Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice

DUAN Liangliang; ZHENG Siqing; ZHAO Boya; WANG Yuqing; JIA Hongze; SHANG Jin; XU Shouzhu; YE Dongqing; LI Changbao; RAO Chuanyan

doi:10.13386/j.issn1002-0306.2024050158

Turn off MathJax

Article Contents

Abstract

References

DUAN Liangliang, ZHENG Siqing, ZHAO Boya, et al. Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice[J]. Science and Technology of Food Industry, 2025, 46(7): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050158.

Citation:

PDF (3236 KB)

Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice

1.
Shaanxi University of Traditional Chinese Medicine, Xianyang 712046, China
2.
Guangxi Key Laboratory of New Technologies for Fruit and Vegetable Storage and Processing, Guangxi Academy of Agricultural Sciences, Nanning 530007, China

More Information

Received Date: May 14, 2024
Available Online: January 23, 2025

Graphical Abstract

Abstract

Abstract

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.
- defatted soybean flour,
- cookie,
- optimization of recipe,
- mice,
- lipid metabolism

FullText(HTML)

References (38)

References

[1]	周玉晴, 胡洋澜, 李伟, 等. 响应面法优化菠萝皮粉曲奇饼干配方[J]. 粮食与油脂,2021,34(10):87−91. [ZHOU Y Q, HU Y L, LI W, et al. Optimization of pineapple peel powder cookie formula by response surface methodology[J]. Grains and Oils,2021,34(10):87−91.] doi: 10.3969/j.issn.1008-9578.2021.10.021 ZHOU Y Q, HU Y L, LI W, et al. Optimization of pineapple peel powder cookie formula by response surface methodology[J]. Grains and Oils, 2021, 34（10）: 87−91. doi: 10.3969/j.issn.1008-9578.2021.10.021
[2]	杨宇迪, 程湛, 满媛, 等. 葡萄籽超微粉添加对曲奇饼干香气的影响[J]. 食品科学,2017,38(20):103−111. [YANG Y D, CHENG Z, MAN Y, et al. Effect of addition of ultrafine powder of grape seed oil extraction residue on the aroma of cookies[J]. Food Science,2017,38(20):103−111.] doi: 10.7506/spkx1002-6630-201720015 YANG Y D, CHENG Z, MAN Y, et al. Effect of addition of ultrafine powder of grape seed oil extraction residue on the aroma of cookies[J]. Food Science, 2017, 38（20）: 103−111. doi: 10.7506/spkx1002-6630-201720015
[3]	国家标准化管理委员会. GB/T 20980-2021 饼干质量通则[S]. 北京:中国标准出版社, 2022. [China Standardization Administration Committee. GB/T 20980-2021 General rules of quality of cookies[S]. Beijing:China Standards Press, 2022.] China Standardization Administration Committee. GB/T 20980-2021 General rules of quality of cookies[S]. Beijing: China Standards Press, 2022.
[4]	ZHOU M, WANG H, ZENG X, et al. Mortality, morbidity, and risk factors in China and its provinces, 1990-2017:A systematic analysis for the Global Burden of Disease Study 2017[J]. The lancet,2019,394(10204):1145−1158. doi: 10.1016/S0140-6736(19)30427-1
[5]	徐晓慧, 杨静, 董文兰, 等. 中国488个区县对高血脂防控措施重要性、可行性评价及实施情况调查[J]. 现代预防医学,2023,50(15):2778−2783. [XU X H, YANG J, DONG W L, et al. Investigation on the importance, feasibility evaluation, and implementation of hyperlipidemia prevention and control measures in 488 districts and counties in China[J]. Modern Preventive Medicine,2023,50(15):2778−2783.] XU X H, YANG J, DONG W L, et al. Investigation on the importance, feasibility evaluation, and implementation of hyperlipidemia prevention and control measures in 488 districts and counties in China[J]. Modern Preventive Medicine, 2023, 50（15）: 2778−2783.
[6]	XU J W, ZHANG Y Q, WANG W Q, et al. Advanced properties of gluten-free cookies, cakes, and crackers:A review[J]. Trends in Food Science & Technology,2020(103):200−213.
