The effects of inulin as a fat replacement on biscuit quality

In this study, it is aimed to determine inulin usage as fat substitution and its effects on rheological properties and quality of biscuits. Wire chisel biscuit method was used in this study. Fat content of biscuit samples were reduced as 10, 20, 30, 40 and 50%. Water-inulin mixture was determined by preworks and added instead of reduced fat amounts. It was examined how reducing fat and increasing inulin effects rheological properties of dough and moisture, colour, texture, dimension, thickness and sensorical properties of biscuits. Samples were kept for 3 months of shelf life. By adding inulin, in farignograph properties for flour-inulin mixes, when inulin amount is increase, it is seemed that water absorbtion and stability values are also increased yet softness degrees are decreased. According to extensograph results, it is determined that energy value, extensibility and resistance are generally increased. According to studies it's seen that increment of inulin also increase the moisture content, total diet fiber content and texture values. Along with this, increment of inulin decreased biscuits diameters and spread amounts, yet caused thickness and loose after baking. Carbohydrate based inulin, could be used in various food products, starting with baked products. It has also functional affects as soluble fiber component. As a result, it is acchived to get biscuits resonable sensoric properties and quality results with 20% fat reduced wire chisel biscuit methods. Also it can be said that with some formulation and oven temperature changes, it is possible to lncrease fat reduction up to 30%.