Semi-solid fibre syrup for sugar reduction in cookies
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Publication date
2021-08-05ISSN
0950-5423
Abstract
Since sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying the consumer's request for clean label. Based on corn (Zea mays) dextrin and seed coats of chickpeas (testa of Cicer arietinum seed), a fibre syrup was tested as bulking agent in cookies to reach 30% and 50% sugar reduction. Cookies were characterised for their physicochemical, rheological and sensorial attributes. Fibre syrup addition did neither hinder dough workability nor require changes in cookie production procedure. The use of the fibre syrup permitted to partially preserve the structural strength of cookies and increased their red colour index. Moreover, the fibre syrup use allowed to obtain sugar-reduced cookies qualified for ‘reduced in sugar’ and ‘high in fibre’ nutritional claims.
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
29
Publisher
Wiley
Is part of
International Journal of Food Science and Technology
Citation
Carcelli, Alessandro, Xinying Suo, Fatma Boukid, Eleonora Carini, and Elena Vittadini. 2021. "Semi‐Solid Fibre Syrup For Sugar Reduction In Cookies". International Journal Of Food Science & Technology 56 (10): 5080-5088. doi:10.1111/ijfs.15298.
Program
Funcionalitat i Seguretat Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2805]
Rights
Copyright © 2021 Institute of Food Science and Technology