Effects of Whole-Multigrain and Fructoligosaccharide Incorporation on the Quality and Sensory Attributes of Cookies

Abstract

Whole grain finger millet and sorghum successively replaced commercial soft-type wheat flour in the formulation of multigrain cookies (MGC) at 10-30% levels each. MGC were supplemented with fructoligosaccharide (FOS) at levels of 40%, 60%, and 80% sugar replacement basis. The quality attributes of cookies were evaluated in terms of spread ratio, hardness and nutritional characteristics. The spread ratio of control cookies (CC) was 4.400 and that of MGC with FOS ranged between 4.769 and 7.100. The initial hardness of CC was 70.0 ± 1.6 N and that of MGC with FOS ranged from 69.7 ± 0.7 N to 48.0 ± 1.2 N. MGC with FOS were significantly (p < 0.05) less hard than CC. Sensory data indicated moderate acceptability (OAA score = 7.3 ± 0.5) of MGC with FOS at 60% sugar replacement level, 20% finger millet and 30% sorghum. Total fibre including FOS (per 100 g) was estimated to be 17.4 g and 1.3 g for MGC with FOS and CC respectively. Caloric content of MGC with FOS was 11.7% lower than the CC. Acceptable cookies could be prepared with 50% whole-MG incorporation and up to 60% sugar replacement.

Evaluation of Pectin Extraction Conditions and Polyphenol Profile from Citrus x lantifolia Waste: Potential Application as Functional Ingredients

“…To calculate the retention time of each standard, flavonoids were injected individually and the average of 15 individual determinations were taken as retention time value. To quantify the polyphenols identified in the samples, calibration curves of the standards at different concentrations (1,5,20,50, and 100 ppm) were performed; each concentration was injected in triplicate in order to …”

“…Cookies were prepared according to [20] with a slight modification, using wheat flour (22%), sugar (32%), vegetal fat (22%), egg powder (10%), coconut (7%), ammonium bicarbonate (0.5%), sodium bicarbonate (0.5%), raisins (6%), and water, then three percentages of the pectin previously obtained were evaluated for fat substitution (2.5%, 7%, and 10%). Water activity and water content (%) were measured using an a W equipment Novasina AG (Lachen, Switzerland) and a thermobalance OHAUS MB45-2A0 (Switzerland), respectively.…”

Sugar replacement in sweetened bakery goods

“…Additionally, gluten polymers are highly dispersed because of sugar/water interactions and are therefore prevented from approaching each other and cross-linking. In cookies, it is mainly the gluten network that contributes to expansion in height and volume of the final product (Handa et al, 2010). Dough setting will occur at higher temperature because the plasticizing of gluten is restrained (Pareyt et al, 2009b).…”

“…Oligofructose (Raftilose â is an example of a commercially available product) may be also integrated in bakery products to reduce sucrose content (Gallagher et al, 2003a;Ronda et al, 2005;Handa et al, 2010Handa et al, , 2011Lee et al, 2011;R€ oßle et al, 2011;Psimouli & Oreopoulou, 2012) or to produce functional foods (Gallagher et al, 2003b). Cake formulations with oligofructose give products that show a decrease in hardness, an increase in browning of the surface and an enhanced volume increase.…”

“…As short-chain inulin shows a higher solubility and a higher water retention capacity compared with sucrose, it does not recrystallise so that crumb texture becomes softer. Oligofructose reduced the height but increased the diameter of cookies because its higher hygroscopicity (compared with sucrose) resulted in an inhibition of gluten development (Handa et al, 2010).…”