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首页> 外文期刊>Journal of Food Measurement and Characterization >Investigating the effect of resistant starch, polydextrose and biscuit improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology
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Investigating the effect of resistant starch, polydextrose and biscuit improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology

机译：使用响应表面方法研究抗性淀粉，聚葡萄球和饼干改进剂对乳制品复合饼干纹理和感官特征的影响

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摘要

Consumer awareness towards functional products resulted in their rapid popularity in the last couple of decades. Studies were conducted to investigate the effects of resistant starch (RS), polydextrose (PD) and biscuit improver (combination of enzymes: alpha-amylase, protease, xylanase and hemicellulases) on textural and sensory parameters to develop fiber enriched reduced calorie dairy-multigrain composite biscuits. Based on response surface methodology, a biscuit model system was carried out with replacement of bakery shortening with PD as fat replacer (4.25-5.95% on product basis). RS and biscuit improver were tried at different levels to balance the texture of reduced fat biscuits, while simultaneously resistant starch also increases the dietary fiber content. The levels of RS and biscuit were tried at 11-22% and 0.04-0.15% on product basis respectively. The independent variables within the levels studied influenced the dependent variables: hardness (from 58.70 to 103.9 N), spread ratio (from 5.40 to 7.15) and colour (from 7.4 to 8.16) (on 9 point Hedonic scale). The current findings demonstrated that the formulated biscuits had 142.7% higher total dietary fiber, 35% lower fat and 28.25% lower calorie contents as compared to the control samples, but were similar in sensory and physical characteristics.
机译：消费者对功能产品的认识导致了过去几十年的快速流行。进行研究以研究抗性淀粉（RS），聚葡萄糖（Pd）和饼干改进剂（酶：α-淀粉酶，蛋白酶，木聚糖酶，二甲酶和半纤维素酶的组合）对纹理和感官参数进行抗纤维的富含Calorie Dairy-Multigrain复合饼干。基于响应面方法，进行了饼干模型系统，用PD作为脂肪替代品的缩短烘焙（产品基础4.25-5.95％）进行。 RS和饼干改进剂在不同的水平下尝试平衡减少脂肪饼干的质地，而同时抗性淀粉也增加了膳食纤维含量。 Rs和饼干的水平分别在11-22％和0.04-0.15％的基础上进行尝试。所研究的级别内的独立变量影响了依赖变量：硬度（从58.70到103.9 n），扩展比（从5.40到7.15）和颜色（从7.4到8.16）（在9点到8.16）中（9点到8.16）目前的研究结果表明，与对照样品相比，制定的饼干总膳食纤维总膳食纤维，35％较低，较低的脂肪含量低28.25％，但在感官和物理特征中均相似。

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