Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles

Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles

Soybean bran (SB) partially replaced fat (30%—50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional profiles were evaluated to characterize full-fat (FFC)...

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Bibliographic Details
Main Authors: Milićević Nataša, Sakač Marijana, Šarić Bojana, Škrobot Dubravka, Filipčev Bojana, Šimurina Olivera, Jovanov Pavle, Pestorić Mladenka, Marić Aleksandar
Format: Article
Language:English
Published: Association of the Chemical Engineers of Serbia 2023-01-01
Series:Chemical Industry and Chemical Engineering Quarterly
Subjects:
gluten-free cookies
fat replacers
soybean bran
physicochemical properties
sensory analysis
Online Access:https://doiserbia.nb.rs/img/doi/1451-9372/2023/1451-93722200025M.pdf

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https://doiserbia.nb.rs/img/doi/1451-9372/2023/1451-93722200025M.pdf

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