Abstract
The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, 30, and 40 % of shortening was replaced by inulin were studied. In the dough, shortening was observed surrounding flour components. At higher fat replacement levels, flour was more available for hydration leading to significant (P < 0.05) harder doughs: from 2.76 (0.12) N in 10 % fat-replaced biscuits to 5.81 (1.56) N in 30 % fat-replaced ones. Biscuit structure was more continuous than dough structure. A continuous fat layer coated the matrix surface, where starch granules were embedded. In general, weight loss during baking and water activity decreased significantly (P < 0.05) as fat replacement increased. Biscuit dimensions and aeration decreased when fat replacement increased, e.g., width gain was +1.20 mm in 10 % fat-replaced biscuits and only +0.32 mm in 40 % fat-replaced ones. Panelist found biscuits with 20 % of fat replacement slightly harder than control biscuits. It can be concluded that shortening may be partially replaced, up to 20 %, with inulin. These low fat biscuits are similar than the control biscuits, and they can have additional health benefits derived from inulin presence.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Akalin, A. S., & Erisir, D. (2008). Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science, 73(4), M184–M188.
Akoh, C. C. (1998). Fat replacers. Foof Technology, 52(3), 47–52.
Alava, J. M., Whitworth, M. B., Sahi, S. S., & Catterall, P. F. (1999). Fat emulsifiers and their functionality in cake batters: image analysis of the batter bubble distribution. In Campbell (Ed.), Bubbles in food (pp. 273–282). St. Paul: American Association of Cereal Chemists.
Baltsavias, A., Jurgens, A., & van Vliet, T. (1997). Rheological properties of short doughs at small deformation. Journal of Cereal Science, 26(3), 289–300.
Baltsavias, A., Jurgens, A., & van Vliet, T. (1999). Properties of short-dough biscuits in relation to structure. Journal of Cereal Science, 29(3), 245–255.
Bayarri, S., González-Tomás, L., Hernando, I., Lluch, M.A., Costell E. (2011) Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis. Journal of Texture Studies, 42, 174–184,
Burt, D. J., & Fearn, T. (1983). A quantitative study of biscuit microstructure. Starch - Stärke, 35(10), 351–354.
Chevallier, S., Colonna, P., Buléon, A., & Della Valle, G. (2000). Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit. Journal of Agricultural and Food Chemistry, 48(4), 1322–1326.
Chevallier, S., Della Valle, G., Colonna, P., Broyart, B., & Trystram, G. (2002). Structural and chemical modifications of short dough during baking. Journal of Cereal Science, 35(1), 1–10.
Doescher, L. C., Hoseney, R. C., & Williken, G. A. (1987). A mechanism for cookie dough setting. Cereal Chemistry, 64(3), 158–163.
Flint, O., Moss, R., Wade, P., Milliken, G.A. (1970). A comparative study of the microstructure of different types of biscuits and their doughs. Food Trade Review, 40, 32–39.
Franck, A. (2002). Technological functionality of inulin and oligofructose. British Journal of Nutrition, 87(Supplement S2), S287–S291.
Ghotra, B. S., Dyal, S. D., & Narine, S. S. (2002). Lipid shortenings: a review. Food Research International, 35(10), 1015–1048.
Goh, S. M., Charalambides, M. N., & Williams, J. G. (2005). On the mechanics of wire cutting of cheese. Engineering Fracture Mechanics, 72(6), 931–946.
Grigelmo-Miguel, N., Carreras-Boladeras, E., & Martin-Belloso, O. (2001). The influence of the addition of peach dietary fiber in composition, physical properties and acceptability of reduced-fat muffins. Food science and technology international, 7(5), 425–431.
Laguna, L., Salvador, A., Sanz, T., & Fiszman, S. M. (2011). Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits. LWT—Food Science and Technology, 44(3), 737–746.
Lai, H.M., Lin, T.C. (2007). Bakery products: Science and technology. In: Y. H. Hui (ed) Bakery products: Science and technology (pp. 3–68). Ames: Blackwell.
Mendoza, E., García, M. L., Casas, C., & Selgas, M. D. (2001). Inulin as fat substitute in low fat, dry fermented sausages. Meat Science, 57(4), 387–393.
Meyer, D., Bayarri, S., Tárrega, A., Costell, E. (2011). Inulin as texture modifier in dairy products. Food Hydrocolloids, 25, 1881–1890.
Niness, K. R. (1999). Breakfastfoods and the health benefits of inulin and oligofructose. Cereal Foods World, 44(2), 79–81.
Noronha, N., Duggan, E., Ziegler, G. R., Stapleton, J. J., O’Riordan, E. D., & O’Sullivan, M. (2008). Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses. Food Research International, 41(5), 472–479.
O'Brien, C. M., Chapman, D., Neville, D. P., Keogh, M. K., & Arendt, E. K. (2003). Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits. Food Research International, 36(3), 215–221.
Pareyt, B., & Delcour, A. J. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition, 48(9), 824–839.
Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., et al. (2009). The role of sugar and fat in sugar-snap cookies: structural and textural properties. Journal of Food Engineering, 90(3), 400–408.
Roessler, E. B., Pangborn, R. M., Sidel, J. L., & Stone, H. (1978). Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. Journal of Food Science, 43(3), 940–943.
Sahi, S. S., & Alava, J. M. (2003). Functionality of emulsifiers in sponge cake production. Journal of the Science of Food and Agriculture, 83(14), 1419–1429.
Sudha, M. L., Srivastava, A. K., Vetrimani, R., & Leelavathi, K. (2007a). Fat replacement in soft dough biscuits: its implications on dough rheology and biscuit quality. Journal of Food Engineering, 80(3), 922–930.
Sudha, M. L., Vetrimani, R., & Leelavathi, K. (2007b). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4), 1365–1370.
Zoulias, E. I., Oreopoulou, V., & Kounalaki, E. (2002). Effect of fat and sugar replacement on cookie properties. Journal of the Science of Food and Agriculture, 82, 1637–1644.
Acknowledgments
The authors are indebted to Spanish Ministry of Science and Innovation (project AGL2009-12785-C02-02) for the financial support. The authors are also grateful to Conselleria de Educación of Valencia Government for financing the contract of author Julia Rodríguez-García and to CSIC for the grant awarded to author Laura Laguna. The authors also thank Sensus Company for the inulin supply.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Rodríguez-García, J., Laguna, L., Puig, A. et al. Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits. Food Bioprocess Technol 6, 2739–2750 (2013). https://doi.org/10.1007/s11947-012-0919-1
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-012-0919-1