Sarkar Sandipa, Jeyarani T, Sudha M L
Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
Traditional Foods and Applied Nutrition Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
J Food Sci Technol. 2024 Sep;61(9):1767-1777. doi: 10.1007/s13197-024-05955-9. Epub 2024 Mar 9.
Cocoa products namely cocoa powder (CP), cocoa butter (CB) and cocoa mass (CM) were selected for their utilization in soft dough biscuits. CP was blended with the refined wheat flour (WF-0, 5, 10 and 15% levels) and rheological and quality characteristics of biscuits were studied. The spread ratio decreased (10.1-8.8), density (0.49-0.52 g/cm) and breaking strength values (1127-1369 g force) increased gradually with increase in CP. Combination of GMS and SSL at 0.25% each improved the quality of biscuits at 10% incorporation of CP. Further the biscuit fat (BF) was replaced with CB (0, 25, 50 and 75%). Later the biscuits with CM were prepared by replacing the flour (15%) and BF (0, 25, 50 and 75%). Acceptability of the CM based biscuits was better when compared to CB based biscuits. The total polyphenol content in control biscuits was 55.55 mg/100 g and was in the range between 81.98 and 102.05 mg/100 g for cocoa based biscuits. The protein content in cocoa based biscuits was marginally higher than the control biscuit. Though there was a wide variation in the fat content and different fatty acids in raw materials, interestingly, the values varied narrowly in biscuits.
选择可可制品，即可可粉（CP）、可可脂（CB）和可可浆（CM）用于制作软面团饼干。将CP与精制小麦粉（添加量为0%、5%、10%和15%）混合，并研究饼干的流变学和品质特性。随着CP添加量的增加，饼干的铺展比降低（从10.1降至8.8），密度（从0.49 g/cm³增至0.52 g/cm³）和断裂强度值（从1127克力增至1369克力）逐渐增加。当CP添加量为10%时，分别添加0.25%的甘油单硬脂酸酯（GMS）和蔗糖脂肪酸酯（SSL）可改善饼干品质。此外，用CB替代饼干脂肪（BF）（替代比例为0%、25%、50%和75%）。随后，用CM替代面粉（15%）和BF（替代比例为0%、25%、50%和75%）制作饼干。与CB基饼干相比，CM基饼干的可接受性更好。对照饼干中的总多酚含量为55.55毫克/100克，可可基饼干中的总多酚含量在81.98至102.05毫克/100克之间。可可基饼干中的蛋白质含量略高于对照饼干。尽管原材料中的脂肪含量和不同脂肪酸存在很大差异，但有趣的是，饼干中的这些值变化较小。
