Accepted Manuscript

Cookie texture, spread ratio and sensory acceptability of cookies as a function of

soluble dietary fiber, baking time and different water levels

Deepak Mudgil, Sheweta Barak, B.S. Khatkar

PII: S0023-6438(17)30154-8
DOI: 10.1016/[Link].2017.03.009
Reference: YFSTL 6082

To appear in: LWT - Food Science and Technology

Received Date: 28 October 2016

Revised Date: 9 February 2017
Accepted Date: 6 March 2017

Please cite this article as: Mudgil, D., Barak, S., Khatkar, B.S., Cookie texture, spread ratio and sensory
acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels, LWT
- Food Science and Technology (2017), doi: 10.1016/[Link].2017.03.009.

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 ACCEPTED MANUSCRIPT

1 Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble

2 dietary fiber, baking time and different water levels

3 Deepak Mudgil1*, Sheweta Barak1 and B.S. Khatkar2

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4 Department of Dairy & Food Technology, Mansinhbhai Institute of Dairy & Food Technology,

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5 Mehsana-384002, India

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6 Department of Food Technology, Guru Jambheshwar University of Science & Technology,

7 Hisar-125001, India

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8 *Phone: +91-2762-253201

9 *Fax: +91 2762 253422

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*Corresponding author’s E-mail: dsmudgil@[Link]
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Running title: Fiber fortification & cookie characteristics

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14 ABSTRACT
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15 The aim of the study was to investigate the effect on physical and sensory quality of cookies on

16 supplementation with partially hydrolyzed guar gum (PHGG) as soluble fiber at level of 1-5%.
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17 The effect of PHGG level, water level and baking time were studied on cookie spread factor,
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18 cookie hardness and overall sensory acceptability. The second order model obtained for spread
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19 factor, hardness and overall sensory acceptability of cookies revealed coefficient of

20 determination of 0.9392, 0.9502 and 0.7582 respectively. Physical and sensory properties of

21 cookie revealed significant changes with variation in PHGG level, water level and baking time.

22 The optimized values for all the three independent variables i.e. PHGG level, water level and

23 baking time were 2.21 %, 4.81 % and 8.81 minutes, respectively. This study revealed that
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24 partially hydrolyzed guar gum can be successfully incorporated in cookies for the enrichment of

25 soluble dietary fiber.

26 Keywords: Baking; fiber; cookies; textural properties

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29 1. Introduction

30 Globally, guar gum is used as thickener, stabilizer and texturizer in many processed food

31 products such as tomato ketchup, ice cream, beverages, bakery and confectionery products. Guar

32 gum consists of complex carbohydrate, which can perform beneficial functions in human

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33 physiology. It is beneficial in lowering cholesterol level, controlling diabetes and regulating

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34 bowel digestive system in humans (Slavin, & Greenberg, 2003, Yoon, Chu, & Juneja, 2006;

35 Yoon, Chu, & Juneja, 2008). Complex carbohydrate present in guar gum is galactomannan

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36 which consists of galactose and mannose units. When incorporated in diet this galactomannan

37 serves as a soluble dietary fiber because it is not digested by our intestinal secretions and is water

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soluble in nature. Native guar gum in aqueous solutions is very viscous in nature. Hence it
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39 cannot be incorporated as such in a variety of food products as it affects the sensory as well as

technological properties of products. Hence partially hydrolyzed guar gum is produced via
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41 enzymatic hydrolysis of guar gum. PHGG thus obtained, is a low viscosity water soluble gum
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42 (Mudgil, Barak, & Khatkar, 2014). Studies showed that PHGG is similar in basic molecular
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43 structure to native guar gum. Dietary fiber is the edible plant portions or analogous

44 carbohydrates that are not digested and absorbed in the human small intestine with complete or
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45 partial fermentation in the large intestine. Dietary fiber may include polysaccharides,

46 oligosaccharides, lignin, and associated plant substances. Dietary fibers may perform beneficial
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47 physiological functions including laxation, blood cholesterol attenuation and blood glucose
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48 attenuation (AACC, 2001). Fortification of bakery products with soluble fiber is of considerable

49 interest as it could contribute to increasing demand of daily fiber intake (Struck, Gundel, Zahn,

50 & Rohm, 2016). In previous studies it has been reported that PHGG is tasteless, odorless and

51 gives transparent solution in water with low viscosity upto 0.01 Pa.s. These properties of PHGG

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52 make it a unique source of dietary fiber (Mudgil, Barak, & Khatkar, 2012). Preparation of dietary

53 fiber fortified food products however, may pose problems as consumers often perceive fibers as

54 having a strong flavor and being unpalatable, possessing a coarse texture and dry mouthfeel

55 (Brennan, & Samyue, 2004). Therefore, understanding of functions of ingredient and process

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56 variables would be a necessity for industrial production of soluble fiber fortified cookies in order

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57 to attain optimum product quality.

