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Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits

Authors
Journal
Food Research International
0963-9969
Publisher
Elsevier
Publication Date
Volume
36
Issue
3
Identifiers
DOI: 10.1016/s0963-9969(02)00139-4
Keywords
  • Biscuits
  • Microencapsulated High Fat Powders
  • Texture Analysis
Disciplines
  • Biology

Abstract

Abstract The effects of the microencapsulation process of fat on the quality of biscuits was determined and compared to biscuits produced with a control fat. Protein level in the microencapsulated high fat powders affected dough hardness. All the biscuits produced with the powders had a darker colour than the control biscuits ( P⩽0.05). The L-values were negatively correlated to the protein% of the powders. The control biscuits were thicker than biscuits produced with microencapsulated fat indicating that microencapsulation of fat had a significant effect ( P⩽0.05) on biscuit heights. Control biscuits showed lower snap values than biscuits containing microencapsulated powders ( P⩽0.01). Break test values were positively correlated to homogenisation pressure used in powder production.

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