Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach

Leonardo I Mulargia; Elien Lemmens; Konstantinos Korompokis; Stijn Reyniers; Kurt Gebruers; Peter Goos; Nicolas Andres Gamboa Carlosama; Arno G B Wouters; Jan A Delcour

doi:10.1016/j.foodchem.2023.137601

Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach

Food Chem. 2024 Mar 1:435:137601. doi: 10.1016/j.foodchem.2023.137601. Epub 2023 Sep 26.

Authors

Leonardo I Mulargia¹, Elien Lemmens², Konstantinos Korompokis³, Stijn Reyniers⁴, Kurt Gebruers⁵, Peter Goos⁶, Nicolas Andres Gamboa Carlosama⁷, Arno G B Wouters⁸, Jan A Delcour⁹

Affiliations

¹ Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: leonardo.mulargia@kuleuven.be.
² Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: elien.lemmens1@kuleuven.be.
³ Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: konstantinos.korompokis@kuleuven.be.
⁴ Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: reyniersstijn@gmail.com.
⁵ Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: kurt.gebruers@kuleuven.be.
⁶ Department of Biosystems, Division of Mechatronics, Biostatistics and Sensors (MeBioS), B-3001 Leuven, Belgium. Electronic address: peter.goos@kuleuven.be.
⁷ Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: nicogamboa@outlook.com.
⁸ Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: arno.wouters@kuleuven.be.
⁹ Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: jan.delcour@kuleuven.be.

PMID: 37776657
DOI: 10.1016/j.foodchem.2023.137601

Abstract

An I-optimal response surface experimental design revealed impacts of dough moisture content (DMC, 14-22%) and level of wheat flour substitution (10-50%) by wheat gluten and one of six different native starches [wheat, (waxy) maize, rice, potato, pea] on sugar-snap cookie starch thermal properties, in vitro starch digestion, dough and cookie hardness and spread ratio. Increasing DMCs from 14 to 22% increased the cookie starch digestion rate constants of each starch source used. A linear increase of the constant by 25-30% across the 14 to 22% DMC range for all starches was predicted and validated. That cookie spread and hardness were related to the water retention capacity of the native starches used suggested that they underwent limited changes during baking. For each starch examined, formulations were optimized to lower in vitro starch digestion rate and extent, and cookie hardness, while maximizing dough spread ratio.

Keywords: Formulation optimization; I-optimal design; In vitro starch digestibility; Sugar-snap cookie.

MeSH terms

Carbohydrates
Flour
Starch*
Sugars*
Triticum

Substances

Starch
Sugars
Carbohydrates