Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure

被引：0

作者：

Yuliarti, Oni ^{[1
]}

Rasul, Sanaa ^{[1
]}

Albedwawi, Hessa Mohammed Salem ^{[1
]}

Tarique, Mohammed ^{[1
]}

机构：

[1] United Arab Emirates Univ, Coll Agr & Vet Med, Dept Food Sci, Al Ain, U Arab Emirates

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2024年 / 213卷

关键词：

Okara; Cookies; Low methoxy pectin; Chilling; Texture; Rheology; SOYBEAN RESIDUE; HIGH-QUALITY; GELATION; IMPACT; STARCH; FIBER; WATER; MILK; FOOD;

D O I：

10.1016/j.lwt.2024.117052

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of specific concentrations of low methoxyl pectin (LMP) (0, 0.5, 1 and 1.5 g/100g) and dough chilling treatments (with and without chilling) on the physicochemical properties of okara cookies were investigated. Addition of LMP increased the cookie dough viscoelastic properties due to formation of LMP gel network which strengthened the cookie overall structure. Cookies with a higher LMP concentration showed more compact and denser texture, as indicated in their microstructure. However, the cookie hardness was lowered with the chilling treatment and exhibited a lower fracturability. Chilling the dough facilitated the progressive development of LMP gel network and promoted a strong dough structure. Chilled dough with 1.5 g/100g LMP has the strongest structure where a larger strain value was required to deform the network compared to other formulations. The exothermic peaks disappeared when dough was chilled, meanwhile, the FTIR results revealed less variation in the spectral signals for all samples.

引用

页数：9