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Production and evaluation of low calorie and high fiber hard biscuits
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Abstract: In this study, 10 mixtures were suggested to produce low-calorie and high fiber hard biscuits, to suitable diabetes and obesity, through partial or total replacement of both sucrose and fat used in preparing biscuits, by using two types of natural sweeteners (sorbitol or stevioside), according to the degree of its sweetness compared with sucrose, with the use of maltodextins gel -as a substitute for fat- and dry powder Jerusalem artichokes -as a source of fiber-rich food (especially inulin)- with replacement rates 10 and 20% of wheat flour used to make biscuits, when using sorbitol or to complement the reduction in weight of sucrose when stevioside was used. The effect of substitution of different levels of sugar, fat and fiber on dough properties were evaluated Rheologically. The produced biscuit were subjected to chemically, physically and sensory evaluation. The result showed the following: - increase for both replacement levels of sucrose and fat from 50% to 100% with the use of Jerusalem artichokes causes an increase in content of both ash and crude fiber and occurs a lack of calories in the resulting samples compared with the control and the reduction in the caloric value of a close in the two types of sweeteners used at the same levels of substitution, were ranged from 412.51 to 382.40 Kcal/ 100 gm, compared with 438.97 Kcal/100 gm of a control sample. Results obtained by statistical analysis of the sensory properties showed that no significant difference was observed between control sample and samples of biscuits at substitution levels of 75% for both sugar (sorbitol or stevioside) and fat with using dry powder Jerusalem artichokes. These findings were confirmed by the results of physically and Rheological tests which obtained from these samples
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| Publication year |
2010
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| Pages |
1-27
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| Organization Name |
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| serial title |
Egyptian J. of nutrition
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| Author(s) from ARC |
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| Publication Type |
Journal
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