Effective utilization of wheat gluten by lipopeptide biosurfactant in the formulation of gluten-free cookies.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12557
Abstract: BACKGROUND Gluten-free food products are in demand due to the gluten sensitivity of individuals around the globe. Lipopeptide biosurfactants are widely used in food formulations for wetting, foaming, emulsion stabilization, anti-adhesive and anti-microbial properties. Lipopeptide… read more here.
Keywords: lipopeptide biosurfactant; microscopy; gluten free; free cookies ... See more keywords
Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-016-2467-6
Abstract: The size distribution assessment of unreduced wheat gluten proteins of commercial Indian wheat varieties was examined using Size-Exclusion Fast Protein Liquid Chromatography. Elution profiles were fractionated into five peaks, with the molecular weights of eluting… read more here.
Keywords: fractionation unreduced; cookie; quality; unreduced gluten ... See more keywords
Postprandial Glucose and Insulin Response to a Cookie with or Without Added RS4 Wheat Starch After 3 Days of Pre-Feeding: A Double Blind, Randomized, Controlled Clinical Trial (P08-081-19)
Sign Up to like & getrecommendations! Published in 2019 at "Current Developments in Nutrition"
DOI: 10.1093/cdn/nzz044.p08-081-19
Abstract: Research on the effect of resistant starch on postprandial glucose levels has mainly focused on the attenuation achieved by substituting it for the available carbohydrate (avCarb), few studies have looked at the effect on glucose… read more here.
Keywords: insulin; cookie; pre feeding; rs4 wheat ... See more keywords
Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of texture studies"
DOI: 10.1111/jtxs.12374
Abstract: Raspberry and blueberry pomace, by-products from fruit juice industry, were dehydrated to obtain fruit fiber concentrates and valorized as ingredients in gluten-free (GF) cookies formulation. The aim was to evaluate the effect of substituting 30%… read more here.
Keywords: cookie; rheology; pomace; raspberry blueberry ... See more keywords
Effect of flour and sugar particle size on the properties of cookie dough and cookie
Sign Up to like & getrecommendations! Published in 2019 at "Czech Journal of Food Sciences"
DOI: 10.17221/161/2017-cjfs
Abstract: The effect of particle size of flour and sugar on the physical, sensorial and textural properties of cookie dough and cookie was investigated. According to the obtained data, both the sugar particle size and the… read more here.
Keywords: particle size; sugar; cookie; effect ... See more keywords
Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies
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DOI: 10.3390/foods10010193
Abstract: In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content… read more here.
Keywords: cookie; rheology; fat type; flour fat ... See more keywords
Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children
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DOI: 10.3390/foods11121667
Abstract: This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations… read more here.
Keywords: acceptability; addition cookie; eggplant flour; flour addition ... See more keywords
Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12050941
Abstract: This study investigated if whole wheat flour-based cookie dough’s physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability and stress relaxation), moisture content, and… read more here.
Keywords: time; mixing time; whole wheat; wheat flour ... See more keywords