Fruits Puree and its Application as Fat Replacers in Biscuits

ناریمان اسحق, محمد عبد الحمید
2021 مجلة البحوث فی مجالات التربیة النوعیة  
This study was carried out to evaluate the effect three types of fruits puree (apple, banana, and cantaloupe) used as fat replacers at three ratios to fat (50:50, 75:25 and 100:0) w/w and high fat biscuit control (100% fat) to compare in baking biscuits on the chemical composition, physical and functional properties, and sensory evaluation of the biscuits. The results revealed that there was no significant difference between all samples in moisture as compared to the control sample. The highest
more » ... content of moisture in samples 100% fat replacement was 2.59%. The fiber, ash and carbohydrate content of the biscuits increased significantly as the replacement level increased. In contrast, the replacement resulted in a sharp significant decrease in fat content. The results increased significantly at (p≤0.05) among samples in weight and thickness of biscuits but the width, volume and specific volume decreased. The highest value of weight and thickness was in samples of 100% fat replacement ( 20.0%, 20.01% and 16.33%) in formulas (2,3,4) respectively, and the lowest was found in 50% fat replacement (16.0%, 13.67% and 12.52%). PH of all samples was not significantly different as compared to the control sample. The water absorption capacity of samples 100% fat replacers had higher than the 50% fat replacers. The appearance, flavor, taste, texture and overall acceptance, of all biscuits replaced with fruits puree exhibited no significant difference as compared to their control and was highly acceptable except appearance and texture in 100% fat replacers of apple were significant differences at (p≤0.05). and functional properties. ‫المجمد‬ ‫الس‬ ‫ابع‬ ‫العدد‬ ‫ـ‬ ‫السادس‬ ‫الثالثون‬ ‫و‬ ‫ـ‬ ‫سبتمبر‬ 0202 ‫النوعية‬ ‫التربية‬ ‫مجاالت‬ ‫في‬ ‫البحوث‬ ‫مجلة‬ ‫المجمد‬ ‫الس‬ ‫ابع‬ ‫العدد‬ ‫ـ‬ ‫السادس‬ ‫الثالثون‬ ‫و‬ ‫ـ‬ ‫سبتمبر‬ 0202 ‫المجمد‬ ‫الس‬ ‫ابع‬ ‫العدد‬ ‫ـ‬ ‫السادس‬ ‫الثالثون‬ ‫و‬ ‫ـ‬ ‫سبتمبر‬ 0202 ‫المجمد‬ ‫الس‬ ‫ابع‬ ‫العدد‬ ‫ـ‬ ‫السادس‬ ‫الثالثون‬ ‫و‬ ‫ـ‬ ‫سبتمبر‬ 0202 ‫المجمد‬ ‫الس‬ ‫ابع‬ ‫العدد‬ ‫ـ‬ ‫السادس‬ ‫الثالثون‬ ‫و‬ ‫ـ‬ ‫سبتمبر‬ 0202 ‫المجمد‬ ‫الس‬ ‫ابع‬ ‫العدد‬ ‫ـ‬ ‫السادس‬ ‫الثالثون‬ ‫و‬ ‫ـ‬ ‫سبتمبر‬ 0202 ‫المجمد‬ ‫الس‬ ‫ابع‬ ‫العدد‬ ‫ـ‬ ‫السادس‬ ‫الثالثون‬ ‫و‬ ‫ـ‬ ‫سبتمبر‬ 0202 ‫المجمد‬ ‫الس‬ ‫ابع‬ ‫العدد‬ ‫ـ‬ ‫السادس‬ ‫الثالثون‬ ‫و‬ ‫ـ‬ ‫سبتمبر‬ 0202 ‫المجمد‬ ‫الس‬ ‫ابع‬ ‫العدد‬ ‫ـ‬ ‫السادس‬ ‫الثالثون‬ ‫و‬ ‫ـ‬ ‫سبتمبر‬ 0202 ‫المجمد‬ ‫الس‬ ‫ابع‬ ‫العدد‬ ‫ـ‬ ‫السادس‬ ‫الثالثون‬ ‫و‬ ‫ـ‬ ‫سبتمبر‬ 0202 ‫المجمد‬ ‫الس‬ ‫ابع‬ ‫العدد‬ ‫ـ‬ ‫السادس‬ ‫الثالثون‬ ‫و‬ ‫ـ‬ ‫سبتمبر‬ 0202 ‫النوعية‬ ‫التربية‬ ‫مجاالت‬ ‫في‬ ‫البحوث‬ ‫مجلة‬ References Abdullah, A., Peeters, A., de Courten, M., and Stoelwinder, J. (2010): The magnitude of association between overweight and obesity and the risk of diabetes: A meta-analysis of prospective cohort studies. Diabetes Res. Clin. Pract., 89, 309-319. ADA Reports (2005): Position of the American Dietetic Association: Fat Replacers. Journal of the American Dietetic Association, 105: 266-275. Adeleke, R., and Odedeji, J. (2010): Functional properties of wheat and sweet potato flour blends. Pakistan Journal of Nutrition; 9:535-538. Aida, D., Amir, H., Reza, A. (2017): Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake. Banat's Journal of Biotechnology; 16: 116. Akin, M., and Kirmaci, Z. (2015): Influence of fat replacers on the chemical, textural and sensory properties of low-fat Beyaz pickled cheese produced from ewe's milk.
doi:10.21608/jedu.2021.63900.1265 fatcat:4rjgpcpy5vcmvk3exxdhk7velm