Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies

被引：12

作者：

Yashini, M. ^{[1
]}

Sahana, S. ^{[1
]}

Hemanth, S. D. ^{[1
]}

Sunil, C. K. ^{[1
]}

机构：

[1] Indian Inst Food Proc Technol, Dept Food Engn, Thanjavur, Tamil Nadu, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2021年 / 58卷 / 12期

关键词：

Fat mimetic; Wholefood fat replacer; Descriptive sensory evaluation; Reduced-fat cookie; FUNCTIONAL-PROPERTIES; PROTEIN ISOLATE; EXTRACTION; PRODUCTS; BISCUITS; QUALITY; MEALS; WHOLE; PASTE; BRAN;

D O I：

10.1007/s13197-020-04936-y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase (p <= 0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels. [GRAPHICS]

引用

页码：4530 / 4541

页数：12

共 7 条

[1] Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies
M. Yashini
S. Sahana
S. D. Hemanth
C. K. Sunil
[J]. Journal of Food Science and Technology, 2021, 58 : 4530 - 4541
[2] Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty
Ngangmou, Thierry Noumo
Johny, Lidiya C.
Mbougueng, Pierre Desire
Tegang, Alphonse Sokamte
Ngoune, Leopold Tatsadjieu
Suresh, P., V
Mbofung, Carl Moses F.
[J]. ANIMAL SCIENCE JOURNAL, 2024, 95 (01)
[3] Effect of partially defatted coconut flour on the rheological, physico-sensory characteristics and fatty acid profile of no-added fat rusk
Chandrashekar, Soumya
Thangaraj, Jeyarani
Dasappa, Indrani
[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 54 (05): : 1769 - 1776
[4] Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour
Sunday Samuel Sobowale
Yusuf Olamide Kewuyemi
Adeniyi Tajudeen Olayanju
[J]. SN Applied Sciences, 2021, 3
[5] Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour
Sobowale, Sunday Samuel
Kewuyemi, Yusuf Olamide
Olayanju, Adeniyi Tajudeen
[J]. SN APPLIED SCIENCES, 2021, 3 (10)
[6] Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low-fat cream cheese
Portaghi, Jalal
Heshmati, Ali
Taheri, Mehdi
Ahmadi, Ebrahim
Khaneghah, Amin Mousavi
[J]. FOOD SCIENCE & NUTRITION, 2023, 11 (10): : 6060 - 6072
[7] Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice
Natukunda, Sheilla
Muyonga, John H.
Mukisa, Ivan M.
[J]. FOOD SCIENCE & NUTRITION, 2016, 4 (04): : 494 - 507

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