[Evaluation of cookies enriched with corn germ and soy fiber].
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.
Rebolledo
M A
MA
Departamento de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Venezuela.
Sangronis
E
E
Barbosa-Cánovas
G V
GV
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*
D004043:Dietary Fiber; D004044:Dietary Proteins