Physicochemical Properties and Sensory Evaluation of Butter Cookies Fortified with Fiber from Edamame Soybean Residue Flour
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Abstract
The demand for bakery products that meet criteria such as being gluten-free, nutritious, functional, and sustainable is steadily increasing. Edamame soybean residue is the byproduct derived from the production of Edamame soybean milk, renowned for its abundant fiber and protein content. This study investigated the fortification of fiber in butter cookie products using Edamame soybean residue flour (ESRF), achieved by substituting wheat flour with ESRF at levels of 0, 15, 30, 45, and 60%, respectively. Cookies enriched with higher fiber levels and supplemented with ESRF showed a significant decrease in hardness and crispness (P ˂ 0.05), while experiencing an increase in both fiber and protein content (P ˂ 0.05). 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 ≥ 0.05). However, the fiber-enhanced cookies displayed significantly increased crispness (P ˂ 0.05), along with fiber and protein contents measuring 2.58 and 41%, respectively. This study provides a framework for improving the nutrition of cookies, minimizing production waste, and enhancing the market value of ESRF.
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของคณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยธรรมศาสตร์ ข้อความที่ปรากฏในแต่ละเรื่องของวารสารเล่มนี้เป็นเพียงความเห็นส่วนตัวของผู้เขียน ไม่มีความเกี่ยวข้องกับคณะวิทยาศาสตร์และเทคโนโลยี หรือคณาจารย์ท่านอื่นในมหาวิทยาลัยธรรมศาสตร์ ผู้เขียนต้องยืนยันว่าความรับผิดชอบต่อทุกข้อความที่นำเสนอไว้ในบทความของตน หากมีข้อผิดพลาดหรือความไม่ถูกต้องใด ๆ
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