Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers

Abstract EN

Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum).

A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), ammonium bicarbonate 0.5–2.5%, and water 20–24% for production of low-fat biscuits.

Diameter (P<0.01) and stress-strain ratio (P<0.05) decreased significantly with increase in the amount of sugar.

There was a significant decrease (P<0.01) in spread ratio at high amount of water.

Hardness was significantly affected by the interactions of ammonium bicarbonate with sugar (P<0.05) and fat (P<0.1).

The optimum level of ingredients obtained for low-fat biscuits was sugar 31.7 g, fat 13.55 g, maltodextrin 21.15 g, guar gum 0.3 g, ammonium bicarbonate 2.21 g, and water 21 mL based on 100 g flour.

The fat level in the optimised low-fat biscuit formulation was found to be 8.48% as compared to 22.65% in control; therefore, the reduction in fat was 62.5%.