58 Response surface methodology (RSM) is a combination of statistical and mathematical

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59 techniques used for development, improvement, and optimization of processes. Its use leads to

60 cost reduction and rapid and efficient process development. The fundamental principle of RSM

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is to relate product properties to regression equations which describe the interrelationship
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62 between input parameters and product properties. It describes the effect of the independent

variables, alone or in combination, on the processes. In addition to analyzing the effects of the
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64 independent variables, it also generates a mathematical model which describes interrelations

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65 between independent variables and dependent variables. The purpose of the present study was to
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66 understand the effect of processing parameters such as PHGG level, water level and baking time

67 upon the physical (Spread ratio and cookie hardness) and sensory (overall acceptability)
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68 properties of cookies. To study the interrelationship among processing variables and for their

69 optimization, second order polynomial models were developed to obtain cookies with optimum
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70 properties such as spread factor, hardness and overall acceptability.

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72 2. Material and methods

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74 2.1 Materials

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75 Commercial food grade guar gum sample was obtained from Hindustan Gums & Chemicals Ltd.,

76 Haryana, India. To obtain a uniform particle size fine powder, guar gum sample was passed

77 through 200 mesh sieve and was stored under refrigerated conditions before analysis. All

78 chemical of AR grade were obtained from Central Drug House, India. Cellulase enzyme

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79 (Aspergillus niger) was obtained from USB Corporation, USA. Refined wheat flour, sugar,

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80 hydrogenated vegetable shortening and salt were procured from local market Hisar, India.

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82 2.2 PHGG preparation and analysis

83 Partially hydrolyzed guar gum was prepared by enzymatic hydrolysis of native guar gum. For

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enzymatic hydrolysis, 4g of native guar gum was dispersed in 396g of distilled water. The
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85 aqueous solution thus prepared was subjected to enzymatic hydrolysis using cellulase from

Aspergilus niger at pH 6 and temperature 50°C. The low viscosity guar gum aqueous solution
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87 obtained after enzymatic hydrolysis was subjected to pH neutralization, enzyme inactivation,

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88 filtration, freeze drying, grinding and sieving through 200 mesh sieve to obtain uniform particle
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89 size fine powder as that of native guar gum. Enzymatic hydrolysis of guar gum only reduces the

90 chain length of polysaccharide and thus reduces the molecular weight (about 8000 Da) and
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91 viscosity (about 4 [Link].s) of guar gum. Moisture (925.08), fat (920.85), protein (920.87), ash

92 (923.03), were determined using AOAC standard methods of analysis (AOAC, 1995). The total
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93 dietary fiber (TDF), soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) content in
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94 samples were determined using AOAC Official Method 991.43 (AOAC, 1995).

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96 2.3 Cookie preparation

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97 Refined wheat flour of particle size greater than 150 µm was used for cookies preparation as it

98 produces cookies of good quality (Barak, Mudgil, & Khatkar, 2014). Cookies were prepared by

99 AACC 10-50D standard method with slight modifications. Refined wheat flour was mixed with

100 partially hydrolyzed guar gum at replacement level of 1.0%, 1.81%, 3.0%, 4.19% & 5.0%.

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101 Control cookies were prepared using white flour. The ingredients in standardized formulation of

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102 cookies were 100 g of flour blend, 25 g of milk, 42 g of fat, 60 g of sugar, 4 g of water, 1.2 g of

103 ammonium bicarbonate (ABC), 0.5 g of sodium bicarbonate (SBC). Ground sugar, fat, water,

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104 SBC and ABC were mixed for 2 min in a dough mixer at medium speed to get a uniform

105 creamed mixture and then milk and flour blend were added and mixed for 3 min at medium

