Investigating the effect of whole oat flour, maltodextrin and isomalt on textural and sensory characteristics of biscuits using response surface methodology

摘要

AbstractThe objective of this study was to develop biscuit that contains whole oat flour (5–15%) maltodextrin (1–3%) and isomalt (10–20%) using Response Surface Methodology (RSM) as the optimization technique. For this purpose, the biscuit samples were analyzed. The analysis was based on hardness of the biscuit, fracturability, penetration force value and overall acceptability scores. The results showed that increasing the amount of whole oat flour and isomalt in biscuit decreased the hardness and penetration force value, whereas, fracturability increased. Overall acceptability scores increased up to the level at which whole oat flour was 10% after which it decreased. An increase in the amount of maltodextrin was followed by an increase penetration force value, while hardness decreased. Optimization suggested biscuit containing 11.39% whole oat flour, 16.73% isomalt and 2.2% maltodextrin as the best proportion of these components. Optimized biscuit had improved protein (15.43%), ash (2.76%), carbohydrate (58.08%) and specially fibre (4.07%) in addition to acceptable textural characteristics.