ArticleFood science & nutrition2020
Effect of xylo-oligosaccharides (XOS) addition on technological and sensory attributes of cookies.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 33 citations in OpenAlex.
- Chemical Mechanisms Underlying Sweetness Enhancement During Processing of Rehmanniae Radix: Carbohydrate Hydrolysis, Degradation of Bitter Compounds, and Interaction with Taste Receptors.Foods (Basel, Switzerland) · 2025Article
- Oligosaccharides: a comprehensive review of various types, biological activities and emerging health benefits.Archives of microbiology · 2025Review
- Hygroscopic stability of xylooligosaccharides and application on the corn flakes.Food chemistry: X · 2025Article
- In vitro and in vivo investigation of the biological action of xylooligosaccharides derived from industrial waste.Food science & nutrition · 2024Article
- Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides.Food chemistry: X · 2024Review
- A syrup containing L-arabinose and D-xylose appears superior to PEG-4000 as a bowel cleansing agent.AMB Express · 2024Article
- The Potential of Xylooligosaccharides as Prebiotics and Their Sustainable Production from Agro-Industrial by-Products.Foods (Basel, Switzerland) · 2023Review
- Article
- Chemical and Enzymatic Synthesis of Biobased Xylo-Oligosaccharides and Fermentable Sugars from Wheat Straw for Food Applications.Polymers · 2022Article
- Preparation and nutritional properties of xylooligosaccharide from agricultural and forestry byproducts: A comprehensive review.Frontiers in nutrition · 2022Review
- The preparation technology and application of xylo-oligosaccharide as prebiotics in different fields: A review.Frontiers in nutrition · 2022Review
- Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes-A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR.Sensors (Basel, Switzerland) · 2020Article
- Effect of xylo-oligosaccharides (XOS) addition on technological and sensory attributes of cookies.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Xylo-oligosaccharides (XOS) are nondigestible oligosaccharides (NDO) which are recently authorized as novel food ingredients in European Union. Present study introduces the effect of XOS on baking quality of cookies. Color measurements proved that XOS enhance the caramelization during baking. Texture profile, geometry, and baking loss of cookies showed little changes due to XOS addition indicating that XOS are easy to incorporate into baking products. Based on sensory evaluation by expert panel, it was observed that XOS increased the "baked character" of the cookies as indicated by the increased caramel flavor, darker color, and crispier texture. XOS addition also increased the sweet taste and global taste intensity of cookies suggesting that in bakery products XOS evolve a flavor enhancer role. XOS proved to be a promising new alternative to increase dietary fiber content of cereal-based cookies.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.