Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

Mamat, Hasmadi; Hill, Sandra E.

doi:10.1007/s13197-012-0708-x

Cited by 103 publications

(84 citation statements)

References 20 publications

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“…However, there are some other scientists over the globe who studied the textural features of the cookies prepared with different formulations (Arogba, 2001). In this regard, results of Mamat and Hill (2012) can be correlated who studied the effect of fat types on the structural and textural properties of dough and semi-sweet biscuit (O'Brien et al, 2003;Yadav et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

“…The width, thickness and spread factor for cookies were estimated according to the method described in AACC ( The parameters like fracture-ability and hardness were measured using the protocols described by Mamat and Hill (2012).…”

Section: Analysis Of Cookiesmentioning

confidence: 99%

“…The parameters like fracture-ability and hardness were measured using the protocols described by Mamat and Hill (2012).…”

Section: Analysis Of Cookiesmentioning

confidence: 99%

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Utilization of Mango Kernel Lipid Fraction to Replace Normal Shortenings in Cereal Baked Products

Saddique

Sultan

Akhtar

et al. 2014

FSTR

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Management of agro-industrial waste is an important area of study for researchers with multifarious objectives.Conversion of such wastes into useful food products has emerged as a bountiful industry e.g. mango seed kernel. It contains appreciable quantities of edible oil thus holds various food applications due to presence of higher amount of oleic and stearic acid. In the present research, the lipid fraction from mango kernel were extracted and explored for their potential to replace (varying from 5 to 25%) normal shortenings in cereal baked products. In the first phase, Keywords: food security, alternative food resources, mango kernel, lipid fraction, biscuit shortenings IntroductionIn the developing economies, the problem of food security is one of the burning issues. Although, Pakistan is regarded as agricultural economy but still there are some sectors where self sufficiency can't be claimed. Amongst, edible oil production is one example as country is spending ~2.45 billions dollars on importing palm, sunflower, canola, and soybean oil to meet its domestic requirements (GOP, 2011-12). The problems of food security can be addressed using multilateral approaches. Since, a substantial segment of the population in Pakistan has been living below the poverty line. Their purchasing power for basic eatable commodities has been diminishing day by day. Therefore, the situation calls for the utilization of some alternative cheap sources which could be furnished into low-price and economical food grade edible oil. In this regard, agro-industrial waste products generated at farm or processing areas are of considerable importance as Little efforts have been made to utilize mango seed kernel for the preparation of value added food products in Pakistan so far.Internationally price of mango kernel lipid fraction is 28 dollars for 4 ounce packet. Although, the mango-seed kernel contains around 10 _ 12% oil contents (Hug et al., 1985) but no planned study has been documented so far focusing upon the utilization and management of mango waste for the production of edible oil in Pakistan. The current study aims to explore the possibilities to exploit mango waste (Kernel seed) for obtaining oil for its utilization in various forms in food. The extraction of edible oil from mango-seed kernel needs to be revolutionized as some older techniques like hydraulic and screw press are not suitable for this commodity. Therefore, solvent extraction system using hexane was used for the purpose. The extracted oil was evaluated for its physical and chemical quality along with assessing its suitability to replace normal biscuit shortenings. Initially, mango kernels were collected and analyzed for nutritional composition. Later, the lipid fraction was extracted and used to replace normal biscuits shortening and its suitability in cereal products was assessed.The results from this study will result in commercialization and stakeholders can utilize the present research for industrialization. et al. (1990). Materials and MethodsFor the purpose 0...

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Section: Discussionmentioning

confidence: 99%

Section: Analysis Of Cookiesmentioning

confidence: 99%

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Utilization of Mango Kernel Lipid Fraction to Replace Normal Shortenings in Cereal Baked Products

Saddique

Sultan

Akhtar

et al. 2014

FSTR

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“…Similarly, the density of ginger snaps was significantly affected by the fat content (R 2 00.86); those with 10 % fat had significantly lower density. Lower biscuit density is associated with higher crispiness and development of better over-all textural value (Mamat and Hill 2012).…”

Section: Effect Of Fat Content and Replacement Of Honey With Molassesmentioning

confidence: 95%

“…Hardness reduction of fat containing biscuits is because fat lubricates, coats and segregates the flour particles during mixing, interrupting the formation of cohesive gluten network which leads to the formation of less hard and more tender structure (Manley 2000). Mamat and Hill (2012) showed that the effect of fat on biscuit hardness is rather complex as it depends not only on its content but on fat type, too. The mechanisms for biscuit tenderization and hardening by fat and sugar, respectively, were explained earlier.…”

Section: Effect Of Fat Content and Replacement Of Honey With Molassesmentioning

confidence: 99%

Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses

2012

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Gingernut type biscuits were prepared with varying fat content (10, 20, and 30 % w/w flour basis) and with sugar beet molasses replacing 0, 25, and 50 % w/w of the honey in the formulation. To evaluate the effects of these modifications, dough properties, and the physical, and sensory properties, and chemical composition of the biscuits were determined. Dough properties were significantly affected by the fat content; higher fat gave softer dough with reduced adhesiveness, cohesiveness and springiness. Biscuit height and diameter were also significantly affected only by the fat content. The tested biscuit variants showed no difference with respect to hardness and fracturability. During storage, hardness, fracturability and brittleness of the biscuits significantly increased but significant differences within the biscuits variants were observed after two months of storage in terms of fracturability which was least impaired in the biscuits with 30 % fat. Higher fat content also contributed to better flavour keeping during storage. Substitution of honey with molasses resulted in products with darker colour, less yellow and more red tone. Molasses also contributed to better nutritive value of biscuits by increasing significantly the content of proteins, potassium, calcium, magnesium and iron.

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Recent advances on food‐based applications of monoglyceride oleogels

Palla

Dominguez

Carrín

2022

J Americ Oil Chem Soc

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Monoglyceride (MG) oleogels are soft matter structures designed to mimic the functionality of fats while maintaining a lipid profile comparable to that of edible oils. These novel fat materials have been mainly investigated as ingredients to reduce saturated fats and eliminate trans fats in the production of several foods, such as spreadables, bakeries, confectioneries, and meat products among others. Due to the versatility that oleogels offer, other relevant technological functionalities as well as the development of health‐promoting systems have been the subject of extensive research. MG oleogels have been explored as oil migration inhibitors, emulsion stabilizers, lipid oxidation stability enhancers, and even as 3D printing materials. Among the most recent applications are the use of MG oleogels as carriers of bioactive compounds as well as the development of systems able to modulate lipid digestion. This review exclusively focuses on the advances over the last decade in technological and nutritional applications of MG oleogels and MG oleogel‐based systems, outlining the most significant findings and conclusions from the literature, as well as challenges and trends for future studies.

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Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

Cited by 103 publications

References 20 publications

Utilization of Mango Kernel Lipid Fraction to Replace Normal Shortenings in Cereal Baked Products

Utilization of Mango Kernel Lipid Fraction to Replace Normal Shortenings in Cereal Baked Products

Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses

Recent advances on food‐based applications of monoglyceride oleogels

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