Journal of Food Engineering 78 (2007) 86–89

www.elsevier.com/locate/jfoodeng

Effect of dietary fibre addition on the selected

nutritional properties of cookies
Nermin Bilgiçli a, S _
ß enol Ibanoǧlu b,*
, Emine Nur Herken b

a
Department of Food Engineering, Agricultural College, Selçuk University, Konya, Turkey
b
Department of Food Engineering, Engineering Faculty, Gaziantep University, 27310 Gaziantep, Turkey

Received 6 June 2005; accepted 12 September 2005

Available online 2 November 2005

Abstract

Cookie samples were prepared with 0–30% of the wheat flour substituted with fibres from apple, lemon, wheat and wheat bran. The
effects of increased levels of fibres from different sources on the nutritional properties of cookie samples were investigated (i.e. in vitro
protein digestibility, phytic acid content, total antioxidant capacity and total phenolic compounds). It was found that increasing fibre
from apple, lemon and wheat sources did not change the nutritional status of the samples to a great extent (p < 0.05). However, addition
of wheat bran significantly reduced the nutritional properties of the cookie samples.
 2005 Elsevier Ltd. All rights reserved.

Keywords: Phytic acid; Antioxidant capacity; Digestibility

1. Introduction Although the term technically applies to molecules reacting

A wide variety of fibre sources have been developed for
use in various foods to provide more fibre. Low dietary
fibre intake has been associated with a variety of diseases
such as diverticular disease, constipation, appendicitis, dia-
betes, obesity, coronary heart disease and bowl cancer
(Cleave, 1956). Phytic acid (myo-initisol hexaphosphate,
PA) has been considered to be an antinutrient due to its
ability to bind minerals and proteins, either directly or indi-
rectly, and thus change their solubility, functionality,
absorption and digestibility (Rickard & Thompson,
1997). Most PA-mineral complexes are insoluble at
physiological pH, which is the main cause of the poor bio-
availability of the mineral complexes (Harland & Harland,
1980). The antioxidants are known to play an important
role in protection against disorders caused by oxidant
damage. The term antioxidants refer to compounds that
can counteract the damaging effects of oxygen in tissues.
*
Corresponding author. Tel.: +90 342 3601200; fax: +90 342 3601100.
E-mail address: sibanoglu@gantep.edu.tr (S _
ß . Ibanoǧlu).
with oxygen, it is often applied to molecules that protect
from any free radical (molecule with unpaired electron)
(Velioglu, Mazza, Gao, & Oomah, 1998). Studies have
shown that consumption of grains, fruits and vegetables
may reduce risk of chronic diseases and/or promote general
human health (Temple, 2000). Antioxidants are believed to
contribute to the beneficial effects of grains, fruits, and veg-
etables through several possible mechanisms, such as
directly reacting with and quenching free radicals, chelating
transition metals, reducing peroxides, and stimulating the
antioxidative defence enzyme activities (Velioglu et al.,
1998).
A variety of fibres from plant sources have been used in
cookies to improve the texture, colour and aroma with a
reduced energy of the final product (Jeltema, Zabik, &
Thiel, 1983; Öztürk, Özboy, Cavidoǧlu, & Köksel, 2002).
Lemon and apple fibre have been reported to have relatively
high water holding capacity and therefore used in cakes,
breads and similar cereal products to improve the softness
and the product yield with a reduced energy value of the
product (Chen, Rubenthhaler, Leung, & Baranowski,
1988). Being a readily available and inexpensive source of

0260-8774/$ - see front matter  2005 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2005.09.009
 N. Bilgiçli et al. / Journal of Food Engineering 78 (2007) 86–89 87

