Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage

The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and ligofructose, oat flakes, mixture of oat flakes and wholemeal flour, wholemeal flour and mixture of wholemeal flour and carob flour), and to measure in...

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Bibliographic Details
Published in:Hemijska industrija 2013, Vol.67 (1), p.123-134
Main Authors: Popov-Raljic, Jovanka, Mastilovic, Jasna, Lalicic-Petronijevic, Jovanka, Kevresan, Zarko, Demin, Mirjana
Format: Article
Language:English
Subjects:
Carob
Color
color measurement
composition
Cookies
dietary cookies
Flakes
Flour
Inulin
Properties (attributes)
Quantitative psychology
sensory attributes
storage
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Summary:The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and ligofructose, oat flakes, mixture of oat flakes and wholemeal flour, wholemeal flour and mixture of wholemeal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20?C for 180 days. Addition of inulin and oligfructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference registered for products containing carob flour.
ISSN:0367-598X
2217-7426
DOI:10.2298/HEMIND120327047P