free cookiesfat replacerssoybean branphysicochemical propertiessensory analysisinfo:eu-repo/semantics/article2-s2.0-8515903598810.2298/CICEQ211222025M