The objective of
this study was to optimize the ingredients and develop low fat biscuits
containing protein-based fat replacer (Simplesse). Response surface methodology
and analysis of variance were the statistical techniques to analyze the
experimental results.
Changes in
physical, textural and sensory qualities due to change in the ingredient level
were studied. Results showed that increasing the level of fat replacer
in the formulation increased the hardness and brittleness of low fat
biscuit but resulting in products with better textural characteristics in
comparison to their no fat replacer counterparts.
Sugar and
ammonium bicarbonate had a significant effect on the spread ratio of biscuits
whereas water level significantly affected the Optimum level of ingredients
generated from the models was sugar 29.88 g, fat 19.25 g, Simplesse 15.75 g,
ammonium bicarbonate 2.26 g and water 21.5 ml.
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