食品および産業微生物学ジャーナル

Optimization of Ingredients for Development of Low-Fat Biscuits Using Response Surface Methodology

Abstract

Chugh B, Singh G and Kumbhar BK

The objective of this study was to optimize the ingredients and develop low fat biscuits containing protein-based fat replacer (Simplesse). Response surface methodology and analysis of variance were the statistical techniques to analyze the experimental results. Changes in physical, textural and sensory qualities due to change in the ingredient level were studied. Results showed that increasing the level of fat replacer in the formulation increased the hardness and brittleness of low fat biscuit but resulting in products with better textural characteristics in comparison to their no fat replacer counterparts. Sugar and ammonium bicarbonate had a significant effect on the spread ratio of biscuits whereas water level significantly affected the Optimum level of ingredients generated from the models was sugar 29.88 g, fat 19.25 g, Simplesse 15.75 g, ammonium bicarbonate 2.26 g and water 21.5 ml. The fat replacement in the optimized low fat biscuit was found to be 44%. Moreover during 3 months of storage, low fat biscuit was found more oxidative stable due to their less increase in free fatty acid value and peroxide value and was found more acceptable than control biscuit.