Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice
In this study, the traditional cookie recipe was optimized to develop healthier, defatted soybean flour cookies. Low-gluten flour was used as the primary ingredient, with defatted soybean flour as a supplement. Butter and sucrose were partially replaced with grape seed oil and fructooligosaccharides...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050158 |
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| author | Liangliang DUAN Siqing ZHENG Boya ZHAO Yuqing WANG Hongze JIA Jin SHANG Shouzhu XU Dongqing YE Changbao LI Chuanyan RAO |
| author_facet | Liangliang DUAN Siqing ZHENG Boya ZHAO Yuqing WANG Hongze JIA Jin SHANG Shouzhu XU Dongqing YE Changbao LI Chuanyan RAO |
| author_sort | Liangliang DUAN |
| collection | DOAJ |
| description | In this study, the traditional cookie recipe was optimized to develop healthier, defatted soybean flour cookies. Low-gluten flour was used as the primary ingredient, with defatted soybean flour as a supplement. Butter and sucrose were partially replaced with grape seed oil and fructooligosaccharides, respectively. Single-factor and response surface methodology experiments were conducted. The final formulation was determined based on sensory evaluation, texture analysis, and impact on lipid metabolism in mice. The results indicated that the optimized formulation included 62.24 g low-gluten flour, 37.76 g defatted soybean flour, 42.66 g butter, 12.34 g grape seed oil, 19.61 g sucrose, 5.39 g fructooligosaccharides, and 35.00 g egg. The sensory score of the product was 90.40±4.69 higher than the traditional cookie's score of 83.08±4.85 (P<0.05). Although the cost of the optimized formulation was 1.40~1.50 times higher than that of the traditional formulation, it did not disrupt lipid metabolism in BALB/c mice. After 12 weeks of feeding, the defatted soybean flour cookie group mice exhibited significantly lower body weight, liver index, fat coefficient and serum liver damage indicators than those in the traditional cookie group (P<0.05). Total triglycerides (TG) and low density lipoprotein cholesterol (LDL-C) of defatted soybean flour cookie group mice were significantly lower than the traditional cookie group while high density lipoprotein cholesterol (HDL-C) was significantly higher than the traditional cookie group (P<0.05). No significant lipid accumulation was observed in the liver tissues, similar to the observation in the maintenance diet group. These findings suggest that defatted soybean flour cookies are healthier and have promising market potential. |
| format | Article |
| id | doaj-art-3e6f22383bda4e1498d75f9b7b98729e |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-3e6f22383bda4e1498d75f9b7b98729e2025-08-20T03:40:00ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-04-0146719820610.13386/j.issn1002-0306.20240501582024050158-7Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in MiceLiangliang DUAN0Siqing ZHENG1Boya ZHAO2Yuqing WANG3Hongze JIA4Jin SHANG5Shouzhu XU6Dongqing YE7Changbao LI8Chuanyan RAO9Shaanxi University of Traditional Chinese Medicine, Xianyang 712046, ChinaShaanxi University of Traditional Chinese Medicine, Xianyang 712046, ChinaShaanxi University of Traditional Chinese Medicine, Xianyang 712046, ChinaShaanxi University of Traditional Chinese Medicine, Xianyang 712046, ChinaShaanxi University of Traditional Chinese Medicine, Xianyang 712046, ChinaShaanxi University of Traditional Chinese Medicine, Xianyang 712046, ChinaShaanxi University of Traditional Chinese Medicine, Xianyang 712046, ChinaGuangxi Key Laboratory of New Technologies for Fruit and Vegetable Storage and Processing, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaGuangxi Key Laboratory of New Technologies for Fruit and Vegetable Storage and Processing, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaGuangxi Key Laboratory of New Technologies for Fruit and Vegetable Storage and Processing, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaIn this study, the traditional cookie recipe was optimized to develop healthier, defatted soybean flour cookies. Low-gluten flour was used as the primary ingredient, with defatted soybean flour as a supplement. Butter and sucrose were partially replaced with grape seed oil and fructooligosaccharides, respectively. Single-factor and response surface methodology experiments were conducted. The final formulation was determined based on sensory evaluation, texture analysis, and impact on lipid metabolism in mice. The results indicated that the optimized formulation included 62.24 g low-gluten flour, 37.76 g defatted soybean flour, 42.66 g butter, 12.34 g grape seed oil, 19.61 g sucrose, 5.39 g fructooligosaccharides, and 35.00 g egg. The sensory score of the product was 90.40±4.69 higher than the traditional cookie's score of 83.08±4.85 (P<0.05). Although the cost of the optimized formulation was 1.40~1.50 times higher than that of the traditional formulation, it did not disrupt lipid metabolism in BALB/c mice. After 12 weeks of feeding, the defatted soybean flour cookie group mice exhibited significantly lower body weight, liver index, fat coefficient and serum liver damage indicators than those in the traditional cookie group (P<0.05). Total triglycerides (TG) and low density lipoprotein cholesterol (LDL-C) of defatted soybean flour cookie group mice were significantly lower than the traditional cookie group while high density lipoprotein cholesterol (HDL-C) was significantly higher than the traditional cookie group (P<0.05). No significant lipid accumulation was observed in the liver tissues, similar to the observation in the maintenance diet group. These findings suggest that defatted soybean flour cookies are healthier and have promising market potential.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050158defatted soybean flourcookieoptimization of recipemicelipid metabolism |
| spellingShingle | Liangliang DUAN Siqing ZHENG Boya ZHAO Yuqing WANG Hongze JIA Jin SHANG Shouzhu XU Dongqing YE Changbao LI Chuanyan RAO Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice Shipin gongye ke-ji defatted soybean flour cookie optimization of recipe mice lipid metabolism |
| title | Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice |
| title_full | Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice |
| title_fullStr | Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice |
| title_full_unstemmed | Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice |
| title_short | Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice |
| title_sort | optimization of the recipe of defatted soybean flour cookies and its effect on lipid metabolism in mice |
| topic | defatted soybean flour cookie optimization of recipe mice lipid metabolism |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050158 |
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