Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers

Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), amm...

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Detalles Bibliográficos
Autores principales: Chugh, Bhawna, Singh, Gurmukh, Kumbhar, B. K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745509/
https://www.ncbi.nlm.nih.gov/pubmed/26904603
http://dx.doi.org/10.1155/2013/576153

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745509/
https://www.ncbi.nlm.nih.gov/pubmed/26904603
http://dx.doi.org/10.1155/2013/576153

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