Textural Properties of Newly Developed Cookies Incorporating Whey Residue

被引：7
|
作者：
Guine, Raquel P. F. [1 ]
Souta, Ana [2 ]
Gurbuz, Buse [2 ]
Almeida, Elisabete [2 ]
Lourenco, Joana [2 ]
Marques, Liliana [2 ]
Pereira, Raquel [2 ]
Gomes, Rubina [2 ]
机构：
[1] Polytech Inst Viseu, CI&DETS CERNAS Res Ctr, Dept Food Ind, Viseu, Portugal
[2] Agr Sch Viseu, Dept Food Ind, IPV, Viseu, Portugal
来源：
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2020年 / 18卷 / 04期
关键词：
Compression test; puncture test; residue valorisation; textural properties; OLIVE OIL; HONEY;
D O I：
10.1080/15428052.2019.1621788
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Cookies vary considerably in composition, shapes, flavours or textures, being much appreciated by consumers, and providing easy ways of supplying nutrients and energy, besides bioactive components. The objective of this study was to develop new added-value cookies incorporating whey residue, which is a by-product from the dairy industry, thus finding alternative ways to avail this waste. The cookies were then evaluated for their textural characteristics by means of texture profile analysis. The results obtained revealed that the improved whey cookies were different that the other cookies, better looking and with better global appearance, and also presenting good textural properties, with low hardness and chewiness, allied to high springiness and cohesion, being thus suitable for elderly and children with increased eating difficulties. Furthermore, these properties were maintained along the storage period considered of 15 days, thus guarantying stability of the textural characteristics.
引用
收藏
页码：317 / 332
页数：16
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