Quality attributes of cookies enriched with betaine
2016
Filipčev, Bojana (Institute of Food Technology, Novi Sad (Serbia)) | Krulj, Jelena (Institute of Food Technology, Novi Sad (Serbia)) | Kojić, Jovana (Institute of Food Technology, Novi Sad (Serbia)) | Šimurina, Olivera (Institute of Food Technology, Novi Sad (Serbia)) | Bodroža-Solarov, Marija (Institute of Food Technology, Novi Sad (Serbia)) | Pestorić, Mladenka (Institute of Food Technology, Novi Sad (Serbia))
Although not essential, betaine is an important nutrient which strongly affects general human health by performing several significant physiological roles in human organism. Primarily, betaine acts as an osmolyte and protects the cells from osmotic stress and allows waste product concentration in urine. Secondarily, betaine is a methyl donor in transmethylation reactions. The later physiological function has been related to numerous health benefits betaine has been claimed for: reduced risk for cardiovascular, hepatic and cerebral diseases. Even though it is thought that betaine deficiency is not common in general population of western nations, recent surveys inferred that betaine intake is likely to be on a low side. Elderly population (aged >50 years) or other vulnerable populations (diabetic and homocystinuria patients), may be at a higher risk of inadequate intake. Food enrichment with betaine may be one of the feasible ways to improve the betaine status in general population. In this study, it was investigated the effect of fortifying cookies with increasing betaine levels (5003000 mg/100 g flour) on the cookie quality traits. Most cookie quality attributes (spread, height gain, hardness, fracturability) were not significantly affected by rising betaine levels. It was observed that increasing betaine doses contributed to more prominent vividness and yellow color intensity of upper cookie surface. Sensory evaluation revealed that there were no differences in the perception of texture within the enriched cookies but somewhat better ratings were received for cookies with lower fortification levels (500-1000 mg/100 g flour) regarding taste, total quality and acceptability. This is most probably due to perception of aftertaste (slight burning sensation) at higher levels of enrichment. The enriched cookies were 7-40 times higher in betaine in comparison to the control sample. The estimated betaine loss during baking ranged from 17-29%.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Matica Srpska Library