Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders

Sert, Durmuş; Demir, Mustafa Kürşat; Ertaş, Nilgün

doi:10.1177/1082013215583149

Cited by 6 publications

(5 citation statements)

References 16 publications

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“…In fact, a negative correlation between spread ratio and hardness was obtained in this study (r = À0.8681, P < 0.01). This inverse correlation was also observed by Singh & Mohamed (2007), Sert et al (2016) and Yadav et al (2011) in different proteinenriched cookies.…”

Section: Texturesupporting

confidence: 65%

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Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Bravo‐Núñez

Sahagún

Martinez

2018

Int J of Food Sci Tech

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Summary This study aims to establish how the substitution of wheat flour by high levels (15%, 30% and 45%) of gluten or hydrolysed gluten proteins affects sugar‐snap cookies properties. An increase in water‐binding capacity was observed when proteins were present. An increase in the dough elastic modulus was observed for gluten protein, but it decreased when hydrolysed gluten protein was used. Regarding the physical characteristics of the cookies, for the same protein percentage, the presence of gluten protein decreased spread ratio and increased hardness, while hydrolysed gluten protein increased spread ratio and yielded darker cookies without modifying the hardness. As for sensory characteristics, taste was negatively influenced by hydrolysed protein and visual acceptability was enhanced when gluten protein was present. Overall acceptability was decreased for the highest levels of hydrolysed gluten protein. Nevertheless, the highest levels of gluten protein did not modify the acceptability.

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Section: Texturesupporting

confidence: 65%

“…This inverse correlation was also observed by Singh & Mohamed (), Sert et al . () and Yadav et al . () in different protein‐enriched cookies.…”

Section: Resultsmentioning

confidence: 87%

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Bravo‐Núñez

Sahagún

Martinez

2018

Int J of Food Sci Tech

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“…The highest bread volume was obtained with the colostrum powder addition. Colostrum powder has lower lactose content and higher fat and ash content than BMP, SMP and YP (Sert et al, 2016). Colostrum powder with high mineral content positively affected bread yeast activity compared to other powders.…”

Section: Bread Propertiesmentioning

confidence: 97%

Influence of Some Dairy Powders on the Qualitative Parameters of Bread

Demir

Ertaş

Sert

2020

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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Bread, is one of the basic nutrients of Turkish people, is one of the first in providing energy, although it is rich in carbohydrate, and not sufficient in terms of protein, vitamins and minerals, it is suitable for enriching with natural additives. Dairy powder as skim milk powder, yogurt powder, buttermilk powder, colostrum powder, whey protein concentrate powder and lactose powder are obtained by spray drying of some dairy products. The target of this study is to enrich the bread samples with dairy powders and increase the usage of by-products in food systems. For this purpose, different dairy powder (skim milk powder (SMP), butter milk powder (BMP), yoghurt powder (YP), colostrum powder (CP), whey powder (WP) and lactose (L) were used in bread formulations (3%). AACC Method 10.10 was used in bread making with some modifications. Bread volume, weight, specific volume, texture, porosity, symmetry, firmness (after 24 and 72 hours), crust and crumb color properties of the breads and rheological properties (extensograph) of dough samples were investigated. Bread weight, volume, specific volume, texture, firmness (P<0.01), symmetry and porosity (P<0.05) values were statistically effected by the powder types. While the highest bread volume value was determined with CP, dairy powder addition gave lower bread volume values compared to control bread sample. Besides, CP addition gave desirable bread properties (darker crust color and softer crumb texture). According to rheological properties, the highest resistance to extension and energy values of dough samples was determined with YP addition, while CP addition gave the highest maximum extensibility values. As a consequence, dairy powder form could be used in bread formulations and further studies on dairy byproducts usage are recommended.

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“…Additionally, caseins exhibit interesting techno-functional properties due to their amphiphilic character. This characteristic enables them to act as surfactants, emulsifiers, thickeners, and foaming and water-binding agents in flour doughs [13]. A casein hydrolysate (CH) is even more suitable than whole caseins because its solubility is increased and the allergic reactions are prevented, while maintaining the nutritional value and some of the functional properties [14].…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, the addition of 5-10% sodium caseinate (NaCas) reduced the dough hardness [17]. In contrast, Sert et al (2016) [13], reported a significantly higher dough consistency upon NaCas addition.…”

Section: Introductionmentioning

confidence: 99%

Viscoelastic Properties of Biscuit Doughs with Different Lipidic Profiles Fortified with a Casein Hydrolysate

Troncoso,

Torrado,

Pérez-Guerra

et al. 2024

Macromol

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The effects of using a hard (artisanal) margarine (which has a higher lipidic and lower aqueous contents) and using a soft (commercial) margarine (which has a lower lipidic and higher aqueous contents), along with a casein hydrolysate, on the rheological properties of different biscuit short doughs were examined. The characteristic parameters in the linear viscoelastic range (LVER) were analysed by stress sweep at 6.3 rad/s and 25 °C. The two margarines showed similar values of strain amplitude (γmax), but the hard margarine exhibited a significantly higher firmness in the LVER, as expected. An analogous result was found for the biscuit doughs made with hard margarine and soft margarine. The addition of a casein hydrolysate (CH) to both biscuit doughs produced an increase in the loss factor, indicating a loss of the solid-like character in the dough networks. Nevertheless, a different trend in the consistency of the dough, which depended on the type of margarine, was found. While, after adding CH, the dough made with soft margarine showed a significant reduction in rigidity, the dough with hard margarine exhibited an increased firmness upon CH addition. Yield stress tests showed that CH facilitates the transition from elastic to plastic deformation at the yield point more intensely in the dough with soft margarine.

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Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders

Cited by 6 publications

References 16 publications

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Influence of Some Dairy Powders on the Qualitative Parameters of Bread

Viscoelastic Properties of Biscuit Doughs with Different Lipidic Profiles Fortified with a Casein Hydrolysate

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