Abstract
The objective of this study was to develop a biscuit containing reduced fat and sugar levels as well as exhibiting ‘functional’ properties. A basic short dough formulation was used as a control. An experimental design was utilised to optimise the levels of Novelose 330 (resistant starch), Raftilose (sugar replacer/fructooligosaccharide), sodium caseinate (dairy protein) and Simplesse (protein-based fat replacer) in the production of a functional low fat and sugar biscuit. Parameters measured were dough characteristics, biscuit dimensions, colour, and texture. Sodium caseinate was found to be an important determinant for dough hardness. A positive correlation was revealed between biscuit thickness and texture ( P<0.01). Colour values L ∗ (surface colour) ranged from 41.1 to 52.2, depending upon the quantities of sugar and protein powder present. Optimal ingredient levels were found to be 14% Novelose (% flour), 14.51% sodium caseinate (% flour), 25% Raftilose (% sugar) and 25.02% Simplesse (% fat). Such levels produce a biscuit of extremely high standard.
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.
