Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits

Manohar, R. Sai; Rao, P. Haridas

doi:10.1002/(sici)1097-0010(19990715)79:10<1223::aid-jsfa346>3.0.co;2-w

Cited by 110 publications

(85 citation statements)

References 5 publications

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“…Fat had a role in creamy mouthfeel and also soft texture. According to Manohar and Rao (1999), fat softened the texture of biscuit and reduced the development of gluten that lowered the elasticity of the dough. Likewise starch content, amylose content decreased by increasing mocap flour proportion.…”

Section: Resultsmentioning

confidence: 99%

Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava

Harijono

Pulungan

Muchlisyiyah

et al. 2017

RJLS

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Cassava (Manihot esculenta Cranzt) is easily cultivated and an important source of carbohydrates. Currently, only a certain type of low cyanide cassava has been utilized for food product and intermediate product as flour. Processing of high cyanide cassava through submerged and solid-state fermentation simultaneously into mocap (modified cassava product) flour has successfully lowered the cyanide into a safe level for consumption. The application of mocap flour for biscuit is important to know the characteristic changes that occur due to substitution of mocap flour. Variations of wheat flour: mocap flour of 40:60, 30:70, 20:80, 10:90, and 0:100 were used in the preparation of biscuits. The resulting biscuits were analyzed for their chemical characteristics including moisture, protein, fat, starch, amylose, crude fiber, reducing sugars, and cyanide compounds. The cyanide compounds comprised of total cyanide, HCN, and cyanogenic glycosides.Substitution of wheat flour by mocap flour in biscuit making produced the changes of biscuit characteristics. Protein, moisture, starch, amylose, fat, and reducing sugar content was decreased by increasing substitution of mocap flour. Meanwhile, crude fiber and cyanogenic compounds increased by increasing mocap flour substitution. All biscuits with variation of mocap flour substitution were safe to consume because of low level of cyanides.

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Section: Resultsmentioning

confidence: 99%

Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava

Harijono

Pulungan

Muchlisyiyah

et al. 2017

RJLS

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“…Thanks to its capacity to hold air in its structure, it has a positive impact on dough and baked product volume. The fl uffi ness of the dough has an impact on the properties of the fi nal product (Manohar and Rao, 1999), which is why shortening was used in the present work. The reduction in fat content and the increase in barley β-glucan had a statistically signifi cant eff ect (p < 0.05) on dough density.…”

Section: Resultsmentioning

confidence: 99%

Eff ect of barley β-glucan addition as a fat replacer on muffi n quality.

Onacik-Gür

Żbikowska

Kapler

et al. 2016

Acta Sci Pol Technol Aliment

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Background. The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffi ns and to determine its eff ect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable. Material and methods. Dough and baked muffi ns were used as the research material. Five muffi n recipes were prepared: control (K0%) with 16% fat content in the total dough weight, with fat content decreased by 10% (PG10%), 15% (PG15%), 20% (PG20%) and 25% (PG25%). β-glucan was used as a fat replacer in the 1:4 ratio. The parameters determining the physical characteristics and sensory attributes were measured, compared and statistically analyzed using a principal component analysis (PCA) method. Results. Although the partial replacement of shortening with barley β-glucan is possible, it may negatively infl uence the physical properties of dough (aeration) and baked products (volume, density). It has been observed that increasing the content of this fat replacer enlarges the pores of the crumb. The textural properties of muffi ns with a fat content decreased by 20% are most similar to the control. Moreover, it has been shown that the overall sensory quality goes down when the amount of fat replacer in the muffi n recipe is increased. However, adding β-glucan to products in which fat content was decreased by 10% did not infl uence significantly the typical taste. Conclusion. Despite the adverse eff ect of β-glucan on the physical and sensorial properties, it was found to be reasonable to use it even in small amounts (up to 10%) to increase the nutritional value of products.

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“…Preparation of biscuits The biscuit samples were prepared in two sets viz., control biscuit (CB) and oryzanol fortified biscuit (OFB) as per the published procedure (Sai Manohar and Ha-ridas Rao 1999). 90 g of sugar and 60 g of fat and 9 g of liquid glucose were creamed for 1 min at speed 1 (61 rpm) and continued for 3-4 min at speed 2 (125 rpm) in a Hobart mixer (model N 50, North York, Ontario, Canada).…”

Section: Methodsmentioning

confidence: 99%

“…The diameter (D) and thickness (T) of six biscuits were measured by placing them edge to edge and by stacking one above the other respectively (Sai Manohar and Ha-ridas Rao 1999). To obtain the average value, measurements were made by rearranging and restacking.…”

Section: Methodsmentioning

confidence: 99%

Stability of oryzanol fortified biscuits on storage

et al. 2012

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Biscuit can be used as a functional food to deliver nutraceuticals to consumers. One such natural nutraceutical oryzanol is present in rice bran oil. Oryzanol possesses a variety of health benefits which include reduction of cholesterol in blood, improvement of capillary action of blood vessels, anti-aging effect and others. Biscuit is a well known cereal based processed food and the fortification of oryzanol into the biscuits will go a long way to provide antioxidant rich, highly stable and acceptable functional food to the consumers. Biscuits were prepared with commercially available fat (CF) and oryzanol fortified fat (OFF). The control biscuits (CB) and oryzanol fortified biscuits (OFB) were packed in 200 gauge polypropylene pouches, stored at 27°C with different relative humidity (RH 11 %, 22 %, 32 %, 44 % and 56 %) and analysed for its stability during storage of 120 days. Critical moisture content of OFB (4.8 %) was slightly less than that of CB (5.3 %). The fat content of the CB (12.2 %) and OFB (12.5 %) did not change during storage while free fatty acid content (0.36 % and 0.60 %) and peroxide value (0.08 and 0.17 meq. O 2 /100 g biscuit) respectively for CB and OFFB was showed small but significant changes during storage. Oryzanol content (292 mg) and radical scavenging activity (81.1 %) of OFB did not change during storage. The biscuits had a shelf life of minimum 3 months at 27°C. Oryzanol in OFB showed good stability during baking and storage of biscuits.

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Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits

Cited by 110 publications

References 5 publications

Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava

Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava

Eff ect of barley β-glucan addition as a fat replacer on muffi n quality.

Stability of oryzanol fortified biscuits on storage

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Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits

Cited by 110 publications

References 5 publications

Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava

Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava

Eff ect of barley &#946;-glucan addition as a fat replacer on muffi n quality.

Stability of oryzanol fortified biscuits on storage

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Eff ect of barley β-glucan addition as a fat replacer on muffi n quality.