Utilization of Corn Fibre and Pectin Gel for the Development of Low Calorie and High Fibre Biscuits

Abstract

Aim: The study was carried out to standardize low calorie-high fibre biscuits by using corn fibre and pectin gel. Methodology: Corn fibre is a by-product of corn starch industry. It was used to replace refined wheat flour at 10 to 40% to level for the development of low calorie and high fibre biscuits. Pectin gel was used as a fat replacer in the corn fibre biscuits, the level of substitution of fat with pectin gel being 10 to 50%. The physical, sensory and nutritional characters of the biscuits were determined. Results: The total dietary fibre (TDF) increased while carbohydrates and energy decreased significantly when corn fibre replaced the refined wheat flour at all the four levels. The colour, appearance, texture, taste, flavor and overall  acceptability of the biscuits was similar to control upto 20% supplementation of corn fibre, however, a significant reduction in sensory characteristics was observed when the level of supplementation was 30 or 40%. No significant shrinkage as expresses by the spread ratio of the biscuits was observed when pectin gel substituted the fat upto 20% level. A significant reduction in fat content of high fibre corn biscuits can be achieved by replacing it with pectin gel. The product can provide double advantage to the consumers as it has higher fibre (7.85 g/100 g) but lesser fat (18.68 g/100 g). Conclusion: Supplementation of refined wheat flour with corn fibre upto 20% is appropriate to prepare high quality biscuits with desirable functional and sensory attributes. Further, the fat can be replaced satisfactorily with pectin gel upto 20%.