DEVELOPMENT OF FIBER-ENRICHED BISCUITS FORMULA BY A MIXTURE DESIGN

被引：16

作者：

Ellouze-Ghorbel, Raoudha ^{[1
]}

Kamoun, Amel ^{[2
]}

Neifar, Mohamed ^{[1
]}

Belguith, Sameh ^{[1
]}

Ayadi, Mohamed Ali ^{[3
]}

Kamoun, Amar ^{[4
]}

Ellouze-Chaabouni, Semia ^{[1
]}

机构：

[1] Ecole Natl Ingenieurs Sfax, Unite Enzymes & Bioconvers, Sfax 3038, Tunisia

[2] Ecole Natl Ingenieurs Sfax, Lab Chim Ind, Sfax 3038, Tunisia

[3] Ecole Natl Ingenieurs Sfax, Unite Anal Alimentaires, Sfax 3038, Tunisia

[4] Ind Fabricat Biscuits KIF, Sfax, Tunisia

来源：

JOURNAL OF TEXTURE STUDIES | 2010年 / 41卷 / 04期

关键词：

Biscuit; dietary fibers; mixture design; textural characteristics; wheat bran; DIETARY FIBER; FUNCTIONAL-PROPERTIES; BREAD DOUGHS; QUALITY; PROFILE;

D O I：

10.1111/j.1745-4603.2010.00237.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present research studies the optimization of the textural properties of new fiber-enriched biscuit formulae. A mixture design was carried out in order to model the textural properties of dough and biscuit supplemented with Aestivum wheat bran (AWB) and durum wheat bran (DWB). The desirability function was used to determine the coordinates of fiber-enriched biscuit formulae characterized presenting textural properties of dough (hardness, cohesiveness and adhesiveness) and biscuit (maximum peak force) close to those of the commercial product without fiber Two optimal biscuit formulae (Optimal formula 1 (OM1): 86.66% of wheat.flour 6.67% of DWB and 6.67% of AWB and Optimal formula 2 (OM2): 73.30% of wheat flour 13.35% of DWB and 13.35% of AWB) were tested at the industrial scale and provided highly acceptable scores from the taste panelists.

引用

页码：472 / 491

页数：20

共 42 条

[1] Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder [J].

Ajila, C. M. ;

Leelavathi, K. ;

Rao, U. J. S. Prasada .

JOURNAL OF CEREAL SCIENCE, 2008, 48 (02) :319-326

[2] Effects of processing methods on the quality and acceptability of melon milk [J].

Akubor, PI ;

Ogbadu, RL .

PLANT FOODS FOR HUMAN NUTRITION, 2003, 58 (01) :1-6

[3]

AMERINE AM, 1965, PRINCIPLES SENSORY E

[4]

[Anonymous], 2000, APPR METH AM ASS CER, V10th

[5]

[Anonymous], 1976, FOOD CHEM

[6] Crumb firming kinetics of wheat breads with anti-staling additives [J].

Armero, E ;

Collar, C .

JOURNAL OF CEREAL SCIENCE, 1998, 28 (02) :165-174

[7] Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making [J].

Ayadi, M. A. ;

Abdelmaksoud, W. ;

Ennouri, M. ;

Attia, H. .

INDUSTRIAL CROPS AND PRODUCTS, 2009, 30 (01) :40-47

[8]

Bartnik M, 1989, World Rev Nutr Diet, V60, P92

[9]

BOURNE MC, 1978, FOOD TECHNOL-CHICAGO, V32, P62

[10] EFFECT OF APPLE FIBER AND CELLULOSE ON THE PHYSICAL-PROPERTIES OF WHEAT-FLOUR [J].

CHEN, H ;

RUBENTHALER, GL ;

SCHANUS, EG .

JOURNAL OF FOOD SCIENCE, 1988, 53 (01) :304-305

← 1 2 3 4 5 →