Abstract
Xylo‐oligosaccharides (XOS) are nondigestible oligosaccharides (NDO) which are recently authorized as novel food ingredients in European Union. Present study introduces the effect of XOS on baking quality of cookies. Color measurements proved that XOS enhance the caramelization during baking. Texture profile, geometry, and baking loss of cookies showed little changes due to XOS addition indicating that XOS are easy to incorporate into baking products. Based on sensory evaluation by expert panel, it was observed that XOS increased the “baked character” of the cookies as indicated by the increased caramel flavor, darker color, and crispier texture. XOS addition also increased the sweet taste and global taste intensity of cookies suggesting that in bakery products XOS evolve a flavor enhancer role. XOS proved to be a promising new alternative to increase dietary fiber content of cereal‐based cookies.
Highlights
There is a growing interest in high fiber diets due to their beneficial effects such as prevention of chronic diseases such as obesity, diabetes mellitus, colonic cancer, coronary heart disease, and caries (Pareyt, Goovaerts, Broekaert, & Delcour, 2011; Reynolds et al, 2019)
Xylo-oligosaccharides (XOS) are a new type of nondigestible oligosaccharides (NDO) and improve gut microecology including bacterial populations, and biochemical profiles are claimed as prebiotics (Sako et al, 1999)
Because of recent authorization of XOS limited information is available about its effect on quality of food products common in Europe such as bakery products, cookies, and breakfast cereals
Summary
There is a growing interest in high fiber diets due to their beneficial effects such as prevention of chronic diseases such as obesity, diabetes mellitus, colonic cancer, coronary heart disease, and caries (Pareyt, Goovaerts, Broekaert, & Delcour, 2011; Reynolds et al, 2019). Xylo-oligosaccharides (XOS) are oligomers of two to ten β-1,4-linked xylose monomers and are hydrolysis products of xylan found in fruits, vegetables, bamboo, honey, milk, and in xylan-rich lignocellulosic material obtained from agricultural, forestal, and industrial waste (Carvalho et al, 2015; Madhukumar & Muralikrishna, 2012; Vázquez et al, 1999). These oligosaccharides are stable at temperatures up to 100°C and over the wide pH range of 2.5–8.0 in the gastric pH range as well (Courtin, Swennen, Verjans, & Delcour, 2009)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
