Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend

Abstract

The effects of replacing fat with finely ground wheat bran, at different levels (30, 40, 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality. Fat reduction using wheat bran increased dough hardness but decreased adhesiveness, cohesiveness, and springiness. Biscuit hardness increased and fracturability decreased with increasing fat replacement level. Changes in biscuit colour were detectable; lightness increased whereas yellow tone decreased. Increasing bran level contributed to higher content of protein, fibres and minerals. The achieved calorie reduction spanned over 14.5-16.2%. The dietary fibre content increased 2.1-2.8 times in comparison to the control. Over 30% fat replacement, low sensory scores were obtained. It could be concluded that fat may be replaced in biscuit formulation, up to 30% with wheat bran. These “reduced fat” biscuits had acceptable sensory properties and additional nutritional improvement due to higher fibres and minerals and fewer calories. [Projekat Ministarstva nauke Republike Srbije, br. TR31029]

Keywords

• biscuit
• fat
• wheat bran
• texture
• sensory analysis
• nutritional profile