The effect of stevia powder on the quality of gluten-free cookies
https://doi.org/10.20914/2310-1202-2022-4-124-132
Abstract
The paper presents the results of studies of the effect of stevia powder on the quality of gluten-free cookies with a complete replacement of sugar in the recipe. The cookies were made from a mixture of rice and corn flour (40/60). Margarine or vegetable oil were used as fat components. Stevia powder was used in different amounts: 1.0; 2.0; 3.0%. Cookies quality were assessed by organoleptic indicators, physical characteristics (diameter, thickness), moisture, swelling, strength on the structure analyzer "Structurometer ST-2". When completely replacing sugar with stevia powder in various amounts, margarine cookies were comparable in size to sugar cookies, while increasing moisture, but reducing swelling and strength values. Replacing the fat component with vegetable oil resulted in the formation of a flatter, more brittle cookie, with pronounced brittleness, which was reflected in its strength, both in cookies with sugar and with stevia. The use of guar or xanthan gum in the formulation of gluten-free cookies with stevia and vegetable oil made it possible to obtain softer cookies, increased their thickness, as well as moisture and swelling, stabilized the strength, which became comparable before the addition of stevia powder. An increase in the amount of gum over 1% led to large changes in cookie quality indicators, and depended on the type of gum, which was more pronounced when using xanthan gum. The main criterion for the quality of gluten-free cookies with stevia powder in the amount of 1.0% was the minimum specific sweetness
About the Authors
L. P. Nilova
Peter the Great St. Petersburg Polytechnic University
Russian Federation
Russian Federation
Cand. Sci. (Engin.), assistant professor, Graduate School of Service and Trade, Institute of Industrial Management, Economics and Trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
S. M. Malyutenkova
Peter the Great St. Petersburg Polytechnic University
Cand. Sci. (Engin.), assistant professor, Graduate School of Service and Trade, Institute of Industrial Management, Economics and Trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
L. N. Shmakova
Kirov State Medical University of the Ministry of Healthcare of the Russian Federation
Cand. Sci. (Engin.), assistant professor, Department of Management and Commodity Science, st. K. Marx, 112, Kirov, 610027, Russia
References
1. Naseer B., Naik H.R., Hussain S.Z., Zargar I., Beenish, Bhat T.A., Nazir N. Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies. LWT – Food Science and Technology. 2021. no 141. 110885. doi:10.1016/j.lwt.2021.110885
2. Paesani C., Bravo-Núñez Á., Gómez M. Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies. LWT – Food Science and Technology. 2020. no 132. 109931. doi:10.1016/j.lwt.2020.109931
3. Xu J., Zhang Y., Wang W., Li Y. Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology. 2020. no 103. pp. 200–213. doi:10.1016/j.tifs.2020.07.017
4. Renzyaeva T.V., Bakirova M.E. Сookies from rice flour for specialized food. «Technologies of Food and Processing Industries of Agro-industrial Complex – Healthy Food». 2017. no 1. pp. 49–55 (in Russian).
5. Boldina A.A., Rud M. Yu. Development of a recipe and technology for the production of gluten-free cookies using rice flour. Bulletin of the Michurinsk State Agrarian University. 2015. no 1. pp. 220–225 (in Russian).
6. Sharma S., Saxena D.C., Riar Ch. S. Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets. Journal of Cereal Science. 2016. no 72. pp. 153–161. doi:10.1016/j.jcs.2016.10.012
7. Zharkova I.M., Zvyagin A.A., Miroshnichenko L.A., Slepokurova Yu. I., Roslyakov Yu. F., Koryachkina S. Ya., Gustinovich V.G. Optimizing a gluten-free diet with new food. Pediatric Nutrition. 2017. no 15(6). pp. 59–65. doi: 10.20953/1727–5784–2017–6–59–65 (in Russian).
8. Kozubaeva L.A., Kuzmina S.S., Vishnyak M.M. Gluten-free cookies made from a mixture of rice and buckwheat flour. Bulletin of the Altai State Agriculture University. 2010. no 7 (69). pp. 62–65 (in Russian).
