Micro sunflower oil-water-emulsion as fat replacer in biscuits

Abstract

The emulsification process of sunflower oil in water using high speed homogenizing was studied in presence of 30% oil, 3% emulsifier (Tween 40) supplemented with 0.4-0.8% vitamin E (α-tocopherole). The obtained emulsion was stable according its physico-chemical properties, particle size, zeta potential, Poly-Disperse Index (PDI), surface tension and interfacial tension. Biscuit samples were also prepared with and without α-tochopherole. The DPPH scavenging activity was measured during storage 9 month and compared to BHT. Increasing concentrate of a-tochopherol 0.8% has an excellent effect of on DPPH scavenging activity where as it changes from 91.87-74.22% before and after the storage months period. The physico-chemical properties of oil (PV, IV, FFA, CD and CT) extracts from biscuits with or without vit. E were evaluated. The results showed that presence of 0.8% vit. E gives the lower changes in PV (0.13) compared to 0.46 of control oil and hence improve stability. In comparison to shortening dough, the microemulsion prepared biscuits has more volume and height.