PL EN
NUTRITIONAL PROPERTIES OF SUGAR-FREE WHEAT-FLOUR COOKIES
 
Więcej
Ukryj
1
University of Agriculture in Krakow, Faculty of Food Technology
Data publikacji: 07-07-2021
 
2018;(595):21–28
 
SŁOWA KLUCZOWE
STRESZCZENIE
This study aims at evaluating the impact of selected sweeteners on the nutritional properties of sugar-free wheat-flour cookies. The following parameters were measured: slowly digestible starch (SDS), rapidly digestible starch (RDS), resistant starch (RS), the starch digestibility index (SDI), total reducing activity and the antioxidant activity by ABTS method. Sorbitol and maltitol cookies had significantly lower amount of RDS, while SDS fraction was significantly higher only in maltitol cookies (p < 0.05). The amount of RS was significantly higher and the calculated starch digestibility indices decreased in all sugar-free cookies (p < 0.05). The total reducing activity was increased in all biscuits with polyols, while the antioxidant activity was decreased (p < 0.05). The replacement of the selected sugar alcohols such as xylitol, maltitol and sorbitol led to obtain a bakery product characterized by reduced starch digestibility and starch digestibility index, as well as enhanced total reducing activity.
 
REFERENCJE (24)
1.
Brouns F., Bjorck I., Frayn K.N., Gibbs A.L., Lang V., Slama G., Wolever T.M.S., 2005. Glycaemic index methodology. Nutr. Res. Rev. 18, 145–171.
 
2.
Chattopadhyay S., Raychaudhuri U., Chakraborty R., 2014. Artificial Sweeteners – a review. J. Food Sci. Technol. 51, 611–621.
 
3.
Chung H.J., Liu Q., Hoover R., 2010. Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches. Food Res. Int. 43, 501–508.
 
4.
De Angelis M., Gallo G., Corbo M.R., McSweeney P.L.H., Faccia M., Giovine M., Gobbetti M., 2003. Phytase activity in sourdough lactic acid bacteria: purification and characterization of phytase from Lactobacillus sanfranciensis CB1. Int. J. Food Microbiol. 87, 259–270.
 
5.
Englyst H.N., Kingman S.M., Cummings J.H., 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46 (suppl.), 33–50.
 
6.
Giuberti G., Gallo A., Fortunati P., Rossi F., 2016. Influence of high-amylose maize starch on in vitro starch digestibility and sensory characteristics of cookies. Starch/Stärke 68, 469–475.
 
7.
Górecka D., Korczak J., Borowska-Parus A., 2007. Zastosowanie substancji słodzących w wyrobach ciastkarskich. ŻNTJ 6, 210–218.
 
8.
Grajek W., 2007. Przeciwutleniacze w żywności. Aspekty zdrowotne technologiczne molekularne i analityczne. WNT, Warszawa.
 
9.
Kowalski S., Łukasiewicz M., 2014. Wpływ warunków wypieku kruchych ciastek na powstawanie wybranych pochodnych furanowych oraz zmianę potencjału antyoksydacyjnego. ŻNTJ 1 (92), 187–199.
 
10.
Kutyła-Kupidura E.M., Sikora M., Krystyjan M., Dobosz A., Kowalski S., Pysz M., Tomasik P., 2015. Properties of sugar-free cookies with xylitol, sucralose, acesuflame K and their blends. J. Food Process Eng. 39 (4), 321–329.
 
11.
Lin S.H., Lee C.C., Mau J.L., Lin L.Y., Chiou S.Y., 2010. Effects of erythritol on quality characteristic of reduced-calorie Danish cookies. J. Food Qual. 33, 14–26.
 
12.
Luthria D.L., Lu Y., John K.M.M., 2015. Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties. J. Funct. Foods. 18, 910–925.
 
13.
Mathers C.D., Loncar D., 2006. Projections of global mortality and burden of disease from 2002 to 2030. PLos Med. 3 (11), E442.
 
14.
Matilla P., Pihlava J.M., Hellstrom J., 2005. Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products. J. Agric. Food Chem. 53, 8290–8295.
 
15.
Mesías M., Holgado F., Márques-Ruiz G., Morales F.J., 2016. Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour. LWT – Food Sci. Tech. 73, 528–535.
 
16.
O’Brien Nabors L. (ed.), 2001. Alternative Sweeteners. CRC Press, New York.
 
17.
Pérez-Jiménez J., Fulgencio S.C., 2005. Literature underestimate the actual antioxidant capacity of cereals. J. Agric. Food Chem. 53, 5036–5040.
 
18.
Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med. 9/10, 26, 1231–1237.
 
19.
Ronda F., Gomez M., Blanco C.A., Caballero P.A., 2005. Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cake. Food Chem. 90, 549–555.
 
20.
Sun Q., Nan Ch., Ji N., Xiong L., 2014. Effect of sugar alcohol on physicochemical properties of wheat starch. Starch/Stärke 66, 788–794.
 
21.
Swain T., Hillis W.E., 1959. The phenolic constituents of Prunus domestica. The quantitative analysis of phenolic constituents. J. Sci. Food Agric. 10, 63–68.
 
22.
Taylor J.R.N., Emmambux M.N., Kruger J., 2015. Developments in modulating glycaemic response in starchy cereal foods. Starch/Stärke 67, 79–89.
 
23.
Torres M.D., Raymundo A., Sousa I., 2013. Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours. Carbohydr. Polym. 98, 249–256.
 
24.
Yebra-Biurrun M.C., 2005. Sweeteners. In: P. Worsfold, A. Townshend, C. Poole (eds.), Encyclopedia of analytical science. Elsevier Academic, San Diego, 562–572.
 
ISSN:0084-5477