Silva Tania G, Kasemodel Marcia G C, Ferreira Otávio M, da Silva Rogério C L, Souza Clitor J F, Sanjinez-Argandona Eliana J
Departamento de Engenharia de Alimentos Faculdade Engenharia Universidade Federal da Grande Dourados - UFGD Dourados Brasil.
Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo Pirassununga Brasil.
Food Sci Nutr. 2020 May 27;8(10):5267-5274. doi: 10.1002/fsn3.1368. eCollection 2020 Oct.
This article investigated the use of () fat and () nuts as ingredients in the preparation of cookies. Seven formulations containing fat and/or nuts were studied by changing the formulation proposed by AACC, and samples were evaluated considering physical-chemical, microbiological, and sensory characteristics. Formulations F1, F4, and F5 showed higher mass loss and lower expansion factor after cooking. Formulations F4, F6, and F7 presented a greater increase in diameter. In turn, formulations F5, F6, and F7 presented greater thickness. The content of fatty acids varied according to the composition of each biscuit, and formulations 2 and 3 presented the best lipid profile (oleic acid 32%). In addition, it was observed that the addition of almond increased the fiber content (7.15%). The sensory evaluation showed that formulation F5 obtained a score of 5, proving that the partial replacement of hydrogenated vegetable fat with fat and grated coconut with almond favored the panelists' purchasing decision. The results indicate that unconventional sources of lipids and nuts can be used without loss of quality in biscuits.
本文研究了（）脂肪和（）坚果作为曲奇饼干制作原料的应用。通过改变美国谷物化学家协会（AACC）提出的配方，对含有脂肪和/或坚果的七种配方进行了研究，并从物理化学、微生物学和感官特性方面对样品进行了评估。配方F1、F4和F5在烘焙后表现出更高的质量损失和更低的膨胀系数。配方F4、F6和F7的直径增加幅度更大。相应地，配方F5、F6和F7的厚度更大。脂肪酸含量因每种饼干的成分而异，配方2和3呈现出最佳的脂质谱（油酸含量约为32%）。此外，观察到添加杏仁会增加纤维含量（约7.15%）。感官评价表明，配方F5获得了5分，证明用（）脂肪部分替代氢化植物油以及用杏仁替代磨碎的椰子有利于小组成员做出购买决定。结果表明，在饼干中使用非常规的脂质来源和坚果不会降低质量。
