No abstract

Nowadays, people are concerned about their health due to the change and modification in lifestyle. People demand a ready to eat food products that are healthy and safe. Biscuits or cookies are the most consumed snack product that gives feeling of fullness for the hunger between two meals and also liked by the every age group people. But the bakery fats and shortenings that are used in the preparation of biscuits, contain trans fatty acids that are not good for health. In this study, biscuits were formulated with multigrain flour (refined wheat flour, barley flour and corn flour) in pre-defined ratios using fat replacers to reduce the fat content and hence trans fatty acid content. Two types of fat replacers i.e. Polydextrose(PD) and whey protein concentrate (WPC) were used to replace the fat content of biscuits from 10-50%. On the basis of organoleptic quality analysis and physicochemical analysis, the biscuit sample in which 40% shortening was replaced by equal proportion of polydextrose and whey protein concentrate (WPC) was found optimum. So, this study suggest that fat can be reduced or partially replaced up to 40% by using PD and WPC without much change in the sensory and physical characteristics.

No abstract

Nowadays, people are concerned about their health due to the change and modification in lifestyle. People demand a ready to eat food products that are healthy and safe. Biscuits or cookies are the most consumed snack product that gives feeling of fullness for the hunger between two meals and also liked by the every age group people. But the bakery fats and shortenings that are used in the preparation of biscuits, contain trans fatty acids that are not good for health. In this study, biscuits were formulated with multigrain flour (refined wheat flour, barley flour and corn flour) in pre-defined ratios using fat replacers to reduce the fat content and hence trans fatty acid content. Two types of fat replacers i.e. Polydextrose(PD) and whey protein concentrate (WPC) were used to replace the fat content of biscuits from 10-50%. On the basis of organoleptic quality analysis and physicochemical analysis, the biscuit sample in which 40% shortening was replaced by equal proportion of polydextrose and whey protein concentrate (WPC) was found optimum. So, this study suggest that fat can be reduced or partially replaced up to 40% by using PD and WPC without much change in the sensory and physical characteristics.