Shortbread

Abstract: Low-fat shortbread cookies were prepared using combinations of carbohydrate-based fat substitutes (Litesse, N-Flate, Rice * Trin, Stellar, or Trim-choice) and emulsifiers (diacetyl-tartaric esters of monoglycerides [DATEM], glycerol monostearate [GMS], or sodium stearoyl-2-lactylate [SSL]). The experimental design was an incomplete randomized design with two factors: fat substitute (at 35, 45, or 55% of shortening weight) and emulsifier (at 0.125, 0.25, or 0.5% of flour weight). Response surface methodology and analysis of variance were the statistical techniques used to analyze the experimental results. Processing modifications were necessary to make low-fat shortbread cookies. The principal effects of fat substitutes on shortbread cookie attributes were higher moisture content, greater toughness, and lower specific volume. Fat substitution of 35% had the least negative effects on the physical attributes. The combinations N-Flate/SSL and Litesse/DATEM showed minimal differences in cookie breaking strength in comparison with the traditional shortbread cookie at the three levels of fat substitution and 0.5% emulsifier

Abstract: Shortbread cookies with 0, 20, 40 and 50% fat replacement were obtained using an emulsion filled gel (EFG) based on inulin and extra virgin olive oil and studied during 60 storage days. Increasing the amount of EFG in shortbread cookies, higher volumes and harder texture were observed, in relation to the higher water availability and the lower fat content. Thermal analysis conducted by means of DSC and 1H-NMR confirmed the key role of lipids and water status on the mechanical properties of shortbread cookies. Darker colour and toasted notes were registered for increasing levels of EFG, in relation to the presence of inulin involved in the Maillard reaction. During storage, all the cookies resulted very stable regarding dimensions, colour and rancidity perception; only slight texture changes were observed, probably related to the moisture redistribution among the cookies components. EFG can be proposed as valuable ingredient to replace fats in shortbread cookies, allowing the use of the health claim “reduced saturated fat content” already from 40% butter substitution.

Abstract: The extent of gelatinization and in vitro digestibility of starch in shortbread, hard sweet cookies, soda crackers, a crispbread type product based on wheat, sugar wafer base, fruit cake and bread were determined. The first three products differed little in either starch gelatinization or digestibility from raw wheat starch. Among the other products, these two properties increased in the order of crisp-bread, wafer base, fruit cake, and bread. These variations were explained in terms of prebaking water content, baking time at high moisture level which favored higher values and the presence of other ingredients such as sugar and fat which decreased both parameters.

Abstract: Reformulation of foods products to reduce total and saturated fats while maintaining acceptable structure, texture and mouthfeel poses an important challenge to the food industry. In this work, the use of structured emulsions (fibre-induced oil-in-water biphasic systems with reduced total and saturated fats) is proposed to replace butter in shortbread cookies.; Results: Use of structured emulsions resulted in softer dough that was still workable using a traditional process. Shortbread cookies containing structured emulsions were harder and paler than the butter control but had a significantly reduced saturated fat content. They also received promising scores in the sensory analysis in terms of texture and overall acceptability, despite the butter product still being the preferred sample.; Conclusion: The results of this study indicated that structured emulsions represent a good solution to produce nutritionally improved shortbreads. Optimization of the structured emulsion formulation can provide further improvement of the nutritional, sensory and physicochemical properties of shortbread cookies. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.