Effect of Type of Sugar and Dough Relaxation Time on the Shape Characteristics of Biscuits

Authors

  • Anuj Niroula Nagarik College, Tribhuvan University, Nepal https://orcid.org/0000-0002-6488-5835
  • Aastha Pokharel Nagarik College, Tribhuvan University, Nepal
  • Jyoti Acharya Nagarik College, Tribhuvan University, Nepal

DOI:

https://doi.org/10.3126/jfstn.v12i12.27198

Keywords:

Biscuit, Dough relaxation time, Expansion ratio, Physical characteristics, Spread ratio

Abstract

This study was aimed to evaluate the effect of type of sugars namely dextrose, sucrose, sucrose-invert syrup mix, invert syrup and honey, and dough relaxation time of 15, 40, and 65 min. on the shape characteristics viz. width, thickness, spread ratio, and an expansion ratio of biscuits. The type of sugars significantly affected (p<0.05) all shape characteristics, while the dough relaxation only affected those of crystal sugars (sucrose and dextrose). High dough relaxation time enhanced the width of sucrose biscuits without significantly affecting (p>0.05) their thickness. In contrast, the thickness of dextrose biscuits decreased with increasing relaxation time. Liquid sugars (invert syrup and honey) enhanced the width of biscuits; the former enhancing the thickness as well. The study also demonstrated that a high spread ratio may also be associated with a low expansion ratio. Hence, both the spread ratio and expansion ratio must be considered when discussing the shape characteristics of biscuits with different ingredients.

Downloads

Download data is not yet available.
Abstract
293
pdf
318

Author Biographies

Anuj Niroula, Nagarik College, Tribhuvan University, Nepal

Department of Food Technology

Aastha Pokharel, Nagarik College, Tribhuvan University, Nepal

Department of Food Technology

Jyoti Acharya, Nagarik College, Tribhuvan University, Nepal

Department of Food Technology

Downloads

Published

2020-12-19

How to Cite

Niroula, A., Pokharel, A., & Acharya, J. (2020). Effect of Type of Sugar and Dough Relaxation Time on the Shape Characteristics of Biscuits. Journal of Food Science and Technology Nepal, 12(12), 25–30. https://doi.org/10.3126/jfstn.v12i12.27198

Issue

Section

Research Papers