Dough rheological, Mixolab mixing, and nutritional characteristics of almond cookies with and without xylanase

The effects of California almond skin flour (CASF) and xylanase on empirical dough rheology of the flour and texture of cookies as well as sensory evaluation were evaluated. Mixolab and Rapid Viscosity Analyzer studies showed that CASF addition resulted in higher water absorption (MWA), a longer dev...

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Bibliographic Details
Published inJournal of food engineering Vol. 105; no. 2; pp. 227 - 232
Main Authors Jia, Chunli, Huang, Weining, Abdel-Samie, Mohamed Abdel-Shafi, Huang, Guangxing, Huang, Guangwei
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.07.2011
Elsevier
Subjects
absorption
Almond
almonds
Biological and medical sciences
Cereal and baking product industries
Cookie dough
Cookies
dietary fiber
dietary protein
Dough
Empirical rheological properties
Flour
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
mixing
Mixolab
rheology
sensory evaluation
Spreads
Surface layer
Texture
Viscosity
Xylanase
xylanases
Mixolab
Almond
Cookie dough
Xylanase
Empirical rheological properties
Bakery product
Biscuit
Mixing
Nuts
Enzyme
Glycosylases
Glycosidases
Cereal product
Hydrolases
Dough
Xylan endo-1,3-β-xylosidase
Rheological properties
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Summary:The effects of California almond skin flour (CASF) and xylanase on empirical dough rheology of the flour and texture of cookies as well as sensory evaluation were evaluated. Mixolab and Rapid Viscosity Analyzer studies showed that CASF addition resulted in higher water absorption (MWA), a longer development time (MDT) and a lower peak viscosity (RPV). Xylanase incorporation into the dough caused a higher MWA and RPV, and a lower MDT. The CASF made the dough less sticky, but xylanase played the reverse role. The 20% addition of CASF produced cookies with greater spread ratio and lower breaking force. Xylanase allowed the amount of CASF to be increased from 20% to 23%, which improved protein and dietary fiber (DF) contents, particularly water-soluble DF, while the spread ratio and breaking force remained unaffected. Sensory evaluation results showed good overall acceptability scores for the CASF cookies with and without xylanase.
Bibliography:http://dx.doi.org/10.1016/j.jfoodeng.2011.02.023
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2011.02.023