[7]	COSTANTINI L, FRANGIPANE M T, MOLINARI R, et al. Hazelnut skin waste as a functional ingredient to nutritionally improve a classic shortbread cookie recipe[J]. Foods,2023,12(14):2774. doi: 10.3390/foods12142774
[8]	LUCINI M A, BRIGANTE F I, SALVUCCI E, et al. Novel cookie formulation with defatted sesame flour:Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion[J]. Food Chemistry,2022,389:133122. doi: 10.1016/j.foodchem.2022.133122
[9]	QIN P, WANG T AND LUO Y. A review on plant-based proteins from soybean:health benefits and soy product development[J]. Journal of Agriculture and Food Research,2022,7:100265. doi: 10.1016/j.jafr.2021.100265
[10]	GARG S, LULE V K, MALIK R K, et al. Soy bioactive components in functional perspective:A review[J]. International Journal of Food Properties,2016,19(11):2550−2574. doi: 10.1080/10942912.2015.1136936
[11]	PĂDUREŢ S. The effect of fat content and fatty acids composition on color and textural properties of butter[J]. Molecules,2021,26(15):4565. doi: 10.3390/molecules26154565
[12]	ZAREV Y, MARINOV L, MOMEKOVA D, et al. Exploring phytochemical composition and in vivo anti-inflammatory potential of grape seed oil from an alternative source after traditional fermentation processes:Implications for phytotherapy[J]. Plants (Basel, Switzerland),2023,12(15):2795.
[13]	RAHIM M A, SAEED F, KHALID W, et al. Functional and nutraceutical properties of fructo-oligosaccharides derivatives:A review[J]. International Journal of Food Properties,2021,24(1):1588−1602. doi: 10.1080/10942912.2021.1986520
[14]	李瑶, 王国盼, 郝占西, 等. 低聚果糖对C57BL/6小鼠肥胖预防及其肠道菌群的调节作用[J]. 食品科学,2022,43(15):150−157. [LI Y, WANG G P, HAO Z X, et al. Dietary fructooligosaccharides prevent obesity and regulate the gut microbiota in C57BL/6 mice[J]. Food Science,2022,43(15):150−157.] doi: 10.7506/spkx1002-6630-20210703-023 LI Y, WANG G P, HAO Z X, et al. Dietary fructooligosaccharides prevent obesity and regulate the gut microbiota in C57BL/6 mice[J]. Food Science, 2022, 43（15）: 150−157. doi: 10.7506/spkx1002-6630-20210703-023
[15]	国家标准化管理委员会. GB/T 14924.1-2001 实验动物配合饲料通用质量标准[S]. 北京:中国标准出版社, 2009. [China Standardization Administration Committee. GB/T 14924.1-2001 General quality standards for laboratory animal compound feeds[S]. Beijing:China standards press, 2009.] China Standardization Administration Committee. GB/T 14924.1-2001 General quality standards for laboratory animal compound feeds[S]. Beijing: China standards press, 2009.
[16]	ALJOBAIR M O. Physicochemical, nutritional, and sensory quality and storage stability of cookies:Effect of clove powder[J]. International Journal of Food Properties,2022,25(1):1009−1020. doi: 10.1080/10942912.2022.2071290
[17]	徐易. 微胶囊鱼油在曲奇饼干研制中的应用研究[D]. 舟山:浙江海洋学院, 2015. [XU Y. The application of microencapsulation of fish oil in the development of cookies[D]. Zhoushan:Zhejiang Ocean University, 2015.] XU Y. The application of microencapsulation of fish oil in the development of cookies[D]. Zhoushan: Zhejiang Ocean University, 2015.
[18]	孙勤, 李宏漫, 杨平, 等. 一种低能量高蛋白饼干的制备研究[J]. 粮食与油脂,2020,33(1):75−77. [SUN Q, LI H M, YANG P, et al. Study on preparation of low energy and high protein biscuit[J]. Grains and Oils,2020,33(1):75−77.] doi: 10.3969/j.issn.1008-9578.2020.01.022 SUN Q, LI H M, YANG P, et al. Study on preparation of low energy and high protein biscuit[J]. Grains and Oils, 2020, 33（1）: 75−77. doi: 10.3969/j.issn.1008-9578.2020.01.022
