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Textural Properties of Newly Developed Cookies Incorporating Whey Residue

2020Journal article Open access
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dc.contributor.authorGuiné, Raquel
dc.contributor.authorSouta, Ana
dc.contributor.authorGürbüz, Buse
dc.contributor.authorAlmeida, Elisabete
dc.contributor.authorLourenço, Joana
dc.contributor.authorMarques, Liliana
dc.contributor.authorPereira, Raquel
dc.contributor.authorGomes, Rubina
dc.date.accessioned2020-07-21T15:04:16Z
dc.date.available2020-07-21T15:04:16Z
dc.date.issued2020
dc.description.abstractCookies vary considerably in composition, shapes, flavours or textures, being much appreciated by consumers, and providing easy ways of supplying nutrients and energy, besides bioactive components. The objective of this study was to develop new added-value cookies incorporating whey residue, which is a by-product from the dairy industry, thus finding alternative ways to avail this waste. The cookies were then evaluated for their textural characteristics by means of texture profile analysis. The results obtained revealed that the improved whey cookies were different that the other cookies, better looking and with better global appearance, and also presenting good textural properties, with low hardness and chewiness, allied to high springiness and cohesion, being thus suitable for elderly and children with increased eating difficulties. Furthermore, these properties were maintained along the storage period considered of 15 days, thus guarantying stability of the textural characteristics.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné RPF, Souta A, Gürbüz B, Almeida E, Lourenço J, Marques L, Pereira R, Gomes R (2020) Textural Properties of Newly Developed Cookies Incorporating Whey Residue. Journal of Culinary Science & Technology, 18(4), 317-332.pt_PT
dc.identifier.doi10.1080/15428052.2019.1621788pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6327
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectcompression testpt_PT
dc.subjectpuncture testpt_PT
dc.subjectresidue valorisationpt_PT
dc.subjecttextural propertiespt_PT
dc.titleTextural Properties of Newly Developed Cookies Incorporating Whey Residuept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage332pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage317pt_PT
oaire.citation.titleJournal of Culinary Science & Technologypt_PT
oaire.citation.volume18pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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