browse.title.page

Зараз показуємо 1 - 1 з 1

Psyllium gel as a substitute for fat in the cookies technology
(2022) Bozhko, M.
The psyllium usage is of great interest for the value-added pastry production due to its functional and physiological characteristics. This raw-material is also characterized with some technological characteristics which will positively effect on their quality. The aim of the present study was to evaluate the effectiveness of psyllium usage for the reduced fat content cookies production. In the cookie`s recipe, 20 and 40 % of fat was replaced with psyllium gel using a combination of psyllium and water (P:W) in the ratio 1:8, 1:10 and 1:12. All samples were analyzed for moisture content, hardness, density, water absorption ability, spread ratio and sensory characteristics. It was found that the combine use of psyllium and water in ratio 1:12 leads to a negative effect on products quality, the denser structure formation compared with the control. The samples with 20 % fat replacement with psyllium (P: W -1:8) and 40 % (P: W -1:10) have showed the best results in all quality parameters – lower density and high overall acceptability. Density for these samples decreased by 14,8…9,0 %, spread ratio - by 2,07 ... 32,78 %, compared with the control. Thus, the psyllium use provides the consumer characteristics improvement of enriched products and their energy value decrease.