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Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits.
Sandipa, Sarkar and Jeyarani, T. and Sudha, M. L. (2024) Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits. Journal of Food Science and Technology, 61 (9). pp. 1767-1777. ISSN 0022-1155
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Abstract
Cocoa products namely cocoa powder (CP), cocoa butter (CB) and cocoa mass (CM) were selected for their utilization in soft dough biscuits. CP was blended with the refined wheat flour (WF—0, 5, 10 and 15% levels) and rheological and quality characteristics of biscuits were studied. The spread ratio decreased (10.1–8.8), density (0.49– 0.52 g/cm3) and breaking strength values (1127–1369 g force) increased gradually with increase in CP. Combination of GMS and SSL at 0.25% each improved the quality of biscuits at 10% incorporation of CP. Further the biscuit fat (BF) was replaced with CB (0, 25, 50 and 75%). Later the biscuits with CM were prepared by replacing the flour (15%) and BF (0, 25, 50 and 75%). Acceptability of the CM based biscuits was better when compared to CB based biscuits. The total polyphenol content in control biscuits was 55.55 mg/100 g and was in the range between 81.98 and 102.05 mg/100 g for cocoa based biscuits. The protein content in cocoa based biscuits was marginally higher than the control biscuit. Though there was a wide variation in the fat content and different fatty acids in raw materials, interestingly, the values varied narrowly in biscuits.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Biscuits · Cocoa butter · Cocoa powder · Cocoa mass · Fatty acid composition · Rheological characteristics |
| Subjects: | 600 Technology > 07 Beverage Technology > 03 Cocoa 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Nov 2024 11:27 |
| Last Modified: | 11 Nov 2024 11:27 |
| URI: | http://ir.cftri.res.in/id/eprint/18483 |
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