No abstract

Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), ammonium bicarbonate 0.5–2.5%, and water 20–24% for production of low-fat biscuits. Diameter (P < 0.01) and stress-strain ratio (P < 0.05) decreased significantly with increase in the amount of sugar. There was a significant decrease (P < 0.01) in spread ratio at high amount of water. Hardness was significantly affected by the interactions of ammonium bicarbonate with sugar (P < 0.05) and fat (P < 0.1). The optimum level of ingredients obtained for low-fat biscuits was sugar 31.7 g, fat 13.55 g, maltodextrin 21.15 g, guar gum 0.3 g, ammonium bicarbonate 2.21 g, and water 21 mL based on 100 g flour. The fat level in the optimised low-fat biscuit formulation was found to be 8.48% as compared to 22.65% in control; therefore, the reduction in fat was 62.5%.

The objective of this study was to optimize and develop low-fat soft dough biscuits using carbohydrate-based fat replacers (combinations of polydextrose and guar gum). Central composite rotatable design was utilized to optimize the levels of sugar, composite fat (fat, polydextrose, and guar gum), ammonium bicarbonate, and water. The parameters measured were spread ratio, hardness, stress-strain ratio, and sensory properties. Composite fat and sugar were found to be important determinants of biscuit hardness. The principal effect of fat substitutes on biscuits' attributes was crisper texture but with higher brittleness. The level of water had a significant effect on spread ratio (p < 0.1), hardness (p < 0.1), and stress-strain ratio (p < 0.05). It was also observed that by varying the level of ammonium bicarbonate in the formulation from 0.5 to 2.5 g/100 g flour, the dimensions and texture of the biscuits were affected. The optimum ingredient levels on 100 g flour basis were found to be sugar 24 g, fat 10.5 g, polydextrose 24.2 g, guar gum 0.3 g, ammonium bicarbonate 2 g, and water 24 mL. It was found from the storage study that low-fat biscuit with 70% fat replacement was more oxidative stable than the control sample.

Mustard oil blends were investigated for fatty acid composition and oxidative stability during storage for 3 months at room temperature (15 °C to 35 °C). The blends were prepared using raw mustard oil with selected refined vegetable oils namely; palm, safflower, soybean, rice bran, sunflower and sesame oil (raw). The fatty acid compositions of all these blends were studied using GLC. The developed blends were found to obey the ideal fatty acid ratio as laid down by health agencies i.e. 1:2:1:: SFA:MUFA:PUFA. The oxidative stability of blends was studied by measuring peroxide value (PV), Kries and Thiobarbituric acid (TBA) test. Blends MPSu (mustard oil, palm oil and sunflower oil), MPT (mustard oil, palm oil and sesame oil) and MPGr (mustard oil, palm oil and groundnut oil) were more stable than other blends during storage. The presence of mustard oil in all blends might make them a healthier option for many consumers as it is a rich source of ω-3 fatty acids and has anti-carcinogenic properties.