Analysis of the fat substitution in biscuit type cookies by the addition of inulin

Abstract

Cookies are the products with a high content of sugar and fat, and one of the methods of improv- ing their nutritional profile is the addition of the functional products in the recipe for making cakes, such as inulin. Addition of inulin, reduce the fat content in the final product, without a significant change in the water content and sensory properties. This study aimed at developing formulations of cookies with partial replacement of fat by inulin as well as evaluating physical, chemical and sensory characteristics. In the recipe for the cookies 2%, 4% and 6% of inulin was added with the reduction in fat content. Cookies with inulin content of 2% had reduction of the total fat 44.6%, while in the cookies with 4% of inulin, the reduction of the fat content was 64.8%, and the cookies with 6% of inulin had the reduction of the fat 75.8%. In the samples with 2% and 6% of inulin, the percent of the moisture was higher with regard to a standard, but, in the sample with 2% of inulin, the percent of the moisture was lower (p < 0.01) regard to a standard. Once content of inulin was increased, the size of the cookies after baking also increased; all samples had a higher thickness regard to a standard, and the diameter of the cookies was higher regard to a standard in the all samples, except in case of sample with 2% of inulin. According to the results of the sensory analysis, the Commision classified the samples with 2% and 6% of inulin into the category very good and the samples with 4% of inulin in the category good.