dietary fibre and antioxidant properties, wheat bran is
widely used in cookies. However, it contains relatively lower
dietary fibre, higher amount of crude fat and higher phytic
acid content when compared to wheat fibre (Özavar, 2004).
Enzymes can be added to cereal products to increase the
water holding capacity and to improve the softness and
elasticity of the resulting doughs with an improved texture
and volume of the final product. Xylanase enzyme breaks
down insoluble components of the cell walls (i.e. pentozans)
resulted in solubilization of the component (Hilhorst, 1999).
The addition of various enzymes such as hemicellulase,
pentosanase, amylase, lipase, glucooxidase, cellulase and
xylanase on the chemical, physical and sensory properties
of bread has been studied extensively. Protein digestibility
is an important factor when assessing the protein quality
and nutritional status of a food product (Hsu, Vavak,
Satterlee, & Miller, 1977). To the best of our knowledge,
there is limited research on the effect of fibre addition on
the nutritional properties of xylanase enzyme added cook-
ies. The purpose of this study was to partially replace wheat
flour in the formulation of wire-cut cookies with different
sources of dietary fibre (i.e. lemon, apple, wheat fibres
and wheat bran) on the levels of 15%, 20% and 30% (w/w,
based on the wheat flour used) when used with 0.4% xylan-
ase enzyme and to measure the nutritional properties of
resulting cookies (i.e. in vitro protein digestibility, phytic
acid content, total antioxidant capacity and total phenolic
compounds).
fibre was kindly supplied by Inallar Gı́da (Konya, Turkey).
Wheat bran used was obtained from a commercial wheat
flour company (Selva Gı́da, Konya, Turkey). The xylanase
enzyme was a commercial mixture (endo-1,4 B–D xylanase,
10,000 Xyl u/ml) and obtained from Polen Gı́da (Istanbul,
Turkey). The SSL (sodium stearoyl lactylate) emulsifier
used was obtained from Trend Gı́da (Konya, Turkey).
The approximate chemical composition of the wheat four
and fibre sources used are given in Table 1.
2.2. Methods
2.2.1. Cookie preparation
Wire-cut cookies were prepared according to the basic
formula given in Table 2 (AACC Method No: 10–54,
1990). The 15%, 20%, and 30% of the wheat flour used
was replaced with different fibres. Xylanase enzyme was
added to the formulation at a level of 0.4%, based on the
total weight of the mixture. A control sample including
no fibre and enzyme was also prepared (Table 2). The mix-
ture was kneaded using a laboratory type mixer for 10 min
low speed. The resulting dough was manually shaped into
circular form (diameter: 50 mm, thickness: 5 mm). The
cookies were baked in an air oven at 180 C for 17 min.
The cookies were cooled down to room temperature prior
to analysis (18–20 C).

2. Materials and methods Table 2

Formulation of control cookie with no fibre added
2.1. Materials Ingredients % (Wet basis, w/w)
Icing sucrose 15.0
The ingredients used in cookie production (i.e. wheat Crystal brown sucrose 6.0
flour, icing sucrose, skimmed milk powder, sodium bicar- Skimmed milk powder 1.0
bonate, shortening mixture, corn syrup) were obtained Table salt (NaCl) 1.0
Sodium bicarbonate 0.5
from Saray A.Sß (Konya, Turkey). The shortening mixture
Shortening mixture 20.0
was a combination of date, cotton and soybean oils includ- High-fructose corn syrup (42%) 0.5
ing BHA (butylated hydroxyanisole) and BHT (butylated Wheat flour 50.0
hydroxytoluene) as antioxidant. Corn syrup was 42% SSL (sodium stearoyl lactylate) 0.6
high-fructose corn syrup (HFCS). Apple and lemon fibres Water 5.0
Xylanase enzyme 0.4
were obtained from Arosel Gı́da (Konya, Turkey). Wheat