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speed. The dough obtained was sheeted on dough sheeter into a 10 mm thick sheet. It was cut
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107 into round shape with cutter and baked at 185°C for 10 min. After baking, cookies were allowed

to cool at room temperature for 3 h and then subjected to physical and sensory analyses. Effect of
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109 water level (4.0, 4.81, 6.0, 7.19 and 8.0%) and baking time 8-12 min on cookies supplemented
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110 with PHGG 1.0%, 1.81%, 3.0%, 4.19% & 5.0%were studied as described in Table 1.
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112 2.4 Cookie spread factor

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113 Diameter of control and PHGG supplemented cookies was measured with the help of a scale by

114 laying down six cookies edge to edge. The diameter of six cookies was measured again after
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115 rotating each cookie to 90° and then the average value of cookie diameter was calculated. Six
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116 cookies were stacked on each other and their thickness was measured. Cookies were restacked in

117 random order and thickness was measured again and then the average value of cookie thickness

118 was calculated. Spread factor of cookies was measured from the ratio of average value of

119 diameter and average value of thickness of cookies.

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120

121 2.5 Cookie texture

122 Texture Analyzer (model TA-XT2i, Stable Micro systems, U.K) was used to measure hardness

123 (as fracture force) of cookies via 3-point bending test using 3-point bending rig, trigger force of

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124 25 g, and load cell of 50 kg. The textural studies were conducted at pre-test speed of 1.5 mm/sec,

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125 test speed of 2.0 mm/sec, post test speed of 10 mm/sec, distance 10 mm and the distance between

126 the two bottom supports was adjusted to 50 mm. The peak value of fracture force (maximum) was

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127 recorded as hardness at a point when the cookies were broken into two major pieces

128 (Chakraborty, Singh, Kumbhar, & Singh, 2009). This peak force (g) at breaking point

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represented the breaking strength of cookie. Mean values in triplicates were reported as fracture
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130 force.
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132 2.6 Sensory evaluation

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133 Sensory properties of cookies were evaluated by panel of 25 semi-trained members using nine
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134 point hedonic scale (Gajera, Kapopara, & Patel, 2010). Panelists were trained for descriptive

135 analysis for sensory evaluation of control cookies and then the sensory evaluation of control and
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136 experimental cookies was carried out in two separate sessions. Ten samples were evaluated in

137 each session. Panelists were asked to evaluate color of cookies first and then to evaluate
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138 mouthfeel, texture and flavor of cookies. Freshly made cookies were used for evaluation of
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139 sensory attributes. Cookies were served in white plates with randomly coded three digit codes to

140 prevent any bias. New set of three digit codes were generated for both the sessions. During the

141 sensory evaluation, the cookies were presented in randomized order. Water was provided to rinse

142 the mouth between evaluations and covered expectoration cups were also provide if panelist did

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143 not want to eat the sample. Overall acceptability of cookies was calculated from the average of

144 all the above sensory parameters (Gajera, Kapopara, & Patel, 2010). A nine-point hedonic scale

145 (1 = dislike extremely, 2 = dislike very much, 3 = dislike moderately, 4 = dislike slightly, 5 =

146 neither like nor dislike, 6 = like slightly, 7 = like moderately, 8 = like very much and 9 = like

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147 extremely) was used by the panelists to evaluate sensory attributes of experimental cookies.

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149 2.7 Experimental design

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150 Response surface methodology was used for the optimization of variables in the present study

151 which involves design of experiment, selection of variables levels in experimental runs,

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mathematical models fitting and selection of optimized levels of variables with respect to
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153 optimized response levels. A central composite design (CCRD) was used to study the effect of

three independent variables at five levels on response pattern and to determine the optimum
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155 combination of variables. Twenty experiments were conducted for the present research work.
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156 Present study was carried out to study the effect of processing parameters like PHGG level,
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157 water level and baking time on physical and sensory properties of cookies such as spread ratio,

158 cookie hardness and overall acceptability. The independent variables optimized were X1(PHGG
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159 level), X2 (water level), X3 (baking time) for dependent response Y1 (spread ratio), Y2 (cookie

160 hardness) and Y3 (overall acceptability). The minimum and maximum values for PHGG level
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161 were set at 1% and 5%, water level at 4% and 8% and baking time at 8 min and 12 min. These
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162 minimum and maximum levels of experimental factors were selected on the basis of preliminary

163 trials conducted. The complete design consisted of 20 combinations (including five replicates at

164 center point) and was performed in random order (Table 1). The model proposed for responses

165 was

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166

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168 where b0 is the value for the fixed response at the central point of the experiment; and bi, bii and

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169 bij are the linear, quadratic and cross-product coefficients, respectively.

