Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate

Anggraeni, A.A. and Triwitono, P. and Lestari, L.A. and Harmayani, E. (2024) Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate. Food Chemistry, 434. ISSN 03088146

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Abstract

This work evaluated the structure and quality parameters of dough and cookies prepared using fermented cassava flour, soy protein concentrate, and glucomannan. Glucomannan was incorporated as a fat replacement. The levels of fat replacement were 0, 10, 20, and 30 (CS100, GL90, GM80, and GH70, respectively) relative to the original fat content. Rheological analysis showed that the loss tangent of GH70 dough was the lowest (0.39) with an angular frequency of 0.62 rad/s. Thus, glucomannan affected the dough and caused it to exhibit more solid-like behaviors. Glucomannan covered the starch granules, which mimicked that of fat. A complex interaction was confirmed among starch, glucomannan, and protein in the dough. Glucomannan decreased dough hardness and adhesiveness but significantly increased (p < 0.05) cookie hardness, crispiness, and spread ratio. Dough with low rheological properties, adhesiveness, and hardness will produce good-quality cookies. Glucomannan can be applied as a fat replacer in cookies. © 2023 Elsevier Ltd

Item Type: Article
Additional Information: cited By 0
Uncontrolled Keywords: Adhesives; Plants (botany); Proteins; Quality control; Starch, Carbohydrate-based fat mimetic; Cassava flour; Cookie; Fat mimetics; Fat replace; Fat replacements; Fermented cassavum flour; Glucomannan; Soy protein concentrates; Structure parameter, Hardness, fat; mannan; soybean protein; starch; (1-6)-alpha-glucomannan; soybean protein, adhesion; Article; cassava flour; controlled study; cookie; crispness; dough; evaluation study; fat content; fermented product; flow kinetics; food quality; food texture; gelatinization; hardness; macromolecule; multivariate analysis; viscosity; chemistry; flour; Manihot, Flour; Manihot; Soybean Proteins; Starch
Subjects: T Technology > TP Chemical technology > Food processing and manufacture
Divisions: Faculty of Agricultural Technology > Food and Agricultural Product Technology
Depositing User: Arif Surachman
Date Deposited: 28 Aug 2024 03:12
Last Modified: 28 Aug 2024 03:12
URI: https://ir.lib.ugm.ac.id/id/eprint/14

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