Jukić Marko, Nakov Gjore, Komlenić Daliborka Koceva, Vasileva Nastia, Šumanovac Franjo, Lukinac Jasmina
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia.
Institute of Cryobiology and Food Technologies, Agricultural Academy-Sofia, 53 Cherni Vrah Blvd., 1407 Sofia, Bulgaria.
Plants (Basel). 2022 Mar 12;11(6):761. doi: 10.3390/plants11060761.
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer's MBF (, , and ) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with MBF and MBF had a pleasantly sweet and rich flavor, while the addition of MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer's MBF can be successfully used to produce functional cookies with reduced sucrose addition.
以小麦为基础的酥性饼干被认为是低营养价值的食品，因为其配方中脂肪和糖含量很高。本研究的目的是调查用不同类型的麦芽大麦粉（MBF）替代部分小麦粉（WF），同时减少配方中的蔗糖用量，以便生产出营养价值更高、功能特性增强且具有可接受的工艺和感官特性的饼干。使用三种类型的啤酒麦芽大麦粉（、和）以20%、40%和60%的用量替代小麦粉，同时减少蔗糖的添加量。蔗糖添加量分别为原始标准配方的66.6%、33.3%和0%。麦芽大麦粉减轻了蔗糖添加量减少的影响，这可能是由于其自身从大麦麦芽中获得的高糖含量。用质地分析仪测定的酥脆力与蔗糖减少量和麦芽大麦粉添加量成比例下降，表明饼干质地更软。麦芽大麦粉显著提高了饼干的总酚含量（TPC）和抗氧化活性（AOA）。感官分析结果表明，添加麦芽大麦粉和麦芽大麦粉的饼干具有宜人的甜味和浓郁的风味，而添加麦芽大麦粉则产生了过度的苦味和坚果烘焙香气。结果表明，不同类型的啤酒麦芽大麦粉可成功用于生产蔗糖添加量减少的功能性饼干。
