Effect of high-oleic sunflower oil and other pro-health ingredients on physical and sensory properties of biscuits
2015
Onacik-Gür, Sylwia | Żbikowska, Anna | Jaroszewska, Aleksandra
The purpose of this work was to determine the possibility of using high-oleic sunflower oil for the production of biscuits. Additives (inulin, β-glucan, lecithin) were introduced into the formulation to improve the quality and nutritional properties of products. Additives had a positive impact on the volume growth of products with oil, although the effect was lower than of biscuits with shortening. The breaking strength of biscuits with oil was greater than that of the ones with shortening, except products with the addition of lecithin. Inulin affected lightness of color, whereas replacement of shortening with oil darkened the color and caused the total color difference (Δ E) to be significantly different from that of the control sample. The fat migration was maximum from products in which oil was used without additives. Based on sensory evaluation, biscuits with oil – inulin and lecithin – which in the evaluation of overall quality scored 8/10 and 7.9/10, respectively, proved closest to the control sample. It was observed that the sensory quality of cookies significantly improved with the inclusion of lecithin.
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