Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

Sudha, M. L.; Srivastava, Alok Kumar; Vetrimani, R.; Leelavathi, K.

doi:10.1016/j.jfoodeng.2006.08.006

Cited by 168 publications

(168 citation statements)

References 15 publications

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“…At lower fat contents, increasing molasses content tended to decrease springiness but not to a significant level. Similar effects of fat content on dough textural properties were shown in the work of Sudha et al (2007). As seen from the above results, the majority of changes in the dough texture parameters were due to variable fat content.…”

Section: Resultssupporting

confidence: 85%

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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Section: Resultssupporting

confidence: 85%

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

2012

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“…Also gluten influenced the diameter and spread onset time which is again dependent on the amount free water available to the non-gluten constituents (Bram et al, 2008). Sudha et al, (2007) reported similar results for physical qualities of biscuits containing maltodextrin and polydextrose. They reported little effect of maltodextrin and polydextrose on thickness and spread of biscuits.…”

Section: Physical Characteristics Of Cookiessupporting

confidence: 60%

“…Thus on overall acceptability score, C 2 was considered as standardized and used for further storage studies. Sudha et al, (2007) reported improvement in sensory qualities of biscuits containing maltodextrin and polydextrose. Gayas et al, (2012) reported improvement in colour and other sensory characteristics of carrot pomace powder incorporated with defatted soy flour fortified biscuits.…”

Section: Sensory Evaluation Of Cookiesmentioning

confidence: 99%

“…The decrease in hardness, breaking strength and cutting strength might be due to weakened gluten network which reduced the dough cohesiveness and strength due to addition of MBC. Sudha et al, (2007) reported improvement in texture of biscuits containing maltodextrin. Agrahar-Murugkar et al, (2014) reported similar decrease in cutting strength of composite flour biscuits.…”

Section: Textural Characteristics Of Cookiesmentioning

confidence: 99%

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Preparation of β -Carotene Enriched Pearl Millet Based Cookies

Kulthe¹,

Thorat²,

Lande³

2017

Int.J.Curr.Microbiol.App.Sci

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“…Polydextrose was studied as a fat replacer in dairy products (Ronchetti 1994;Prindiville et al 2000), in skim milk-based preparations containing probiotic bacteria (Ananta et al 2005), a fat replacer in dough (Sudha et al 2007) and bars (Trudell et al 1996). Polydextrose can be applied in the formulation of cocoa products (Edwards 1997;Rausch 1998;Goldman 2006) and other food products (Giese 1996).…”

mentioning

confidence: 99%

Determination of polydextrose as a fat replacer in butter

Míčková¹,

Čopı́ková²,

Synytsya³

2007

Czech J. Food Sci.

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Míčková K., Čopíková J., Synytsya A. (2007): Determination of polydextrose as a fat replacer in butter. Czech J. Food Sci., 25: 25-31.Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, d-glucitol, and citric acid (89:10:1). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of polydextrose in butter was verified after the removal of fats by extraction with petroleum ether and deproteinisation with Sevag reagent, CHCl 3 /n-butanol (v/v = 4:1) mixture, or trichlorocetic acid. The solid fraction of butter and butter containing a known amount of polydextrose were prepared and analysed by FT-IR spectroscopy. IR marker bands of polydextrose centred at 1150, 1076 and 1040 cm -1 were found only in the case of the sample of butter with polydextrose.

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Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

Cited by 168 publications

References 15 publications

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

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

Preparation of β -Carotene Enriched Pearl Millet Based Cookies

Determination of polydextrose as a fat replacer in butter

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