9. Kaur M., Sandhu K.S., Arora A.P., Sharma A. Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties. LWT-Food Science and Technology. 2015. no 62 (1). pp. 628–632. doi:10.1016/j.lwt.2014.02.039
10. Demirkesen I. Formulation of chestnut cookies and their rheological and quality characteristics. Journal of Food Quality. 2016. no 39(4). pp. 264–273. doi: 10.1111/jfq.12209
11. Hamdani A.M., Wani I.A., Bhat N.A. Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya. Food Bioscience. 2020. no 35. 100541. doi:10.1016/j.fbio.2020.100541
12. Li Y., Sun Y., Zhong M., Xie F., Wang H., Li L. Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans. Scientific Reports. 2020. no 10(1). pp. 1–8. doi:10.1038/s41598–020–61179–9
13. Christ-Ribeiro A., Chiattoni L.M., Mafaldo C.R.F., Badiale-Furlong E., de Souza-Soares L.A. Fermented rice-bran by Saccharomyces cerevisiae: Nutritious ingredient in the formulation of gluten-free cookies. Food Bioscience. 2021. no 40. 100859. doi:10.1016/j.fbio.2020.100859
14. Schmelter L., Rohm H., Struck S. Erratum to Gluten-free bakery products: Cookies made from different Vicia faba bean varieties. Future Foods. 2022. no 6. 100163. doi:10.1016/j.fufo.2022.100163
15. Sulieman A.A., Zhu K-X., Peng W., Hassan H.A., Mahdi A.A., Zhou H. – M. Influence of fermented and unfermented Agaricus bisporus polysaccharide flours on the antioxidant and structural properties of composite gluten-free cookies. LWT – Food Science and Technology. 2019. no 101. pp. 835–846. doi:10.1016/j.lwt.2018.11.007
16. Jones A.L. The Gluten-Free Diet: Fad or Necessity? Diabetes Spectrum. 2017. vol. 30. no 2. pp. 118–123. doi:10.2337/ds16–0022
17. Schmucker C., Eisele-Metzger A., Meerpohl J.J., Lehane C., Kuellenberg de Gaudry D., Lohner S., Schwingshackl L. Effects of a gluten-reduced or gluten-free diet for the primary prevention of cardiovascular disease. Review. Cochrane Database Syst Rev. 2022. no 2(2). CD013556. doi:10.1002/14651858.CD013556.pub2
18. Salazar V.A.G., Encalada S.V., Cruz A.C., Campos M.R.S. Stevia rebaudiana: A sweetener and potential bioactive ingredient in the development of functional cookies. Journal of Functional Foods. 2018. no 44. pp. 183–190. doi:10.1016/j.jff.2018.03.007
19. Strelkova A.K., Krasina I.B., Filippova E.V., Lysenko A.V. The effect of sweeteners and dietary fiber on the textural properties of gluten-free dough and cookies. News of higher educational institutions. Food technology. 2021. no 2–3. pp. 45–49. doi:10.26297/0579–3009.2021.2–3.11 (in Russian).
20. Bukolt K., Ramirez N., Saenz A., Mirza K., Bhaduri S., Navder K. To measure the effectiveness of a stevia and Benefiber combination as a sugar replacer in oatmeal raisin cookies. Journal of the Academy of Nutrition and Dietetics. 2018. vol. 118. no 9. А 55. doi:10.1016/J.JAND.2018.06.214
21. Olawoye B., Gbadamosi S.O., Otemuyiwa I.O., Akanbi Ch. T. Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network. Heliyon. 2020. no 6. e05117. doi:10.1016/j.heliyon.2020.e05117
22. Rakmai Ja., Haruthaithanasan V., Chompreeda P., Chatakanonda P., Yonkoksung U. Development of gluten-free and low glycemic index rice pancake: Impact of dietary fiber and low-calorie sweeteners on texture profile, sensory properties, and glycemic index. Food Hydrocolloids for Health. 2021. no 1. 100034. doi:10.1016/j.fhfh.2021.100034
23. Mezenova O. Ya., Kazakova O.N. Modeling the recipe for diabetic cookies with the addition of stevia and Jerusalem artichoke. Journal International Academy of Refrigeration. 2010. no 4. pp. 23–26. (in Russian).
