Evaluation of cookies enriched with corn germ and soy fiber.

被引：0
|
作者：
Rebolledo, MA [1 ]
Sangronis, E [1 ]
Barbosa-Cánovas, GV [1 ]
机构：
[1] Univ Simon Bolivar, Dept Proc Biol & Bioquim, Caracas 1080, Venezuela
来源：
ARCHIVOS LATINOAMERICANOS DE NUTRICION | 1999年 / 49卷 / 03期
关键词：
cookies; corn germ; soy fiber; dietary fiber; protein digestibility; PER; functional ingredient;
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
The objective of this study was to evaluate four cookie formulations which wheat flour was partially substituted by free-fat corn germ flour and/or soy fiber. Baking quality, protein, fat, ash, dietary fiber, hardness, color, Protein Efficiency Ratio PER and Apparent Digestibility in vivo were determined. A trained panel evaluated color, hardness and fracturability of cookies. Dietary fiber of cookies varied from 8.2 to 24.9% and protein from 11.3 to 12.7%. The source and amount of dietary fiber modified physical, sensory, and nutritional properties of cookies. Cookies formulated with 20% corn germ flour gave the highest PER, Digestibility Aparente in vivo, and acceptance by consumers. This study demonstrated the potential Ise of free-fat corn germ and soy fiber as functional ingredients.
引用
收藏
页码：253 / 259
页数：7
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