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Evaluation of the effects of carbohydrate based and protein based fat replacers on the quality characteristics
of short dough biscuits. E. Gallagher (1), C. M. O'BRIEN (1), D. Chapman (1), and E. K. Arendt (1).
(1) Department of Food Science and Technology, University College Cork, Ireland.
Fat is present in considerable amounts in biscuits and cookies. The
presence of fat is vital for providing structure, appearance, and palatability to the finished product. Inulin
(Raftaline HP) and Simplesse Dry 100 were incorporated into biscuit doughs to replace the fat at levels of
25% and 30%. To facilitate incorporation, and to try to decrease fat globule size, the Raftaline HP was
added as an Inulin gel, and Simplesse was incorporated into the dough system with Keltrol, as an emulsifier.
The effects on dough characteristics and biscuit quality were evaluated. It was revealed that as the level of
fat replaced increased, dough hardness also increased, however only results from biscuits with 30%
Simplesse showed significantly higher values than the standard dough (P<0.05). Dimensions (long
diameter, short diameter thickness) of the test biscuits were significantly different from the standard biscuit.
A positive correlation was revealed between dough hardness and biscuit thickness (P<0.05). Higher aw
values were obtained from biscuits containing the Inulin gel, yielding values, which were significantly
higher than the control (P<0.05). Biscuits containing Inulin had significantly lower peak force values
(P<0.05). A negative correlation was established between aw and peak force values. In conclusion, it was
found that the biscuits containing Simplesse as a fat replacer compared best to the control biscuit.
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