Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies
Abstract
:1. Introduction
2. Results and Discussion
2.1. Chia Seed Hydrogel Rheological Properties
2.2. Proximate Composition of Gluten-Free Cookies
2.3. Fatty Acid Composition of Gluten-Free Cookies
2.4. Mineral Content of Gluten-Free Cookies
2.5. Textural Properties of Gluten-Free Cookies
2.6. Physical Properties and Color of Gluten-Free Cookies
2.7. Sensory Acceptability of Gluten-Free Cookies
3. Conclusions
4. Materials and Methods
4.1. Materials
4.2. Methods
4.2.1. Chia Seed Hydrogel Preparation and Rheological Characterization
4.2.2. Cookie Preparation
4.2.3. Chemical Composition of Gluten-Free Cookies
4.2.4. Fatty Acid Profile of Gluten-Free Cookies
4.2.5. Mineral Composition of Gluten-Free Cookies
4.2.6. Textural Properties of Gluten-Free Cookies
4.2.7. Color Measurement of Gluten-Free Cookies
4.2.8. Physical Properties of Gluten-Free Cookies
4.2.9. Sensory Acceptability
4.2.10. Statistical Analysis
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Parameter | Com 1 | Com 2 | Com 3 | Com 4 | Control | CH | CHC1 | CHC2 |
---|---|---|---|---|---|---|---|---|
Moisture | n.a. | n.a. | n.a. | n.a. | 4.56 ± 0.08 b | 5.95 ± 0.13 a | 3.81 ± 0.01 c | 4.30 ± 0.01 b |
Crude protein | 4.5 | 13.23 | 3.67 | 5.25 | 9.32 ± 0.06 b | 9.67 ± 0.02 ab | 9.38 ± 0.01 b | 9.93 ± 0.05 a |
Fat | 11.2 | 25.07 | 22.43 | 32.25 | 15.64 ± 0.06 a | 14.83 ± 0.02 b | 15.32 ± 0.01 a | 12.77 ± 0.03 c |
Saturated fatty acid | 1.5 | 17.07 | 9.77 | n.a. | 7.25 ± 0.08 a | 6.34 ± 0.10 b | 6.57 ± 0.11 b | 5.37 ± 0. 08 c |
Carbohydrate | 79.6 | 40.28 | 61.4 | 57.4 | 68.71 ± 0.13 a | 67.31 ± 0.17 b | 68.68 ± 0.02 a | 70.02 ± 0.14 a |
Sugar | 16.3 | 24.32 | 2.8 | n.a. | 23.34 ± 0.11 b | 24.22 ± 0.29 a | 23.07 ± 0.03 b | 21.06 ± 0.17 c |
Dietary fiber | 4.7 | 11.38 | 6.0 | n.a. | 0.66 ± 0.02 d | 0.91 ± 0.01 c | 1.33 ± 0.03 b | 1.45 ± 0.03 a |
Ash | n.a | n.a | n.a | n.a | 1.12 ± 0.01 c | 1.32 ± 0.01 b | 1.48 ± 0.02 a | 1.52 ± 0.02 a |
Energy value | 447 | 462 | 534 | 542 | 454 | 443 | 453 | 438 |
Fatty Acid | Control | CH | CHC1 | CHC2 |
---|---|---|---|---|
C12:0 | 0.05 ± 0.02 a | 0.04 ± 0.03 ab | 0.04 ± 0.01 ab | 0.03 ± 0.01 b |
C14:0 | 0.14 ± 0.04 a | 0.12 ± 0.05 b | 0.12 ± 0.01 b | 0.10 ± 0.01 c |
C16:0 | 6.12 ± 0.10 a | 5.52 ± 0.04 b | 5.58 ± 0.1 b | 4.55 ± 0.04 c |
C16:1 | - | - | - | - |
C18:0 | 0.94 ± 0.05 a | 0.66 ± 0.01 c | 0.82 ± 0.01 b | 0.69 ± 0.03 c |
C18:1t | - | - | - | - |
C18:1c | 5.68 ± 0.08 b | 5.80 ± 0.06 ab | 5.97 ± 0.08 a | 4.80 ± 0.04 c |
C18:2t | - | - | - | - |
C18:2c (LA) | 2.12 ± 0.06 b | 2.19 ± 0.02 b | 2.25 ± 0.05 a | 2.03 ± 0.03 c |
C20:0 | - | - | - | - |
