Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

The aim of the study was to investigate the effect on physical and sensory quality of cookies on supplementation with partially hydrolyzed guar gum (PHGG) as soluble fiber at level of 1-5%. The effect of PHGG level, water level and baking time were studied on cookie spread factor, cookie hardness and overall sensory acceptability. The second order model obtained for spread factor, hardness and overall sensory acceptability of cookies revealed coefficient of determination of 0.9392, 0.9502 and 0.7582 respectively. Physical and sensory properties of cookie revealed significant changes with variation in PHGG level, water level and baking time. The optimized values for all the three independent variables i.e. PHGG level, water level and baking time were 2.21%, 4.81% and 8.81 min, respectively. This study revealed that partially hydrolyzed guar gum can be successfully incorporated in cookies for the enrichment of soluble dietary fiber. (C) 2017 Elsevier Ltd. All rights reserved.