Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability
Introduction
Fat-replaced biscuits show higher hardness and brittleness and lower crumbliness than the full-fat counterparts, due to a higher development of gluten network (Laguna, Primo-Martín, Varela, Salvador, & Sanz, 2014). The addition of resistant starch (RS) counterbalances texture defects by giving crumblier and less hard biscuits (Laguna, Salvador, Sanz, & Fiszman, 2011; Moriano, Cappa, & Alamprese, 2018). Common bean (Phaseolus vulgaris L.) powders may be exploited as RS-rich ingredients with improved nutritional functionality. The presence of poorly digestible starch confers legumes a low glycaemic index compared to cereal grains, providing benefits to consumers suffering for diabetes or cardiovascular diseases (Hoover & Zhou, 2003). Bean powder is generally produced via soaking, blanching and steam-cooking, thus strongly reducing flatulence-causing oligosaccharides and anti-nutritional factors. Extrusion-cooking has been proposed as an alternative process, being versatile, energy-efficient and time-saving (El-Hady & Habiba, 2003). Moreover, extruded bean powders show higher stability to oxidation, leading to food products more acceptable by consumers (Szczygiel, Harte, Strasburg, & Cho, 2017). However, very few studies investigated the use in biscuits of bean powder, both raw (Sparvoli et al., 2016) and extruded (Ai, Jin, Kelly, & Ng, 2017; Siddiq, Kelkar, Harte, Dolan, & Nyombaire, 2013).
An interesting approach for reduced-fat food development is the application of double emulsions water-in-oil-in-water (W1/O/W2). They consist of an inner water phase (W1) entrapped as small droplets in oil droplets (O) that are, in their turn, dispersed in another aqueous phase (W2). Their main advantage lies in the combination of a structure typical of oil-in-water emulsions, but with a reduced fat content. The main issue is obtaining W1/O/W2 emulsions able to mimic fat behaviour and with a prolonged stability. Gelling of W1 may be a useful strategy (Perez-Moral, Watt, & Wilde, 2014), together with the use of a strong lipophilic emulsifier as polyglycerol polyricinoleate (PGPR) (Muschiolik & Dickinson, 2017). To the best of our knowledge, the use of double emulsions as fat replacers in bakery products has not been studied so far.
The aim of this work was to investigate the relationships among structure, nutritional properties, and sensory acceptability of full- and reduced-fat biscuits, making use of carbohydrate fat mimetics, raw and extruded bean flours, or double emulsion in order to modify biscuits properties.
Section snippets
Biscuit ingredients
Deposited soft-dough biscuits (Table 1) were produced using soft wheat flour ‘00’ (protein content, 10 g/100 g; Molino Dallagiovanna s.r.l., Gragnano Trebbiense, PC, Italy), resistant starch Hi-Maize™ 260 (Ingredion UK Ltd., Manchester, UK; dietary fibre, 56 g/100 g), all-vegetable shortening (Crisco, The J.M. Smucker Co., Orrville, OH, USA), sucrose (Eridania Italia S.p.A, Bologna, Italy), polydextrose (Comprital S.p.A., Settala, MI, Italy), baking powder (Paneangeli, Desenzano del Garda, BS,
Dough rheological properties
Strain sweep curves (Fig. 1A) showed that fat reduction in biscuit doughs prolonged the linear viscoelastic range, in which rheological properties are not deformation dependent (Steffe, 1996), and markedly decreased dough stiffness. This is related to a lower air incorporation rate during creaming. Actually, STD dough density resulted significantly (p < 0.05) lower (0.90 ± 0.01 g/mL) than in the other samples (1.1 ± 0.1 g/mL on average), indicating a higher amount of entrapped air. Similarly,
Conclusions
This work, thanks to the holistic approach used, allowed to investigate the complex relationships among structure, nutritional features, and sensory acceptability of reduced-fat biscuits. The role of fat content and type on dough and biscuit structure was assessed, demonstrating also an effect on nutritional properties. Consumers’ acceptance was in its turn affected by fat content and biscuit structure and colour.
