Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties

Abstract

This study was to investigate the combined effect of polydextrose and guar gum, as a fat replacer, on physical, chemical, textural, and sensory properties of developed Sungyod rice cookies (SYRC). The variation of polydextrose (5.00-9.50%), guar gum (0.50-1.00%), and butter (12.00-16.50%) were optimized using a d-optimal mixture design with 3 center points. The suitable formulation for SYRC with the optimized quantity of polydextrose (5.00%), guar gum (1.00%), and butter (16.00%) was obtained and can substitute the fat content in control SYRC up to 6%. The substitution of polydextrose and guar gum significantly affected the physical, chemical, textural, and sensory properties, especially fat content which could be reduced by 27.86% as compared with control SYRC formulation. The consumer acceptance of optimized SYRC was in the range of like slightly to like very much (6.7–7.4). The research outcomes indicated that polydextrose and guar gum can substitute fat content in SYRC and can be applied to create bakery products which can further recommend the exploitation of various ingredients to deliver reduced-fat products.