Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein

Park, Hye Rin; Kim, Ga Hyun; Na, Yeseul; Oh, Ji Eun; Cho, Mi Sook

doi:10.1007/s10068-021-00909-9

Cited by 9 publications

(7 citation statements)

References 31 publications

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“…Similar results were found by Zoulias et al (2000) for the replacement of maltitol (35%). In contrast, Taylor et al (2008) (using tagatose substitution (25%) in cookies) and Karp et al (2016) (using stevia substitution (20%) in muffins) reported that sweetener substitution for sucrose caused a reduction in the diameter of baked goods.…”

Section: Physical Properties Of Biscuitsmentioning

confidence: 95%

“…Since D-psicose was completely dissolved before baking, it contributed to the spread ratio only to a limited extent. Taylor et al (2008) reported that lower spread ratio values were obtained for fructose-substituted biscuits compared to the control.…”

Section: Physical Properties Of Biscuitsmentioning

confidence: 98%

“…The diameters of the control sample and the other samples were not statistically different, and these samples had the largest diameter (P<0.05). Taylor et al (2008) found that the dissolution behaviour of sugar in biscuit dough affects spreadability during baking. The biscuit becomes spreadable when the sugar dissolves slowly, and it does not spreadable when the sugar dissolves to a limited extent.…”

Section: Physical Properties Of Biscuitsmentioning

confidence: 99%

“…Table 4 shows the changes in hardness of biscuits during storage. It has been reported that moisture content is the most influential factor on the hardness of bakery products ( Pourfarzad et al, 2011;Ding and Yang, 2021;Park et al, 2021).…”

Section: Textural Properties Of Baked Biscuitsmentioning

confidence: 99%

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Kismi̇ Tatlandirici İkamesi̇ni̇n Bi̇sküvi̇leri̇n Fi̇zi̇koki̇myasal, Tekstürel Ve Duyusal Özelli̇kleri̇ne Etki̇si̇

Güldane

Herken

2021

Gıda

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The aim of the present work was to study the physicochemical, textural and sensory properties of biscuits prepared by replacing sucrose with rare sugar (D-psicose) and/or polyols (sorbitol, xylitol) at 25% or 50%. The results showed that increasing D-psicose replacement resulted in lower moisture content, darker and less yellow, and thicker biscuits. However, opposite effects were observed in polyol substitute biscuits. The texture of the biscuits was also significantly affected by the sweeteners. After two months of storage, the hardness values had significantly decreased in the samples with 50% alternative sweeteners (P<0.05). The sensory evaluation of the biscuits containing natural sweeteners was close to that of sucrose (100%). In conclusion, D-psicose and polyols generally had opposite effects on biscuit characteristics. Therefore, it was found that the samples with similar/better properties to/than the control could be prepared by replacing sucrose with D-psicose (25%) and polyol(s) (25%).

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Section: Physical Properties Of Biscuitsmentioning

confidence: 95%

Section: Physical Properties Of Biscuitsmentioning

confidence: 98%

Section: Physical Properties Of Biscuitsmentioning

confidence: 99%

Section: Textural Properties Of Baked Biscuitsmentioning

confidence: 99%

See 2 more Smart Citations

Kismi̇ Tatlandirici İkamesi̇ni̇n Bi̇sküvi̇leri̇n Fi̇zi̇koki̇myasal, Tekstürel Ve Duyusal Özelli̇kleri̇ne Etki̇si̇

Güldane

Herken

2021

Gıda

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“…SPC improves the functional and sensory quality of manufactured food systems through extrusion and proteolysis [ 10 ]. SPC obtained after acid or alcoholic extraction contains all amino acids, as well as 5% to 10% insoluble polysaccharides and less ash and can be utilized as a fortified ingredient for functional food development [ 11 ]. A study found that, in addition to several health benefits, SPC with genistein reduces kidney damage in nephrotic syndrome and cell proliferation [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products

Robbani

Hossen

Mitra

et al. 2022

International Journal of Food Science

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Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared soy protein concentrate (SPC) with full fat (FF), raw soy flour (RSF), and defatted (DF) soy flour for investigating nutritional content, phytochemicals, and in vitro antioxidant activity. The results showed that the SPC contained significantly ( p < 0.001 ) higher protein content (65.14%) and low-fat content (0.54%) than RSF, FF, and DF. Furthermore, the findings revealed that all products contain a significant (ANOVA, p < 0.001 ) amount of essential minerals. The RSF contains significantly higher ( p < 0.001 ) potassium (1178.6 mg), calcium (216.77 mg), and magnesium (247 mg) per 100 g than FF, DF, and SPC. SPC contains essential amino acids, but we were unable to detect phenylalanine and tryptophan due to a limitation in the method. Furthermore, using methanolic and aqueous extracts of RSF, FF, DF, and SPC, the flavonoid, phenolics, and antioxidant capacity were also evaluated. According to the findings, soy products in methanolic extract had higher phenolic (about 12-34 mg/g) and flavonoid (about 63-150 mg/g) levels than aqueous extract. Results also demonstrated that FF had higher phenolic content, and SPC had higher flavonoid content than the other products. In vitro models such as phosphomolybdenum blue, FRAP, DPPH, and ABTS assays were used to study the total antioxidant and free radical scavenging potential of soy products, and results found that soy products contained a significant ( p < 0.001 ) amount of antioxidant equivalent to gallic acid and vitamin C standard. In the DPPH and ABTS assays, the results also showed that soy products can reduce free radicals in different in vitro models. Altogether, these findings suggest that soy flours, particularly DF and SPC, could be a beneficial food ingredient in the formulation of functional foods.

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An insight into the utilization of microbial biosurfactants pertaining to their industrial applications in the food sector

Venkataraman,

Rajendran,

Vaidyanathan

2023

Food Sci Biotechnol

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Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein

Cited by 9 publications

References 31 publications

Kismi̇ Tatlandirici İkamesi̇ni̇n Bi̇sküvi̇leri̇n Fi̇zi̇koki̇myasal, Tekstürel Ve Duyusal Özelli̇kleri̇ne Etki̇si̇

Kismi̇ Tatlandirici İkamesi̇ni̇n Bi̇sküvi̇leri̇n Fi̇zi̇koki̇myasal, Tekstürel Ve Duyusal Özelli̇kleri̇ne Etki̇si̇

Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products

An insight into the utilization of microbial biosurfactants pertaining to their industrial applications in the food sector

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