RT info:eu-repo/semantics/article
T1 Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies
A1 Martínez Mancebo, Camino
A1 Rodríguez, Patricia
A1 Martínez Martínez, Mario
A1 Gómez Pallarés, Manuel
AB Dietary fibre intake can help to improve the health of the population. Cookies are one of the most consumed bakery products. The aim of this study was to investigate the influence of different fibres on cookie quality. Soluble fibres (nutriose, inulin and polydextrose) decreased dough consistency favoured cookie spread during baking and produced wider and thinner cookies. In contrast, insoluble fibres (elongated and rounded) showed an opposite trend increasing dough consistency and giving rise to cookies with higher moisture, lower spread factor and higher hardness. Long insoluble fibres gave rise to harder cookies and with lower spread factor. Cookies made with soluble fibres were darker than the control cookie and cookies containing insoluble fibres. Therefore solubility and shape of insoluble fibres play an important role in cookie quality.  Fibre selection will be key to enriched cookies development.
PB Wiley
YR 2018
FD 2018
LK http://uvadoc.uva.es/handle/10324/27713
UL http://uvadoc.uva.es/handle/10324/27713
LA eng
NO International Journal of Food Science and Technology, 53:129-136
DS UVaDOC
RD 24-abr-2024