Semi-solid fibre syrup for sugar reduction in cookies

Since sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying the consumer's request for clean label. Based on corn (Zea mays) dextrin and seed coats of...

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Detalles Bibliográficos
Autores: Carcelli, Alessandro, Suo, Xinying, Boukid, Fatma, Carini, Eleonora, Vittadini, Elena
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/1441
Acceso en línea:http://hdl.handle.net/20.500.12327/1441
https://doi.org/10.1111/ijfs.15298
Access Level:acceso abierto
Palabra clave:663/664
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spelling Semi-solid fibre syrup for sugar reduction in cookiesCarcelli, AlessandroSuo, XinyingBoukid, FatmaCarini, EleonoraVittadini, Elena663/664Since sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying the consumer's request for clean label. Based on corn (Zea mays) dextrin and seed coats of chickpeas (testa of Cicer arietinum seed), a fibre syrup was tested as bulking agent in cookies to reach 30% and 50% sugar reduction. Cookies were characterised for their physicochemical, rheological and sensorial attributes. Fibre syrup addition did neither hinder dough workability nor require changes in cookie production procedure. The use of the fibre syrup permitted to partially preserve the structural strength of cookies and increased their red colour index. Moreover, the fibre syrup use allowed to obtain sugar-reduced cookies qualified for ‘reduced in sugar’ and ‘high in fibre’ nutritional claims.info:eu-repo/semantics/acceptedVersionWileyIndústries AlimentàriesFuncionalitat i Seguretat Alimentària202120222021info:eu-repo/semantics/article29application/pdfhttp://hdl.handle.net/20.500.12327/1441https://doi.org/10.1111/ijfs.15298reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)InglésInternational Journal of Food Science and TechnologyCopyright © 2021 Institute of Food Science and Technologyinfo:eu-repo/semantics/openAccessoai:repositori.irta.cat:20.500.12327/14412026-06-16T08:51:17Z
dc.title.none.fl_str_mv Semi-solid fibre syrup for sugar reduction in cookies
title Semi-solid fibre syrup for sugar reduction in cookies
spellingShingle Semi-solid fibre syrup for sugar reduction in cookies
Carcelli, Alessandro
663/664
title_short Semi-solid fibre syrup for sugar reduction in cookies
title_full Semi-solid fibre syrup for sugar reduction in cookies
title_fullStr Semi-solid fibre syrup for sugar reduction in cookies
title_full_unstemmed Semi-solid fibre syrup for sugar reduction in cookies
title_sort Semi-solid fibre syrup for sugar reduction in cookies
dc.creator.none.fl_str_mv Carcelli, Alessandro
Suo, Xinying
Boukid, Fatma
Carini, Eleonora
Vittadini, Elena
author Carcelli, Alessandro
author_facet Carcelli, Alessandro
Suo, Xinying
Boukid, Fatma
Carini, Eleonora
Vittadini, Elena
author_role author
author2 Suo, Xinying
Boukid, Fatma
Carini, Eleonora
Vittadini, Elena
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Funcionalitat i Seguretat Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description Since sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying the consumer's request for clean label. Based on corn (Zea mays) dextrin and seed coats of chickpeas (testa of Cicer arietinum seed), a fibre syrup was tested as bulking agent in cookies to reach 30% and 50% sugar reduction. Cookies were characterised for their physicochemical, rheological and sensorial attributes. Fibre syrup addition did neither hinder dough workability nor require changes in cookie production procedure. The use of the fibre syrup permitted to partially preserve the structural strength of cookies and increased their red colour index. Moreover, the fibre syrup use allowed to obtain sugar-reduced cookies qualified for ‘reduced in sugar’ and ‘high in fibre’ nutritional claims.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/1441
https://doi.org/10.1111/ijfs.15298
url http://hdl.handle.net/20.500.12327/1441
https://doi.org/10.1111/ijfs.15298
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv International Journal of Food Science and Technology
dc.rights.none.fl_str_mv Copyright © 2021 Institute of Food Science and Technology
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright © 2021 Institute of Food Science and Technology
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 29
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869414916403757056
score 15,301603

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