Characterisation of tea fiber and its utilisation as a functional ingredient in the preparation of biscuits.

Soma, G. and Mahadevamma, S. and Sudha, M. L. (2016) Characterisation of tea fiber and its utilisation as a functional ingredient in the preparation of biscuits. International Food Research Journal, 23 (6). pp. 2525-2533.

PDF IJISSET-020514-2016.pdf - Published Version Restricted to Registered users only Download (776kB) | Request a copy

Abstract

Tea fiber (TF), a by-product of tea processing industry contained sugars (20%), total phenols (357 mg% as GAE) and dietary fiber (67.76%). The cellulose was present at 67.7% and lignin to an extent of 20%. Major phenolics identified were vanillic acid (58.67 mg/g) and procatechuic acid (36.42 mg/g). TF was blended with wheat flour at 0, 5, 7.5 and 10% and the blends were evaluated for rheological characteristics (farinograph, alveograph and amylograph) and biscuit making quality. Addition of increasing levels of TF made the dough stiff and weak. TF at 7.5% in the blend was found to give acceptable quality biscuits. Sugar (sucrose) in the formulation was replaced partially or completely with either sorbitol or maltitol, based on weight basis or sweetness basis. Biscuits prepared by replacing sucrose completely by maltitol were found to be highly acceptable. Nutritious biscuits can thus prepared by using TF as a source of fiber and maltitol as a sugar substitute.

Item Type:	Article
Uncontrolled Keywords:	Tea fiber Sorbitol Maltitol Rheological characteristics Biscuits Phenolics
Subjects:	600 Technology > 07 Beverage Technology > 08 Tea 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Dept. of Biochemistry Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jan 2018 06:26
Last Modified:	09 Jan 2018 06:26
URI:	http://ir.cftri.res.in/id/eprint/13251

Actions (login required)

View Item