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DEVELOPMENT OF FIBER‐ENRICHED BISCUITS FORMULA BY A MIXTURE DESIGN
Author(s) -
ELLOUZEGHORBEL RAOUDHA,
KAMOUN AMEL,
NEIFAR MOHAMED,
BELGUITH SAMEH,
AYADI MOHAMED ALI,
KAMOUN AMAR,
ELLOUZECHAABOUNI SEMIA
Publication year - 2010
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2010.00237.x
Subject(s) - bran , food science , mathematics , dietary fiber , fiber , wheat flour , taste , chemistry , materials science , composite material , raw material , organic chemistry
The present research studies the optimization of the textural properties of new fiber‐enriched biscuit formulae. A mixture design was carried out in order to model the textural properties of dough and biscuit supplemented with Aestivum wheat bran (AWB) and durum wheat bran (DWB). The desirability function was used to determine the coordinates of fiber‐enriched biscuit formulae characterized presenting textural properties of dough (hardness, cohesiveness and adhesiveness) and biscuit (maximum peak force) close to those of the commercial product without fiber. Two optimal biscuit formulae (Optimal formula 1 (OM1): 86.66% of wheat flour, 6.67% of DWB and 6.67% of AWB and Optimal formula 2 (OM2): 73.30% of wheat flour, 13.35% of DWB and 13.35% of AWB) were tested at the industrial scale and provided highly acceptable scores from the taste panelists.PRACTICAL APPLICATIONS Consumption of dietary fiber provides health benefits including protection against cardiovascular diseases, cancer and other degenerative diseases. Wheat bran is a readily available and inexpensive source of dietary fiber. In this work, we developed new biscuit formulae enriched with both Aestivum and durum wheat brans. The substitution of wheat flour by wheat brans at their optimum levels led to dietary fiber‐enriched biscuits with improved functional and nutritional properties and without undesirable changes in their sensory properties.