As regards the technologically-advanced ingredients used in fat-reduced biscuits,
Declarations of interest
None.
Funding source
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
Acknowledgements
The Authors wish to thank prof. Perry K.W. Ng (FSHN Department, Michigan State University) who kindly provided raw and extruded bean powders. A special thank goes to prof. Alberto Barbiroli (DeFENS, University of Milan) who provided help in protein digestibility interpretation.
References (38)
- et al.
Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders
Food Chemistry
(2016) - et al.
Structural aspects of legume proteins and nutraceutical properties
Food Research International
(2015) - et al.
Rapidly available glucose in foods: An in vitro measurement that reflects the glycemic response
American Journal of Clinical Nutrition
(1999) - et al.
In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes - a review
Carbohydrate Polymers
(2003) - et al.
Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer
Journal of Food Engineering
(2007) - et al.
HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation
Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology
(2014) - et al.
Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits
Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology
(2011) - et al.
High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans
Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology
(2013) - et al.
Beans (Phaseolus vulgaris L.): Whole seeds with complex chemical composition
Curr. Opin. Food Sci.
(2018) - et al.
Protein measurement with the folin phenol reagent
Journal of Biological Chemistry
(1951)
Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour
Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology
Reduced-fat soft-dough biscuits: Multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality
Journal of Cereal Science
Comparative study of the stability of multiple emulsions containing a gelled or aqueous internal phase
Food Hydrocolloids
Microstructure and tuber properties of potato varieties with different genetic profiles
Food Chemistry
Digestibility of legume starches as influenced by their physical and structural properties
Carbohydrate Polymers
Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)
Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology
A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders
Journal of Dairy Science
Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers
Journal of Food Engineering
Ash – basic method
Cited by (8)
Effect of the various fats on the structural characteristics of the hard dough biscuit
2022, LWTCitation Excerpt :Fat is a principal ingredient in bakery products and plays an important role in both dough and the final biscuit product. The amount and type of fat incorporated in the dough has significant effect on the viscoelastic and rheological characteristics of the dough (Ismail et al., 2018; Jacob & Leelavathi, 2007), which provides the desired texture properties, mouthfeel and overall sensation of the finished product by interaction with other biscuit ingredients (Mamat et al., 2012; Moriano et al., 2019). Fats act as a lubricating agent during mixing and also prevent gluten development in the dough (Mamat & Hill, 2014).
Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion
2021, LWTCitation Excerpt :Low-fat biscuits are prepared by directly reducing the content of lipids or adding dietary fiber or resistant starch to enhance satiety (Aboshora et al., 2019; Moriano et al., 2019; Pasqualone, Laddomada, Boukid, De Angelis, & Summo, 2020; Sudha, Srivastava, Vetrimani, & Leelavathi, 2007). However, the negative impact of directly altering food ingredients on the microstructure, taste, texture and appearance of baked foods was underestimated (Cannas et al., 2020; Moriano et al., 2019; Xu et al., 2019; Rojo-Poveda et al., 2020; Sudha et al., 2007). Therefore, fat mimetics that mimicked the taste, functions, and sensory properties need to be designed.
Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths
2020, Food Quality and PreferenceCitation Excerpt :Fat reduction in meat products has been shown to reduce perceived meat flavour intensity, aftertaste, greasiness and juiciness (Tomaschunas et al., 2013; Ventanas, Puolanne, & Tuorila, 2010). These differences in sensory experience may cause lower calorie and reduced-fat versions of foods to be less preferred over the original product (Moriano et al., 2019). Beyond influencing consumers’ liking, a food’s sensory properties can play an important functional role in shaping consumers’ expectations of its calorie content and fillingness, and the portion they choose to consume (McCrickerd & Forde, 2016).
Emotional response to healthier foods: Influence of culture and health consciousness
2023, Journal of Food ScienceDigestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives
2023, Food Reviews InternationalOptimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties
2022, Rivista Italiana delle Sostanze Grasse