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dc.contributor.authorMilićević, Nataša
dc.contributor.authorSakač, Marijana
dc.contributor.authorŠarić, Bojana
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorFilipčev, Bojana
dc.contributor.authorŠimurina, Olivera
dc.contributor.authorJovanov, Pavle
dc.contributor.authorPestorić, Mladenka
dc.contributor.authorMarić, Aleksandar
dc.date.accessioned2023-07-11T20:40:36Z
dc.date.available2023-07-11T20:40:36Z
dc.date.issued2023-04-06
dc.identifier.citationMilićević, N., Sakač, M., Šarić, B., Škrobot, D., Filipčev, B., Šimurina, O., Jovanov, P., Pestorić, M., Marić, A. (2023). Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles. Chemical Industry and Chemical Engineering Quarterly, 29, 179–187.en_US
dc.identifier.issn2217 -7434
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/176
dc.description.abstractSoybean bran (SB) partially replaced fat (30%—50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional profiles were evaluated to characterize full-fat (FFC) and fat-reduced cookies (FRC). Based on the obtained results, it was concluded that the fat reduction in cookie formulation at 30% maintained the sensory properties of the FFC. Furthermore, it was revealed that the fat replacement using SB at 30% resulted in the fat-reduced value-added gluten-free cookies in terms of dietary fibre and minerals. A daily portion of the 30% FRC meets 11.87% and 18.04% of dietary reference intakes (DRIs) for dietary fibres, 26.50% of DRIs for calcium, 35.71% and 46.88% of DRIs for magnesium and 65.43% and 83.61% of DRIs for manganese, for male and female adults, respectively.en_US
dc.description.sponsorshipThis work was financially supported by the Ministry of Education, Science and Technological Development, Republic of Serbia (Contract No. 451-03-68/2022-14/200222).en_US
dc.language.isoenen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsopenAccess
dc.subjectgluten-free cookiesen_US
dc.subjectfat replacersen_US
dc.subjectsoybean branen_US
dc.subjectphysicochemical propertiesen_US
dc.subjectsensory analysisen_US
dc.titleSoybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profilesen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.identifier.scopus2-s2.0-85159035988
dc.identifier.doi10.2298/CICEQ211222025M


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