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Use of whey solids in soft dough biscuit.

Srivastava, A. K. and Ajet Rao, B. B. and Balasubrahmanyam, N. and Haridas Rao, P. (1996) Use of whey solids in soft dough biscuit. Advances in Food Sciences, 18 (3/4). 67-72, 18 ref..

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Studies were carried out on the use of whey solids as a substitute for non-fat dried milk (NFDM) in biscuits and effects on nutritional value. Dried whey was added to soft dough biscuit mix at 3-15%; dough was analysed for rheological properties, and the products for quality and storage stability. Inclusion of whey solids at 3 and 10% lowered the farinograph dough stability value from 5.5 min (control) to 4.0 and 3.0 min, respectively, and resistance to extension from 775 BU (control) to 715 and 680 BU, respectively. Replacement of NFDM by whey solids at the 3% level improved colour, texture and taste of biscuits. However, increasing the level of whey solids to 10%, in order to improve nutritional value, resulted in biscuits with a harder texture, as indicated by increase in breaking strength (from 2.23 to 3.03 kg), and a slightly sour taste. This was overcome by use of an emulsifier such as glyceryl monostearate or stearoyl lactylate and a strong flavouring such as cardamom. Biscuits had a shelf life of 6 months when packed in metallized polyester/polyethylene laminate under ambient conditions of 65% RH and 27

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Dec 2017 05:54
Last Modified: 26 Dec 2017 10:03
URI: http://ir.cftri.com/id/eprint/7828

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