The Experts below are selected from a list of 11718 Experts worldwide ranked by ideXlab platform
A. L. Amrutha Kala - One of the best experts on this subject based on the ideXlab platform.
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Studies on saturated and trans fatty acids composition of few commercial brands of Biscuits sold in Indian market
Journal of Food Science and Technology-mysore, 2014Co-Authors: A. L. Amrutha KalaAbstract:Saturated fat and trans fat consumption is linked to cardiovascular disease. Considering the health implications of saturated and trans fats investigation was undertaken with the objective to study the fat compositions in Biscuits sold in Indian market. These commercial Biscuits were analysed for saturated and trans fatty acids using capillary GC. The results of analysis of 46 biscuit samples showed that the total fat content ranged from 9.5 to 25.0 g/100 g of Biscuits. The fatty acid profile showed that, saturated fat content in Biscuits ranged from 5.1 to 18.7 g/100 g. The overall range of total trans fat content was found to be 0.1 to 3.2 g/100 g biscuit and cis monounsaturated fatty acid content varied from 0.9 to 8.6 g/100 g of Biscuits. The low-level trans fatty acid was mainly by dienes and trienes where as high-level trans was from monoenes of C18. Polyunsaturated fatty acids in Biscuits ranged from 0.2 to 3.5 g/100 g. Biscuits of same brand on repeat analysis over a period of one year showed little variation in fat, saturated and trans fat content.
Teresa Sanz - One of the best experts on this subject based on the ideXlab platform.
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Consumers' hedonic expectations and perception of the healthiness of Biscuits made with olive oil or sunflower oil
Food Research International, 2014Co-Authors: Paula Tarancón, Teresa Sanz, Susana Fiszman, Amparo TarregaAbstract:Vegetable oils can be used as an alternative to solid fats to produce Biscuits with a healthier fatty acid profile. The aim of this work was to study how consumers perceived the information about fat on biscuit labels when olive oil or sunflower oil was used instead of a saturated fat and how much the replacement affected acceptability. Six samples of Biscuits were prepared, varying in fat source (dairy shortening, olive oil and sunflower oil) and in fat content (10.6 and 15.6%). Biscuit labels were designed to include the claims "with olive oil", "with sunflower oil" or "low in saturated fat" and nutritional facts tables with the respective values that corresponded in each case. Consumers (n = 100) evaluated their liking for the samples and perception of their healthiness under three conditions: blind (the biscuit was provided), expected (the label was provided) and informed (both biscuit and label were provided). In general, consumers expected that they would like the olive and sunflower oil Biscuits with low fat contents the most, although when they tasted the Biscuits these samples obtained the lowest liking scores. Thus, they did not associate a low-fat vegetable-oil biscuit with a decrease in sensory properties compared to its high fat counterpart. Furthermore, when information on the fat source was provided the consumers seemed to attach less importance than they should have to the total fat level. Although the fat source claim ("with olive oil" or "with sunflower oil") and the nutritional claim ("low saturated fat content") included on the labels increased the consumers' liking scores, eventually both the sensory quality of the samples and the information provided affected the actual liking for the samples. However, the perception of the Biscuits' healthiness was based on the label information alone and the hedonic characteristics of the samples did not affect it. © 2013.
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Sunflower Oil-Water-Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study
Food and Bioprocess Technology, 2013Co-Authors: Paula Tarancón, Arnaud Salvador, Teresa SanzAbstract:A new vegetable, and trans-fatty acid-free, fat replacer consisting of a sunflower oil-water-cellulose ether emulsion was employed to replace 100 % of the shortening in a short dough biscuit recipe, and the dough and biscuit texture properties were evaluated. In comparison to the shortening dough, the cellulose emulsion dough was significantly (p < 0.05) softer and more elastic. However, the cellulose emulsion Biscuits had higher spreadability, implying that the increase in dough elasticity was not affecting this property, probably because of the decrease in dough hardness. Although the cellulose emulsion Biscuits contained 33 % total less fat than the shortening Biscuits, their instrumental texture properties were very similar, implying that the cellulose emulsion avoids the increase in hardness associated with fat reduction. This was associated with the thermal gelation ability of the cellulose ethers, which develops during baking. The overall consumer acceptance was significantly (p < 0.05) higher in the shortening Biscuits, but their scores were very similar to those of the cellulose emulsion Biscuits (maximum difference 1.1/9 points).
