Effect of Fat Replacement with Different Vegetable Oils in Biscuit Preparation and its Quality Characteristics

Anil Paul, S.K. (2011) Effect of Fat Replacement with Different Vegetable Oils in Biscuit Preparation and its Quality Characteristics. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Vegetable oils high in mono and poly unsaturated fatty acids than bakery shortening can replace bakery shortening partially in the preparation of biscuits. Replacement of bakery shortening with rice bran oil with gingelly oil in combination was considered most acceptable. Biscuits prepared with bakery shortening had higher amounts of saturated fatty acid content, where as 50 % replacement of fat with vegetable oil increased the MUFA and PUFA content in the biscuits. Hence, oils can be incorporated in biscuit preparation as fat replacement upto 50% in the biscuit preparation without affecting the quality characteristics of biscuits. Hence rice bran oil and gingelly oil which can lower the human blood cholesterol and reduce the cardiovascular risks can be helpful in replacing the bakery shortening partially.
Uncontrolled Keywords:	Rice Bran Oil, Unsaturated Fatty Acids, Trans fat content, biscuit
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 May 2011 11:09
Last Modified:	28 Dec 2011 10:22
URI:	http://ir.cftri.res.in/id/eprint/10032

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