Development of high protein and low calorie cookies

Kulthe, A.A.; Pawar, V. D.; Kotecha, P. M.; Chavan, U. D.; Bansode, Venkatraman

doi:10.1007/s13197-011-0465-2

Cited by 53 publications

(32 citation statements)

References 3 publications

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“…As noted previously, it is beneficial to feed a low CP diet to growing and finishing pigs when such a diet is supplemented with crystalline AA. This notion is also supported by a number of published studies (Abbasi et al 2014;Awad et al 2014;Hansen et al 2014;Kulthe et al 2014;RodriguezGonzalez et al 2014;Sharma et al 2014;Xu and Pan 2014). Therefore, our findings raise the possibility that the nutritional needs of swine can be met when dietary CP is reduced by a 3-percentage value, and the low-protein diet is supplemented with adequate amounts of AA.…”

Section: Discussionsupporting

confidence: 87%

Low-protein diets affect ileal amino acid digestibility and gene expression of digestive enzymes in growing and finishing pigs

et al. 2015

Amino Acids

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The objective of this study was to evaluate effects of dietary crude protein (CP) intake on ileal amino acid digestibilities and expression of genes for digestive enzymes in growing and finishing pigs. In Experiment 1, 18 growing pigs (average initial BW = 36.5 kg) were assigned randomly into one of three treatments (n = 6/treatment group) representing normal (18 % CP), low (15 % CP), and very low (12 % CP) protein intake. In Experiment 2, 18 finishing pigs (average initial BW = 62.3 kg) were allotted randomly into one of three treatments (n = 6/treatment group), representing normal (16 % CP), low (13 % CP) and very low (10 % CP) protein intake. In both experiments, diets with low and very low CP were supplemented with crystalline amino acids to achieve equal content of standardized ileal digestible Lys, Met, Thr, and Trp, and were provided to pigs ad libitum. Daily feed intake, BW, and feed/gain ratios were determined. At the end of each experiment, all pigs were slaughtered to collect pancreas, small-intestine samples, and terminal ileal chymes. Samples were used for determining expression of genes for digestive enzymes and ileal amino acid digestibilities. Growing pigs fed the 12 % CP and 15 % CP diets had lower final body weight (P < 0.01) and ADG (P < 0.0001) when compared with pigs fed the 18 % dietary CP diet. Growing pigs fed with the 12 % CP diet showed higher digestibilities for CP (P < 0.05), DM (P < 0.05), Lys (P < 0.0001), Met (P < 0.01), Cys (P < 0.01), Thr (P < 0.01), Trp (P < 0.05), Val (P < 0.05), Phe (P < 0.05), Ala (P < 0.05), Cys (P < 0.01), and Gly (P < 0.05) than those fed the 18 % CP diet. Finishing pigs fed the 16 % CP diet had a higher (P < 0.01) final body weight than those fed the 10 % CP diet. mRNA levels for digestive enzymes (trypsinogen, chymotrypsin B, and dipeptidases-II and III) differed among the three groups of pigs (P < 0.05), and no difference was noted in the genes expression between control group and lower CP group. These results indicated that a reduction of dietary CP by a six-percentage value limited the growth performance of growing-finishing pigs and that a low-protein diet supplemented with deficient amino acids could reduce the excretion of nitrogen into the environment without affecting weight gain.

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Section: Discussionsupporting

confidence: 87%

Low-protein diets affect ileal amino acid digestibility and gene expression of digestive enzymes in growing and finishing pigs

et al. 2015

Amino Acids

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“…As SG exhibits high sweetness intensity but do not support bulk characteristics, they are not applicable to replace sucrose completely. The replacement of 15-20% sucrose in a cookie formulation by stevia leaf powder caused a decrease in diameter, thickness and hardness of the baked product (Kulthe et al, 2014). However, the loss of volume and bulk that comes with the reduced amount of sucrose may be compensated by adding hydrocolloids, sugar alcohols or plant fibres.…”

Section: Steviol Glycosidesmentioning

confidence: 99%

Sugar replacement in sweetened bakery goods

Struck

Jaros

Brennan

et al. 2014

Int J of Food Sci Tech

113

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Summary This review presents the state‐of‐the‐art concerning the application of natural and artificial high‐intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in sweet‐baked goods and their effects on product characteristics. The recent much publicised attention given to weight gain of the population and its consequences on the occurrence of diet‐related diseases in developed countries has influenced the food manufacturers attempts to provide the consumer with reduced energy products. The replacement of sucrose in sweet bakery products by alternative natural or artificial sweeteners can be a challenging issue. Sucrose as a main ingredient in sweet bakery products contributes, aside from providing sweetness, to numerous processing and product characteristics. Intense sweeteners have a high sweetness compared with sucrose but lack in their contribution to the body of the product, whereas the replacement of sucrose with bulking sweeteners may result in products with a similar body but a lack in taste and flavour.

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“…Stevia is a typical sucrose replacer in food products that satisfies the requirements for low-calorie and high-intensity sweeteners in these products (Azevedo et al, 2015). Several researchers have studied the possibility of using stevia in the formulation of various baked goods, such as muffins (Zahn et al, 2013), cakes (Manisha et al, 2012) and cookies (Kulthe et al, 2011). In our study, we used stevianna (product code ST001_SE supplied by Stevianna NZ) in muffin products.…”

Section: Introductionmentioning

confidence: 99%

Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

Gao

Brennan

Mason

et al. 2016

Int J of Food Sci Tech

100

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SummaryThe application of sugar replacers used in bakery products is of growing interest to the food industry, as it provides the possibility of delivering products with reduced energy and sugar. The aim of this study was to investigate the textural properties and glycaemic responses of muffins made using stevianna and inulin. Two levels of sugar replacer were used (50% and 100%). Total replacement of sucrose gave muffins with a firmer texture than the control (P < 0.05); 50% replacement, however, gave a similar texture to control. The predicted glycaemic response was reduced in sugar-replaced muffins compared to control samples. In particular, the replacement of sucrose with 100% stevianna caused a significant decrease in the standardised area under the curve values. Therefore, there exists the potential to regulate the glycaemic response of muffins by the incorporation of 50% stevianna or 50% inulin without affecting their textural properties.

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Development of high protein and low calorie cookies

Cited by 53 publications

References 3 publications

Low-protein diets affect ileal amino acid digestibility and gene expression of digestive enzymes in growing and finishing pigs

Low-protein diets affect ileal amino acid digestibility and gene expression of digestive enzymes in growing and finishing pigs

Sugar replacement in sweetened bakery goods

Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

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