|
Physicochemical Properties and Sensory Evaluation of Butter CookiesFortified with Fiber from Edamame SoybeanResidue Flour |
|---|---|
| รหัสดีโอไอ | |
| Creator | Tidarat Norsuwan |
| Title | Physicochemical Properties and Sensory Evaluation of Butter CookiesFortified with Fiber from Edamame SoybeanResidue Flour |
| Contributor | Phraeophoyom Phetaiam, Warinda Surin |
| Publisher | Thammasat University |
| Publication Year | 2567 |
| Journal Title | Thai Journal of Science and Technology |
| Journal Vol. | 12 |
| Journal No. | 2 |
| Page no. | 113-126 |
| Keyword | Edamame soybean, Residue, Flour, Cookies, Fiber |
| URL Website | https://www.tci-thaijo.org/ |
| Website title | THAIJO |
| ISSN | 2286-7333 |
| Abstract | The demand for bakery products that meet criteria such as being gluten-freeand nutritiousisincreasing. Edamame soybean residue, a byproduct derived from the production of Edamame soybean milk, is renowned for its abundant fiber and protein content. The aim of this study was to investigatethe fortification of fiber in buttercookie products using Edamame soybean residue flour (ESRF) by substituting wheat flour with ESRF at levels of 0, 15, 30, 45, and 60%. This research found that cookies enriched with higher fiber levels and supplemented with ESRF showed a significant decrease in hardness and crispness (P < 0.05) (1.52-4.45 N and2.17-7.67 Count peak +, respectively), while experiencing an increase in both fiber and protein content (P < 0.05) (0.95-9.99%and30.43-59.89%, respectively). Nevertheless, sensory evaluations revealed a notable decline in acceptance of color, texture, taste, and overall liking (P < 0.05). Therefore, the addition of fiber from ESRF in butter cookies at a 15% level resulted in similar sensory acceptability compared to cookies without this fiber supplementation (P โฅ0.05). However, the 15% fiber-enhanced cookies displayed significantly increased crispness (P < 0.05), along with fiber and protein contents measuring 2.58and 41%, respectively. This study provides a framework for improving the nutrition ofcookies, minimizingproduction waste, and enhancing the market value of ESRF. |