Table 1
Chemical and nutritional properties of wheat flour and fibre sources used in cookie production (mean ± SD, %, w/w, dry basis)*
Wheat flour Apple fibre Lemon fibre Wheat fibre Wheat bran
Moisture 14.21 ± 0.2 (a) 7.18 ± 0.1 (d) 8.20 ± 0.3 (c) 9.48 ± 0.4 (b) 7.21 ± 0.2 (d)
Crude protein (N · 5.7) 8.53 ± 0.5 (b) 0.93 ± 0.1 (c) 0.45 ± 0.1 (c) 0.40 ± 0.1 (c) 14.03 ± 0.3 (a)
Crude fat 1.55 ± 0.1 (c) 3.42 ± 0.1 (b) 0.54 ± 0.0 (d) 0.22 ± 0.0 (e) 5.63 ± 0.0 (a)
Crude ash 0.58 ± 0.1 (d) 1.47 ± 0.1 (b) 1.74 ± 0.1 (b) 1.03 ± 0.0 (c) 4.21 ± 0.1 (a)
Phytic acid (mg/100 g) 497.2 ± 3.11 (b) 41.5 ± 0.71 (d) 37.2 ± 1.71 (d) 57.1 ± 0.28 (c) 3348.8 ± 5.37 (a)
Total antioxidant capacity 24.06 ± 0.08 (a) 23.15 ± 0.89 (a) 24.24 ± 0.34 (a) 23.34 ± 0.72 (a) 19.82 ± 1.22 (c)
(mmol Trolox equiv/g dry sample)
Total phenolic compounds 1.218 ± 0.01 (b) 1.243 ± 0.02 (ab) 0.486 ± 0.11 (c) 0.340 ± 0.03 (c) 1.463 ± 0.05 (a)
(mM gallic acid/g dry sample)
In vitro protein digestibility 76.82 ± 2.57 (a) 66.03 ± 1.46 (b) 67.85 ± 0.21 (b) 65.18 ± 0.25 (bc) 62.36 ± 0.51 (c)
*
Figures in the same raw sharing a common letter in parentheses are not significantly different (p < 0.05).
88 N. Bilgiçli et al. / Journal of Food Engineering 78 (2007) 86–89
2.2.2. Chemical analysis
The raw materials used and the cookie samples were
analysed for their moisture (AACC Method 44-01), ash
(AACC Method 08-01) and fat (AACC Method 30-25),
crude protein (AACC Method 46-12), cellulose (AACC
Method 32-10) content using standard methods (AACC,
1990).
2.2.3. Nutritional analysis
The in vitro protein digestibilities (IVPD) of the samples
were determined by the modified methods of Hsu et al.
(1977) and Dahlin and Lorenz (1993). Fifty millilitres of
aqueous protein suspension having 6.25 mg protein/ml
was mixed for 60 min at 5 C. Then, the samples were
placed in a 37 C water bath and the pH was adjusted to
8.00 using 0.1 N NaOH and/or 0.1 N HCl, while stirring.
Lyophilized, crystallized trypsin (Sigma Chemical Co., St.
Louis, Mo) at a concentration of 1.6 mg/ml was main-
tained in an ice bath and the pH was adjusted to 8.00 with
0.1 N NaOH and/or 0.1 N HCl. Five ml of enzyme solu-
tion were then added to the protein suspension, which
was being stirred at 37 C. The trypsin had an activity of
13,766 BAEE units/mg protein. A rapid decline in pH
was observed. The pH drop was recorded 15 s after enzyme
addition and at one minute intervals for 10 min. Triplicate
analysis was performed for each sample. The enzyme solu-
tion was freshly prepared before each series of the test. The
percent protein digestibility (Y) was calculated by Eq. (1)
(Hsu et al., 1977):
Y ¼ 210:464  18:1x
where x is the change in pH after 10 min.
Phytic acid was measured by a colorimetric method
according to Haugh and Lantzsch (1983). Phytic acid in
the sample was extracted with a solution of HCl (0.2 N)
and precipitated with solution of Fe(III) (ammonium
iron(III) sulphate Æ 12 H2O). Total antioxidant capacity of
samples was determined according to the method given
by Erel (2004). This method is based on the decolourization
of ABTS [2-2 azinobis (3-methybenzothiazoline-6-sulfo-
nate)] radical cation. The samples were extracted using
50% methanol. A modified method of Skerget et al.
(2005) was used to calculate the concentration of total
phenolics in the samples as mM gallic acid/g dry sample
using a UV spectroscopy, based on a colorimetric oxida-
tion/reduction reaction. The oxidizing agent used was the
Folin-Ciocalteu reagent. The samples were extracted with
pure methanol at 40 C.
2.2.4. Statistical analysis
_
TARIST (version 4.0, Izmir) software was used to per-
form the statistical analyses. Differences in samples due
to addition of wheat germ/bran were tested for statistical
significance at p = 0.05 level. Duncans multiple range test
was used to differentiate between the mean values. Stan-
dard deviations were calculated using the same software.
3. Results and discussion
In this study, wheat flour was partially replaced with
dietary fibres from different sources in wire-cut cookies.
It is known that addition of enzymes such as pentosan-
ase, amylase, lipase, glucooxidase and cellulase would
lead to softer and thinner wire-cut cookies (Manley,
1998). Therefore, the xylanase enzyme was added to the
formulation in order to obtain a product with improved
textural properties in this study. The chemical, physical
and sensory properties of wire-cut cookies enriched with
different sources of dietary fibres have been reported in
our previous study (Uysal et al., submitted for publi-
cation). In the present paper, effects of fibre addition
on the nutritional properties of cookies are discussed.
Table 1 shows the approximate chemical and nutritional
properties of main ingredients used in cookie formula-
tion. It is seen that the total antioxidant capacities
(TAC) of the wheat flour and the fibres used are not sig-
nificantly different from each other except wheat bran
which has a relatively lower TAC compared to the others
(Table 1). Total phenolic compound content (TPC) of
lemon and wheat fibre are found to be lower than those
of other ingredients used (Table 1). The in vitro protein
digestibility (IVPD) of wheat flour was relatively higher
than the other components given in Table 1. There was
a big difference between the phytic acid (PA) contents
of wheat flour and wheat bran as compared to the other
components (Table 1). As expected, the addition of
apple, lemon and wheat fibres decreased the PA contents
ð1Þ
of the cookies since wheat flour in the control formula-
tion has a higher PA content of the added fibres
(Table 1). On the other hand, the addition of wheat bran
on the 30% level caused more than a threefold increase in
the PA content of the cookies (Table 3). There was a
small but significantly different increase on the TAC of
the samples upon the addition of fibres (p < 0.05,
Table 3). Total phenolic compounds in the samples gen-
erally were not affected significantly when fibres from dif-
ferent sources were added, except the wheat bran. TPC
content of the samples increased with increasing wheat
bran addition (Table 3). In vitro protein digestibility
(IVPD) is an important factor when assessing the nutri-
tional status of a food product. The results showed that
addition of fibres to the cookie formulation decreased the
IVPD of the products. This may result from possible
complex formation between the fibre components added
and the protein fraction of the samples. The mechanism
of these possible interactions requires further research.
In our previous study, it was reported that acceptable
cookie samples with decreased energy values can be pro-
duced by addition of fibres from different sources (Uysal
et al., submitted for publication). However, the results
obtained in this study suggest that the nutritional value
of such products may be lower than that of the samples
with no external fibre added.
 N. Bilgiçli et al. / Journal of Food Engineering 78 (2007) 86–89 89

