Martínez Elena, Álvarez-Ortí Manuel, Rabadán Adrián, Millán Cristina, Pardo José E
Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain.
Foods. 2022 Jul 28;11(15):2249. doi: 10.3390/foods11152249.
The consumption of cookies is widely extended throughout the world, although their formulas contain ingredients such as saturated fats or refined flours that are considered harmful to health. In addition, cookies are generally made from wheat flour, and nowadays there is a growing concern about gluten intolerance, thus the demand for gluten-free products is increasing. In this regard, the aim of the present study is to reformulate traditional cookies by replacing wheat flour and butter by flours and oils from nuts and seeds. Within these seeds, poppy or chia are not commonly consumed ingredients as they can cause rejection by consumers. Thus, a study was performed to evaluate the neophobia level of consumers and the consumer acceptance for the inclusion of these novel ingredients in cookies. The results have been obtained by measuring physical parameters, proximate composition and consumer evaluation of five batches of cookies. By replacing butter and wheat flour with maize flour, almond, walnut, chia or poppy seed flours and oils, an increase of protein, fat and fiber has been observed as well as a decrease in carbohydrate content; thus, the resultant cookies would be a good source of vegetal protein as well as a source of oleic and linoleic acid with potential benefits on health. The cookies in general have similar physical properties and a positive consumer acceptance in texture, taste and external aspect. The Food Neophobia Scale results suggest that non-neophobic consumers gave higher scores than neophobic consumers in all the parameters. The resultant product would be a functional product able to substitute traditional ones not only directed to celiac people but all type of consumers because of their beneficial composition.
曲奇饼干在全球范围内广泛消费，尽管其配方中含有饱和脂肪或精制面粉等被认为对健康有害的成分。此外，曲奇饼干通常由小麦粉制成，而如今人们对麸质不耐受的担忧日益增加，因此对无麸质产品的需求也在上升。在这方面，本研究的目的是通过用坚果和种子的面粉和油替代小麦粉和黄油来重新配制传统曲奇饼干。在这些种子中，罂粟籽或奇亚籽不是常见的食用成分，因为它们可能会遭到消费者的排斥。因此，进行了一项研究来评估消费者的新食物恐惧水平以及消费者对在曲奇饼干中添加这些新成分的接受程度。通过测量五批曲奇饼干的物理参数、近似成分和消费者评价得出了结果。用玉米粉、杏仁粉、核桃粉、奇亚籽粉或罂粟籽粉以及油替代黄油和小麦粉后，观察到蛋白质、脂肪和纤维含量增加，碳水化合物含量减少；因此，所得曲奇饼干将是植物蛋白的良好来源，也是油酸和亚油酸的来源，对健康可能有益。总体而言，这些曲奇饼干具有相似的物理性质，并且在质地、味道和外观方面得到了消费者的积极认可。食物新恐惧症量表的结果表明，在所有参数上，不恐惧新食物的消费者得分都高于恐惧新食物的消费者。所得产品将是一种功能性产品，不仅可以替代传统曲奇饼干供乳糜泻患者食用，而且因其有益的成分可供所有类型的消费者食用。
