Bibliography Information:

Li, Y., Sun, Y., Zhong, M., Xie, F., Wang, H., Li, L., Qi, B., & Zhang, S. (2020). Digestibility,
textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous
extraction of soybeans. Scientific Reports, 10(1), 1–8.
https://doi.org/10.1038/s41598-020-61179-9

Objective(s)
The goal of the research study was to investigate the sensory characteristics (acceptability
and sweetness), texture, and digestibility of cookies prepared using residues from the
enzyme-assisted aqueous extraction (REAE) of soybean rather than the normal by-product of
soybean processing (okara). This research is significant because more consumers take cookies
for their good taste and texture. At the same time, consumers are increasingly buying healthy
food products with high-fiber or low-calorie content.

Methods
The research study set to experiment using six groups (five experimental and one
control). The experimental groups were based on a residue sample made from mature soybeans
prepared using distilled water, Alcalase, NaOH (pH adjustment), boiling, centrifuging, and
drying in Oven. The control group was based on a residue sample made from soymilk prepared
through soaking, extracting soymilk, and filtering the slurry. Before making the cookies, the
content of each sample, including crude fat, crude protein, dietary fiber, and moisture, was
measured.
For the experimental cookies, the cookies were prepared by thoroughly mixing sugar,
salt, skim milk powder, and butter and adding a whole egg. Normal flour was replaced with
either 0% (control), 10%, 20%, 30%, 40%, or 50% of the REAE of soybean. The sample flour
was added to the mixture to make the dough. Cookies were extracted from the dough, baked in
an oven at 180℃ for 15 minutes, and later cooled at 25℃
Digestibility was measured using an in vitro model and starch using Total Starch Assay.
The textural analysis of the cookies was assessed using a Texture Analyzer. Sensory
characteristics of the cookies were determined using untrained staff and students from the
university. Results were expressed on mean and SD. Statistical tests were done using ANOVA in
SPSS.

Results
The research study found that increasing REAE in the cookies significantly reduced
digestibility (p >0.05). The hardness and chewiness of the cookies significantly increased with an
increase in REAE (p >0.05). The acceptability of the cookies decreased with an increase in
REAE. The sweetness of the cookies decreased with an increase in REAE. Cookies made of 30%
of the REAE were highly accepted.

Conclusion
The study revealed that using REAE can significantly reduce the digestibility of the
cookies. The texture was accepted for cookies with less than 30% of the REAE. Soybean
residues have the potential to make high-fiber products for consumers.

A statement of which research method(s)/strategy you have learned that may apply to your
current or future research
This study is highly readable and easy to follow. Its experimental approach seems fairly
simple to apply in my research projects because of replicability. The methodology approach used
in the study makes readers interested in the content. Currently, we are doing a research project on
chocolate chip cookies. In my project, I will have three samples where I will be substituting
sugar. The first sample will have 100% regular sugar. The second sample will have 50% regular
sugar and 50% Truvia brown sugar, and the third sample will have 100% Truvia brown and
white sugar. Similar to the methodology in the reviewed study, the experiment will use for the
sensory evaluation a 9-point hedonic scale ranging and SPSS software to input data. The
methodology steps and approaches provided in the study will be the foundation of performing an
effective experiment and ensure that everything is clear to readers of my project.