STUDY OF LOW-FAT BISCUIT PRODUCTION USING DATEM

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HADAEGH H.; GHIASSI TARZI B.; BASSIRI A.; KHODA KHANI S.

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Journal: Journal of Food Technology and Nutrition Year:2010 | Volume:7 | Issue:3 (27) Page(s): 59-65

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Title

STUDY OF LOW-FAT BISCUIT PRODUCTION USING DATEM

Author(s)

HADAEGH H. | GHIASSI TARZI B. | BASSIRI A. | KHODA KHANI S. | Issue Writer Certificate

Keywords

BISCUITQ3

DATEMQ2

EMULSIFIERQ3

FAT REDUCTIONQ3

RSMQ3

Abstract

Introduction: In order to develop low-calorie semi-hard BISCUITs, fat was reduced 5 to 50 percent based on flour weight and diacetyltartaric esters of monoglycerids (DATEM) was added at the concentrations of 0.42 to 0.99 percent of the weight of the flour as EMULSIFIER.Materials and Methods: After producing the BISCUITs in the pilot, fat content, dimensions, weight, density and texture were considered in order to evaluate the effects of various levels of EMULSIFIER on the mentioned parameters.Results: The results which were analyzed by response surface method (RSM) showed that FAT REDUCTION decreases the size and weight of the BISCUITs (p£0.05) and the role of DATEM is more significant in some characteristics namely texture which causes less hardness of fat-reduced BISCUITs (p£0.05). Thickness and density of the BISCUITs were affected by both factors (p£0.05). BISCUITs were also evaluated by 35 non-trained panelists and the results indicated that by choosing the optimum levels of FAT REDUCTION (28 percent of flour weight) and DATEM (0.71 percent of flour weight) acceptable BISCUITs can be produced.Conclusion: DATEM might be used in the BISCUIT formulation and this EMULSIFIER has positive effects on some quality factors of the final product such as texture, width, thickness, weight and density. Also by using the proper concentration of this EMULSIFIER, production of low fat BISCUITs is achievable.

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APA: Copy

HADAEGH, H., GHIASSI TARZI, B., BASSIRI, A., & KHODA KHANI, S.. (2010). STUDY OF LOW-FAT BISCUIT PRODUCTION USING DATEM. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 7(3 (27)), 59-65. SID. https://sid.ir/paper/143429/en

Vancouver: Copy

HADAEGH H., GHIASSI TARZI B., BASSIRI A., KHODA KHANI S.. STUDY OF LOW-FAT BISCUIT PRODUCTION USING DATEM. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2010;7(3 (27)):59-65. Available from: https://sid.ir/paper/143429/en

IEEE: Copy

H. HADAEGH, B. GHIASSI TARZI, A. BASSIRI, and S. KHODA KHANI, “STUDY OF LOW-FAT BISCUIT PRODUCTION USING DATEM,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 7, no. 3 (27), pp. 59–65, 2010, [Online]. Available: https://sid.ir/paper/143429/en

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