Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend
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Date
2017-01
Authors
Filipčev, Bojana 
Nedeljković, Nataša
Šimurina, Olivera
Sakač, Marijana
Pestorić, Mladenka
Jambrec, Dubravka
Šarić, Bojana
Jovanov, Pavle
Journal Title
Journal ISSN
Volume Title
Publisher
Savez Hemijskih Inženjera, Beograd
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.
Description
peer-reviewed
Keywords
biscuit, fat, wheat bran, texture, sensory analysis, nutritional profile
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