[Evaluation of cookies enriched with corn germ and soy fiber]. / Evaluación de galletas dulces enriquecidas con germen de maíz y fibra de soya.
Arch Latinoam Nutr
; 49(3): 253-9, 1999 Sep.
Article
en Es
| MEDLINE
| ID: mdl-10667265
The objective of this study was to evaluate four cookie formulations which wheat flour was partially substituted by free-fat corn germ flour and/or soy fiber. Baking quality, protein, fat, ash, dietary fiber, hardness, color, Protein Efficiency Ratio PER and Apparent Digestibility in vivo were determined. A trained panel evaluated color, hardness and fracturability of cookies. Dietary fiber of cookies varied from 8.2 to 24.9% and protein from 11.3 to 12.7%. The source and amount of dietary fiber modified physical, sensory, and nutritional properties of cookies. Cookies formulated with 20% corn germ flour gave the highest PER, Digestibility Aparente in vivo, and acceptance by consumers. This study demonstrated the potential use of free-fat corn germ and soy fiber as functional ingredients.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Glycine max
/
Fibras de la Dieta
/
Alimentos Fortificados
/
Zea mays
Límite:
Animals
Idioma:
Es
Revista:
Arch Latinoam Nutr
Año:
1999
Tipo del documento:
Article
País de afiliación:
Venezuela
Pais de publicación:
Venezuela