24. Luo X., Arcot J., Gill T., Louie J.C.Y., Rangan A. A review of food reformulation of baked products to reduce added sugar intake. Trends in Food Science & Technology. 2019. no 86. pp. 412–425. doi:10.1016/j.tifs.2019.02.051
25. Ahmad J., Khan I., Blundell R., Azzopardi Jo., Mahomoodally M.F. Stevia rebaudiana Bertoni.: an updated review of its health benefits, industrial applications and safety. Trends in Food Science & Technology. 2020. no 100. pp. 177–189. doi:10.1016/j.tifs.2020.04.030
26. Ahmad U., Ahmad R. Sh. Nutritional, Physicochemical and Organoleptic Evaluation of Low Calorie Muffins Using Natural Sweetener Stevia (Stevia rebaudiana Bertoni). Journal of Nutrition & Food Sciences. 2018. V. 8. no 2. 1000673. doi: 10.4172/2155–9600.1000673
27. Nilova L.P. Vytovtov A.A., Malyutenkova S.M., Laboyko I. Yu. Safety problems of bakery products: trans-isomers of fatty acids. Bulletin of the South Ural State University. Series: Food and Biotechnologies. 2017. vol. 5. no 2. pp. 78–86. (in Russian) doi:10.14529/food170210
28. Gharaie Z., Hossein Azizi M., Barzegar M., Gavlighi H.A. Gum tragacanth oil/gels as an alternative to shortening in cookies: Rheological, chemical and textural properties. LWT – Food Science and Technology. 2019. no 105. pp. 265–271. doi: 10.1016/j.lwt.2019.02.025.
29. Nilova L, Pilipenko T., Malyutenkova S. An investigation into the effects of bioactive substances from vegetable oils on the antioxidant properties of bakery products. Agronomy Research. 2017. V.15. no S2. pp.1399–1410. doi:10.15159/AR.18.055
30. Barragán-Martínez L.P., Román-Guerrero A., Vernon-Carter E.J., Alvarez-Ramirez J. Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of sugar-snap cookies. International Journal of Gastronomy and Food Science. 2022. no 29. 100563. doi:10.1016/j.ijgfs.2022.100563
31. Perez-Santana M., Cagampang G.B., Gu L., MacIntosh Ia. S., Percival S.S., MacIntosh A.J. Characterization of physical properties and retention of bioactive compounds in cookies made with high oleic red palm olein. LWT – Food Science and Technology. 2021. no 147. pp. 111499. doi:10.1016/j.lwt.2021.111499
32. Renzyaeva T.V., Tuboltseva A.S., Renzyaev A.O. Various Flours in Pastry Production Technology. Food Processing: Techniques and Technology. 2022. vol. 52. no 2. pp. 407–416. (in Russian). doi:10.21603/2074–9414–2022–2–2373
33. Mudgil D., Barak Sh., Khatkar B.S. Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. LWT – Food Science and Technology. 2017. no 80. pp. 537–542. doi:10.1016/j.lwt.2017.03.009
34. Samakradhamrongthai R.S., Maneechot S., Wangpankhajorn P., Jannu T., Renaldi G. Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties. Food Chemistry Advances. 2022. no 1. 100058. doi:10.1016/j.focha.2022.100058
Review
For citations:
Nilova L.P., Malyutenkova S.M., Shmakova L.N. The effect of stevia powder on the quality of gluten-free cookies. Proceedings of the Voronezh State University of Engineering Technologies. 2022;84(4):124-132. (In Russ.) https://doi.org/10.20914/2310-1202-2022-4-124-132
Views:
388
Email this article 
Post a Comment 
