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Title: RHEOLOGICAL AND PHYSICAL EVALUATION OF JET-COOKED OAT BRAN IN LOW CALORIE COOKIES

Author
item Lee, Suyong
item Inglett, George

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/15/2005
Publication Date: 5/1/2006
Citation: Lee, S., Inglett, G.E. 2006. Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies. International Journal of Food Science and Technology. 41(5):553-559.

Interpretive Summary: Nutrim oat bran (OB) was evaluated as a fat substitute in baked products, specifically, cookies. The shortening in cookie dough was replaced with Nutrim OB up to 30% by weight and the effect of Nutrim OB on the physical and rheological properties of the cookies was measured. It was shown that Nutrim OB increased the moisture content of cookies which increased the softness of cookies containing up to 20% less shortening. Hence, Nutrim OB exhibits great possibilities for use in low calorie food applications and can contribute this functional nutraceutical to healthy diets. This health beneficial material is currently impacting food industries and provides an increasing new market for an agricultural processed product.

Technical Abstract: Different levels of shortening in cookies (10, 20, 30% by weight) were replaced with 20% jet-cooked oat bran, also called Nutrim OB, to prepare cookies with less calories. The cookies containing Nutrim OB were investigated in terms of rheological and physical properties and compared with a control. As more shortening was replaced with Nutrim OB, a decrease in the diameter and an increase in the height of cookies were observed. The increased moisture content from Nutrim OB caused a decrease in the dynamic viscoelastic properties of cookie dough. Squeezing flow method showed shear thinning behaviors in all cookie dough. Also, the elongational viscosity of cookie dough decreased significantly with more replacement of shortening with Nutrim OB. The rheological properties of cookie dough during baking indicated that all of the samples had similar types of viscoelastic characteristics during baking. However, the cookies containing more Nutrim OB exhibited more elastic properties which resulted in a decreased cookie diameter. There was no significant difference in cookie hardness among samples up to 20% shortening replacement but the cookies became lighter in color as the Nutrim OB content was increased.