Study of the possibility of the Optimizing the formulation of low-fat soft dough biscuit using DATEM & Maltodextrin

Authors
babak ghiassi tarzi 1
sadaf kafashi parvian 2
parasto damanafshan 3
mahbod izadi 4
1 Associate Professor of The college of Food Science and Technology, Science and Research Branch
2 M.Sc. of The college of Food Science and Technology, Science and Research Branch
3 R&D senior expert
4 M.Sc. student, Research and development Department of Vitana industrial group, Tehran, Iran.
10.52547/fsct.19.123.213
Abstract
The nutritional fats are essential for good health and normal functioning of the human body, hence understanding the relationship between diet to heart disease CVP to a major change in the pattern of consumer food and they demand more towards low calorie food. In this study, the emulsifier DATEM ranging from 0.05 to 0.5 % weight and maltodextrin ranging 0.3-1.3 weight as a fat replacer was used in the formulation of low-fat biscuits and decreased fat content of 0/5-5% total weight of the dough. physical characteristics (size and weight (, texture, color and sensory parameters were evaluated. To compare the formulations under investigative the response surface methodology was used to compare the formulations tested. The results indicate that the reduction of fat in the formulation, there were no significant difference in physical characteristics, texture and color compared to the control sample. The organoleptic test was conducted by Friedman non-parametric test results were analyzed using SPSS software. The difference between treatments was significant ratings. According to optimize results, the optimal amounts of fat reducing and maltodextrin utilization rate of 3% emulsifier DATEM 3/2% weight was determined.
Keywords
low fat biscuit
Maltodextrin
DATEM
Optimization

Subjects

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