American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: http://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2015, 3(6), 131-140
DOI: 10.12691/ajfn-3-6-1
Open AccessArticle

Formulation of Reduced Calorie and Trans-free Fat Biscuits Using Palm Oil and Sucralose: Study of Their Hypoglycemic Activity on Albino Rats

Rasha Mousa Ahmed Mousa1,

1Home Economic Department, Faculty of Specific Education, Assiut University, Assiut, Egypt

Pub. Date: January 06, 2016

Cite this paper:
Rasha Mousa Ahmed Mousa. Formulation of Reduced Calorie and Trans-free Fat Biscuits Using Palm Oil and Sucralose: Study of Their Hypoglycemic Activity on Albino Rats. American Journal of Food and Nutrition. 2015; 3(6):131-140. doi: 10.12691/ajfn-3-6-1

Abstract

Biscuits are one of the most popular bakery items consumed all over the world. Up to now, the most frequently formulated biscuits in the market suffered from high caloric value with unhealthy saturated fats and in some cases trans-fatty acids. Based on the consumers demand, food scientists are now focusing on developing low-calorie/high-fiber functional foods with healthy fats. In the current work, the effect of use palm oil (as fat replacer) and sucralose (as sweetener) individually or simultaneously in the formulation of wheat biscuits has been investigated. Furthermore, the use of highly nutritious germinated sweet white lupin flour(as partial replacer of wheat flour) along with incorporation of palm oil and sucralose has been studied. The formulated biscuits have been evaluated for their physical properties, proximate analysis and calorie as well as their fatty acids composition and sensory acceptability. Results indicated that the complete replacement of butter and sucrose by palm oil and sucralose did not significantly influence the spread factor of wheat and lupin biscuits. The microstructural analyses of biscuits using SEM showed an open structure consisting of gaps in between the material layers after using palm oil in the formulation. The formulated lupin biscuits with palm oil and sucralose had 15.2% lower energy and 46.7% less fat content than that of control. The saturated fatty acids content showed a significant decrease of 17% in wheat biscuits and 30.3% in lupin biscuits made with palm oil compared to the control biscuits. Furthermore, trans-fatty acids have not been detected in these biscuits. As well, the effect of treatment by formulated biscuits on the food intake, body weight and serum glucose of hyperglycemic rats has been studied. It was found that the treatment by lupin biscuits containing sucralose reduced the serum glucose of hyperglycemic rats by about 55% at the end of 4 weeks experiment. Moreover, cholesterol, triglycerides, low-density lipoprotein cholesterol (LDL-c), creatinine, aspartate amino transferase (AST) and alanine amino transferase (ALT) was decreased by 37.9%, 25.0%, 74.1%, 49.7%, 41.8% and 54.5%, respectively, while high density lipoprotein (HDL-c) was increased by 59.7% when diabetic rats treated with new formulations of biscuits. Therefore, the current study demonstrated that sensory acceptable reduced-calorie biscuits with healthy fats and hypoglycemic activity can be produced by using wheat-lupin composite flour incorporation with palm oil and sucralose. It is expected that this kind of biscuits could be recommended for the diet regimen of diabetic persons and also as nutritive foods with low calorie and healthy fats for the public.

Keywords:
low calorie biscuits lupin palm oil sucralose glucose sensory

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