DEVELOPMENT OF LOW FAT BISCUIT USING FAT REPLACERS
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Date
2010
Authors
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Publisher
Anand Agricultural University, Anand
Abstract
Biscuits were assumed as sick-man's diet in earlier days. Now, it has
become one of the most loved fast food products for every age group.
Biscuits are easy to carry, tasty to eat and reasonable at cost. Soft dough
biscuits normally contain high amounts of fat ranging from 15 to 25%. Fats
are the third largest components after flour and sugar in the bakery
products. Fat is still the number one nutritional concern for the most people
because the continuous consumption of fat may lead to certain major health
disorders such as cardiovascular diseases, obesity, hypertension, some type
of cancer, high blood cholesterol etc. To minimize such diseases mainly
caused due to excess fat, it is necessary to develop low fat bakery products
which would also be useful to maintain the well being of the masses. To
reduce the fat content, different types of fat replacers can be used for the
production of low fat bakery products. Thus, the present investigation was
undertaken to develop low fat biscuits.
In the study fat (Shortening) was replaced with different
Description
Keywords
food Processing technology, development