Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles

Milićević Nataša; Sakač Marijana; Šarić Bojana; Škrobot Dubravka; Filipčev Bojana; Šimurina Olivera; Jovanov Pavle; Pestorić Mladenka; Marić Aleksandar

doi:10.2298/CICEQ211222025M

Chemical Industry and Chemical Engineering Quarterly (Jan 2023)

Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles

Milićević Nataša,
Sakač Marijana,
Šarić Bojana,
Škrobot Dubravka,
Filipčev Bojana,
Šimurina Olivera,
Jovanov Pavle,
Pestorić Mladenka,
Marić Aleksandar

Affiliations

Milićević Nataša: ORCiD; Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
Sakač Marijana: Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
Šarić Bojana: ORCiD; Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
Škrobot Dubravka: Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
Filipčev Bojana: Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
Šimurina Olivera: ORCiD; Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
Jovanov Pavle: ORCiD; Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
Pestorić Mladenka: ORCiD; Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
Marić Aleksandar: ORCiD; Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia

DOI: https://doi.org/10.2298/CICEQ211222025M
Journal volume & issue: Vol. 29, no. 3
pp. 179 – 187

Abstract

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Soybean bran (SB) partially replaced fat (30%—50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional profiles were evaluated to characterize full-fat (FFC) and fat-reduced cookies (FRC). Based on the obtained results, it was concluded that the fat reduction in cookie formulation at 30% maintained the sensory properties of the FFC. Furthermore, it was revealed that the fat replacement using SB at 30% resulted in the fat-reduced value-added gluten-free cookies in terms of dietary fibre and minerals. A daily portion of the 30% FRC meets 11.87% and 18.04% of dietary reference intakes (DRIs) for dietary fibres, 26.50% of DRIs for calcium, 35.71% and 46.88% of DRIs for magnesium and 65.43% and 83.61% of DRIs for manganese, for male and female adults, respectively.

Published in Chemical Industry and Chemical Engineering Quarterly

ISSN: 1451-9372 (Print); 2217-7434 (Online)
Publisher: Association of the Chemical Engineers of Serbia
Country of publisher: Serbia
LCC subjects: Technology: Chemical technology: Chemical engineering; Social Sciences: Industries. Land use. Labor: Special industries and trades: Chemical industries
Website: http://www.ache.org.rs/CICEQ/

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