title: [Evaluation of cookies enriched with corn germ and soy fiber].
abstract: The objective of this study was to evaluate four cookie formulations which wheat flour was partially substituted by free-fat corn germ flour and/or soy fiber. Baking quality, protein, fat, ash, dietary fiber, hardness, color, Protein Efficiency Ratio PER and Apparent Digestibility in vivo were determined. A trained panel evaluated color, hardness and fracturability of cookies. Dietary fiber of cookies varied from 8.2 to 24.9% and protein from 11.3 to 12.7%. The source and amount of dietary fiber modified physical, sensory, and nutritional properties of cookies. Cookies formulated with 20% corn germ flour gave the highest PER, Digestibility Aparente in vivo, and acceptance by consumers. This study demonstrated the potential use of free-fat corn germ and soy fiber as functional ingredients.
authors.affiliation: Departamento de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Venezuela.
authors.forename: M A
authors.initials: MA
authors.lastname: Rebolledo
authors.forename: E
authors.initials: E
authors.lastname: Sangronis
authors.forename: G V
authors.initials: GV
authors.lastname: Barbosa-Cánovas
mesh_terms: D000818:Animals; D004043:Dietary Fiber / Q000008:administration & dosage / Q000032:analysis*; D004044:Dietary Proteins / Q000008:administration & dosage / Q000032:analysis; D005260:Female; D005527:Food, Fortified / Q000032:analysis*; D008297:Male; D009753:Nutritive Value; D051381:Rats; D017207:Rats, Sprague-Dawley; D013025:Glycine max / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
chemical_list: D004043:Dietary Fiber; D004044:Dietary Proteins