Assessment of shortcrust biscuits with reduced fat content of microcrystalline cellulose and psyllium as fat replacements

Abstract

Quality of shortcrust biscuits with reduced fat content, with and without gel or powder microcrystalline cellulose (MCC) in the recipe composition, was assessed. The products were also enriched with psyllium additions. Replacement of (between 25 and 75%) fat in the biscuits was proven to impair their sensory and physical qualities. Degree of fat replacement was found to have more impact on sensory and physical parameters of the products than presentation of a fat replacer (13, 17, and 24% gel or powder). Powdered MCC with 25% fat replacement was the most effective as a substitute of fat. Average weight of biscuits increased by 6%, their thickness by 11%, and maximum cutting force by 23%, whereas side length was reduced by 9% and volume by 12% compared to the reference samples. Addition of (3 and 5%) psyllium to low-fat biscuits including MCC increased their hardness and impaired their sensory quality. Practical applicationsReducing fat content in confectionery products can help fight overweight, obesity, atherosclerosis, and hyperlipidemia. Use of such fat substitutes as microcrystalline cellulose, and psyllium will produce new pastry products with a higher nutritional value than their conventional replacements.

Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

“…Fat is an important ingredient of biscuits, which has a big impact on the texture of the products. As we reported in previous works, reducing fat content or replacing fat with various ingredients has a huge impact on the texture parameters of bakery products [21,30,31]. The texture parameters tested are shown in Figure 2.…”

“…The muffins with the lowest amount of microbial polysaccharide additive (MBG1 and MBG0) did not differ statistically in terms of desirability. In other works, it was also noted that reducing fat content and replacing it with dietary fiber causes a decrease in the sensory quality of confectionery products [21,31]. Seker et al [39] studied the sensory effect of apricot kernel flour in biscuits to replace up to 40 g/100 g fat, obtaining acceptability assessments that did not differ significantly from controls.…”

“…Seker et al [39] studied the sensory effect of apricot kernel flour in biscuits to replace up to 40 g/100 g fat, obtaining acceptability assessments that did not differ significantly from controls. Zbikowska et al [31] also reported that replacing 25% of fat with microcrystalline cellulose had the desired effects because the new products were of high sensory quality. Finally, according to Mohebbi et al [40] sensory evaluation showed that the use of prebiotic β-glucan (0.8%-1.2%) has no negative impact on the quality of bread.…”

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

“…Conjugated dienes and trienes values expressed as specific extinction coefficients (K 232 and K 268 ) in fat extracted from shortbread cookies enriched with herbal extracts and BHA after baking and during the storage at room temperature. 1 Data are displayed as mean ± SD. Mean values marked by the different lower-case (a-d) superscripts letters within a row denote statistically significant differences (p < 0.05).…”

“…Shortbread cookies are pastry goods characterized by density and brittleness due to high quantities of fat rich in saturated fatty acids (SFA), especially myristic, palmitic, and stearic acids [1]. However, high consumption of SFA is associated with an increased risk of cardiovascular diseases.…”