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171 2.8 Data analysis

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172 The data obtained from experiments was analyzed for analysis of variance (ANOVA) and

173 regression models using Stat-Ease software (Design-Expert [Link]). A second-order polynomial

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was fitted to the data to obtain regression equations. The terms in the regression equations was
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175 examined for statistical significance. The significance of the models was analyzed using model

analysis and coefficient of determination (R2) value, lack of fit F-value and model F-value
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177 (Weng et al., 2001). Coefficient of determination (R2) is the ratio of explained variation to the
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178 total variation and it also explained the model fitness. The effect of variables at linear, quadratic
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179 and interactive level on the response was described.

180
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181 2.9 Optimization

182 Optimization of the multiple responses was done using numerical optimization technique of the
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183 Design-Expert ([Link]) software. The desired goal for each processing parameter and response
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184 was selected. For numerical optimization all independent variables were kept within range while

185 the dependent variables, spread ratio and overall acceptability of cookies were maximized,

186 whereas cookie hardness were minimized.

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187 In order to search a solution, the goals are combined into an overall composite function, D(x),

188 called the desirability function, which is defined as:

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190 D(x) = (d1 x d2 x . . .x dn) 1/n

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191

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192 where, d1, d2,…,dn are the responses and ‘n’ is the total number of responses in the measure.

193 The numerical optimization determines a point that enhances the desirability function to

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194 maximum. In the present study all the responses were assigned an importance of 3 (as per the

195 default settings of the software). Response surface graphs were generated with the help of

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commercial statistical package, (Design Expert version [Link] 2010). The response surface
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197 graphs obtained from experimental data showed the effect of variation in independent variables

on the responses.
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199
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200 3. Results and discussion

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201 3.1 PHGG analysis

202 Moisture, protein, ash and fat content of native guar gum and partially hydrolyzed guar gum are
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203 summarized in Table 2. PHGG showed decreased moisture content as compared to native guar

204 gum which may be due to freeze drying of PHGG. PHGG showed lower protein content in
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205 comparison to native guar gum caused by filtration of PHGG solution after enzymatic hydrolysis
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206 which removed water insoluble components from the solution. Protein being insoluble

207 component was removed during filtration before drying which leads to lower protein content in

208 PHGG as compared to native guar gum. Increased ash content in PHGG as compared to native

209 guar gum may be due to addition of alkali for pH neutralization. PHGG contains appreciable

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210 amount of total dietary fiber and considered as most abundant source of soluble dietary fiber.

211 PHGG contained 83.13 % total dietary fiber out of which 80.43 % was soluble dietary fiber

212 (Table 2). These findings are in accordance with the results reported by Yoon et al (2008).

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214 3.2 Response surface plotting and diagnostic checking of model

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215 Experimental data was studied with response surface analysis. The statistical significance of the

216 model terms were examined with analysis of variance (ANOVA). R2 values for all the models

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217 were more than 0.93 (except for overall sensory acceptability R2=0.7582) validated the adequacy

218 of models. Higher model F-values and lesser lack of fit F-values further validated the models.

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All the models were statistically adequate and were used to study the effect of independent
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220 variables or processing parameters on the various responses. The result of the regression analysis

and analysis of variance (ANOVA) for all the models is reported in Table 3. On the basis of the
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222 regression data, it can concluded that the PHGG level had most significant effect on the
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223 dependent variables i.e. spread ratio, hardness and overall acceptability as evidenced from the p-
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224 value. Response surface graphs obtained from experimental data are shown in Fig. 1 (a-i).

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226 3.3 Effect of process variables on hardness of cookies

227 Effect of water and PHGG levels on hardness of cookies is shown in Fig. 1(a). On PHGG
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228 supplementation, hardness of cookies first decreased and then increased sharply. PHGG
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229 supplementation upto 3 % decreased the hardness of the cookies. Fig. 1(b) shows the effect of

230 baking time and PHGG level on cookies hardness. Hardness of cookies increased with increase

231 in baking time as well as PHGG level. The increase in hardness of cookies was less at lower

232 levels of baking time and PHGG whereas more at higher levels of both the variables. There was

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233 slight or no increase in hardness of cookies upto 2.5-3.0%PHGG level and 9.5-10.0 min of

234 baking time. Fig. 1(c) represents the effect of baking time and water level on hardness of cookies

235 supplemented with PHGG. Results from regression analysis (Table 3) revealed that variations in

236 PHGG levels and baking time directly related with cookie hardness (p<0.01) whereas water level

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237 in cookie dough inversely affected the cookie hardness (p<0.01). This could be attributed to the

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238 lower levels of proteins (gluten) available to bind the water as the flour content was decreased.

