Instrumental Evaluation of Acoustic and Mechanical Texture Properties of Short‐Dough Biscuits with Different Content of Fat and Inulin
2014
Błońska, Arleta | Marzec, Agata | Błaszczyk, Anika
Fat in short‐dough biscuits (74.1, 64.8 and 55.4%) was replaced by inulin (0.9 and 18.3%). Texture properties of the biscuits were performed using instrumental methods (acoustic and mechanical) and sensory analysis. The analysis of relationships between instrumental properties and sensory descriptors of biscuits texture was also performed. The addition of inulin at reduced fat content in the recipe significantly affected the acoustic properties of short‐dough biscuits. In biscuits with 74.1 and 55.6% of fat participation, the addition of inulin did not cause differences in mechanical properties. Only in the case of biscuits with 64.8% fat content inulin addition caused decrease of the force and breaking work. The principal component analysis found that both mechanical and acoustic properties were correlated with sensory descriptors of short‐dough biscuit texture. PRACTICAL APPLICATIONS: Short‐dough biscuits are one of the most popular bakery items consumed around the world. This kind of biscuit is characterized by high‐fat content (the largest component after flour), so it would be advantageous to decrease the fat content while keeping their textural and sensory properties unchanged and giving them pro‐health functions.
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