Fruits puree and its application as fat replacers in biscuits

Other Title(s)

مهروس الفاكهة و تطبيقاته كبديل لمدهون في البسكويت

Joint Authors

Ishaq, Nariman Said
Mahmud, Muhammad Yusif Abd al-Hamid

Source

Journal of Research in the fields of Specific Education

Issue

Vol. 7, Issue 36 (30 Sep. 2021), pp.69-96, 28 p.

Publisher

Minia University Faculty of Specific Education

Publication Date

2021-09-30

Country of Publication

Egypt

No. of Pages

28

Main Topic

Botany

Topics

Abstract EN

This study was carried out to evaluate the effect three types of fruits puree (apple, banana, and cantaloupe) used as fat replacers at three ratios to fat (50:50, 75:25 and 100:0) 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 as compared to the control sample.

The highest content of moisture in samples 100% fat replacement was 2.59%.

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 at (p≤0.05) among samples in weight and thickness of biscuits but the width, volume and specific volume decreased.

The highest value of weight and thickness was in samples of 100% fat replacement ( 20.0%, 20.01% and 16.33%) in formulas (2,3,4) respectively, and the lowest was found in 50% fat replacement (16.0%, 13.67% and 12.52%).

PH of all samples was not significantly different as compared to the control sample.

The water absorption capacity of samples 100% fat replacers had higher than the 50% fat replacers.

The appearance, flavor, taste, texture and overall acceptance, of all biscuits replaced with fruits puree exhibited no significant difference as compared to their control and was highly acceptable except appearance and texture in 100% fat replacers of apple were significant differences at (p≤0.05).

American Psychological Association (APA)

Ishaq, Nariman Said& Mahmud, Muhammad Yusif Abd al-Hamid. 2021. Fruits puree and its application as fat replacers in biscuits. Journal of Research in the fields of Specific Education،Vol. 7, no. 36, pp.69-96.
https://search.emarefa.net/detail/BIM-1236905

Modern Language Association (MLA)

Ishaq, Nariman Said& Mahmud, Muhammad Yusif Abd al-Hamid. Fruits puree and its application as fat replacers in biscuits. Journal of Research in the fields of Specific Education Vol. 7, no. 36 (2021), pp.69-96.
https://search.emarefa.net/detail/BIM-1236905

American Medical Association (AMA)

Ishaq, Nariman Said& Mahmud, Muhammad Yusif Abd al-Hamid. Fruits puree and its application as fat replacers in biscuits. Journal of Research in the fields of Specific Education. 2021. Vol. 7, no. 36, pp.69-96.
https://search.emarefa.net/detail/BIM-1236905

Data Type

Journal Articles

Language

English

Notes

Includes bibliographical references : p. 89-94

Record ID

BIM-1236905