239 Moreover, the overall fat percentage in the resulting dough was higher. All these factors resulted

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240 in cookies with higher spread and lower hardness values.

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3.4 Effect of process variables on overall acceptability of cookies
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243 The sensory evaluation using nine point hedonic scales is widely used by the food scientists and

technologist (Gajera, Kapopara, & Patel, 2010). The relationship between overall sensory
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245 acceptability, water level and PHGG level is shown in Fig. 1(d). Overall acceptability of PHGG
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246 supplemented cookies initially decreased slightly and then remained constant with increase in
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247 PHGG level. Increase in water level did not show any significant effect on overall acceptability

248 of PHGG supplemented cookies. Combined effect of increase in PHGG and water level showed
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249 little decrease in overall acceptability of cookies supplemented with PHGG. The effect of baking

250 time and PHGG level on overall acceptability of PHGG fortified cookies is shown in Fig. 1(e).
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251 With increase in baking time and PHGG level, overall acceptability of cookies first decreased
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252 and then showed an increasing trend. The later increasing trend was sharper with increase in

253 baking time. The combined effect of PHGG level and baking time showed that overall

254 acceptability of cookies first decreased slightly and then increased slightly. Hence combined

255 effect of both the variables on overall acceptability of cookies was neutral. Overall acceptability

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256 of cookies supplemented with PHGG showed slight decrease in beginning and then increased

257 with increase in baking time and water level as shown in Fig. 1(f). Results from regression

258 analysis revealed that overall acceptability of cookies was inversely related to variations in

259 PHGG levels (p<0.05) and water level (p>0.1) whereas it was directly related to the baking time

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260 (p>0.1).

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262 3.5 Effect of process variables on spread ratio of cookies

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263 Spread ratio is a measure of cookie quality. For better cookies, higher spread ratio is desirable

264 (Barak, Mudgil, & Khatkar, 2013). Fig. 1(g) represents the effect of water level and PHGG

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levels on spread ratio of cookies. Spread ratio of cookies showed very slight decrease with
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266 increase in water and PHGG levels. Combined effect of both the variables showed the same

trend. Effect of baking time and PHGG level on spread ratio of cookies is shown in Fig. 1(h).
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268 Spread ratio of cookies increased sharply with increase in baking time and decreased slightly
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269 with increase in PHGG level. The combined effect of baking time and PHGG level showed that
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270 there was non-significant decrease in spread ratio with increase in both the variables. Fig. 1(i)

271 represents the effect of baking time and water level on spread ratio of PHGG fortified cookies.
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272 Results from table 3 revealed that cookie spread ratio was inversely related to variations in

273 PHGG levels (p<0.01), water level (p>0.01) and baking time (p>0.1).
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275 Studies on optimization of PHGG fortified cookies using response surface methodology could

276 not be traced; however, studies on optimization of cookies supplemented with fiber from

277 different sources have been reported. Chakraborty et al. (2011) reported reduction in hardness of

278 cookies fortified with millet flour. However, Rajiv et al. (2011) reported that incorporation of

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279 flaxseed in cookies decreased the spread ratio and enhanced the hardness in cookies. Dietary

280 fiber components such as water soluble pentosans, pectin, water insoluble hemicelluloses,

281 cellulose and lignin from wheat bran, oat bran, corn bran, navy bean hull and soy hulls

282 significantly reduced cookie spread and tenderness of cookies (Jeltema, Zabik, & Thiel, 1983).

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283 Studies related to incorporation of barley flour in cookies as a source of dietary fiber has also

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284 been reported. Barley flour at 50% substitution level enhanced the soluble dietary fiber level and

285 provides 0.8 g soluble fiber per serving (30 g) (Frost, Adhikari, & Lewis, 2011). All these

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286 studies are in agreement with the present study suggesting that PHGG (as dietary fiber)

287 supplementation in cookies showed similar trend of spread, hardness and overall acceptability of

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cookies. Cookies supplemented with PHGG at 2.5-3.0% level resulted in softer texture, with
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289 little low acceptability and almost equivalent spread ratio which is significant from the point of

view of commercial utilization of PHGG for dietary fiber enrichment of cookies without
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291 disturbing the physical and sensory quality but with little improvement in physical characteristics
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292 of cookies.
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294 3.6 Model verifications

