Quality of biscuits as affected by addition of fibre
Keywords:fibre, biscuit, baking experiment, sensoric assessment, nutritional value
The aim of the study was to propose formulas with addition of bamboo and hemp fibre and grape seed flour in an amount of 3, 6 and 9% and then assess the effect of added fibre on the quality of biscuits. A total of 20 samples were baked, in half of the samples the basic ingredient was wheat flour, and in the rest of samples spelt flour was used. During a baking experiment, it was found that the best effect on the product volume and the weight after baking had bamboo fibre. Minor baking losses occurred in biscuits with wheat flour. The best sensory results were attained with the sample having 3% of grape seed flour with a spelt flour base. The crispiest was the sample made from spelt flour with 3% of hemp fibre and the wheat samples with bamboo fibre were of the lightest colour. Control samples had the highest nutritional values and biscuits with added bamboo fibre contained the lowest energy in both formulas.
Bilgiçli, N., İbanoglu, Ş., Herken, N. E. 2007. Effect of dietary fibre addition on the selected nutritional properties of cookies. Journal of Food Engineering, vol. 78, no. 1, p. 86-89. https://doi.org/10.1016/j.jfoodeng.2005.09.009 DOI: https://doi.org/10.1016/j.jfoodeng.2005.09.009
Brownlee, I. A., Chater, P. I., Pearson, J. P., Wilcox, M. D. 2017. Dietary fibre and weight loss: Where are we now? Food Hydrocolloids, vol. 68, p 186-191. https://doi.org/10.1016/j.foodhyd.2016.08.029 DOI: https://doi.org/10.1016/j.foodhyd.2016.08.029
Cappa, C., Lucisano, M., Mariotti, M. 2013. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydrate Polymers, vol. 98, no. 2, p. 1657-1666. https://doi.org/10.1016/j.carbpol.2013.08.007 DOI: https://doi.org/10.1016/j.carbpol.2013.08.007
Frakolaki, G., Giannou, V., Topakas, E., Tzia C. 2018. Chemical characterization and breadmaking potential of spelt versus wheat flour. Journal of Cereal Science, vol. 79, p. 50-56. https://doi.org/10.1016/j.jcs.2017.08.023 DOI: https://doi.org/10.1016/j.jcs.2017.08.023
Gómez, M., Moraleja, A., Oliete, B., Ruiz, E., Caballero, P. A. 2010. Effect of fibre size on the quality of fibre-enriched layer cakes. LWT - Food Science and Technology, vol. 43, no. 1, p. 33-38. https://doi.org/10.1016/j.lwt.2009.06.026 DOI: https://doi.org/10.1016/j.lwt.2009.06.026
Hrušková, M., Švec, I. 2016. Durable pastry - unconventional recipes and nutritional benefits of biscuits (Trvanlivé pečivo – Netradiční receptury a nutriční přínos sušenek). University of Chemistry and Technology, Prague. Available at: http://docplayer.cz/20393921-Trvanlive-pecivo-neradicni-receptury-a-nutricni-prinos-susenek-doc-ing-marie-hruskova-csc-ing-ivan-svec-ph-d.html. (In Czech)
Kadlec, P., Melzoch, K., Voldřich, M. 2012. Overview of traditional food production: food technology. Ostrava : Key Publishing. ISBN 978-80-7418-145-0.
Kumar, K. A., Sharma, G. K., Khan, M. A., Govindaraj, T., Semwal, A. D. 2015. Development of multigrain premixes its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits. Journal of Food Science and Technology, vol. 52, no. 12, p. 7759-7770. https://doi.org/10.1007/s13197-015-1950-9 DOI: https://doi.org/10.1007/s13197-015-1950-9
Mancebo, C. M., Rodríguez, P., Martínez, M. M., Gómez, M. 2017. Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies. International Journal of Food Science & Technology, vol. 53, no. 1, p. 129-136. https://doi.org/10.1111/ijfs.13566 DOI: https://doi.org/10.1111/ijfs.13566
Maner, S., Sharma, A. K., Banerjee, K. 2015. Wheat Flour Replacement by Wine Grape Pomace Powder Positively Affects Physical, Functional and Sensory Properties of Cookies. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, vol. 87, no. 1, p. 109-113. https://doi.org/10.1007/s40011-015-0570-5 DOI: https://doi.org/10.1007/s40011-015-0570-5
Marko A., Rakická M., Šturdík E. 2015. Functional ingredients of cereals effective in prevention of civilization diseases. Chemical Letters, vol. 109, p. 21-28. Available at: http://www.chemicke-listy.cz/docs/full/2015_01_21-28.pdf
Raymundo, A., Fradinho, P., Nunes, N. C. 2014. Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough. Bioactive Carbohydrates and Dietary Fibre, vol. 3, no. 2, p. 96-105. https://doi.org/10.1016/j.bcdf.2014.03.001 DOI: https://doi.org/10.1016/j.bcdf.2014.03.001
Van Der Kamp, J. W., Jones, J., Mccleary, B., Topping, D. 2010. Dietary fibre. The Netherlands : Wageningen Academic Publishers, ISBN 978-90-8686-128-6. https://doi.org/10.3920/978-90-8686-692-2 DOI: https://doi.org/10.3920/978-90-8686-692-2
Vitali, D., Dragojević, I. V., Šebečić, B. 2009. Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, vol. 114, no. 4, p. 1462-1469. https://doi.org/10.1016/j.foodchem.2008.11.032 DOI: https://doi.org/10.1016/j.foodchem.2008.11.032
How to Cite
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.