Cookies are bakery products rich in fat and sugars. Lipids have in general important nutritional and technology factors, but excessive intake can bring health risks. The reduced caloric value and lipid content is a common demand among biscuits consumers, which come to own up to 60% fat. This study aimed at developing formulations of cookies with partial replacement (Standard-0%, R1-25%, R2-50% and R3-75%) of fat by inulin as well as evaluating physical, physicochemical and sensory characteristics. Through the present study, it was observed that the partial replacement of fat by inulin in the production of cookies was effective in reducing the percentage of total lipids in the final product, with maximum reduction of 86% in formulation R3, without changing the parameters for moisture, crude fiber and instrumental color. Once insulin was increased, the size of the cookies after baking decreased, therefore increasing the crispness of the cookies made from the formulation with the highest level of replacement, represented by R3, which negatively impacted the sensory evaluation of flavor and purchase intention for the product, while formulation R2, with 50% fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics. Therefore formulation R2 was been good in nutritional and sensorial performance, and then it is best formulation.
| Published in | International Journal of Nutrition and Food Sciences (Volume 2, Issue 5) |
| DOI | 10.11648/j.ijnfs.20130205.18 |
| Page(s) | 261-265 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2013. Published by Science Publishing Group |
Cookie, Inulin, Fat Replacement
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APA Style
Renan Estevam Lourencetti, Lívia Benossi, Diego Rodrigues Marques, Breno Miguel Joia, Antonio Roberto Giriboni Monteiro. (2013). Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin. International Journal of Nutrition and Food Sciences, 2(5), 261-265. https://doi.org/10.11648/j.ijnfs.20130205.18
ACS Style
Renan Estevam Lourencetti; Lívia Benossi; Diego Rodrigues Marques; Breno Miguel Joia; Antonio Roberto Giriboni Monteiro. Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin. Int. J. Nutr. Food Sci. 2013, 2(5), 261-265. doi: 10.11648/j.ijnfs.20130205.18
AMA Style
Renan Estevam Lourencetti, Lívia Benossi, Diego Rodrigues Marques, Breno Miguel Joia, Antonio Roberto Giriboni Monteiro. Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin. Int J Nutr Food Sci. 2013;2(5):261-265. doi: 10.11648/j.ijnfs.20130205.18
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Download@article{10.11648/j.ijnfs.20130205.18,
author = {Renan Estevam Lourencetti and Lívia Benossi and Diego Rodrigues Marques and Breno Miguel Joia and Antonio Roberto Giriboni Monteiro},
title = {Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin},
journal = {International Journal of Nutrition and Food Sciences},
volume = {2},
number = {5},
pages = {261-265},
doi = {10.11648/j.ijnfs.20130205.18},
url = {https://doi.org/10.11648/j.ijnfs.20130205.18},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130205.18},
abstract = {Cookies are bakery products rich in fat and sugars. Lipids have in general important nutritional and technology factors, but excessive intake can bring health risks. The reduced caloric value and lipid content is a common demand among biscuits consumers, which come to own up to 60% fat. This study aimed at developing formulations of cookies with partial replacement (Standard-0%, R1-25%, R2-50% and R3-75%) of fat by inulin as well as evaluating physical, physicochemical and sensory characteristics. Through the present study, it was observed that the partial replacement of fat by inulin in the production of cookies was effective in reducing the percentage of total lipids in the final product, with maximum reduction of 86% in formulation R3, without changing the parameters for moisture, crude fiber and instrumental color. Once insulin was increased, the size of the cookies after baking decreased, therefore increasing the crispness of the cookies made from the formulation with the highest level of replacement, represented by R3, which negatively impacted the sensory evaluation of flavor and purchase intention for the product, while formulation R2, with 50% fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics. Therefore formulation R2 was been good in nutritional and sensorial performance, and then it is best formulation.},
year = {2013}
}
TY - JOUR T1 - Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin AU - Renan Estevam Lourencetti AU - Lívia Benossi AU - Diego Rodrigues Marques AU - Breno Miguel Joia AU - Antonio Roberto Giriboni Monteiro Y1 - 2013/09/20 PY - 2013 N1 - https://doi.org/10.11648/j.ijnfs.20130205.18 DO - 10.11648/j.ijnfs.20130205.18 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 261 EP - 265 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20130205.18 AB - Cookies are bakery products rich in fat and sugars. Lipids have in general important nutritional and technology factors, but excessive intake can bring health risks. The reduced caloric value and lipid content is a common demand among biscuits consumers, which come to own up to 60% fat. This study aimed at developing formulations of cookies with partial replacement (Standard-0%, R1-25%, R2-50% and R3-75%) of fat by inulin as well as evaluating physical, physicochemical and sensory characteristics. Through the present study, it was observed that the partial replacement of fat by inulin in the production of cookies was effective in reducing the percentage of total lipids in the final product, with maximum reduction of 86% in formulation R3, without changing the parameters for moisture, crude fiber and instrumental color. Once insulin was increased, the size of the cookies after baking decreased, therefore increasing the crispness of the cookies made from the formulation with the highest level of replacement, represented by R3, which negatively impacted the sensory evaluation of flavor and purchase intention for the product, while formulation R2, with 50% fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics. Therefore formulation R2 was been good in nutritional and sensorial performance, and then it is best formulation. VL - 2 IS - 5 ER -
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