Structure Analysis of Short‐Dough Biscuits and Its Correlation with Sensory Discriminants

Abstract

The aim of this study was to analyze the structural properties and their effect upon the sensory perception of short-dough biscuits with a reduced content of fat (74.1, 64.8 and 55.6%) and various addition of inulin (9.3 and 18.5%) in the formula. The principal component analysis presents correlations between structure parameters of biscuits determined with the use of an FEI QUANTA 200 scanning microscope and a helium pycnometer (Quantachrome), as well as sensory discriminants. The biscuits were characterized by open structure with a high number of pores. The biscuits with fat and inulin participation relatively -74.1 and 9.3%, as well as 55.6 and 9.3% -had the lowest porosity. Significant correlations have been found between taste and smell related to size area of air cells, as well as crispness and hardness related to shape coefficient. Correlations determined in this study proved that the structural properties of biscuits affect their sensory perception by consumers. PRACTICAL APPLICATIONSThe appropriate structure of short-dough biscuits depends on the selection of their ingredients. Development of many diseases depending on diet, e.g., obesity, is due to a very high intake of fat or sugar. For this reason, formulas of food products are developed with reduced contents of these components or with the use of their replacers which -apart from decreasing the calorific value -impart healthpromoting functions to food products. Sparse studies are available today that address structure analysis with simultaneous evaluation of the sensory properties of short-dough biscuits with reduced fat content or with the use of fat replacers. Hence, such an analysis would facilitate the appropriate selection of recipe ingredients that will ensure the highest possible quality of the biscuits.

Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits

“…Biscuits had porosities ranging between 50% and 55% (Table 5). These values are slightly higher than those obtained by Pareyt et al [30] on sugar-snap cookies and slightly lower than the results of Mieszkowska and Marzec [31] on short-dough cookies, although recipes contain, respectively, more sugar and more fats and sugar. Control biscuits were more porous than the polyol biscuits.…”

Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour

“…The use of inulin in the food industry is based on its nutritional and technological properties including mainly the improvement of textural and structural properties (Aidoo et al, 2014). Polydextrose and inulin are considered as dietary fibers, which increase the consistency of food bulk and its rapid movement through the gastrointestinal tract, but also helps in preventing constipation and possible colon and rectal cancer (Aidoo et al, 2014;Mieszkowska & Marzec, 2015).…”