Abstract

A carbohydrate based fat replacer is the most important constituent used in a large range of bakery products. It exactly minimizes the role of butter, margarine and fat. It also plays a major role in the reduction of obesity. Carbohydrate based fat replacers also effect in terms of physical and chemical properties. The present study was designed to reveal the combined potential of pectin and banana powder as carbohydrate based fat replacers in cookies. The flour was characterized for a proximate analysis (moisture, fat, fiber, protein, ash and NFE). Moreover, carbohydrate based fat replacers (pectin and banana powder) were mixed with flour at different levels (0%, 5%, 10%, 15% and 20%). Fat replacers of different flour containing levels were studied for rheological properties (farinographic) and were used in baked products such as cookies for enhancing their quality characteristics. Moreover, physical and chemical analyses were carried out. Furthermore, the sensory evaluation of cookies was also carried out. The obtained data from each parameter were subjected to an appropriate statistical analysis for determining the level of significance. The results showed that the content of crude fat was 29.82% in the controlled cookies. The fat content was reduced from 29.82% to 17.07% for T3 by using carbohydrate based fat replacers. The current study revealed that the treatment with T3 better attributes to physical, chemical and rheological properties. The results further affirmed that the cookies prepared from wheat flour from 15% supplementation of carbohydrate based fat replacers showed better attributes regarding color and texture and were declared the best by the panelists

Keywords

Cookies, dough rheology, calorific value, sensory evaluation

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