Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties

Samakradhamrongthai, Rajnibhas Sukeaw; Maneechot, Sakornphop; Wangpankhajorn, Prasert; Jannu, Taruedee; Renaldi, Gerry

doi:10.1016/j.focha.2022.100058

Cited by 16 publications

(8 citation statements)

References 47 publications

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“…The hardness of baked matrices increased with the addition of IN and PD, and this effect was more pronounced at higher SDF concentrations, reaching maximum values when adding 7.5 or 13% IN (53.91 and 62.82 N, respectively). These findings are consistent with Samakradhamrongthai et al (2022) , who said that PD addition significantly increased the hardness of cookies with a range between 58.96 and 129.20 N. According to Zhou et al (2021) , this behavior could be attributed to the strong interaction of SDF with the gluten network, leading to increased compactness in the food matrix.…”

Section: Resultssupporting

confidence: 87%

“…No statistical differences (p > 0.05) in Aw were found when adding either IN or PD, regardless of the concentration used. Comparable outcomes were reported by Rodríguez-García, Laguna, Puig, Salvador, and Hernando (2013) , who observed a decrease in Aw in dough biscuits with IN, and by Samakradhamrongthai et al (2022) , who noted a slight decrease in Aw with PD addition in cookie formulations.…”

Section: Resultsmentioning

confidence: 51%

“…It has been claimed that IN and PD influence the textural properties and sheetability in dough systems ( Ahmed, Thomas, & Khashawi, 2020 ; Samakradhamrongthai, Maneechot, Wangpankhajorn, Jannu, & Renaldi, 2022 ); therefore, understanding this impact is relevant. Table 2 presents the textural parameters and moisture changes in the starchy matrices with and without IN and PD before and after baking.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices

Torres,

Dueik,

Contardo

et al. 2024

Food Chemistry: X

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 51%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices

Torres,

Dueik,

Contardo

et al. 2024

Food Chemistry: X

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“…This because guar gum substitutes the fat content (Bavaro et al 2021). Samakradhamrongthai et al (2022) stated that substitution of guar gum and polydextrose, decreased fat content by 27.86% in comparison to the control formulation. Carbohydrate-based hydrocolloids is a potential fat replacements since they are water-soluble and hydrophilic by nature (Colla et al 2018).…”

Section: Proximate Compositionmentioning

confidence: 98%

Physicochemical Properties, Glycaemic Index and Glycaemic Load of Chocolate Energy Bars Prepared with High Polyphenols Cocoa Powder and Guar Gum

Binti Mohd Saupi,

Binti Mohd Hazidi,

Mhd Jalil

et al. 2024

J Gizi Pangan

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This study aimed to determine the physicochemical properties, Glycaemic Index (GI) and Glycaemic Load (GL) of chocolate energy bars prepared with different percentages of guar gum (0.5%, 1.0%, 1.5%) and high polyphenols cocoa powder. Proximate analysis was determined following the official methods Association of Official Analytical (AOAC). Ten eligible respondents who met the inclusion and exclusion criteria participated in the GI and GL determination. Test and reference food were given to the participants after overnight fasting. Blood capillary finger pricks were drawn for 7 interval time at 0 until 120 min. The blood glucose responses were calculated based on Incremental Area Under Curve (IAUC). The result revealed that the fat and calorie content were significantly lower in formulations with highest guar gum percentage (p˂0.05). On the other hands the moisture, ash, carbohydrate contents, crude fibre, energy value, hardness, fracturability, pH value, and colour were all comparable to the control sample. The control and chocolate energy bars with 0.5% guar gum were in the category of high GI and GL. Whereas, the chocolate energy bars with 1.0% and 1.5% guar gum were in the medium category for both GI and GL. This study demonstrated that incorporating different percentages of guar gum in the high polyphenols chocolate energy bar changed some of the proximate compositions but not the physical properties. Furthermore, addition of guar gum affected the GI and GL as the values were reduced with the increased amount of guar gum.

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“…Cookies are traditionally made with three basic ingredients: flour, sugar, and fat. They are also made for special dietary needs, using ingredients that are high in dietary fibers, antioxidants, and prebiotics; they have low or no gluten, and they have other health benefits [ 2 , 3 ]. Cookie components may behave differently when used together.…”

Section: Introductionmentioning

confidence: 99%

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

et al. 2022

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Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. Both types of gum reduced the setback viscosities, water absorption, and farinograph quality numbers while increasing the water retention capacity, dough development time, and extensibility. The thickness and diameter of the cookies decreased in the presence of the cactus gum, while the acacia gum resulted in greater thickness and diameter. The addition of more gums increased the hardness of the cookies while decreasing their fracturability. All the cookie types were acceptable for all the sensory attributes studied. When compared to the control, the panelists preferred the color of the cookies with a higher level of gum. Overall, the presence of gums in the formulation resulted in the development of cookies with improved technological and sensory attributes. Likewise, the cookies with higher levels of gum can deliver 6% more soluble fiber without compromising their overall acceptability.

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Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties

Cited by 16 publications

References 47 publications

Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices

Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices

Physicochemical Properties, Glycaemic Index and Glycaemic Load of Chocolate Energy Bars Prepared with High Polyphenols Cocoa Powder and Guar Gum

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

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