Paula Tarancón - One of the best experts on this subject based on the ideXlab platform.
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Consumers' hedonic expectations and perception of the healthiness of Biscuits made with olive oil or sunflower oil
Food Research International, 2014Co-Authors: Paula Tarancón, Teresa Sanz, Susana Fiszman, Amparo TarregaAbstract:Vegetable oils can be used as an alternative to solid fats to produce Biscuits with a healthier fatty acid profile. The aim of this work was to study how consumers perceived the information about fat on biscuit labels when olive oil or sunflower oil was used instead of a saturated fat and how much the replacement affected acceptability. Six samples of Biscuits were prepared, varying in fat source (dairy shortening, olive oil and sunflower oil) and in fat content (10.6 and 15.6%). Biscuit labels were designed to include the claims "with olive oil", "with sunflower oil" or "low in saturated fat" and nutritional facts tables with the respective values that corresponded in each case. Consumers (n = 100) evaluated their liking for the samples and perception of their healthiness under three conditions: blind (the biscuit was provided), expected (the label was provided) and informed (both biscuit and label were provided). In general, consumers expected that they would like the olive and sunflower oil Biscuits with low fat contents the most, although when they tasted the Biscuits these samples obtained the lowest liking scores. Thus, they did not associate a low-fat vegetable-oil biscuit with a decrease in sensory properties compared to its high fat counterpart. Furthermore, when information on the fat source was provided the consumers seemed to attach less importance than they should have to the total fat level. Although the fat source claim ("with olive oil" or "with sunflower oil") and the nutritional claim ("low saturated fat content") included on the labels increased the consumers' liking scores, eventually both the sensory quality of the samples and the information provided affected the actual liking for the samples. However, the perception of the Biscuits' healthiness was based on the label information alone and the hedonic characteristics of the samples did not affect it. © 2013.
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Sunflower Oil-Water-Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study
Food and Bioprocess Technology, 2013Co-Authors: Paula Tarancón, Arnaud Salvador, Teresa SanzAbstract:A new vegetable, and trans-fatty acid-free, fat replacer consisting of a sunflower oil-water-cellulose ether emulsion was employed to replace 100 % of the shortening in a short dough biscuit recipe, and the dough and biscuit texture properties were evaluated. In comparison to the shortening dough, the cellulose emulsion dough was significantly (p < 0.05) softer and more elastic. However, the cellulose emulsion Biscuits had higher spreadability, implying that the increase in dough elasticity was not affecting this property, probably because of the decrease in dough hardness. Although the cellulose emulsion Biscuits contained 33 % total less fat than the shortening Biscuits, their instrumental texture properties were very similar, implying that the cellulose emulsion avoids the increase in hardness associated with fat reduction. This was associated with the thermal gelation ability of the cellulose ethers, which develops during baking. The overall consumer acceptance was significantly (p < 0.05) higher in the shortening Biscuits, but their scores were very similar to those of the cellulose emulsion Biscuits (maximum difference 1.1/9 points).
Syed Imran Hashmi - One of the best experts on this subject based on the ideXlab platform.
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effects of defatted soy flour incorporation on physical sensorial and nutritional properties of Biscuits
Journal of Food Processing and Technology, 2012Co-Authors: Aleem Zaker, T R Genitha, Syed Imran HashmiAbstract:The study was conducted to standardize the levels of defatted soy flour in composite flour for biscuit preparation. The defatted soy flour was incorporated in the traditional recipe to replace wheat flour at levels defatted soy flour by 0, 10, 20, and 30 percent in preparation of Biscuits. Sugar was replaced by the Stevia and Date paste while traditional shortening was replaced by Olive oil. The prepared Biscuits were evaluated for its physical, sensorial and nutritional properties. Result of sensory (appearance, color, flavor, texture, taste, and overall acceptability) evaluation of Biscuits showed that 20% addition of defatted soy flour had higher overall acceptability, taste, texture and flavor. The nutritional value of the biscuit as determined through nutrient analysis-moisture (2.7), Protein (13.53), Fat (17.74), ash (1.75), and total energy (462.30) with 20 percent of defatted soy flour was comparable to control (wheat flour) biscuit.