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295 Numerical optimization of processing variables was done using Design-Expert ([Link])

296 software. Optimum values for processing variables were obtained after assigning certain
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297 constraints processing variables. Optimum values of processing variable and responses are
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298 shown in Table 4. Confirmative test for verification of model was carried out using optimum

299 levels of independent variables. The actual values were slightly lower than the predicted value

300 except for spread ratio which is higher than predicted value. The actual values obtained at

301 optimum conditions of processing variables were 7.20, 3255.7, and 7.51 for spread ratio,

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302 hardness and overall acceptability of cookies, respectively. Thus, the confirmative test validated

303 the experimental results as well as regression model.

304

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305 3.7 Characterization of control and optimized PHGG cookies

306 Cookies supplemented with partially hydrolyzed guar gum at 2.21 % concentration showed a

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307 decrease in the hardness, spread ratio and overall acceptability as compared to control cookies

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308 (Table 5). The decrease in hardness of PHGG cookies as compared to control cookies was due to

309 the lower gluten formation in the dough. An increase in total dietary fiber (TDF), insoluble

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310 dietary fiber (IDF) and soluble dietary fiber (SDF) was observed when cookies were
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311 supplemented with partially hydrolyzed guar gum at 2.21 % concentration level.

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313 4. Conclusion
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314 Optimization of processing variables (PHGG level, water level and baking time) for preparation
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315 of partially hydrolyzed guar gum fortified cookies was effectively done using response surface

316 methodology. Regression analysis for modeling of processing variables were used for obtained
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317 optimum conditions for desired values of responses such as spread ratio, hardness and overall

318 acceptability of cookies fortified with PHGG. Model validation was done by analyzing various
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319 significant statistical aids such as coefficient of determination (R2), F-value. All these terms
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320 revealed the statistical adequacy of model. It is concluded that PHGG level in cookies was found

321 to have a significant effect upon all the responses whereas water level showed significant effect

322 on spread ratio and hardness of cookies. Baking time showed significant effect on hardness of

323 PHGG cookies. Optimum values for the processing parameters were obtained from numerical

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324 optimization technique, which also satisfied the criterion of constraints of the responses. The

325 predicted and experimental values were in agreement with each other. The optimum conditions

326 can be used for the preparation of PHGG fortified cookies. Cookies supplemented with 2.21 %

327 of PHGG gives around 4 % total dietary fiber which means that 100g (5 cookies) could provide a

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328 significant amount (i.e. around 16%) of the specified RDA of dietary fiber. Hence, PHGG can

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329 contribute to cater daily requirements of average dietary fiber intake i.e. 25 g/day.

330

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331 References

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346 Chakraborty, S. K., Kumbhar, B. K., Chakraborty, S., & Yadav, P. (2011). Influence of

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367 Struck, S., Gundel, L., Zahn, S., & Rohm, H. (2016). Fiber enriched reduced sugar muffins made

368 from iso-viscous batters. LWT-Food Science and Technology, 65, 32-38.

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369 Weng, W., Liu, W., & Lin, W. (2001). Studies on the optimum models of the dairy product Kou

370 Woan Lao using response surface methodology. Asian Australasian Journal of Animal

371 Sciences, 14, 1470–1476.

372 Yoon, S. J., Chu, D. C., & Juneja, L. R. (2008). Chemical and physical properties, safety and

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373 application of partially hydrolyzed guar gum as a dietary fibre. Journal of Clinical

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374 Biochemistry and Nutrition, 42, 1–7.

375 Yoon, S. J., Chu, D. C., Juneja, L. R. (2006). Physiological functions of partially hydrolyzed

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376 guar gum. Journal of Clinical Biochemistry and Nutrition, 39, 134-144.

