Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies

Abstract Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fa...
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Autor*in:	Yashini, M. [verfasserIn] Sahana, S. Hemanth, S. D. Sunil, C. K.

Format:	Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Fat mimetic Wholefood fat replacer Descriptive sensory evaluation Reduced-fat cookie

Anmerkung:	© Association of Food Scientists & Technologists (India) 2021

Übergeordnetes Werk:	Enthalten in: Journal of food science and technology - Springer India, 1964, 58(2021), 12 vom: 06. Jan., Seite 4530-4541
Übergeordnetes Werk:	volume:58 ; year:2021 ; number:12 ; day:06 ; month:01 ; pages:4530-4541

Links:	Volltext

DOI / URN:	10.1007/s13197-020-04936-y

Katalog-ID:	OLC2077063254

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520			\|a Abstract Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase (p ≤ 0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels. Graphical abstract
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allfields	10.1007/s13197-020-04936-y doi (DE-627)OLC2077063254 (DE-He213)s13197-020-04936-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Yashini, M. verfasserin aut Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase (p ≤ 0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels. Graphical abstract Fat mimetic Wholefood fat replacer Descriptive sensory evaluation Reduced-fat cookie Sahana, S. aut Hemanth, S. D. aut Sunil, C. K. (orcid)0000-0002-4531-069X aut Enthalten in Journal of food science and technology Springer India, 1964 58(2021), 12 vom: 06. Jan., Seite 4530-4541 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:58 year:2021 number:12 day:06 month:01 pages:4530-4541 https://doi.org/10.1007/s13197-020-04936-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 58 2021 12 06 01 4530-4541
spelling	10.1007/s13197-020-04936-y doi (DE-627)OLC2077063254 (DE-He213)s13197-020-04936-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Yashini, M. verfasserin aut Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase (p ≤ 0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels. Graphical abstract Fat mimetic Wholefood fat replacer Descriptive sensory evaluation Reduced-fat cookie Sahana, S. aut Hemanth, S. D. aut Sunil, C. K. (orcid)0000-0002-4531-069X aut Enthalten in Journal of food science and technology Springer India, 1964 58(2021), 12 vom: 06. Jan., Seite 4530-4541 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:58 year:2021 number:12 day:06 month:01 pages:4530-4541 https://doi.org/10.1007/s13197-020-04936-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 58 2021 12 06 01 4530-4541
allfields_unstemmed	10.1007/s13197-020-04936-y doi (DE-627)OLC2077063254 (DE-He213)s13197-020-04936-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Yashini, M. verfasserin aut Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase (p ≤ 0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels. Graphical abstract Fat mimetic Wholefood fat replacer Descriptive sensory evaluation Reduced-fat cookie Sahana, S. aut Hemanth, S. D. aut Sunil, C. K. (orcid)0000-0002-4531-069X aut Enthalten in Journal of food science and technology Springer India, 1964 58(2021), 12 vom: 06. Jan., Seite 4530-4541 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:58 year:2021 number:12 day:06 month:01 pages:4530-4541 https://doi.org/10.1007/s13197-020-04936-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 58 2021 12 06 01 4530-4541
allfieldsGer	10.1007/s13197-020-04936-y doi (DE-627)OLC2077063254 (DE-He213)s13197-020-04936-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Yashini, M. verfasserin aut Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase (p ≤ 0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels. Graphical abstract Fat mimetic Wholefood fat replacer Descriptive sensory evaluation Reduced-fat cookie Sahana, S. aut Hemanth, S. D. aut Sunil, C. K. (orcid)0000-0002-4531-069X aut Enthalten in Journal of food science and technology Springer India, 1964 58(2021), 12 vom: 06. Jan., Seite 4530-4541 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:58 year:2021 number:12 day:06 month:01 pages:4530-4541 https://doi.org/10.1007/s13197-020-04936-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 58 2021 12 06 01 4530-4541
allfieldsSound	10.1007/s13197-020-04936-y doi (DE-627)OLC2077063254 (DE-He213)s13197-020-04936-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Yashini, M. verfasserin aut Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase (p ≤ 0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels. Graphical abstract Fat mimetic Wholefood fat replacer Descriptive sensory evaluation Reduced-fat cookie Sahana, S. aut Hemanth, S. D. aut Sunil, C. K. (orcid)0000-0002-4531-069X aut Enthalten in Journal of food science and technology Springer India, 1964 58(2021), 12 vom: 06. Jan., Seite 4530-4541 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:58 year:2021 number:12 day:06 month:01 pages:4530-4541 https://doi.org/10.1007/s13197-020-04936-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 58 2021 12 06 01 4530-4541
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title_sort	partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies
title_auth	Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies
abstract	Abstract Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase (p ≤ 0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels. Graphical abstract © Association of Food Scientists & Technologists (India) 2021
abstractGer	Abstract Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase (p ≤ 0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels. Graphical abstract © Association of Food Scientists & Technologists (India) 2021
abstract_unstemmed	Abstract Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase (p ≤ 0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels. Graphical abstract © Association of Food Scientists & Technologists (India) 2021
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title_short	Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies
url	https://doi.org/10.1007/s13197-020-04936-y
remote_bool	false
author2	Sahana, S. Hemanth, S. D. Sunil, C. K.
author2Str	Sahana, S. Hemanth, S. D. Sunil, C. K.
ppnlink	129607991
mediatype_str_mv	n
isOA_txt	false
hochschulschrift_bool	false
doi_str	10.1007/s13197-020-04936-y
up_date	2024-07-03T13:33:18.629Z
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