Development of low-fat soft dough biscuits using carbohydrate-based fat replacers

International Journal of Food Science

Volumn 2013, Issue , 2013, Pages

  Chugh, Bhawna ^a   Singh, Gurmukh ^a   Kumbhar, B K ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84942299203     PISSN: 23567015     EISSN: 23145765     Source Type: Journal    
DOI: 10.1155/2013/576153     Document Type: Article

References (27)

1. R. D. O'brien, Fats and Oils: Formulating and Processing for Applications, CRC Press, Boca Raton, Fla, USA, 2003.
2. C. A. Hassell, "Nutritional implications of fat substitutes, " Cereal FoodsWorld, vol. 38, pp. 142-144, 1993.
3. C. C. Akoh, "Fat replacers, " Food Technology, vol. 52, no. 3, pp. 47-53, 1998.
4. A. M. Altschul, "Low-calorie foods-a scientific status summary by the Institute of Food Technologists expert panel on food safety and nutrition, " Food Technology, vol. 43, no. 4, p. 113, 1989.
5. G. E. Inglett, K. Warner, and R. K. Newman, "Sensory and nutritional evaluations of oatrim, " Cereal Foods World, vol. 39, pp. 755-759, 1994.
6. F. D. Conforti, S. A. Charles, and S. E. Dunkan, "Sensory evaluation and consumer acceptance of carbohydrate-based fat replacers in biscuits, " Journal of Consumer Studies and Home Economics, vol. 20, pp. 285-296, 1996.
7. E. I. Zoulias, V. Oreopoulou, and E. Kounalaki, "Effect of fat and sugar replacement on cookie properties, " Journal of the Science of Food and Agriculture, vol. 82, no. 14, pp. 1637-1644, 2002.
8. E. Gallagher, C. M. O'Brien, A. G. M. Scannell, and E. K. Arendt, "Use of response surface methodology to produce functional short dough biscuits, " Journal of Food Engineering, vol. 56, no. 2-3, pp. 269-271, 2003.
9. M. L. Sudha, A. K. Srivastava, R. Vetrimani, and K. Leelavathi, "Fat replacement in soft dough biscuits: its implications on dough rheology and biscuit quality, " Journal of Food Engineering, vol. 80, no. 3, pp. 922-930, 2007.
10. D. Manley, Technology of Biscuits, Crackers and Cookies, Woodhead Publishing, Cambridge, UK, 2nd edition, 1996.
11. K. Wehrle, E. Gallagher, D. P. Neville, M. K. Keogh, and E. K. Arendt, "Microencapsulated high-fat powders in biscuit production, " European Food Research and Technology, vol. 208, no. 5-6, pp. 388-393, 1999.
12. R. S. Manohar and P. H. Rao, "Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits, " Journal of the Science of Food and Agriculture, vol. 79, no. 10, pp. 1223-1231, 1999.
13. J. L. Vetter, "Calorie and fat modified bakery products, " American Institute of Baking. Research Department Technical Bulletin, vol. 13, no. 5, 1991.
14. Z. Maache-Rezzoug, J. M. Bouvier, K. Allaf, and C. Patras, "Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits, " Journal of Food Engineering, vol. 35, no. 1, pp. 23-42, 1998.
15. A. I. Khuri and J. A. Cornell, Response Surfaces, Designs and Analysis, Marcel Dekker, New York, NY, USA, 1987.
16. P. R. Whitley, Biscuit Manufacture, Applied Science Publisher, London, UK, 1970.
17. AACC, Approved Methods of American Association of Cereal Chemists, Cereal Laboratory Methods., St. Paul. Minn, USA, 1967.
18. AOAC, Official Methods of Analysis, Association of Official Analytical Chemists, Washington, DC, USA, 10th edition, 1984.
19. E. Larmond, Laboratory Methods for Sensory Evaluation of Foods, Canada Department of Agriculture, Ottawa, Canada, 1937.
20. B. Pareyt, F. Talhaoui, G. Kerckhofs et al., "The role of sugar and fat in sugar-snap cookies: structural and textural properties, " Journal of Food Engineering, vol. 90, no. 3, pp. 400-408, 2009.
21. K. F. Finney, W. T. Yamazaki, and V. H. Morris, "Effects of varying quantities of sugar, shortening and ammonium bicarbonate on the spreading and top grain of sugar-snap cookies, " Cereal Chemistry, vol. 27, pp. 30-41, 1950.
22. H. Mamat, M. O. Abu Hardan, and S. E. Hill, "Physicochemical properties of commercial semi-sweet biscuit, " Food Chemistry, vol. 121, no. 4, pp. 1029-1038, 2010.
23. C. S. Gaines, "Instrumental measurement of the hardness of cookies and crackers, " Cereal FoodsWorld, vol. 36, pp. 989-996, 1991.
24. J. C. Jackson, M. C. Bourne, and J. Barnard, "Optimization of blanching for crispness of banana chips using response surface methodology, " Journal of Food Science, vol. 61, no. 1, pp. 165-166, 1996.
25. E. I. Zoulias, V. Oreopoulou, and C. Tzia, "Textural properties of low-fat cookies containing carbohydrate-or protein-based fat replacers, " Journal of Food Engineering, vol. 55, no. 4, pp. 337-342, 2002.
26. C. Sanchez, C. F. Klopfenstein, and C. E. Walker, "Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies, " Cereal Chemistry, vol. 72, no. 1, pp. 25-29, 1995.
27. A. Goldstein and K. Seetharaman, "Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties, " Food Research International, vol. 44, no. 5, pp. 1476-1481, 2011.