Oat maltodextrin as a replacer of fat in biscuits
Halina Gambuś
ktw@urk.edu.plKatedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie (Poland)
Marek Gibiński
Katedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie (Poland)
Florian Gambuś
Katedra Chemii Rolnej, Akademia Rolnicza w Krakowie (Poland)
Abstract
Biscuits Piccolino were prepared with oat maltodextrin, obtained from the milled oat grain by treatment with bacterial α-amylase. The maltodextrin was used to replace 5, 10 or 15% of margarine. The obtained pastry was characterized by a reduced calorific value, and a higher dietary one as compared to the standard. The highest consumer scores were obtained with the products containing 5% of oat maltodextrin. In the biscuits with maltodextrin, compared to the standard ones, a significant increase in the content both of protein and soluble dietary fibre was recorded. The amounts of Zn and Ca were also higher. Partial replacement of fat with maltodextrin lengthened the shelf life of the products.
Keywords:
biscuits, dietary value, fat replacer, oat maltodextrinReferences
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Authors
Halina Gambuśktw@urk.edu.pl
Katedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie Poland
Authors
Marek GibińskiKatedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie Poland
Authors
Florian GambuśKatedra Chemii Rolnej, Akademia Rolnicza w Krakowie Poland
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Copyright (c) 2006 Halina Gambuś, Marek Gibiński, Florian Gambuś
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