Psyllium gel as a substitute for fat in the cookies technology
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Дата
2022
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Анотація
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.
Опис
Bozhko M. Psyllium gel as a substitute for fat in the cookies technology / M. Bozhko ; advisor K. Khvostenko // Black Sea Science 2022 : proc. of the Intern. Competition of Student Scientific Works / Odesa National University of Technology ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa : ONUT, 2022. – P. 27–36 : tabl., fig. – Ref.: 30 tit.
Ключові слова
psyllium, biscuits, pastry, fat content, quality parameters