Effect of particle size of Sargassum fusiforme residue powder on sugar-free cookies properties

After being ground and sifted, three different types of SFR powder with varying particle sizes were obtained, and their chemical composition and physical properties were investigated. The soluble dietary fiber increased from 13.15% to 27.17% as the particle size decreased from 470.42 & mu;m for SFR-850 to 10.09 & mu;m for SFR-75, while the insoluble dietary fiber decreased from 66.92% to 34.72%. Water holding capacity, swelling capacity and oil holding capacity also decreased as the particle size reduced. Different amounts (3%, 5%, 7%, 9%) of all kinds of SFR powders were added as a substitute for flour to make sugar-free cookies, their effects on the textural properties and sensory evaluation of cookies were studied. Higher spread ratio of cookies was obtained with smaller particle size, the SFR powder replacement reduced cookie hardness significantly while having no impact on fracturability. The sensory evaluation revealed that SFR-200-9 received highest odor, texture and overall acceptability score, followed by SFR-75-9.

Automated summary

After grinding and sifting, three types of SFR powder with different particle sizes were obtained and their chemical composition and physical properties were investigated. The soluble dietary fiber increased from 13.15% to 27.17% as the particle size decreased, while the insoluble dietary fiber decreased from 66.92% to 34.72%. Water holding capacity, swelling capacity, and oil holding capacity also decreased with reduced particle size. Different amounts of SFR powders were used to make sugar-free cookies and their effects on texture and sensory evaluation were studied. Smaller particle size resulted in higher spread ratio of cookies, and SFR powder replacement significantly reduced cookie hardness without affecting fracturability. Sensory evaluation showed that SFR-200-9 received the highest score in odor, texture, and overall acceptability, followed by SFR-75-9.