دورية أكاديمية
Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend
| العنوان: | Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend |
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| المؤلفون: | Filipčev Bojana, Nedeljković Nataša, Šimurina Olivera, Sakač Marijana, Pestorić Mladenka, Jambrec Dubravka, Šarić Bojana, Jovanov Pavle |
| المصدر: | Hemijska Industrija, Vol 71, Iss 1, Pp 61-67 (2017) |
| بيانات النشر: | Association of Chemical Engineers of Serbia, 2017. |
| سنة النشر: | 2017 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | biscuit, fat, wheat bran, texture, sensory analysis, nutritional profile, Chemical technology, TP1-1185 |
| الوصف: | The effects of replacing fat with finely ground wheat bran, at different levels (30, 40, 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality. Fat reduction using wheat bran increased dough hardness but decreased adhesiveness, cohesiveness, and springiness. Biscuit hardness increased and fracturability decreased with increasing fat replacement level. Changes in biscuit colour were detectable; lightness increased whereas yellow tone decreased. Increasing bran level contributed to higher content of protein, fibres and minerals. The achieved calorie reduction spanned over 14.5-16.2%. The dietary fibre content increased 2.1-2.8 times in comparison to the control. Over 30% fat replacement, low sensory scores were obtained. It could be concluded that fat may be replaced in biscuit formulation, up to 30% with wheat bran. These “reduced fat” biscuits had acceptable sensory properties and additional nutritional improvement due to higher fibres and minerals and fewer calories. [Projekat Ministarstva nauke Republike Srbije, br. TR31029] |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Serbian |
| تدمد: | 0367-598X 2217-7426 |
| Relation: | https://doaj.org/toc/0367-598X; https://doaj.org/toc/2217-7426 |
| DOI: | 10.2298/HEMIND150922018F |
| URL الوصول: | https://doaj.org/article/bb27de9e777747b1a197a186bbd9b57f |
| رقم الأكسشن: | edsdoj.bb27de9e777747b1a197a186bbd9b57f |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 0367598X 22177426 |
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| DOI: | 10.2298/HEMIND150922018F |