C18:3n3 (LNA) | 0.48 ± 0.03 b | 0.50 ± 0.03 b | 0.53± 0.04 ab | 0.57± 0.01 a |
C20:1 | - | - | - | - |
C22:0 | - | - | - | - |
C20:5n3 | - | - | - | - |
C23:0 | - | - | - | - |
C24:0 | - | - | - | - |
MUFA | 5.68 | 5.80 | 5.97 | 4.80 |
PUFA | 2.60 | 2.69 | 2.78 | 2.60 |
UFA (MUFA + PUFA) | 8.28 | 8.49 | 8.75 | 7.40 |
SFA | 7.25 | 6.34 | 6.57 | 5.37 |
PUFA/SFA | 0.36 | 0.42 | 0.42 | 0.48 |
Cookie Formulation | Mineral Content (mg/100 g) | |||||
---|---|---|---|---|---|---|
Na | K | Ca | Mg | Fe | Zn | |
Control | 362.2 ± 7.1 c | 362.2 ± 5.6 c | 44.6 ± 0.38 c | 45.8 ± 0.60 c | 2.01 ± 1.1 c | 12.8 ± 0.75 c |
CH | 378.9 ± 5.3 b | 389.7 ± 8.2 b | 51.7 ± 0.38 b | 52.2 ± 0.80 c | 2.24 ± 0.90 c | 13.4 ± 0.30 c |
CHC1 | 357.1 ± 27 c | 396.5 ± 1.8 b | 55.1 ± 1.4 b | 64.7 ± 0.50 b | 3.28 ± 1.3 b | 15.4 ± 1.3 b |
CHC2 | 390.5 ± 12 a | 419.8 ± 11 a | 60.9 ± 1.2 a | 72.3 ± 2.7 a | 3.72 ± 0.40 a | 18.1 ± 0.80 a |
NRV * (mg/day) | - | 2000 | 800 | 375 | 14 | 10 |
Parameter | Control | CH | CHC1 | CHC2 |
---|---|---|---|---|
L* | 74.02 ± 1.2 a | 76.78 ± 1.0 a | 49.87 ± 0.73 b | 50.59 ± 1.9 b |
a* | 2.08 ± 0.48 b | 2.14 ± 0.33 b | 12.39 ± 0.23 a | 12.41 ± 0.50 a |
b* | 29.92 ± 0.53 a | 30.98 ± 0.87 a | 23.56 ± 0.19 b | 24.18 ± 0.47 c |
Mass of cookie (g) | 7.32 ± 0.24 a | 7.62 ± 0.15 a | 7.53 ± 0.23 a | 7.52 ± 0.26 a |
Specific volume (cm3/g) | 5.52 ± 0.18 a | 5.41 ± 0.14 a | 5.27 ± 0.32 a | 5.18 ± 1.3 a |
Eccentricity | 1.00 ± 0.01 a | 1.00 ± 0.01 a | 0.99 ± 0.01 a | 1.00 ± 0.01 a |
Ingredients (g/100g) | Control | CH | CHC1 | CHC2 |
---|---|---|---|---|
Gluten-free flour mixture (g) | 20 | 20 | 20 | 20 |
Chickpea flour (g) | 40 | 40 | 40 | 40 |
Rice flour (g) | 40 | 40 | 40 | 40 |
Sugar (g) | 35 | 35 | 35 | 35 |
Vegetable fat (g) | 25 | 20 | 20 | 15 |
Chia gel (g) | - | 40 | 40 | 45 |
Cocoa powder (g) | - | - | 5 | 5 |
Salt (g) | 1 | 1 | 1 | 1 |
Vanilla aroma (g) | 0.3 | 0.3 | 0.3 | 0.3 |
Hazelnut aroma (g) | 0.2 | 0.2 | 0.2 | 0.2 |
Baking powder (g) | 0.5 | 0.5 | 0.5 | 0.5 |
Water (g) | 40 | - | - | - |
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Tomić, J.; Škrobot, D.; Dapčević-Hadnađev, T.; Maravić, N.; Rakita, S.; Hadnađev, M. Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies. Gels 2022, 8, 774. https://doi.org/10.3390/gels8120774
Tomić J, Škrobot D, Dapčević-Hadnađev T, Maravić N, Rakita S, Hadnađev M. Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies. Gels. 2022; 8(12):774. https://doi.org/10.3390/gels8120774
Chicago/Turabian StyleTomić, Jelena, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Nikola Maravić, Slađana Rakita, and Miroslav Hadnađev. 2022. "Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies" Gels 8, no. 12: 774. https://doi.org/10.3390/gels8120774