Quality of biscuits as affected by addition of fibre

Authors

  • Viera Šottní­ková Viera Šottní­ková, Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic
  • Radka Langová Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic
  • Luděk Hřivna Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic
  • Šárka Nedomová Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic
  • Miroslav Jůzl Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic

DOI:

https://doi.org/10.5219/1034

Keywords:

fibre, biscuit, baking experiment, sensoric assessment, nutritional value

Abstract

The aim of the study was to propose formulas with addition of bamboo and hemp fibre and grape seed flour in an amount of 3, 6 and 9% and then assess the effect of added fibre on the quality of biscuits. A total of 20 samples were baked, in half of the samples the basic ingredient was wheat flour, and in the rest of samples spelt flour was used. During a baking experiment, it was found that the best effect on the product volume and the weight after baking had bamboo fibre. Minor baking losses occurred in biscuits with wheat flour. The best sensory results were attained with the sample having 3% of grape seed flour with a spelt flour base. The crispiest was the sample made from spelt flour with 3% of hemp fibre and the wheat samples with bamboo fibre were of the lightest colour. Control samples had the highest nutritional values and biscuits with added bamboo fibre contained the lowest energy in both formulas.

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Published

2019-03-25

How to Cite

Šottní­ková, V. ., Langová, R. ., Hřivna, L. ., Nedomová, Šárka ., & Jůzl, M. . (2019). Quality of biscuits as affected by addition of fibre. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 206–211. https://doi.org/10.5219/1034

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