Publications by authors named "Cecilia Moralejo"
Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies.
Food Sci Technol Int
December 2021
Article Synopsis
- Psyllium, a natural fiber known for its water absorption and nutritional benefits, was tested as a fat replacer in sugar-snap cookies made with wheat or maize flour.
- The study found that replacing fat with a psyllium-water paste altered dough properties, resulting in decreased spread and increased hardness and moisture in the cookies, especially affecting gluten-free varieties.
- Overall, cookies made with psyllium showed low acceptability, suggesting that it is challenging to use psyllium as a complete fat substitute in cookie formulations.