[19]	王颖周. 玉米和绿茶在曲奇饼干加工中的应用研究[D]. 合肥:安徽农业大学, 2013. [WANG Y Z. Study on corn and green tea used in process of cookies[D]. Hefei:Anhui Agricultural University, 2013.] WANG Y Z. Study on corn and green tea used in process of cookies[D]. Hefei: Anhui Agricultural University, 2013.
[20]	国家标准化管理委员会. GB/T 20977-2007 糕点通则[S]. 北京:中国标准出版社, 2007. [China Standardization Administration Committee. GB/T 20977-2007 General principles of pastry[S]. Beijing:China Standards Press, 2007.] China Standardization Administration Committee. GB/T 20977-2007 General principles of pastry[S]. Beijing: China Standards Press, 2007.
[21]	国家标准化管理委员会. GB 5009.88-2023 食品中膳食纤维[S]. 北京:中国标准出版社, 2023. [China Standardization Administration Committee. GB 5009.88-2023 Dietary fiber in foods[S]. Beijing:China Standards Press, 2023.] China Standardization Administration Committee. GB 5009.88-2023 Dietary fiber in foods[S]. Beijing: China Standards Press, 2023.
[22]	郭睿, 杨玲, 段冰, 等. 高粱饼干功能活性评价初探[J]. 保鲜与加工,2021,21(3):69−76. [GUO R, YANG L, DUAN B, et al. Preliminary study on functional activity evaluation of sorghum biscuit[J]. Storage and Process,2021,21(3):69−76.] doi: 10.3969/j.issn.1009-6221.2021.03.011 GUO R, YANG L, DUAN B, et al. Preliminary study on functional activity evaluation of sorghum biscuit[J]. Storage and Process, 2021, 21（3）: 69−76. doi: 10.3969/j.issn.1009-6221.2021.03.011
[23]	杜振亚, 陈复生, 刘昆仑, 等. 大豆蛋白及其在面制品中的应用[J]. 粮油食品科技,2014,22(6):46−49. [DU Z Y, CHEN F, LIU K L, et al. Soy protein and its application in flour products[J]. Science and Technology of Cereals, Oils and Foods,2014,22(6):46−49.] DU Z Y, CHEN F, LIU K L, et al. Soy protein and its application in flour products[J]. Science and Technology of Cereals, Oils and Foods, 2014, 22（6）: 46−49.
[24]	石长波, 孙昕萌, 赵钜阳, 等. 添加儿茶素对喷雾干燥后的大豆分离蛋白结构、功能性和消化特性的影响[J]. 食品工业科技,2023,44(4):22−31. [SHI C B, SUN X M, ZHAO J Y, et al. Effects of catechins on structural, functional and in vitro digestion characteristics of soybean protein isolate under spray drying[J]. Science and Technology of Food Industry,2023,44(4):22−31.] SHI C B, SUN X M, ZHAO J Y, et al. Effects of catechins on structural, functional and in vitro digestion characteristics of soybean protein isolate under spray drying[J]. Science and Technology of Food Industry, 2023, 44（4）: 22−31.
[25]	DEVI A, KHATKAR B S. Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality:A review[J]. Journal of Food Science and Technology,2016,53(10):3633−3641. doi: 10.1007/s13197-016-2355-0
[26]	王玉莹, 张安琪, 周国卫, 等. 大豆分离蛋白与单糖、双糖、多糖共价复合物的冻融特性及结构表征[J]. 食品科学,2020,41(12):28−35. [WANG Y Y, ZHANG A Q, ZHOU G W, et al. Freeze-thaw properties and structural characterization of covalent complexes of soy protein isolate with monosaccharides, disaccharides and polysaccharides[J]. Food Science,2020,41(12):28−35.] doi: 10.7506/spkx1002-6630-20190310-112 WANG Y Y, ZHANG A Q, ZHOU G W, et al. Freeze-thaw properties and structural characterization of covalent complexes of soy protein isolate with monosaccharides, disaccharides and polysaccharides[J]. Food Science, 2020, 41（12）: 28−35. doi: 10.7506/spkx1002-6630-20190310-112
[27]	吴静仪, 冯红, 吕庆云, 等. 泡泡青蔬菜粉对面粉、面团性质影响及其挂面加工工艺优化[J]. 食品工业科技,2023,44(19):244−251. [WU J Y, FENG H, LÜ Q Y, et al. Effect of bubble green vegetable powder on flour and dough properties and its optimization of dried noodles processing[J]. Science and Technology of Food Industry,2023,44(19):244−251.] WU J Y, FENG H, LÜ Q Y, et al. Effect of bubble green vegetable powder on flour and dough properties and its optimization of dried noodles processing[J]. Science and Technology of Food Industry, 2023, 44（19）: 244−251.
