Application of hydrocolloids and ground peas as fat-replacers in butter cookie made from tapioca starch

Abstract

The influence of beta-glucan and ground pea as fat-replacers on the production of butter cookie made from tapioca starch on the physical properties of dough, cookies and trans fat contents were studied. The incorporation of these two components was found to improve elastic dough with no cutting during extended and easy to mold. Butter cookies containing beta-glucan and ground pea expressed low spread ratio of the cookies, low yellow color, increase hardness and accepted overall acceptable score. In addition, the contents of protein and dietary fiber in the butter cookies increased in our recipe. Subsequently, the fat content decreased by 30% when compared with control. Our developed recipe of butter cookies showed no composition of trans fat. Thus, the results showed the possibility of utilizing ground sugar pea and beta-glucan to improve the physical and nutritional properties of butter cookies and may let to be an adaptation of recipes in the Thai industry due to Thai food law.