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379 Figure legend

380 Figure 1(a-i). Effect of PHGG level, water level and baking time on hardness, overall

381 acceptability and spread ratio of cookies

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1 Table 1 Experimental design for partially hydrolyzed guar gum fortified cookies with
2 respective coded variables (X) and response value (Y)
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Run X1(%) X2(%) X3(min) Y1 Y2 (g) Y3
1 3.00 4.00 10.00 6.12 6585.4 8.0

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2 3.00 6.00 12.00 6.24 8720.5 8.0
3 4.19 4.81 11.19 4.37 9607.0 7.0
4 3.00 6.00 10.00 5.36 4981.8 7.0

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5 1.81 7.19 8.81 4.70 4888.7 8.0
6 3.00 6.00 10.00 5.50 5305.1 6.5

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7 3.00 6.00 10.00 5.90 4500.0 7.2
8 3.00 6.00 10.00 6.10 4887.5 6.8

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9 1.81 7.19 11.19 7.56 4561.4 8.0
10 5.00 6.00 10.00 5.06 10118.2 7.5
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11 4.19 4.81 8.81 7.17 5508.2 7.5
12 3.00 8.00 10.00 5.40 2147.6 7.0
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13 4.19 7.19 11.19 6.02 4161.5 7.5

14 3.00 6.00 8.00 6.61 6692.4 7.7
15 4.19 7.19 8.81 4.95 8650.5 7.2
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16 3.00 6.00 10.00 5.10 4384.3 6.4

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17 1.81 4.81 11.19 6.81 9521.1 8.0

18 1.00 6.00 10.00 7.02 7362.9 8.7
19 1.81 4.81 8.81 9.14 4125.6 7.7
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20 3.00 6.00 10.00 5.70 5605.1 7.4

4 Note: X1(PHGG level), X2 (water level), X3 (baking time) for dependent response Y1 (spread
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5 ratio), Y2 (cookie hardness) and Y3 (overall acceptability)

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7 Table 2 Physicochemical analysis of native and partially hydrolyzed guar gum

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Parametersa GGb PHGGc
Moisture (%) 10.82+0.10 8.02±0.30
Ash (%) 0.69+0.01 2.56±0.12

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Protein (%) 4.32+0.03 1.95±0.32
Fat (%) 0.33+0.02 1.09±0.37

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TDF (%) ndd 83.13±1.34
IDF (%) ndd 2.70±0.42

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SDF (%) ndd 80.43±0.96
9 Note: The values are mean + S.D. of determinations made in triplicates; bguar gum; cpartially
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hydrolyzed guar gum; dnot determined due to high viscosity of guar gum

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13 Table 3 Regression analyses of the second order polynomial models for the various
14 responses

Predictor β (coded factors)

Spread ratio Hardness Overall

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Acceptability
Intercept 5.60 4965.95 6.89
X1 -0.66*** 693.00*** -0.34**

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X2 -0.40*** -1022.44*** -0.087
X3 -0.13 592.29*** 0.031

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X1 X2 0.39** 236.68 0.000
X1 X3 -0.28* -682.30* -0.062

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X2 X3 1.13*** -1788.82 0.063
X12 0.20* 1198.63*** 0.38***
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X2 0.10 -347.83* 0.16
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X3 0.34*** 833.02*** 0.29**
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Model (F-value) 17.17*** 21.20*** 3.48**
R2 , % 93.92 95.02 75.82
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Lack-of-fit (F-value) 1.19 3.24 1.05

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15 Note: *significant at p<0.1, ** significant at p<0.05, *** significant at p< 0.01; X1, PHGG level;
16 X2, water level; X3, baking time.
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19 Table 4 Numerical optimization of processing variables

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Parameters Goal Lower limit Upper limit Optimum

value

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PHGG level, % in range 1.81 4.19 2.21
Water level,% in range 4.81 7.19 4.81

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Baking time, min in range 8.81 11.19 8.81
Reponses
Spread ratio maximize 4.37 9.14 8.3

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Hardness minimize 2147.6 10118.2 3862.07
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OA maximize 6.4 8.75 7.81

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24 Table 5 Characterization of control and optimized PHGG cookies

Control cookies Optimized PHGG cookies

Hardness (g) 4974.7±7.5 3755.7±5.8
Spread ratio 8.9±0.21 8.5±0.14

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Overall acceptability 8.0±0.60 7.51±0.25
Total dietary fiber (%) 2.39±0.52 4.09±0.47
Insoluble dietary fiber (%) 1.96±0.43 2.04±0.11

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Soluble dietary fiber (%) 0.34±0.19 2.12±0.32
25 Note: The values are mean + S.D. of determinations made in triplicates

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Highlights

Partially hydrolyzed guar gum was used as novel and rich soluble fiber source

Soluble fiber fortified cookies were prepared

PHGG addition improved textural characteristic of cookies

Soluble fiber fortification reduced the spread ratio of cookies

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