Table 3 Shortening substitutes and their potential effect on biscuit quality
Fat substitute | Nature | Substitution rate (%) | Results | References |
|---|---|---|---|---|
Inulin | Non-digestible dietary fiber | 20 and 25 | Textural and sensory properties maintained; Dietary fiber increased, weakened lubrication of biscuit dough, reduction of energy density | RodrÃguez-GarcÃa et al. 2013; BÅ‚oÅ„ska et al. 2014; Banerjee et al. 2014; Krystyjan et al. 2015; Onacik-Gür et al. 2015; Canalis et al. 2017 |
Rice starch | Complex carbohydrates | 20 | Native and modified rice starch effective | Lee & Puligundla 2016 |
Corn fiber | Complex carbohydrates | 30 | Fat reduction and fiber fortification | Forker et al. 2012 |
Lupine extract | Complex carbohydrates | 30 | Fat reduction and fiber fortification | Forker et al. 2012 |
Wheat bran fibers | Plant fibers | 10, 20, and 30 | Texture of biscuits was greatly dependent on the texture of the dough | Erinc et al. 2018 |
Candelilla wax-canola oil oleogels | Oil | 30–40 | Decrease of saturated fatty acids (63.4% → 32.3%) | Jang et al. 2015 |
Puree of canned green peas | Â | 75 | Sensory assessment | Romanchik-Cerpovicz et al. 2018 |
Lecithin |  | 3 | Lecithin (3%, sunflower based) achieved similar sensory quality as fat biscuit | Onacik-Gür et al. 2015 |
Maltodextrin | Complex carbohydrates | 50, 60, and 70 | Texture maintained, low-fat biscuit | |
Guar gum | Complex carbohydrates | – | Low-fat biscuit | Chugh et al. 2013 |
Polydextrose | Complex carbohydrates | 50, 60, and 70 | Texture maintained | |
Red palm oil | Oil | – | β-carotene | van Stuijvenberg et al. 2001 |
Goat fat | Oil | 100 | Functional and nutritional properties increased | Costa et al. 2019 |
Flax oil | Oil | 100 | ω-3 fatty acids | Hassan et al. 2012 |
Sunflower oil | Oil | 100 | Free of trans and low-saturated fats | |
Olive oil | Oil | 100 | Free of trans and low-saturated fats | Tarancón et al. Tarancon et al. 2013 |