EVALUATION OF A CARBOHYDRATE‐BASED FAT REPLACER IN A FAT‐REDUCED BAKING POWDER BISCUIT

Abstract

ABSTRACT Three selected carbohydrate‐based fat replacers which were derived from pectin, gums, and oat bran (Slendid, Kel‐Lite BK and TrimChoice‐5, respectively) were used at a fixed rate in biscuits while shortening was reduced at 33, 66 and 100%. The principal effects of each fat substitute on biscuit quality varied with the fat substitute type and level of fat. Generally, fat substitute usage produced a significant (p < 0.05) increase in moisture content, as well as a light crust color. Variations in volume and crumb firmness were associated with the type of fat substitute and level of fat. Sensory data were found to be in agreement with the analytical data for moistness, crust color and crumb firmness. Crumb size decreased and bitterness was detected in biscuits as fat levels decreased regardless of the type of fat substitute.