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  • Title: [Evaluation of cookies enriched with corn germ and soy fiber].
    Author: Rebolledo MA, Sangronis E, Barbosa-Cánovas GV.
    Journal: Arch Latinoam Nutr; 1999 Sep; 49(3):253-9. PubMed ID: 10667265.
    Abstract:
    The objective of this study was to evaluate four cookie formulations which wheat flour was partially substituted by free-fat corn germ flour and/or soy fiber. Baking quality, protein, fat, ash, dietary fiber, hardness, color, Protein Efficiency Ratio PER and Apparent Digestibility in vivo were determined. A trained panel evaluated color, hardness and fracturability of cookies. Dietary fiber of cookies varied from 8.2 to 24.9% and protein from 11.3 to 12.7%. The source and amount of dietary fiber modified physical, sensory, and nutritional properties of cookies. Cookies formulated with 20% corn germ flour gave the highest PER, Digestibility Aparente in vivo, and acceptance by consumers. This study demonstrated the potential use of free-fat corn germ and soy fiber as functional ingredients.
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