USE OF SOURDOUGHS FOR THE ELABORATION OF HEALTHY COOKIES

QUIROGA JUAN MANUEL; CONFORTI PAULA; COSTANZO MARÍA MAGDALENA; COMELLI NORA ALEJANDRA

San Luis

Congreso; XXXVII Reunión Científica Anual de la Sociedad de Biología de Cuyo; 2019

Sociedad de Biología de Cuyo

Topinambur (Helianthus tuberosus) is a tuber with high inulin content, a prebiotic polysaccharide used as an ingredient in functional food. The aim of this paper was to prepare healthy cookies with low caloric and high fiber contents. Cookies were prepared from two sourdoughs with different composition in order to study their characteristics and behavior on the final product. Two Type I sourdoughs were prepared (Brandt, 2019), with a dough yield (dough weight / flour weight x 100) of 200. The fermentation procedure was performed during 5 days, maintaining the temperature between 25 and 30ºC. In both cases, the initial fermentation was carried out with Whole Wheat Flour (Pureza Integral, Molino Cañuelas S.A.C.I.F.I.A., Buenos Aires, Argentina). Both sourdoughs differed in their flour composition, using either 100% Whole Wheat Flour (100WWF) or combining in equal proportions m/m, Whole Wheat Flour and Wheat Flour 000 (Morixe, Prepared by Province, Argentina) (50WWF). Topinambur flour (TF) used for elaborating cookies was obtained from our own crops (on the FICA-UNSL site), and was characterized using official methods of analysis (AOAC, 1990). For cookie preparation, the following ingredients were mixed: sourdough 25 g, TF 25 g, salt 0.5 g, (Celusal, I.Q. y M. Timbo S.A., Buenos Aires, Argentina), tap water 3 g, extra virgin olive oil 4 g (Natura Extra Virgen clásico, Aceitera General Deheza S.A., Córdoba, Argentina) and thyme 0.5 g (Alicante, Cafés La Virginia S.A., Santa Fe, Argentina). The obtained dough was then sheeted with a roller kneader until 2 mm height, and cut into circular pieces of 2.7 cm diameter. The resulting cookies were placed on an oven tray, and baked in an electric oven ATMA (HG5010AE, China) at 150 ºC for 7 min. Finally, the cookies were allowed to rest for 30 min before storing them into airtight polyethylene bags. In order to observe the possible differences between cookies according to their sourdough, texture tests (Texturometer Brookfield Textire Pro CT), color tests (Chroma meter CR300), and humidity and ashes determinations (AOAC, 1990) were performed. There were no significantdifferences (p>0.05) between the resulting cookies regarding deformation percentage, fracturability, chewiness (textural properties), color, humidity and ashes. It can be concluded that flour type used in sourdoughs did not affect these parameters on cookies. On this basis, it is possible to increase cookies benefits by using 100% Whole Wheat Flour sourdough (100WWF), which provides higher amount of fiber than Wheat Flour sourdough (50WWF) without altering cookies properties.