EFFECT OF SOME FAT REPLACERS ON QUALITY OF BAKERY PRODUCTS

Abstract

This work was designed to investigate reduced fat content in biscuits and cookies. Two type of cookies i.e. vanilla cookies and cocoa cookies, beside, two types of biscuits; vanilla and cocoa biscuits were manufactured using four fat replacers. These replacers were defatted rice bran (DRB); hydrolyzed defatted rice bran treated by trypsin (TDRB) as protein based replacers, as well as, broken rice (BR); broken rice treated by α-amylase (TBR) as carbohydrate based replacers. Each replacer was used at different levels of 10, 20, 30, 40 and 50 % as partial replacements of fat content in dough’s. The tested fat replacers were analyzed for their proximate composition and exposed to their functional properties. Farinograph characteristics of dough’s made from wheat flour and its mixtures with each of the tested replacers at different levels based on fat content in cookies and biscuits dough’s were tested. The baked biscuits and cookies were conducted to their physical measurements and sensory evaluation. DRB and TDRB characterized by higher protein, ash and fiber more than their contents in BR and TBR. Such obtained data indicated that the DRB and TDRB were superior in their emulsifying and foaming properties compared to BR and TBR. TDRB was marked by the highest water binding capacity, flowed by TBR and BR, while the least one was DRB. Also, TDRB was characterized by the highest oil binding capacity followed by DRB, however BR and TBR were poor in the property. From the sensory characteristic data, it could be concluded that all the tested fat replacers could be used in preparation of cookies and biscuits at different replacement levels from 10 to 50 % without any adverse effect on their quality. Furthermore, higher native values of these biscuits and cookies are achieved.