Ashwath Kumar K, Sudha M L
Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
J Food Sci Technol. 2021 Jul;58(7):2630-2640. doi: 10.1007/s13197-020-04769-9. Epub 2020 Oct 15.
Fat and sugar are responsible for the structure of cookies but make them nutritionally inferior. Therefore, in the present study, cookies with improved nutrition using whole wheat flour (WWF) and incorporation of multigrain mix (MM-oats, peas and fenugreek flours) at 0, 25, 50, 75 and 100% levels was studied. Further, fat was replaced using pumpkin seed (PS) or watermelon seed (WS) at 25, 50 and 75% level and sugar was replaced using dry dates (DD) or raisins (RS) separately at 20, 40 and 60%. MM having protein at 15.13% and dietary fibre at 12.83% significantly decreased the water absorption (68.1-60.6%), stability (2.52-1.35 min), amylograph peak viscosity (665-821 BU), and cookie dough hardness (1737-690.5) at 100% MM. Based on the physico-sensory analysis, 75% replacement of WWF with MM was selected for replacement of fat or sugar. Addition of PS or WS increased the dough hardness (1235-4103 g), whereas the spread ratio of cookies decreased from 6.25 and 6.31 to 5.54 and 4.06 respectively. Replacement of fat with PS at 50%, sugar by DD at 40% along with a combination of sodium stearoyl lactylate (SSL) and glycerol mono stearate (GMS) showed improvement in the cookie texture. The scanning electron microscope (SEM) of cookie showed coating of starch granules and appearance of sheet-like covering of protein network. The mono and polyunsaturated fatty acid profile of cookies improved apart from a two-fold increase in protein and three-fold increase in dietary fibre.
脂肪和糖决定了曲奇饼干的结构，但却使其营养价值较低。因此，在本研究中，对使用全麦面粉（WWF）以及添加0%、25%、50%、75%和100%水平的多谷物混合物（MM，包括燕麦粉、豌豆粉和胡芦巴粉）来改善营养的曲奇饼干进行了研究。此外，分别使用南瓜籽（PS）或西瓜籽（WS）以25%、50%和75%的水平替代脂肪，使用干枣（DD）或葡萄干（RS）分别以20%、40%和60%的水平替代糖。MM的蛋白质含量为15.13%，膳食纤维含量为12.83%，在MM含量为100%时，显著降低了吸水率（从68.1%降至60.6%）、稳定性（从2.52分钟降至1.35分钟）、淀粉糊化仪峰值粘度（从665布氏粘度单位降至821布氏粘度单位）以及曲奇面团硬度（从1737降至690.5）。基于物理感官分析，选择用75%的MM替代WWF来替代脂肪或糖。添加PS或WS增加了面团硬度（从1235克增至4103克），而曲奇饼干的扩展率分别从6.25和6.31降至5.54和4.06。用50%的PS替代脂肪、40%的DD替代糖，同时添加硬脂酰乳酸钠（SSL）和单硬脂酸甘油酯（GMS），改善了曲奇饼干的质地。曲奇饼干的扫描电子显微镜（SEM）图像显示淀粉颗粒有包覆现象以及出现了蛋白质网络的片状覆盖物。曲奇饼干的单不饱和脂肪酸和多不饱和脂肪酸分布得到改善，同时蛋白质含量增加了两倍，膳食纤维含量增加了三倍。
