Psyllium is a natural fibre with high water absorption capacity and proved nutritional advantages. The aim of this study was to evaluate the potential of psyllium as a fat replacer in sugar-snap cookies. Elaborations were made with wheat flour or maize flour by maintaining the original recipe or replacing the fat by a paste made with different proportion of psyllium and water. Cookies dough rheology and final cookies properties were evaluated. An acceptability test was also carried out. The replacement of fat decreased the values of G′, G″ and G*, but increased tg delta to a greater extent in cookies with gluten. Cookies diameter and spread factor decreased and increased both cookies hardness and moisture content. Fat replacement increase L* value of cookies. Variation of the water content did not influence in the rheology of the dough and in the characteristics of gluten-free cookies, but wheat cookies had smaller spread ratio and decreasing hardness for increasing amount of water. Final cookies had low acceptability and this result was more evident in gluten-free cookies. Considering this result, it is difficult to use psyllium as a total fat substitute in this type of product.
AACC International (2012). AACC Method 44-15.02. Moisture -- Air-Oven Methods. Approved Methods of the American Association of Cereal Chemists International. AACC International. 11th ed. St Paul, MN.
2.
BelorioMMarcondesGGómezM. (2020).
Influence of psyllium versus xanthan gum in starch properties. Food Hydrocolloids105: 105843.
3.
BelorioMSahagúnMGómezM. (2019).
Influence of flour particle size distribution on the quality of maize gluten-free cookies. Foods8(2): 83.
4.
Blanco-CanalisMSValentinuzziMCAcostaRHLeónAERibottaPD. (2018).
Effects of fat and sugar on dough and biscuit behaviours and their relationship to proton mobility characterized by TD-NMR. Food and Bioprocess Technology11(5): 953–965.
5.
BoukidFCariniECurtiEPizzigalliEVittadiniE. (2019).
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis. European Food Research and Technology245(6): 1337–1345.
6.
CollaKCostanzoAGamlathS. (2018).
Fat replacers in baked food products. Foods7(12): 192–112.
7.
ConfortiFDCharlesSADuncanSE. (1997).
Evaluation of a carbohydrate-based fat replacer in a fat-reduced baking powder biscuit. Journal of Food Quality20(3): 247–256.
8.
Dello-StaffoloMSatoCCKCunhaRL. (2017).
Utilization of plant dietary fibres to reinforce low-calorie dairy dessert structure. Food and Bioprocess Technology10(5): 914–925.
9.
EdwardsSChaplinMFBlackwoodADDettmarPW. (2003).
Primary structure of arabinoxylans of ispaghula husk and wheat bran. Proceedings of the Nutrition Society62(1): 217–222.
10.
FradinhoPNunesMCRaymundoA. (2014).
Developing consumer acceptable biscuits enriched with psyllium fibre. Journal of Food Science and Technology - Technology52(8): 4830–4840.
HaqueARichardsonRKMorrisERDeaICM. (1993).
Xanthan-like weak gel rheology from dispersions of ispaghula seed husk. Carbohydrate Polymers22(4): 223–232.
13.
HidalgoFJZamoraR. (2000).
The role of lipids in nonenzymatic browning. Grasas y Aceites51(1–2): 35–49.
14.
JacobJLeelavathiK. (2007).
Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering79(1): 299–305.
15.
KhoslaPSundramK. (1996).
Effects of dietary fatty acid composition on plasma cholesterol. Progress in Lipid Research35(2): 93–132.
16.
KritchevskyD. (2000).
Overview: Dietary fat and atherosclerosis. Asia Pacific Journal of Clinical Nutrition9(2): 141–145.
17.
LeeSInglettGE. (2006).
Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies. International Journal of Food Science and Technology41(5): 553–559.
18.
ManceboCMMartínezMMerinoCde la HeraEGómezM. (2017).
Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics. Journal of Texture Studies48(6): 597–606.
19.
ManceboCMRodriguezPGómezM. (2016).
Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. LWT – Food Science and Technology67: 127–132.
20.
ManceboCMRodríguezPMartínezMGómezM. (2018).
Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies. International Journal of Food Science & Technology53(1): 129–136.
21.
ManleyD. (2000). Technology of Biscuits, Crackers and Cookies.
Cambridge:
Woodhead Publishing Limited.
22.
PareytBBrijsKDelcourJA. (2010).
Impact of fat on dough and cookie properties of sugar-snap cookies. Cereal Chemistry Journal87(3): 226–230.
23.
PareytBDelcourJA. (2008).
The role of wheat flour constituents, sugar, and fat in low moisture cereal-based products: A review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition48(9): 824–839.
24.
PareytBTalhaouiFKerckhofsGBrijsKGoesaertHWeversM, et al. (2009).
The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering90(3): 400–408.
25.
RaymundoAFradinhoPNunesMC. (2014).
Effect of psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough. Bioactive Carbohydrates and Dietary Fibre3(2): 96–105.
26.
Rocha-ParraAFSahagúnMRibottaDFerreroCGómezM. (2019).
Particle size and hydration properties of dried apple pomace: Effect on dough viscoelasticity and quality of sugar-snap cookies. Food and Bioprocess Technology12(7): 1083–1092.
27.
Rodríguez-GarciaJLagunaLPuigASalvadorAHernandoI. (2013).
Effect of fat replacement by inulin on textural and structural properties of short dough biscuits. Food and Bioprocess Technology6(10): 2739–2750.
28.
Romanchik-CerpoviczJETilmonRWBaldreeKA. (2002).
Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute. Journal of the American Dietetic Association102(9): 1301–1303.
29.
SanchezCKlopfensteinCFWalkerCE. (1995).
Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies. Cereal Chemistry72: 25–29.
30.
SinghB. (2007).
Psyllium as therapeutic and drug delivery agent. International Journal of Pharmaceutics334(1–2): 1–14.
31.
SudhaMLSrivastavaAKVetrimaniRLeelavathiK. (2007).
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality. Journal of Food Engineering80(3): 922–930.
32.
ViciGBelliLBiondiMPolzonettiV. (2016).
Gluten free diet and nutrient deficiencies: A review. Clinical Nutrition (Edinburgh, Scotland)35(6): 1236–1241.
33.
WadeP. (1988). Biscuits, Cookies and Crackers: The Principles of the Craft.
London:
Elsevier Applied Science.
34.
WärnbergJMarcosABuenoGMorenoLA. (2009).
Functional benefits of psyllium fibre supplementation. Current Topics in Nutraceutical Research7: 55–63.
35.
Zhang J, Wen C, Zhang H and Duan Y (2019) Review of isolation, structural properties, chain conformation, and bioactivities of psyllium polysaccharides. International Journal of Biological Macromolecules 139: 409--420.
36.
ZbikowskaAKowalskaMPieniowskaJ. (2018).
Assessment of shortcrust biscuits with reduced fat content of microcrystalline cellulose and psyllium as fat replacements. Journal of Food Processing and Preservation42(8): e13675–10.
37.
ZouliasEIOreopoulouVTziaC. (2000).
Effect of fat mimetics on physical, textural and sensory properties of cookies. International Journal of Food Properties3(3): 385–397.
38.
ZouliasEIOreopoulouVTziaC. (2002).
Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. Journal of Food Engineering55(4): 337–342.
