International Journal of Nutrition and Food Sciences

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Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin

Received: 15 August 2013    Accepted:     Published: 20 September 2013
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Abstract

Cookies are bakery products rich in fat and sugars. Lipids have in general important nutritional and technology factors, but excessive intake can bring health risks. The reduced caloric value and lipid content is a common demand among biscuits consumers, which come to own up to 60% fat. This study aimed at developing formulations of cookies with partial replacement (Standard-0%, R1-25%, R2-50% and R3-75%) of fat by inulin as well as evaluating physical, physicochemical and sensory characteristics. Through the present study, it was observed that the partial replacement of fat by inulin in the production of cookies was effective in reducing the percentage of total lipids in the final product, with maximum reduction of 86% in formulation R3, without changing the parameters for moisture, crude fiber and instrumental color. Once insulin was increased, the size of the cookies after baking decreased, therefore increasing the crispness of the cookies made from the formulation with the highest level of replacement, represented by R3, which negatively impacted the sensory evaluation of flavor and purchase intention for the product, while formulation R2, with 50% fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics. Therefore formulation R2 was been good in nutritional and sensorial performance, and then it is best formulation.

DOI 10.11648/j.ijnfs.20130205.18
Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 5, September 2013)
Page(s) 261-265
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Cookie, Inulin, Fat Replacement

References
[1] SILVA, M. R.; SILVA, M. A. A. P.; CHANG, Y. K. Utilização da farinha de jatobá (HymenaeastigonocarpaMart.) na elaboração de biscoitos tipo cookie e avaliação de aceitação por testes sensoriais afetivos univariados e multivariados. Ciên. Tecn. Alim., 18(1): 25-34, 1998.
[2] VIANA, R. F., SILVA, M. D. V., CARVALHO, G. M., OLIVEIRA, L. A., SILVESTRE, C. P. M.; Efeito da substituição parcial de gordura pela globina e plasma bovinos em patê de presunto. Ac. Sci. Bio. Sci., 25(1): 233-240, 2003.
[3] American Heart Association. AHA. Scientific Statement. Dietary guidelines. Revision 2000. A statement for health care professionals from the nutrition committee of the American Heart Association. Circulation 2000;
[4] RIQUE, R. B. A., SOARES, A. E., MEIRELLES, M. C.; Nutrição e exercício na prevenção e controle das doenças cardiovasculares. Rev Bras Med Esp., 8 (6): 244-254, 2002.
[5] ZOULIAS, E. I., Oreopoulou, v., Kounalaki, E.; Effect of fat and sugar replacement on cookie properties. J. Sci. Food Agric.,82 (14):1637–1644, 2002.
[6] MORAIS, K. S.; ZAVAREZE, E, R,; MIRANDA, M, A,; SALA-MELLADO, M, M. Avaliação tecnológica de biscoitos tipo cookie com variações nos teores de lipídio e de açúcar. Ciênc. Tecnol. Alim., 30(1): 233-242, 2010.
[7] ZOULIAS, E. I., OREOPOULOU, V., TZIA, C; Effect of fat mimetics on physical, textural and sensory properties of cookies. Int J Food Prop 3:385–397, 2000.
[8] Miraglio, m.; Nutrient substitutes and their energy values in fat substitutes and replacers and replacers. Am. J. Clin. Nutr., 62: 1175s-1179s,1995.
[9] LIM, J., INGLET, E. G., LEE, S.; Response to consumer demand for reduced fat foods; multifuncional fat replacers. Jap. J. Food Engin., 11 (4): 147 - 152, 2010.
[10] ROLLER, S., JONES, S.A.; Handbook of fat replacers. Weimar: Chips, 1996.p.336.
[11] O’Brein, C. M., Mueller A., Scannell, A. G. M., Arendt, E. K.; Evaluation of the effects of fat replacers on the quality of wheat bread. J. Food Engin., 56: 265–267, 2003.
[12] CHI, Z.-M., ZHANG, T., CAO, T.S., LIU, X. Y., CUI, W., ZHAO, C.H.; Biotechnological potential of inulin for bioprocesses. Biores. Techn., 102: 4295–4303, 2011.
[13] HAULY, M. C. O.; MOSCATTO, J. A.; Inulina e oligofrutose: uma revisão sobre propriedades funcionais, efeito prebiótico e importância na indústria de alimentos. Semina: Technol. Ex.,. 23(1): 105-118, 2002.
[14] ROSSI, D. M., MAGALHÃES, C. R. P., KINUPP, V., FLÔRES, S. H.; Preliminary screening for the presence of inulin in food plants. Alim. Nutr., Araraquara, 22( 2): 247-250, 2011.
[15] FRANCK, A.; Technological functionality of inulin and oligofructose. Br. J. Nutr., 87(2): S287-S291, 2002.
[16] VAN LOO, J.; COUSSEMENT, P.; LEENHEER, L. De; HOEBREGS, H.; SMITS, G.; On the presence of inulin and oligofructose as natural ingredients in the western diet.Critical Reviews in Food Science and Nutrition. Boca Raton, 35 (6): 525-552, 1995.
[17] PROTZEK, E. C., FREITAS, R. J. S., WASCZYNSKJ. N.; Aproveitamento do bagaço de maçana elaboração de biscoitos ricos em fibra alimentar. B. CEPPA, 16(2): 263-275, 1998.
[18] IAL – Instituto Adolfo Lutz. Métodos Físico-Químicos para Análise de Alimentos. 4ª edição. 1ª Ed. Dig., 2008.
[19] OLIVEIRA, D. M. ; MARQUES, D. R. ; KWIATKOWSKI, A. ; MONTEIRO, A. R. G. ; CLEMENTE, E. . Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour - doi: 10.4025/actascitechnol.v35i3.13176. Acta Scientiarum. Technology (Online), v. 35, p. 427-431, 2013.
[20] PINHEIRO, M. V. S., PENNA, A. L. B.; Substitutos de gordura: tipos e aplicações em produtos lácteos. Alim. Nutr. 15:175-86, 2004.
[21] JUNG, D. L.; PALHANO, M. H.; Desenvolvimento tecnológico de biscoitos tipo cookies à base de farinha de berinjela. Trabalho de Conclusão do Curso (Graduação em Engenharia de Alimentos). Universidade Estadual de Ponta Grossa, 2011.
[22] GAINES C. S.; Collaborative studies on the baking quality of cookie flour by wire-cut type formulations (AACC methods 10-53 and 10-54). Cer. Foods World, 38(1): 26-30, 1993.
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Author Information
  • Department of Food Engineering, State University of Maringa, Brazil

