Martínez Elena, García-Martínez Rita, Álvarez-Ortí Manuel, Rabadán Adrián, Pardo-Giménez Arturo, Pardo José E
E.T.S.I. Agrónomos y de Montes (UCLM), Campus Universitario s/n, 02071 Albacete, Spain.
Centro de Investigación, Experimentación y Servicios del Champiñón (CIES), C/Peñicas, s/n, Apdo. 63, 16220-Quintanar del Rey, 160220 Cuenca, Spain.
Foods. 2021 May 27;10(6):1213. doi: 10.3390/foods10061213.
Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.
曲奇饼干是烘焙零食中最大的品类，被认为是将营养成分引入日常饮食的良好载体。在本研究中，为提高传统商业曲奇饼干的营养价值，用亚麻、芝麻、奇亚籽和罂粟籽榨油后的脱脂面粉替代了小麦粉，这些都是油脂提取行业的副产品。对改良后曲奇饼干的工艺特性、营养成分和消费者接受度的差异进行了评估。结果表明，用作对照的小麦曲奇比用脱脂籽粉制作的曲奇表现出更具弹性的特性，而后者更容易破碎。使用脱脂籽粉制作的曲奇比小麦曲奇含有更高的蛋白质和纤维含量，碳水化合物含量更低。消费者对芝麻曲奇和亚麻曲奇的评价与传统小麦曲奇相似，对所有评估参数都给予了积极评价。另一方面，用奇亚籽粉和罂粟籽粉制作的曲奇得到消费者的正面评价最少。因此，建议使用一些脱脂籽粉，主要是亚麻籽粉和芝麻籽粉，作为生产促进健康曲奇的有趣替代品，以满足当前对无麸质产品的需求。
