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Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits.

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Relation http://ir.cftri.com/13156/
http://dx.doi.org/10.1111/jtxs.12232
 
Title Characterization and bake stability of dry fruit fillings in
dehydrated chiku (Manilkara zapota L. P. Royen) incorporated
biscuits.
 
Creator Aditi, Mahapatra
Shashirekha, M. N.
Sudha, M. L.
 
Subject 24 Fruits
26 Bakery products
 
Description Expanding the range of bakery products in terms of producing supplemented or dietetic products
has been an increasingly important trend in contemporary baking. Value added products, especially
products rich in fiber and phytochemicals are getting popular. Among the dry fruits used for filling,
Figs were rich in ash and protein and Dates were rich in dietary fiber. Gallic acid was the dominant
free phenolic acid in Fig whereas chlorogenic acid and procatechuic acid were dominant in Dates
in the bound form. Farinograph water absorption, dough development time, maximum pressure
(P), and extensibility (L) decreased on increase in the replacement of wheat flour with chiku powder
from 0 to 30%. The dry fruit fillings in the pH range of 3.3–3.5 with 75–808Bx showed better
bake stability with respect to spreadability and breaking strength. Biscuits topped with higher 8Bx
fillings had higher breaking strength values even during storage. Among the gelling agents used,
addition of sodium alginate stabilized and further improved the bake stability of the fillings. The
chiku incorporated biscuits sandwiched with fruit filling were rich in dietary fiber. Also significant
amounts of gallic acid and chlorogenic acid in free and bound form were present in the biscuit.
Practical applications
Bakery products can act as a vehicle for supplementation of vitamins, minerals, protein, dietary
fiber, and so on, to prevent nutritive deficiencies. Among the bakery products, biscuits are shelf
stable and have better consumer acceptability by all age groups. To incorporate fruits which are
rich in many bioactive principles, and to add on to variety, fruit sandwiched biscuits with fruit powder
in the casing too. Fillings mainly from dry fruits were prepared at varying degree brix and with
different gelling agents. Biscuit sheets containing chiku powder in the formulation was topped
with the fillings and looked for the bake stability with respect to texture and spreadability. Addition
of fruit powder in the shells and fruit filling in between helped to increase the nutritional
characteristics of the product.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13156/1/J%20Texture%20Stud.%202017%3B48231%E2%80%93240.pdf
Aditi, Mahapatra and Shashirekha, M. N. and Sudha, M. L. (2017) Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits. Journal of Texture Studies, 48. pp. 231-240. ISSN 0022-4901