[28]	刘娟, 吴澎, 赵子彤, 等. 彩麦曲奇最佳生产工艺的研究[J]. 食品工业科技,2017,38(13):212−215,236. [LIU J, WU P, ZHAO Z T, et al. Study on the best production technology of cookie made with color wheat[J]. Science and Technology of Food Industry,2017,38(13):212−215,236.] LIU J, WU P, ZHAO Z T, et al. Study on the best production technology of cookie made with color wheat[J]. Science and Technology of Food Industry, 2017, 38（13）: 212−215,236.
[29]	CHATTERJEE C, STEVE G, CHAO W X. Soybean bioactive peptides and their functional properties[J]. Nutrients,2018,10:1211. doi: 10.3390/nu10091211
[30]	TIEN N N T, DUYEN T T M, HUNG P V. Substitution of wheat flour with highly enzyme-resisted cassava starch and its effect on starch digestibility and quality of breads[J]. Food Measure,2019,13(2):1004−1010. doi: 10.1007/s11694-018-0014-z
[31]	SHEWRY P R, SANDRA J H. The contribution of wheat to human diet and health[J]. Food and Energy Security,2015,4:178−202. doi: 10.1002/fes3.64
[32]	陈又铭, 李宁, 袁卫涛, 等. 低聚果糖的功能性质及其在食品中的应用[J]. 中国食品添加剂,2022,33(1):11−15. [CHEN Y M, LI N, YUAN W T, et al. The function properties of fructo-oligosaccharides and its application in food[J]. China Food Additives,2022,33(1):11−15.] CHEN Y M, LI N, YUAN W T, et al. The function properties of fructo-oligosaccharides and its application in food[J]. China Food Additives, 2022, 33（1）: 11−15.
[33]	刘霞, 王军, 张平三, 等. 葡萄籽油的营养价值与生物活性综述[J]. 中国酿造,2020,39(3):12−16. [LIU X, WANG J, HANG P S, et al. Review on nutritional value and biological activity of grape seeds oil[J]. China Brewing,2020,39(3):12−16.] doi: 10.11882/j.issn.0254-5071.2020.03.003 LIU X, WANG J, HANG P S, et al. Review on nutritional value and biological activity of grape seeds oil[J]. China Brewing, 2020, 39（3）: 12−16. doi: 10.11882/j.issn.0254-5071.2020.03.003
[34]	GARAVAGLIA J, MARKOSKI M M, OLIVEIRA A, et al. Grape seed oil compounds:Biological and chemical actions for health[J]. Nutrition and Metabolic Insights,2016,9:59−64.
[35]	MAHALAK K K, FIRRMAN J, NARROWE A B, et al. Fructooligosaccharides (FOS) differentially modifies the in vitro gut microbiota in an age-dependent manner[J]. Frontiers in Nutrition,2023,9:1058910. doi: 10.3389/fnut.2022.1058910
[36]	石翠翠, 刘彦君, 章瑞南, 等. 肝硬化患者血脂异常分析[J]. 实用肝脏病杂志,2021,24(6):859−862. [SHI C C, LIU Y J, ZHANG R N, et al. Dyslipidemia in patients with liver cirrhosis[J]. Journal of Practical Hepatology,2021,24(6):859−862.] doi: 10.3969/j.issn.1672-5069.2021.06.023 SHI C C, LIU Y J, ZHANG R N, et al. Dyslipidemia in patients with liver cirrhosis[J]. Journal of Practical Hepatology, 2021, 24（6）: 859−862. doi: 10.3969/j.issn.1672-5069.2021.06.023
[37]	林桂宇, 黄斌, 成芳梅, 等. 牡蛎葛根固体饮料对实验性高血脂症小鼠的血脂调节及肝脏保护作用研究[J]. 广西医科大学学报,2021,38(11):2028−2033. [LIN G Y, HUANG B, CHENG F M, et al. Effect of oyster and kudzu root powder drink on blood lipid regulation and liver protection in experimental hyperlipidemia mice[J]. Journal of Guangxi Medical University,2021,38(11):2028−2033.] LIN G Y, HUANG B, CHENG F M, et al. Effect of oyster and kudzu root powder drink on blood lipid regulation and liver protection in experimental hyperlipidemia mice[J]. Journal of Guangxi Medical University, 2021, 38（11）: 2028−2033.
[38]	NAKAMURA Y, NATSUME M, YASUDA A, et al. Fructooligosaccharides suppress high-fat diet-induced fat accumulation in C57BL/6J mice[J]. Biofactors,2017,43:145−151. doi: 10.1002/biof.147

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (20) PDF downloads (5)

Science and Technology of Food Industry

Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content