A Ranwala - One of the best experts on this subject based on the ideXlab platform.
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development of fiber rich soft dough Biscuits fortified with kohila lasia spinosa flour
Journal of Food Processing and Technology, 2014Co-Authors: A W Pupulawaththa, Perera Odan, A RanwalaAbstract:Currently there is a growing demand for fiber fortified food products in the world to prevent from non-communicable diseases. To develop high fiber soft dough biscuit, kohila flour was added to biscuit formulation at 10% and 15% levels (w/w), respectively. Sugar was substituted with sucralose (1 g) to obtain a low energy product. The chemical and proximate compositions of the product (moisture, pH, protein, fat, ash, dietary fiber, carbohydrate, sodium and heavy metal, antioxidant capacity) were determined. Sensory evaluation was carried out by a panel of thirty semi trained panelists, using a paired preference test and hedonic test to select the most preferred sample with the best sensory attributes. A market survey was done by using sixty sample sizes to evaluate the consumer preference for the prepared biscuit. Results showed that kohila flour fortified Biscuits contained significantly (p<0.05) high amount of fiber (7% (w/w), on dry basis). High amount of iron (48% ppm, dry basis) contained in fortified Biscuits while none of the toxic heavy metals (As, Pb and Cd) were absent. The antioxidant capacity (Radical DPHH scavenging capacity) was as high in kohila flour added Biscuits (20-23%). The 10% kohila flour added Biscuits yielded the highest consumer acceptability. Survey results showed that there was a correlation between preference for sucralose added Biscuits and health condition (p<0.05) of the consumers. The preference for fiber fortified Biscuits and sucralose added biscuit were high in consumers with higher level of education. Findings of this study revealed that 10% kohila flour fortified Biscuits can be used as a rich source of dietary fiber which was beneficial to improve the health of the consumers.
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development of fiber rich soft dough Biscuits fortified with kohila lasia
2014Co-Authors: A W Pupulawaththa, Perera Odan, A Ranwala, Sri LankaAbstract:Currently there is a growing demand for fiber fortified food products in the world to prevent from non-communicable diseases. To develop high fiber soft dough biscuit, kohila flour was added to biscuit formulation at 10% and 15% levels (w/w), respectively. Sugar was substituted with sucralose (1 g) to obtain a low energy product. The chemical and proximate compositions of the product (moisture, pH, protein, fat, ash, dietary fiber, carbohydrate, sodium and heavy metal, antioxidant capacity) were determined. Sensory evaluation was carried out by a panel of thirty semi trained panelists, using a paired preference test and hedonic test to select the most preferred sample with the best sensory attributes. A market survey was done by using sixty sample sizes to evaluate the consumer preference for the prepared biscuit. Results showed that kohila flour fortified Biscuits contained significantly (p<0.05) high amount of fiber (7% (w/w), on dry basis). High amount of iron (48% ppm, dry basis) contained in fortified Biscuits while none of the toxic heavy metals (As, Pb and Cd) were absent. The antioxidant capacity (Radical DPHH scavenging capacity) was as high in kohila flour added Biscuits (20-23%). The 10% kohila flour added Biscuits yielded the highest consumer acceptability. Survey results showed that there was a correlation between preference for sucralose added Biscuits and health condition (p<0.05) of the consumers. The preference for fiber fortified Biscuits and sucralose added biscuit were high in consumers with higher level of education. Findings of this study revealed that 10% kohila flour fortified Biscuits can be used as a rich source of dietary fiber which was beneficial to improve the health of the consumers.