Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Effect of the addition of commercial apple fibre powder on the baking and sensory properties of cookies

Zlatica Kohajdová *, Jolana Karovičová, Michaela Jurasová, Kristína Kukurová a

Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
a Food Research Institute, Priemyselná 4, 824 75, Bratislava 26, Slovak Republic

E-mail: *

Abstract: The effects of commercial apple fibre powder (0, 5, 10 and 15 % substitution of fine wheat flour) on dough characteristics, cookies physical and sensory properties were evaluated. Addition of apple fibre powder significantly altered rheological parameters of dough by increasing of water absorption, dough development time and dough stability, however mixing tolerance index was reduced. Apple fibre powder incorporation to cookies negatively affected specific volume and volume index of cookies and reduced thickness and width of products. It was also revealed that apple fibre powder addition resulted in notable decreasing lightness and increasing of redness of cookies. Sensory evaluation showed that cookies with apple fibre powder were characterised by fruity and sweet taste and fruity odour and were firmer than samples without apple fibre. Addition of apple fibre powder up to 10 % is feasible to produce sensorically acceptable cookies. In generally, it can be stated that enrichment of cookies with apple fibre powder is advantageous due to the increased nutritional value, as apple fibre is rich source of dietary fibre.

Keywords: apple, dietary fibre, farinograph, cookies, quality

Full paper in Portable Document Format: acs_0095.pdf

Acta Chimica Slovaca, Vol. 4, No. 2, 2011, pp. 88—97