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NOVEMBER
5-9, 2000 KANSAS CITY, MISSOURI
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A A C
C 2 0 0 0 A n n u a l M e e
t i n g
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103
Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in
shortdough biscuits. C. M. O'BRIEN (1), D. Chapman (1), D. P. Neville (2), M. K. Keogh (2), and E.
K. Arendt (1). (1) Department of Food Science and Technology, University College Cork, Ireland; (2)
Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
The effects of the microencapsulation process of fat on the quality of
biscuits was determined and compared to biscuits produced with a control fat. Microencapsulation involves
dispersion of the fat by high pressure homogenisation (4-40Mpa) and fixation of the globules by spraying.
The encapsulating agents used were WPC or WPI. Texture profile analysis was used to determine the effect
of the powders on dough hardness. L, a and b colour values were measured on the biscuit surface. The
influence of the powders on biscuit snap forces was measured using a snap test on the texture analyser.
Protein level in the microencapsulated high fat powders affected dough hardness. All the biscuits produced
with the powders had a darker colour than the control biscuits (P < 0.05). The L-values were negatively
correlated to the protein % of the powders. The control biscuits were thicker than biscuits produced with
microencapsulated fat indicating that microencapsulation of fat had a significant effect (P < 0.05) on biscuit
heights. Control biscuits showed lower snap values than biscuits containing microencapsulated powders (P
< 0.01). Break test values were positively correlated to homogenisation pressure used in powder production.
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