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This work aims to substitute inulin for (20–50%) fat in biscuits and to investigate how this manipulation would change the properties of dough and biscuits. The results showed that the inulin substitution for 20% fat did not worsen the sensory evaluation of biscuits and had the least influence on their texture. The decrease in fat and the increase in sugar content with simultaneous reduction in caloric value were noticed. The soluble dietary fiber increased compared with the control despite the fact that the polyphenol content and their activity decreased. Substitution of inulin for fat changed the rheological and textural properties of biscuit dough. Practical Applications The study demonstrates that partial replacement of fat with inulin gel in biscuits allows decreasing their caloric value and enriches them with soluble dietary fiber. The observed changes in the physical properties of the dough and in the characteristics of the final products suggest that 20% substitution could be recommended for practical applications. Higher levels of fat replacement could lead to excessive hardness of biscuits and a significant reduction in the content of polyphenols and antioxidant activity.

Keywords: fruit residues, novel food, phloridzin, dietary fibre

Extrudates used in the study were prepared on the base of cornmeal (100%)control, which was in 10, 30 and 50% replaced by defatted seeds of blackcurrant, which were a by-product of supercritical fluid extraction, used for oil production. The aim of the study was to check the influence of the level of defatted blackcurrant seeds, on texture and chemical composition of the obtained extrudates. Special attention was paid to pro-health constituents, i.e., dietary fiber, polyphenols, flavonoids and anthocyanins. The addition of defatted seeds resulted in an increase of polyphenol content, and antioxidant activity, and the rise in the level of flavonoids and soluble dietary fiber as compared with control. The enrichment of extrudates in pro-health components, as well as improvement of sensory score, suggests that 10% addition of defatted blackcurrant seeds is a suitable level for preparation of extruded fruit-cereal snacks. PRACTICAL APPLICATIONSThe study demonstrates that defatted blackcurrant seeds could be a good, natural source of bioactive components in cereal snacks produced by extrusion. The suggested level of this component, optimal from sensory and dietary point of view, is 10%.