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

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dc.contributor.author Filipčev, Bojana
dc.contributor.author Nedeljković, Nataša
dc.contributor.author Šimurina, Olivera
dc.contributor.author Sakač, Marijana
dc.contributor.author Pestorić, Mladenka
dc.contributor.author Jambrec, Dubravka
dc.contributor.author Šarić, Bojana
dc.contributor.author Jovanov, Pavle
dc.date.accessioned 2018-07-02T10:01:25Z
dc.date.available 2018-07-02T10:01:25Z
dc.date.issued 2017-01
dc.identifier.citation Filipčev, B., Nedeljković, N., Šimurina, O., Sakač, M., Pestorić, M., Jambrec, D., Šarić, B., Jovanov, P. (2017) Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend. Hemijska Industrija, 71, 1, 61–67. DOI: 10.2298/HEMIND150922018F en_US
dc.identifier.issn 0367-598X
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/95
dc.description peer-reviewed en_US
dc.description.abstract The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 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. The low sensory scores were obtained with over 30% of fat replacement. 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. en_US
dc.description.sponsorship This paper is a result of the research within the project TR31029 financed by the Ministry of Education, Science and Technological Development, Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher Savez Hemijskih Inženjera, Beograd en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31029/RS//
dc.relation.ispartofseries 001;0090
dc.rights info:eu-repo/semantics/openAccess
dc.subject biscuit en_US
dc.subject fat en_US
dc.subject wheat bran en_US
dc.subject texture en_US
dc.subject sensory analysis en_US
dc.subject nutritional profile en_US
dc.title Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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