Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers
Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), amm...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2013-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2013/576153 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832552119942512640 |
|---|---|
| author | Bhawna Chugh Gurmukh Singh B. K. Kumbhar |
| author_facet | Bhawna Chugh Gurmukh Singh B. K. Kumbhar |
| author_sort | Bhawna Chugh |
| collection | DOAJ |
| description | Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), ammonium bicarbonate 0.5–2.5%, and water 20–24% for production of low-fat biscuits. Diameter and stress-strain ratio decreased significantly with increase in the amount of sugar. There was a significant decrease in spread ratio at high amount of water. Hardness was significantly affected by the interactions of ammonium bicarbonate with sugar and fat . The optimum level of ingredients obtained for low-fat biscuits was sugar 31.7 g, fat 13.55 g, maltodextrin 21.15 g, guar gum 0.3 g, ammonium bicarbonate 2.21 g, and water 21 mL based on 100 g flour. The fat level in the optimised low-fat biscuit formulation was found to be 8.48% as compared to 22.65% in control; therefore, the reduction in fat was 62.5%. |
| format | Article |
| id | doaj-art-8ca60b5922ff442e9d2ae6ddefd585d3 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-8ca60b5922ff442e9d2ae6ddefd585d32025-02-03T05:59:32ZengWileyInternational Journal of Food Science2314-57652013-01-01201310.1155/2013/576153576153Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat ReplacersBhawna Chugh0Gurmukh Singh1B. K. Kumbhar2Department of Food Science & Technology, G. B. Pant University of Agriculture and Technology, Uttarakhand, Pantnagar 263145, IndiaDepartment of Food Science & Technology, G. B. Pant University of Agriculture and Technology, Uttarakhand, Pantnagar 263145, IndiaDepartment of Post Harvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Uttarakhand, Pantnagar 263145, IndiaExperiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), ammonium bicarbonate 0.5–2.5%, and water 20–24% for production of low-fat biscuits. Diameter and stress-strain ratio decreased significantly with increase in the amount of sugar. There was a significant decrease in spread ratio at high amount of water. Hardness was significantly affected by the interactions of ammonium bicarbonate with sugar and fat . The optimum level of ingredients obtained for low-fat biscuits was sugar 31.7 g, fat 13.55 g, maltodextrin 21.15 g, guar gum 0.3 g, ammonium bicarbonate 2.21 g, and water 21 mL based on 100 g flour. The fat level in the optimised low-fat biscuit formulation was found to be 8.48% as compared to 22.65% in control; therefore, the reduction in fat was 62.5%.http://dx.doi.org/10.1155/2013/576153 |
| spellingShingle | Bhawna Chugh Gurmukh Singh B. K. Kumbhar Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers International Journal of Food Science |
| title | Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers |
| title_full | Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers |
| title_fullStr | Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers |
| title_full_unstemmed | Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers |
| title_short | Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers |
| title_sort | development of low fat soft dough biscuits using carbohydrate based fat replacers |
| url | http://dx.doi.org/10.1155/2013/576153 |
| work_keys_str_mv | AT bhawnachugh developmentoflowfatsoftdoughbiscuitsusingcarbohydratebasedfatreplacers AT gurmukhsingh developmentoflowfatsoftdoughbiscuitsusingcarbohydratebasedfatreplacers AT bkkumbhar developmentoflowfatsoftdoughbiscuitsusingcarbohydratebasedfatreplacers |