Abstract
The effect of banana cell wall on dough hardness and toughness with 10% fat reduction was investigated. Alcohol insoluble solids containing cell wall (AIS) was prepared from ripe bananas using hot ethanol extraction. Analysis of AIS for monosaccharide composition showed that it contains fucose, rhamnose, arabinose, galactose, glucose, maltose, xylose and mannose, galacturonic acid and glucuronic acid. Changes in hardness and toughness of the dough were analysed using a texture analyser. As the fat content decreased by 10%, the dough hardness was increased to 52.63 N ± 6.33 compared to control (31.29 N ± 2.34). However, the dough hardness was then reduced to 28.36 N ± 3.11 when 0.5 g of banana AIS was added to the dough and this indicates that banana AIS helps to reduce the hardness caused by fat reduction. Similar results were obtained for dough toughness. The addition of banana AIS decreased toughness to 48.16N.sec ±7.54 from 79.99N.sec ± 1.85 in fat reduced dough. In conclusion, banana cell wall has beneficial effects on dough rheology in fat reduced cookie dough.
Highlights
Consumers are more aware about the fat content in their food
In order to reduce this type of waste, this research aim to investigate the usage of banana cell wall as carbohydrate-based fat replacer in shortbread cookie dough
Trifluroacetic acid (TFA) and ascorbic acid from SIGMA-ALDRICH used in this study were obtained from Food Laboratory University of Leeds
Summary
Consumers are more aware about the fat content in their food. Not long ago the terms ‘low-fat’ or ‘reduced-calorie’ would not have been applied to sweet bakery products. Satisfying taste is always a main key for overall product acceptance Despite these problems, fat and sugar cannot be replaced, especially in a complex food system such as biscuits. Jones and Jonnalagadda(2006) stated that fat replacers must replicate some of the functional properties of fat such as create creamy mouth feel and tender texture They must lower the fat and calorie content of the food. Banana cell wall (carbohydrate-rich) will be extracted and used as the fat replacer. In order to reduce this type of waste, this research aim to investigate the usage of banana cell wall as carbohydrate-based fat replacer in shortbread cookie dough. The objective of this work was to study the effect of addition of banana AIS into hardness and toughness of fat-reduced shortbread cookies dough using texture analyser. The alcohol insoluble solids (AIS) produced were dried at 40○C until the weights were constant
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