THE USE OF SOY BRAN AS A FAT SUBSTITUTE IN THE GLUTEN-FREE COOKIE RECIPE

Abstract

This study assessed the color and textural characteristics of low-fat gluten-free cookies in which some of the vegetable fat (30, 40, and 50%) was replaced with ground soy bran, which contains dietary fiber. The results were compared with a full-fat control sample, in which the fat was not replaced. It was found that the low-fat gluten-free cookie samples were darker in color than the control sample, indicating the positive effect of soy bran on creating a more consumer-acceptable product color. Analysis of the textural characteristics revealed that increasing the proportion of soy bran in the recipe resulted in increased crispness and firmness of the cookie compared to the full-fat sample. These data confirm the feasibility of using soy bran effectively in gluten-free cookie recipes as a partial fat substitute without compromising the color and textural properties.