Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach

AbstractBackgroundLifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumers demand, food scientists are now focusing on developing low-calorie/high-fiber functional foods. A biscuit which includes variety of ingredients proved to be a prominent vehicle for incorporating functional ingredients like whole grains, dairy ingredients, fat replacer, artificial sweeteners, etc. Use of highly nutritious, under-utilized minor cereal like pearl millet, use of whole grains flours like wheat and Bengal gram along with dairy ingredients like skimmed milk powder and whey protein concentrate nutritionally complement and counterbalance each other to form a wholesome snack. Further incorporation of artificial sweeteners and fat replacer having functional properties not only decreases the caloric density but also aids in health benefits.MethodsWe investigated the formulation of multigrain flour through the level of substitution of whole wheat flour on (w/w) basis using Bengal gram flour and germinated pearl millet flour based on sensory evaluation. The prepared multigrain flour was then mixed with dairy ingredients to prepare dairy–multigrain flour. The sugar in the product was tried to replace maximally using blends of artificial sweeteners without affecting the sensorial perception. Two types of fat replacer were tried for their suitability in biscuits to maximally replace the fat from the product. The formulated product was evaluated for its proximate analysis and calorie density using bomb calorimetry.ResultsBengal gram flour (BGF) at 6% and germinated pearl millet flour (GPMF) at 6% were found suitable to replace part of the whole wheat flour (WWF) to make multigrain flour. Skimmed milk powder and whey protein concentrate-70 were added at the rate of 7.8 and 7.0% (on product basis), respectively, to form dairy–multigrain composite. Binary blend of Maltitol and FOS-sucralose in the ratio 3:1 was found suitable to replace 100% of the sucrose in the biscuits. Polydextrose (PD) at 30% was more suitable than Simplesse® for partial replacement of fat. The formulated biscuits had 15.98% lower energy and 30% less fat content than that of control.ConclusionThe study demonstrated that highly acceptable reduced-calorie biscuits can be produced by using dairy–multigrain composite flour with maltitol and FOS-sucralose (as sweetener) and PD (as fat replacer)

Strategies for women empowerment in dairying

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Storage stability, nutritional profiling and consumer acceptability of a milk-sorghum-based breakfast smoothie

<jats:p>This study was conducted to estimate the storage stability of a milk-sorghum-based functional breakfast smoothie (MSBS).</jats:p&gt

Food Science & Technology - Lebensmittel-Wissenschaft & Tech

Not AvailableIn the current study, probiotic L. acidophilus La-05?cell pellets were incorporated into buffalo milk Ricotta matrix. The compositional, colour, textural and sensorial parameters of control and probiotic Ricotta cheese were statistically non-significant (P?<?0.05). The respective moisture, fat, protein, lactose and ash content of PRC was 75%, 6.41%, 11.88%, 4.88% and 1.86% with L. acidophilus La-05 count 7.8 ? 0.2 log CFU/g of product. The L*, a* and b* values of PRC were 81.48, ?1.70 and 9.55, respectively. Scanning electron microscopy revealed that Ricotta cheese matrix mainly consists of protein network, the particles of coagulated whey proteins were inter-connected, and casein appeared as small clusters. The probiotic organism was embedded into protein matrix, which may provide an added protection to organisms. Descriptive sensory analysis characterized PRC as white, shiny, consistent in terms of color and uniform in terms of appearance with a flat flavour. Overall, the product got high overall acceptability (9.0 out of 10 scales) scores. The principal component analysis revealed four principal components of 18 sensory data explaining 92.433% of the total variance of study

