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James D Kelly - One of the best experts on this subject based on the ideXlab platform.
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Baking performance of 25 edible dry bean powders: Correlation between Cookie quality and rapid test indices
'Elsevier BV', 2020Co-Authors: Carola Cappa, James D KellyAbstract:This study was designed to evaluate the baking performances of 25 edible dry bean (Phaseolus vulgaris L.) varieties and to investigate correlations among Cookie features and rapid test indices (i.e., water and lactic acid retention capacities, oil binding capacity and Rapid Visco Analyzer indices). Two bean powder particle sizes (<= 0.5 mm, <= 1.0 mm) were investigated. Cookies were evaluated in terms of nutritional, geometrical and textural properties. Bean powders doubled the amount of Cookie protein and increased Cookie resistant starch content. Baking potential varied according to bean genotype and powder particle size: coarse powders resulted in larger (+ 26%) and thinner (- 19%) Cookies characterized by easier breaking texture (fracture strengths of 41-157 vs. 48-226 kPa for fine powders). Water retention and oil binding capacities and pasting properties significantly (p < 0.05) correlated with Cookie features. In conclusion, these accumulated findings can be used in designing value-added traditional and gluten-free Cookies
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Baking performance of 25 edible dry bean powders: Correlation between Cookie quality and rapid test indices.
Food chemistry, 2019Co-Authors: Carola Cappa, James D KellyAbstract:Abstract This study was designed to evaluate the baking performances of 25 edible dry bean (Phaseolus vulgaris L.) varieties and to investigate correlations among Cookie features and rapid test indices (i.e., water and lactic acid retention capacities, oil binding capacity and Rapid Visco Analyzer indices). Two bean powder particle sizes (≤0.5 mm, ≤1.0 mm) were investigated. Cookies were evaluated in terms of nutritional, geometrical and textural properties. Bean powders doubled the amount of Cookie protein and increased Cookie resistant starch content. Baking potential varied according to bean genotype and powder particle size: coarse powders resulted in larger (+26%) and thinner (−19%) Cookies characterized by easier breaking texture (fracture strengths of 41–157 vs. 48–226 kPa for fine powders). Water retention and oil binding capacities and pasting properties significantly (p
Bhupender Singh Khatkar - One of the best experts on this subject based on the ideXlab platform.
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Cookie texture spread ratio and sensory acceptability of Cookies as a function of soluble dietary fiber baking time and different water levels
Lwt - Food Science and Technology, 2017Co-Authors: Deepak Mudgil, Bhupender Singh Khatkar, Sheweta BarakAbstract:The aim of the study was to investigate the effect on physical and sensory quality of Cookies on supplementation with partially hydrolyzed guar gum (PHGG) as soluble fiber at level of 1–5%. The effect of PHGG level, water level and baking time were studied on Cookie spread factor, Cookie hardness and overall sensory acceptability. The second order model obtained for spread factor, hardness and overall sensory acceptability of Cookies revealed coefficient of determination of 0.9392, 0.9502 and 0.7582 respectively. Physical and sensory properties of Cookie revealed significant changes with variation in PHGG level, water level and baking time. The optimized values for all the three independent variables i.e. PHGG level, water level and baking time were 2.21%, 4.81% and 8.81 min, respectively. This study revealed that partially hydrolyzed guar gum can be successfully incorporated in Cookies for the enrichment of soluble dietary fiber.
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effect of composition of gluten proteins and dough rheological properties on the Cookie making quality
British Food Journal, 2013Co-Authors: Sheweta Barak, Deepak Mudgil, Bhupender Singh KhatkarAbstract:Purpose – The purpose of the paper is to study the effect of the gliadin and glutenin fractions of gluten on the Cookie quality.Design/methodology/approach – Ten different wheat varieties were analyzed for the flour physicochemical characteristics, gluten composition and rheological properties. The different flours were baked into Cookies. The Cookies were analyzed for spread ratio and texture. Relationships of various flour parameters, gluten composition and Cookie characteristics were determined.Findings – Gluten subfractions, damaged starch, protein, AWRC values were significantly correlated to the Cookie spread and texture. Damaged starch (r=−0.638), protein (r=−0.508) and AWRC (r=−0.844) had a negative relationship with the Cookie spread. The flours with higher SDS sedimentation value also produced Cookies with lower spread ratio and harder texture. The study clearly demonstrated a positive correlation between Gli:Glu ratio (r=0.765) and spread ratio and a negative correlation (r=−0.528) with hardnes...
Carola Cappa - One of the best experts on this subject based on the ideXlab platform.
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Baking performance of 25 edible dry bean powders: Correlation between Cookie quality and rapid test indices
'Elsevier BV', 2020Co-Authors: Carola Cappa, James D KellyAbstract:This study was designed to evaluate the baking performances of 25 edible dry bean (Phaseolus vulgaris L.) varieties and to investigate correlations among Cookie features and rapid test indices (i.e., water and lactic acid retention capacities, oil binding capacity and Rapid Visco Analyzer indices). Two bean powder particle sizes (<= 0.5 mm, <= 1.0 mm) were investigated. Cookies were evaluated in terms of nutritional, geometrical and textural properties. Bean powders doubled the amount of Cookie protein and increased Cookie resistant starch content. Baking potential varied according to bean genotype and powder particle size: coarse powders resulted in larger (+ 26%) and thinner (- 19%) Cookies characterized by easier breaking texture (fracture strengths of 41-157 vs. 48-226 kPa for fine powders). Water retention and oil binding capacities and pasting properties significantly (p < 0.05) correlated with Cookie features. In conclusion, these accumulated findings can be used in designing value-added traditional and gluten-free Cookies
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Baking performance of 25 edible dry bean powders: Correlation between Cookie quality and rapid test indices.
