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dc.contributor.authorTomić, Jelena
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorDapčević-Hadnađev, Tamara
dc.contributor.authorMaravić, Nikola
dc.contributor.authorRakita, Slađana
dc.contributor.authorHadnađev, Miroslav
dc.date.accessioned2023-07-13T13:23:06Z
dc.date.available2023-07-13T13:23:06Z
dc.date.issued2022-11-28
dc.identifier.citationTomić, J., Škrobot, D., Dapčević-Hadnađev, T., Maravić, N., Rakita, S., Hadnađev, M. (2022). Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies. Gels, 8(12), 774.en_US
dc.identifier.issn2310-2861
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/230
dc.description.abstractGluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed that 8% gels exhibited the optimal properties as a fat substitute. Designed cookie samples were characterized for their chemical composition, fatty acid profile, mineral content, physical, textural and color parameters, and sensory properties. All gluten-free cookies developed in this study could be labeled as “a source of iron and potassium”, while those with chia seed hydrogel and cocoa powder could bear the additional claim “high in zinc and magnesium”. Fat replacement with chia seed hydrogel resulted in a more favorable fatty acid composition with a PUFA/SFA ratio over 0.40 and nonsignificant changes in the cookies’ hardness, weight, eccentricity, and specific volume, indicating that the chia seed hydrogel addition did not disturb the cookie structure and texture. The results of the sensory analysis confirmed that it is possible to apply chia seed hydrogel to produce reduced-fat cookies with sensory properties comparable to their full-fat counterpart and available commercial samples, and they are more appealing than commercial reduced-fat gluten-free cookies.en_US
dc.description.sponsorshipThis research was funded by the Science Fund of the Republic of Serbia, PROMIS, Grant No. 6062634, acronym ReTRA, and 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.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2022/200222/RS//
dc.relationinfo:eu-repo/grantAgreement/ScienceFundRS/Promis/6062634/RS//
dc.rightsopenAccess
dc.subjectgluten freeen_US
dc.subjectchia seeden_US
dc.subjecthydrogelen_US
dc.subjectcookieen_US
dc.subjectfat reductionen_US
dc.titleChia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookiesen_US
dc.typeinfo:eu-repo/semantics/article
dc.identifier.scopus2-s2.0-85144847958
dc.identifier.wos000902648000001
dc.identifier.doi10.3390/gels8120774


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