Authors:
Vasilica Oprescu, Claudia-Felicia Ognean, Mihai Ognean
Volume 30, Issue 4;
Pages: 528-534; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
Regular biscuits have a high energetic density due high concentration of carbohydrates, sugars and fats. The consumers demand products with lower sugars and fat content, and high content of protein and fibres. We investigated the effect of sugar replacement with inulin and the effect of supplementation with protein. All added ingredients reduced the height of biscuits and decrease the specific volume. Replacement of sugars with inulin increased the resistance and the sweetness and pea protein addition lead to the most fragile biscuits. Protein addition negatively affected the taste and sweetness of biscuits. Inulin had a sweet taste, they increased the sweetness of biscuits when added to recipe but didn’t compensate replacement of sugar. By removing the sugars from the formulation the fat content of biscuits increased. The colour of biscuits was affected through addition of inulin and pea proteins but was more dependent to the moisture of dough or final biscuits.