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

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dc.contributor.authorFilipčev, Bojana
dc.contributor.authorNedeljković, Nataša
dc.contributor.authorŠimurina, Olivera
dc.contributor.authorSakač, Marijana
dc.contributor.authorPestorić, Mladenka
dc.contributor.authorJambrec, Dubravka
dc.contributor.authorŠarić, Bojana
dc.contributor.authorJovanov, Pavle
dc.date.accessioned2018-07-02T10:01:25Z
dc.date.available2018-07-02T10:01:25Z
dc.date.issued2017-01
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.sponsorshipThis 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.identifier.citationFilipčev, 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/HEMIND150922018Fen_US
dc.identifier.issn0367-598X
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/95
dc.language.isoenen_US
dc.publisherSavez Hemijskih Inženjera, Beograden_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31029/RS//
dc.relation.ispartofseries001;0090
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectbiscuiten_US
dc.subjectfaten_US
dc.subjectwheat branen_US
dc.subjecttextureen_US
dc.subjectsensory analysisen_US
dc.subjectnutritional profileen_US
dc.titlePartial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blenden_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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