Food Science & Technology - Lebensmittel-Wissenschaft & Tech

Not AvailablePlasmin is one of the most important proteolytic enzymes present in cheese. This study envisaged evaluation of the effect of change in heat treatment on plasmin system and consequent effect on formation of antioxidative and ACE-inhibitory peptides. Cheddar cheese of different heating temperature (72, 75 and 78 ?C for 15 s) were studied for plasmin activity, plasminogen activity, antioxidant activity (ABTS, DPPH), ACE-inhibitory activity during ripening period of four months. Plasmin and plasminogen activities were non-significantly affected by heating temperature. Antioxidant activity & ACE-inhibitory activity were significantly affected by heat treatment. Anti-oxidant activity was observed to be highest (22% DPPH scavenging activity & 85.95% ABTS inhibition) for combination of 72 ?C & 60 days of ripening. ACE-inhibitory activity was highest (92.49% ACE-inhibition) in Cheddar cheese of 72 ?C heated milk at 30th day of ripening. It was concluded that 72 ?C heat treated Cheddar cheese had comparably higher increase in plasmin activity during ripening. Faster proteolysis was observed in Cheddar cheese prepared by 72 ?C heated milk with highest anti-oxidant activity (at 60th day) and ACE-inhibitory activity (at 30th day) during ripening. The study returned a possible set of heating temperature and ripening length for achieving the highest bio-functional properties in Cheddar cheese

International Dairy Journal

Not AvailableThree sets of camel milk were standardized at different casein / fat ratios [0.73 (control - A), 0.60 (set B) and 0.90 (set C)] using skim milk and cream separated from camel milk. The milk was coagulated using camel chymosin and cheese was prepared. The whey (AW, BW and CW) and cheese samples (AC, BC and CC) from respective milk samples A, B and C were analysed for composition and colour. Cheese whey with higher losses in solids and minerals (AW and BW) had higher L* value, whiteness index and lower total colour difference (E) compared to CW. Camel milk cheese CC had higher solid and mineral recovery resulting in higher cheese yield as compared to other experimental cheeses. The results indicated that standardizing camel milk to 0.90 C / F led to higher cheese yield and lower mineral and solids losses in whey

European Journal of Lipid Science and Technology

Not AvailableEmblicanin rich water-soluble extract of Emblica officinalis (EEO) is encapsulated in the inner phase of double emulsion (DE) by using emulsifiers in different phases at different concentrations. The effects of other variables like homogenization speed, salt and herbal concentration are also investigated on various phases of DE to obtain a stable matrix. Finally, optimized EEO encapsulated DE has 2% w / w NaCl and 50% w / w EEO in inner (W1) phase, 4% w / w polyglycerol polyricinoleate (PGPR) in middle oil-phase and 2% w / w low-methoxy-pectin and reverse osmosis water in outer (W2) phase. Ultra-Turrax high shear homogenizer is employed to prepare primary emulsion (W1 / O) at 20 000 rpm and DE (W1 / O in W2) at 12 000 rpm. The EEO encapsulated DE has been characterized for encapsulation efficiency (>90%), viscosity (0.715 0.18 Pa s), sedimentation stability, zeta potential (32.17 1.17 mV), and particle size. Light and confocal laser microscopy are used for elaborating the microscopic structure of EEO encapsulated DEs. DE has shown storage stability up to 42 days and protect antioxidant activities as compared to control (herbal extract was not encapsulated in the inner phase). The present study demonstrates that the optimized DE matrix can be used to protect the bioactive properties of EEO for its use in functional food formulation

European Journal of Lipid Science and Technology

Not AvailableEmblicanin rich water-soluble extract of Emblica officinalis (EEO) is encapsulated in the inner phase of double emulsion (DE) by using emulsifiers in different phases at different concentrations. The effects of other variables like homogenization speed, salt and herbal concentration are also investigated on various phases of DE to obtain a stable matrix. Finally, optimized EEO encapsulated DE has 2% w/w NaCl and 50% w/w EEO in inner (W1) phase, 4% w/w polyglycerol polyricinoleate (PGPR) in middle oil-phase and 2% w/w low-methoxy-pectin and reverse osmosis water in outer (W2) phase. Ultra-Turrax high shear homogenizer is employed to prepare primary emulsion (W1/O) at 20 000 rpm and DE (W1/O in W2) at 12 000 rpm. The EEO encapsulated DE has been characterized for encapsulation efficiency (>90%), viscosity (0.715 0.18 Pa s), sedimentation stability, zeta potential (32.17 1.17 mV), and particle size. Light and confocal laser microscopy are used for elaborating the microscopic structure of EEO encapsulated DEs. DE has shown storage stability up to 42 days and protect antioxidant activities as compared to control (herbal extract was not encapsulated in the inner phase). The present study demonstrates that the optimized DE matrix can be used to protect the bioactive properties of EEO for its use in functional food formulation