naa a22 4500 510725791 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0919-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0919-1 Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits [Elektronische Daten] [Julia Rodríguez-García, Laura Laguna, Ana Puig, Ana Salvador, Isabel Hernando] The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, 30, and 40% of shortening was replaced by inulin were studied. In the dough, shortening was observed surrounding flour components. At higher fat replacement levels, flour was more available for hydration leading to significant (P < 0.05) harder doughs: from 2.76 (0.12) N in 10% fat-replaced biscuits to 5.81 (1.56) N in 30% fat-replaced ones. Biscuit structure was more continuous than dough structure. A continuous fat layer coated the matrix surface, where starch granules were embedded. In general, weight loss during baking and water activity decreased significantly (P < 0.05) as fat replacement increased. Biscuit dimensions and aeration decreased when fat replacement increased, e.g., width gain was +1.20mm in 10% fat-replaced biscuits and only +0.32mm in 40% fat-replaced ones. Panelist found biscuits with 20% of fat replacement slightly harder than control biscuits. It can be concluded that shortening may be partially replaced, up to 20%, with inulin. These low fat biscuits are similar than the control biscuits, and they can have additional health benefits derived from inulin presence. Springer Science+Business Media, LLC, 2012 Short dough biscuit nationallicence Shortening nationallicence Inulin nationallicence Microstructure nationallicence Texture nationallicence Rodríguez-García Julia Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n 46022, Valencia, Spain aut Laguna Laura Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain aut Puig Ana Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n 46022, Valencia, Spain aut Salvador Ana Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain aut Hernando Isabel Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n 46022, Valencia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2739-2750 1935-5130 6:10<2739 2013 6 11947 https://doi.org/10.1007/s11947-012-0919-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0919-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Rodríguez-García Julia Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Laguna Laura Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain aut NATIONALLICENCE 700 1- Puig Ana Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Salvador Ana Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain aut NATIONALLICENCE 700 1- Hernando Isabel Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n 46022, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2739-2750 1935-5130 6:10<2739 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer