2026-04-14T03:31:03Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/14412025-10-22T11:00:12Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Carcelli, Alessandro
author
Suo, Xinying
author
Boukid, Fatma
author
Carini, Eleonora
author
Vittadini, Elena
other
Indústries Alimentàries
group
Funcionalitat i Seguretat Alimentària
2025-10-22T11:00:12Z
2025-10-22T11:00:12Z
2021-08-05
Carcelli, Alessandro, Xinying Suo, Fatma Boukid, Eleonora Carini, and Elena Vittadini. 2021. "Semi‐Solid Fibre Syrup For Sugar Reduction In Cookies". International Journal Of Food Science & Technology 56 (10): 5080-5088. doi:10.1111/ijfs.15298.
0950-5423
http://hdl.handle.net/20.500.12327/1441
https://doi.org/10.1111/ijfs.15298
Since sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying the consumer's request for clean label. Based on corn (Zea mays) dextrin and seed coats of chickpeas (testa of Cicer arietinum seed), a fibre syrup was tested as bulking agent in cookies to reach 30% and 50% sugar reduction. Cookies were characterised for their physicochemical, rheological and sensorial attributes. Fibre syrup addition did neither hinder dough workability nor require changes in cookie production procedure. The use of the fibre syrup permitted to partially preserve the structural strength of cookies and increased their red colour index. Moreover, the fibre syrup use allowed to obtain sugar-reduced cookies qualified for ‘reduced in sugar’ and ‘high in fibre’ nutritional claims.
eng
Copyright © 2021 Institute of Food Science and Technology
Semi-solid fibre syrup for sugar reduction in cookies
info:eu-repo/semantics/article