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

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.