Effect of Storage on the Physico-Chemical Characteristics and Stability of Fiber Enriched, Reduced Calorie Biscuit

Abstract

This study was performed to evaluate the effect of storage on the physico-chemical and sensorial properties of the formulated biscuit (FB) (made from trans free shortening, blend of maltitol and FOS-sucralose, resistant starch and polydextrose with dairy-multigrain composite flour). Product was stored at 34±1ºC in metallized LDPE pouches. Study revealed that control biscuits (CB) (made from refined wheat flour, sucrose and hydrogenated shortening) were rated significantly (P<0.05) higher than FB in terms of texture and overall acceptability score after six months of storage. Increase in diameter (+0.88%) and spread ratio (+2.45%), and reduction in height (-2.04%) of FB was observed during storage. CB showed significant increase (+68.92%) in the hardness while FB showed non-significant increase (+3.08%) after six months. Significant increase was observed in the acidity (of the extracted fat) and moisture content of the control and FB during storage. Rancimat induction period (IP) of the extracted fat from FB showed significantly lower IP than the fat extracted from the CB consistently over the storage. Analysis showed that maltitol and sucralose were stable to baking and on storage and was recovered 98.91% and 98.6%, respectively, after storage period.