Publicação
Textural Properties of Newly Developed Cookies Incorporating Whey Residue
| Resumo: | Cookies vary considerably in composition, shapes, flavours or textures, being much appreciated by consumers, and providing easy ways of supplying nutrients and energy, besides bioactive components. The objective of this study was to develop new added-value cookies incorporating whey residue, which is a by-product from the dairy industry, thus finding alternative ways to avail this waste. The cookies were then evaluated for their textural characteristics by means of texture profile analysis. The results obtained revealed that the improved whey cookies were different that the other cookies, better looking and with better global appearance, and also presenting good textural properties, with low hardness and chewiness, allied to high springiness and cohesion, being thus suitable for elderly and children with increased eating difficulties. Furthermore, these properties were maintained along the storage period considered of 15 days, thus guarantying stability of the textural characteristics. |
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| Autores principais: | Guiné, Raquel |
| Outros Autores: | Souta, Ana; Gürbüz, Buse; Almeida, Elisabete; Lourenço, Joana; Marques, Liliana; Pereira, Raquel; Gomes, Rubina |
| Assunto: | compression test puncture test residue valorisation textural properties |
| Ano: | 2020 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Viseu |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Viseu |
| Resumo: | Cookies vary considerably in composition, shapes, flavours or textures, being much appreciated by consumers, and providing easy ways of supplying nutrients and energy, besides bioactive components. The objective of this study was to develop new added-value cookies incorporating whey residue, which is a by-product from the dairy industry, thus finding alternative ways to avail this waste. The cookies were then evaluated for their textural characteristics by means of texture profile analysis. The results obtained revealed that the improved whey cookies were different that the other cookies, better looking and with better global appearance, and also presenting good textural properties, with low hardness and chewiness, allied to high springiness and cohesion, being thus suitable for elderly and children with increased eating difficulties. Furthermore, these properties were maintained along the storage period considered of 15 days, thus guarantying stability of the textural characteristics. |
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