Effect of soyflour and whey protein concentrate on cookie color

Autores
Pérez, Santiago; Matta, Elias Jorge; Osella, Carlos; de la Torre, María; Sánchez, H. D.
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to investigate the effect of soyflour and wheyproteinconcentrate (WPC) addition on the extent of Maillard reaction and caramelization during cookie baking. Wheat flour from a rotary molded cookie formulation was partially replaced by full fat soyflour and wheyproteinconcentrate. A central composite design was used and second order models were employed to generate response surfaces for loss of available lysine and for color development. Diffuse reflectance measurement of cookies was used to obtain the k/s coefficients of the Kubelka?Munk equation where k is the absorption coefficient and s is the scattering coefficient at 450, 557 and 680 nm. Luminance, dominant wavelength and excitation purity were also calculated. The addition of WPC produced an important increase in available lysine loss, k/s values and excitation purity, and a decrease in luminance and dominant wavelength. These results indicate that the addition of WPC favors the development of cookiecolor probably because of its high lactose content. On the contrary, the increment of water content produces a delay of Maillard reaction and caramelization. Soyflour had no significant effect on loss of available lysine and its effect on color parameter was much less significant than that of WPC.
Fil: Pérez, Santiago. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Matta, Elias Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Fil: Osella, Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: de la Torre, María. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Sánchez, H. D.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
Soy Flour
Whey Protein Concentrate
Available Lysine
Maillard Reaction
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/8774
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/8774
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of soyflour and whey protein concentrate on cookie colorPérez, SantiagoMatta, Elias JorgeOsella, Carlosde la Torre, MaríaSánchez, H. D.Soy FlourWhey Protein ConcentrateAvailable LysineMaillard Reactionhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The objective of this work was to investigate the effect of soyflour and wheyproteinconcentrate (WPC) addition on the extent of Maillard reaction and caramelization during cookie baking. Wheat flour from a rotary molded cookie formulation was partially replaced by full fat soyflour and wheyproteinconcentrate. A central composite design was used and second order models were employed to generate response surfaces for loss of available lysine and for color development. Diffuse reflectance measurement of cookies was used to obtain the k/s coefficients of the Kubelka?Munk equation where k is the absorption coefficient and s is the scattering coefficient at 450, 557 and 680 nm. Luminance, dominant wavelength and excitation purity were also calculated. The addition of WPC produced an important increase in available lysine loss, k/s values and excitation purity, and a decrease in luminance and dominant wavelength. These results indicate that the addition of WPC favors the development of cookiecolor probably because of its high lactose content. On the contrary, the increment of water content produces a delay of Maillard reaction and caramelization. Soyflour had no significant effect on loss of available lysine and its effect on color parameter was much less significant than that of WPC.Fil: Pérez, Santiago. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Matta, Elias Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); ArgentinaFil: Osella, Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: de la Torre, María. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Sánchez, H. D.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier Science2013-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/8774Pérez, Santiago; Matta, Elias Jorge; Osella, Carlos; de la Torre, María; Sánchez, H. D.; Effect of soyflour and whey protein concentrate on cookie color; Elsevier Science; Lwt - Food Science And Technology; 50; 1-2013; 120-1250023-6438enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.06.015info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812002721info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:16:26Zoai:ri.conicet.gov.ar:11336/8774instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:16:26.331CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of soyflour and whey protein concentrate on cookie color
title Effect of soyflour and whey protein concentrate on cookie color
spellingShingle Effect of soyflour and whey protein concentrate on cookie color
Pérez, Santiago
Soy Flour
Whey Protein Concentrate
Available Lysine
Maillard Reaction
title_short Effect of soyflour and whey protein concentrate on cookie color
title_full Effect of soyflour and whey protein concentrate on cookie color
title_fullStr Effect of soyflour and whey protein concentrate on cookie color
title_full_unstemmed Effect of soyflour and whey protein concentrate on cookie color
title_sort Effect of soyflour and whey protein concentrate on cookie color
dc.creator.none.fl_str_mv Pérez, Santiago
Matta, Elias Jorge
Osella, Carlos
de la Torre, María
Sánchez, H. D.
author Pérez, Santiago
author_facet Pérez, Santiago
Matta, Elias Jorge
Osella, Carlos
de la Torre, María
Sánchez, H. D.
author_role author
author2 Matta, Elias Jorge
Osella, Carlos
de la Torre, María
Sánchez, H. D.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Soy Flour
Whey Protein Concentrate
Available Lysine
Maillard Reaction
topic Soy Flour
Whey Protein Concentrate
Available Lysine
Maillard Reaction
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work was to investigate the effect of soyflour and wheyproteinconcentrate (WPC) addition on the extent of Maillard reaction and caramelization during cookie baking. Wheat flour from a rotary molded cookie formulation was partially replaced by full fat soyflour and wheyproteinconcentrate. A central composite design was used and second order models were employed to generate response surfaces for loss of available lysine and for color development. Diffuse reflectance measurement of cookies was used to obtain the k/s coefficients of the Kubelka?Munk equation where k is the absorption coefficient and s is the scattering coefficient at 450, 557 and 680 nm. Luminance, dominant wavelength and excitation purity were also calculated. The addition of WPC produced an important increase in available lysine loss, k/s values and excitation purity, and a decrease in luminance and dominant wavelength. These results indicate that the addition of WPC favors the development of cookiecolor probably because of its high lactose content. On the contrary, the increment of water content produces a delay of Maillard reaction and caramelization. Soyflour had no significant effect on loss of available lysine and its effect on color parameter was much less significant than that of WPC.
Fil: Pérez, Santiago. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Matta, Elias Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Fil: Osella, Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: de la Torre, María. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Sánchez, H. D.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description The objective of this work was to investigate the effect of soyflour and wheyproteinconcentrate (WPC) addition on the extent of Maillard reaction and caramelization during cookie baking. Wheat flour from a rotary molded cookie formulation was partially replaced by full fat soyflour and wheyproteinconcentrate. A central composite design was used and second order models were employed to generate response surfaces for loss of available lysine and for color development. Diffuse reflectance measurement of cookies was used to obtain the k/s coefficients of the Kubelka?Munk equation where k is the absorption coefficient and s is the scattering coefficient at 450, 557 and 680 nm. Luminance, dominant wavelength and excitation purity were also calculated. The addition of WPC produced an important increase in available lysine loss, k/s values and excitation purity, and a decrease in luminance and dominant wavelength. These results indicate that the addition of WPC favors the development of cookiecolor probably because of its high lactose content. On the contrary, the increment of water content produces a delay of Maillard reaction and caramelization. Soyflour had no significant effect on loss of available lysine and its effect on color parameter was much less significant than that of WPC.
publishDate 2013
dc.date.none.fl_str_mv 2013-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/8774
Pérez, Santiago; Matta, Elias Jorge; Osella, Carlos; de la Torre, María; Sánchez, H. D.; Effect of soyflour and whey protein concentrate on cookie color; Elsevier Science; Lwt - Food Science And Technology; 50; 1-2013; 120-125
0023-6438
url http://hdl.handle.net/11336/8774
identifier_str_mv Pérez, Santiago; Matta, Elias Jorge; Osella, Carlos; de la Torre, María; Sánchez, H. D.; Effect of soyflour and whey protein concentrate on cookie color; Elsevier Science; Lwt - Food Science And Technology; 50; 1-2013; 120-125
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.06.015
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812002721
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614109270638592
score 13.070432

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