Table 3
Nutritional properties of cookies with added fibre (mean ± SD)*
Fibre source Fibre level (%) Phytic acid Total antioxidant activity Total phenolic compounds In vitro protein
(mg/100 g) (mmol Trolox equiv/g dry sample) (mM gallic acid/g dry sample) digestibility (%)
Apple 0 226. 2 ± 1.70 (a) 22.47 ± 0.10 (a) 1.21 ± 0.16 (b) 73.89 ± 0.13 (a)
15 207.4 ± 0.85 (b) 21.59 ± 0.13 (b) 1.25 ± 0.10 (ab) 70.92 ± 0.03 (b)
20 200.0 ± 1.41 (c) 21.44 ± 0.06 (b) 1.26 ± 0.08 (ab) 70.72 ± 0.10 (b)
30 183.3 ± 2.4 (d) 21.16 ± 0.08 (c) 1.30 ± 0.11 (a) 70.05 ± 0.07 (c)
Lemon 0 219.1 ± 5.8 (a) 22.21 ± 0.01 (b) 1.22 ± 0.03 (a) 71.95 ± 0.14 (a)
15 198.9 ± 2.69 (ab) 22.26 ± 0.08 (b) 1.20 ± 0.01 (ab) 71.35 ± 0.13 (b)
20 185.1 ± 7.21 (b) 22.51 ± 0.01 (a) 1.15 ± 0.03 (bc) 71.00 ± 0.00 (b)
30 162.8 ± 3.96 (c) 22.63 ± 0.04 (a) 1.12 ± 0.00 (c) 70.54 ± 0.16 (c)
Wheat 0 222.4 ± 3.68 (a) 22.27 ± 0.10 (a) 1.21 ± 0.01 (a) 71.81 ± 0.13 (a)
15 212.1 ± 8.34 (ab) 21.98 ± 0.11 (b) 1.20 ± 0.02 (a) 69.42 ± 0.11 (b)
20 203.5 ± 4.95 (b) 21.87 ± 0.10 (bc) 1.19 ± 0.07 (a) 69.50 ± 0.04 (b)
30 178.0 ± 1.41 (c) 21.71 ± 0.01 (c) 1.18 ± 0.01 (a) 68.89 ± 0.04 (c)
Wheat bran 0 223.7 ± 5.23 (d) 22.40 ± 0.03 (a) 1.22 ± 0.01 (b) 71.80 ± 0.14 (a)
15 475.5 ± 7.78 (c) 21.06 ± 0.08 (ab) 1.25 ± 0.01 (b) 68.03 ± 0.10 (b)
20 525.5 ± 7.78 (b) 20.56 ± 0.08 (b) 1.32 ± 0.28 (a) 66.45 ± 0.07 (c)
30 714.2 ± 6.79 (a) 20.36 ± 0.11 (b) 1.38 ± 0.07 (a) 65.04 ± 0.06 (d)
*
Figures in the same column sharing a common letter in parentheses are not significantly different (p < 0.05).

4. Conclusion Hilhorst, R. (1999). Baking performance, rheology and chemical compo-

It can be concluded from the results of this study that,
although the addition of fibres from different sources may
reduce the energy content of the cookies, fibres from apple,
lemon and wheat sources may affect the nutritional status
of cookie samples negatively. The mechanism of reduced
in vitro protein digestibility when fibres are added to the
cookie samples requires further research.
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