Food chemistry, 2019Co-Authors: Carola Cappa, James D KellyAbstract:Abstract This study was designed to evaluate the baking performances of 25 edible dry bean (Phaseolus vulgaris L.) varieties and to investigate correlations among Cookie features and rapid test indices (i.e., water and lactic acid retention capacities, oil binding capacity and Rapid Visco Analyzer indices). Two bean powder particle sizes (≤0.5 mm, ≤1.0 mm) were investigated. Cookies were evaluated in terms of nutritional, geometrical and textural properties. Bean powders doubled the amount of Cookie protein and increased Cookie resistant starch content. Baking potential varied according to bean genotype and powder particle size: coarse powders resulted in larger (+26%) and thinner (−19%) Cookies characterized by easier breaking texture (fracture strengths of 41–157 vs. 48–226 kPa for fine powders). Water retention and oil binding capacities and pasting properties significantly (p
Tamara Dapcevic Hadnađev - One of the best experts on this subject based on the ideXlab platform.
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functionality of osa starch stabilized emulsions as fat replacers in Cookies
Journal of Food Engineering, 2015Co-Authors: Tamara Dapcevic Hadnađev, Slađana Rakita, Milica Pojić, Veljko KrstonošićAbstract:Abstract The aim of this study was to develop novel semi-plastic shortenings based on starch sodium octenyl succinate stabilized oil-in-water emulsions, as well as to investigate their functionality as fat replacers in Cookies. The effects of incorporation of structured oil (in the form of 50% and 70% oil-in-water emulsions) instead of unstructured oil (50% and 70%) or traditional shortening (100% vegetable fat) in Cookie formulation were determined by measuring the rheological properties of Cookie dough, textural properties of Cookie (break strength), spread, colour, moisture and sensory attributes. It was determined that vegetable fat replacement with emulsions and unstructured oil affected the decrease in dough elastic modulus and increase in Cookie firmness. Cookies containing oil in the form of emulsion expressed higher dough strength and lower Cookie spread in comparison to those containing unstructured oil. Although all the Cookies were sensory acceptable, the one containing traditional shortening expressed superior sensory characteristics.
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rice and buckwheat flour characterisation and its relation to Cookie quality
Food Research International, 2012Co-Authors: Aleksandra Torbica, Miroslav Hadnađev, Tamara Dapcevic HadnađevAbstract:Abstract Formulations of gluten-free Cookies based on rice and buckwheat flour in three different ratios, 90/10, 80/20 and 70/30, were developed. The aim of this research was to characterise physicochemical properties of buckwheat and rice flour as raw materials in gluten-free Cookie formulation and its relationship with final product quality. Chemical and electrophoretic analyses indicated that gluten-free flours exhibited similar protein/starch ratio and more narrow protein molecular weight range in comparison to wheat flour. On contrary, mean particle size of rice and buckwheat flour was higher in comparison to wheat flour, while the damage starch content was lower. The gluten-free Cookies were prepared at pilot scale and their colour and sensory attributes were compared to wheat‐containing sample. Combination of rice as the brightest flour and buckwheat as the darkest has yielded the Cookies of non‐significant difference in lightness in comparison to wheat Cookie. On contrary, gluten-free flours and Cookies showed significantly lower yellowness values than their wheat‐containing counterpart. Increase in the amount of buckwheat flour resulted in a decrease in Cookie yellowness. Moreover, raise in buckwheat flour content from 10 to 20% resulted in an increase in sensory scores for flavour, rupture and chewiness. Scanning electron micrographs revealed cohesive structure of gluten-free Cookies indicating adequate raw material selection, component ratio, as well as processing conditions.
Miroslav S. Hadnadev - One of the best experts on this subject based on the ideXlab platform.
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Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough
Food and Bioprocess Technology, 2013Co-Authors: Tamara R. Dapčević Hadnadev, Aleksandra M Torbica, Miroslav S. HadnadevAbstract:In the present study, the influence of buckwheat flour and carboxymethyl cellulose (CMC) on the production of sheetable gluten-free Cookie dough of acceptable rheo- logical properties and subsequently their effect on the qual- ity of gluten-free Cookies was studied. The buckwheat flour was used to replace 10, 20 and 30 % of rice flour in gluten- free formulations. Cookie doughs of 100 % rice flour and 100 % wheat flour served as control samples. The impact of CMC addition was examined on formulation containing 20 % of buckwheat flour. Oscillatory and creep measure- ments were applied to test the effect of buckwheat flour and CMC on the viscoelasticity of gluten-free Cookie dough. Frequency sweep results showed that all samples had solid elastic-like characteristics. An increase in the buckwheat flour addition led to a decrease in storage modulus and zero shear viscosity and an increase in tan δ and maximum creep compliance, while the addition of CMC led to an increase in dough tenacity and resistance to deformation. Cookie dough containing 30 % of buckwheat flour expressed the highest viscous properties, as revealed by relative viscous compli- ance value. The gluten-free dough containing CMC and buckwheat flour between 20 and 30 % replacement level showed similar strength and extensibility as wheat Cookie dough. The results of the physical and sensory evaluation of gluten-free Cookies showed that buckwheat addition led to a decrease in Cookie hardness and fracturability and an in- crease in eccentricity (deformation from regular shape) as well as the overall acceptability, as evaluated by untrained panellists.