Abstract
Biscuit is a product that highly appreciated by consumers and contains high fat. In recent years, there is increasing demand for healthy foods with reduced fat content. Replacing fat with fruits based ingredients will not only reduce the fat intake, but also provide with nutritional benefits to the product. Therefore, this study was carried out to evaluate the effect 3 types of fruits puree (apple, banana, and cantaloupe) used as fat replacers at three ratios (50%, 75% and 100%) (w/w) and high fat biscuit control (100% fat) to compare in baking biscuits on the chemical composition, physical and functional properties, and sensory evaluation of the biscuits. The results revealed that there was no significant difference between all samples in moisture and slightly increase in protein content .The fiber, ash and carbohydrate content of the biscuits increased significantly as the replacement level increased. In contrast, the replacement resulted in a sharp significant decrease in fat content. The results increased significantly among samples (p 0.05) as compared to their control and was highly acceptable.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
