Physicochemical study on lactose-free biscuits and brownness cakes

Abstract

Background and Objective: Nowadays lactose-free/reduced products are in demand to alleviate symptoms of lactose intolerance in suffering individuals where most humans had deficiency of lactase intestinal enzyme. The goals of the study were to produce lactose free products as brownness cakes and biscuits. Materials and Methods: This study was performed by preparing two free lactose formulas products. The obtained products were evaluated their qualities using the methods of chemical composition, baking quality, color parameters, texture properties, freshness and sensory evaluation. Data represented as a mean of triplicate samples ±Standard Deviation and evaluated using the analysis of variance and differences between means of parameters (ANOVA, one way). Results: Physicochemical studies showed that lactose free biscuit characterized with its higher contents of protein (13.49%) and fiber (041%) and lower fat (22.75%) compared to control sample. Also, lactose free brownness cake contained higher protein (7.55%) and lower moisture (7.29%) and fiber (0.98%) compared to control sample. Hunter color parameter showed that lactose-free biscuits and brownness cake were slightly darker than control sample. Sensory evaluation indicated that lactose-free biscuit was affected slightly on taste and color. Also, lactose free brownness cakes was rated slightly higher in their odor (19.23) than control sample (17.80). Furthermore, lactose-free brownness cakes not affected significantly in color, taste, texture, appearance and overall acceptability. Texture profile analysis of lactose-free biscuit characterized with lower fracturability (23.08 N), adhesiveness (0.00 mJ), adhesiveness force (0.03 N) and chewiness (1.10 mJ) compared to biscuit of control sample. Also, Lactose free Brownness cake characterized with its lower hardness (9.10 N), adhesiveness force (0.07 N), springiness index (0.83), gumminess (6.69 N) and chewiness (23.30 mJ), while it was higher in resilience (0.25), cohesiveness (0.73) compared to control cake sample. Conclusion: Biscuit and cakes of lactose-free characterized with its nutritive values and sensory properties. Therefore, it could be recommended to produce such two products at industrial scale for its healthy and nutritive value for gluten-sensitive patients (celiac disease).