Abstract
The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and ligofructose, oat flakes, mixture of oat flakes and wholemeal flour, wholemeal flour and mixture of wholemeal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20?C for 180 days. Addition of inulin and oligfructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference registered for products containing carob flour.
Highlights
IntroductionThe aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and oligofructose, oat flakes, mixture of oat flakes and wholemeal flour, wholemeal flour and mixture of wholemeal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18–20 °C for 180 days
The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources, and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18–20 °C for 180 days
The results of the conducted evaluation of sensory properties of dietary cookies (Table 3) point out the differences between different compositions of dietary cookies, but they indicate the changes in evaluated sensory properties after 180 days of storage time
Summary
The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and oligofructose, oat flakes, mixture of oat flakes and wholemeal flour, wholemeal flour and mixture of wholemeal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18–20 °C for 180 days. The basic composition of cookies enables a variety of different possibilities for achievement of dietary properties of the products with respect to type, share and function of three main components for cookie dough production: flour [5,6,7], fat and sugar [7,8]. There are different possibilities for development and production of dietary cookies, from sugar replacement [9,10,11,12,13,14] or reduction [15], over alteration of fat shares, composition and properties [16,17,18,19,20,21] to enrichment of cookies with different functional components [22,23,24]. Potential fiber sources in cookies like oats [38] and carob [39], beside the basic dietetic gastrointestinal effect [40], were confirmed to be a source of antioxidant activity
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