  • Department of Food Engineering, State University of Maringa, Brazil

  • Department of Food Engineering, State University of Maringa, Brazil

  • Department of Biotechnology Genetics and Cellular Biology, State University of Maringa, Brazil

  • Department of Food Engineering, State University of Maringa, Brazil

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  • APA Style

    Renan Estevam Lourencetti, Lívia Benossi, Diego Rodrigues Marques, Breno Miguel Joia, Antonio Roberto Giriboni Monteiro. (2013). Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin. International Journal of Nutrition and Food Sciences, 2(5), 261-265. https://doi.org/10.11648/j.ijnfs.20130205.18

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    ACS Style

    Renan Estevam Lourencetti; Lívia Benossi; Diego Rodrigues Marques; Breno Miguel Joia; Antonio Roberto Giriboni Monteiro. Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin. Int. J. Nutr. Food Sci. 2013, 2(5), 261-265. doi: 10.11648/j.ijnfs.20130205.18

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    AMA Style

    Renan Estevam Lourencetti, Lívia Benossi, Diego Rodrigues Marques, Breno Miguel Joia, Antonio Roberto Giriboni Monteiro. Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin. Int J Nutr Food Sci. 2013;2(5):261-265. doi: 10.11648/j.ijnfs.20130205.18

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  • @article{10.11648/j.ijnfs.20130205.18,
      author = {Renan Estevam Lourencetti and Lívia Benossi and Diego Rodrigues Marques and Breno Miguel Joia and Antonio Roberto Giriboni Monteiro},
      title = {Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {2},
      number = {5},
      pages = {261-265},
      doi = {10.11648/j.ijnfs.20130205.18},
      url = {https://doi.org/10.11648/j.ijnfs.20130205.18},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20130205.18},
      abstract = {Cookies are bakery products rich in fat and sugars. Lipids have in general important nutritional and technology factors, but excessive intake can bring health risks. The reduced caloric value and lipid content is a common demand among biscuits consumers, which come to own up to 60% fat. This study aimed at developing formulations of cookies with partial replacement (Standard-0%, R1-25%, R2-50% and R3-75%) of fat by inulin as well as evaluating physical, physicochemical and sensory characteristics. Through the present study, it was observed that the partial replacement of fat by inulin in the production of cookies was effective in reducing the percentage of total lipids in the final product, with maximum reduction of 86% in formulation R3, without changing the parameters for moisture, crude fiber and instrumental color. Once insulin was increased, the size of the cookies after baking decreased, therefore increasing the crispness of the cookies made from the formulation with the highest level of replacement, represented by R3, which negatively impacted  the sensory evaluation of flavor and purchase intention for the product, while formulation R2, with 50% fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics. Therefore formulation R2 was been good in nutritional and sensorial performance, and then it is best formulation.},
     year = {2013}
    }
    

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  • TY  - JOUR
    T1  - Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin
    AU  - Renan Estevam Lourencetti
    AU  - Lívia Benossi
    AU  - Diego Rodrigues Marques
    AU  - Breno Miguel Joia
    AU  - Antonio Roberto Giriboni Monteiro
    Y1  - 2013/09/20
    PY  - 2013
    N1  - https://doi.org/10.11648/j.ijnfs.20130205.18
    DO  - 10.11648/j.ijnfs.20130205.18
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 261
    EP  - 265
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20130205.18
    AB  - Cookies are bakery products rich in fat and sugars. Lipids have in general important nutritional and technology factors, but excessive intake can bring health risks. The reduced caloric value and lipid content is a common demand among biscuits consumers, which come to own up to 60% fat. This study aimed at developing formulations of cookies with partial replacement (Standard-0%, R1-25%, R2-50% and R3-75%) of fat by inulin as well as evaluating physical, physicochemical and sensory characteristics. Through the present study, it was observed that the partial replacement of fat by inulin in the production of cookies was effective in reducing the percentage of total lipids in the final product, with maximum reduction of 86% in formulation R3, without changing the parameters for moisture, crude fiber and instrumental color. Once insulin was increased, the size of the cookies after baking decreased, therefore increasing the crispness of the cookies made from the formulation with the highest level of replacement, represented by R3, which negatively impacted  the sensory evaluation of flavor and purchase intention for the product, while formulation R2, with 50% fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics. Therefore formulation R2 was been good in nutritional and sensorial performance, and then it is best formulation.
    VL  - 2
    IS  - 5
    ER  - 

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