Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies

Fat and sugar are responsible for the structure of cookies but make them nutritionally inferior. Therefore, in the present study, cookies with improved nutrition using whole wheat flour (WWF) and incorporation of multigrain mix (MM-oats, peas and fenugreek flours) at 0, 25, 50, 75 and 100% levels wa...

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Bibliographic Details
Published in:Journal of food science and technology 2021-07, Vol.58 (7), p.2630-2640
Main Authors: Ashwath Kumar, K., Sudha, M. L.
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cookies
Dietary fiber
Dough
Electron microscopes
Fatty acids
Fenugreek
Food Science
Glycerol
Hardness
Nutrition
Original
Original Article
Polyunsaturated fatty acids
Protein folding
Proteins
Raisins
Rheological properties
Scanning electron microscopy
Sensory evaluation
Starch
Sugar
Water absorption
Water melons
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Summary:Fat and sugar are responsible for the structure of cookies but make them nutritionally inferior. Therefore, in the present study, cookies with improved nutrition using whole wheat flour (WWF) and incorporation of multigrain mix (MM-oats, peas and fenugreek flours) at 0, 25, 50, 75 and 100% levels was studied. Further, fat was replaced using pumpkin seed (PS) or watermelon seed (WS) at 25, 50 and 75% level and sugar was replaced using dry dates (DD) or raisins (RS) separately at 20, 40 and 60%. MM having protein at 15.13% and dietary fibre at 12.83% significantly decreased the water absorption (68.1–60.6%), stability (2.52–1.35 min), amylograph peak viscosity (665–821 BU), and cookie dough hardness (1737–690.5) at 100% MM. Based on the physico-sensory analysis, 75% replacement of WWF with MM was selected for replacement of fat or sugar. Addition of PS or WS increased the dough hardness (1235–4103 g), whereas the spread ratio of cookies decreased from 6.25 and 6.31 to 5.54 and 4.06 respectively. Replacement of fat with PS at 50%, sugar by DD at 40% along with a combination of sodium stearoyl lactylate (SSL) and glycerol mono stearate (GMS) showed improvement in the cookie texture. The scanning electron microscope (SEM) of cookie showed coating of starch granules and appearance of sheet-like covering of protein network. The mono and polyunsaturated fatty acid profile of cookies improved apart from a two-fold increase in protein and three-fold increase in dietary fibre.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04769-9