Farinograph, mixograph, and pasting properties of oat fiber-incorporated dough and sensory attributes of fiber-incorporated biscuits

Abstract

The incorporation of oat grain fiber (ultrasound-assisted extraction) into the dough was evaluated for its rheological characteristics. Spread ratio increased significantly with an increase in the level of oat fiber. The color tonality of biscuits significantly decreased its L*, b*, C, and hab factors, while the a* factor increased with the level of fortification. A textural study of biscuits showed that less shear force is required to break the biscuits with maximum oat fiber incorporation. Mixograph, Farinograph, and RVA analysis showed that maximum fiber incorporation significantly affected dough stability and development time. With increasing fortification biscuits showed a decrease in protein contents and total carbohydrate contents while fiber and ash contents increased significantly. Non-significant differences among all treatments for fat contents were observed. Dough with 20% incorporation of oat fiber showed good rheological and sensory attributes as compared to 24% fortification (the maximum fortification level). Novel products with improved rheology can be introduced in the market as functional foods against various diseases and product stability.