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 Mousa^1,

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

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

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

Figures

References:

[1]	Aggarwal D., Sabikhi L., Kumar M.H.S. (2016). Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach.NFS J. 2: 1-7.
[2]	AOAC. (1995). Official methods of analysis 16th Ed. Association of official analytical chemists. Washington DC, USA.
[3]	AOAC. (2007). Official methods of analysis of AOAC international. 18th ed. Washington: Association of Official Analytical Chemists.
[4]	Argyri K., Sotiropoulos K., Psarou E., Papazafiropoulou A., Zampelas A., Kapsokefalou M. (2013). Dessert formulation using sucralose and dextrin affects favorably postprandial response to glucose, insulin, and C-Peptide in type 2 Diabetic Patients.Rev. Diabet. Stud. 10(1):39-48.
[5]	Bloksma A.H., Bushuk W. (1988). Rheology and chemistry of dough. In:Pomeranz Y (ed) Wheat, 3rd edn. American Association of CerealChemists, St Paul, pp 131-217.
[6]	Cappuccio F.P., McGregor G.A. (1991). Does potassium supplementation lower blood pressure? A meta-analysis of published trials. J. Hypertens. 9:465-473.
[7]	Chakraborty, S.K. (1998). Artificial Sweeteners in Bakery Products: Current Status. Proceedings IFCON, 173, Mysore, India.
[8]	Chapello, W.J. (1998). The use of sucralose in baked goods and mixes. Cereal Foods World 43: 716-717.
[9]	Cohn J. S., McNamara J. R., Schaefer E. J. (1988) Lipoprotein cholesterol concentrations in the plasma of human subjects as measured in the fed and fasted states. Clin. Chem. 34:2456 -2459.
[10]	Ford H.E., Peters V., Martin N.M., Sleeth M.L., Ghatei M.A., Frost G.S., Bloom S.R. (2011). Effects of oral ingestion of sucralose on gut hormone response and appetite in healthy normal-weight subjects. Eur. J.Clin.Nutr. 65:508-513.
[11]	Foster L.B., Dumns R.T. (1973). Stable reagents for determination of serum triglycerides by colorimetric condensation method. Clin. Chem. Acta. 19:338-340.
[12]	Friedewald W.T., Levy R.I., Fredrickson D.S. (1972). Estimation of the concentration of low-density lipoprotein cholesterol in plasma, without use of the preparative ultracentrifuge. Clin. Chem. 18:499-502.
[13]	Ghotra, B.S., Dyal, S.D., Narine, S.S. (2002). Lipid shortenings: a review. Food Res. Int. 35: 1015-1048.
[14]	Grotz V.L., Henry R.R., McGill J.B., Prince M.J., Shamoon H., Trout J.R., Pi-Sunyer F.X. (2003). Lack of effect of sucralose on glucose homeostasis in subjects with type 2 diabetes. J. Am. Diet Assoc. 103:1607-1612.
[15]	Ijarotimi O.S. (2012). Influence of germination and fermentation on chemical composition, protein quality and physical properties of wheat flour (Triticumaestivum). J. Cereals Oil seeds 3(3): 35-47.
[16]	Lenzen, S. (2008). The mechanisms of alloxan- and streptozotocin-induceddiabetes. Diabetologia. 51(2):216-26.
[17]	Livesy G. (1995). Metabolizable energy of macro-nutrients. Am. J. Clin. Nutr. 62:11355-11425.
[18]	Manohar R.S., Rao P.H. (1997). Effect of mixing period and additives on the rheological characteristics of dough and quality of biscuits.J. Cereal Sci.25(2): 197-206.
[19]	Mezitis N.H., Maggio C.A., Koch P., Quddoos A., Allison D.B., Pi-Sunyer F.X. (1996). Glycemic effect of a single high oral dose of the novel sweetener sucralose in patients with diabetes. Diabetes Care 19:1004-1005.
[20]	Mousa R.M.A. (2014a).Evaluation of one pot treatment of pearl millet and its fortification with iron and zinc for biscuits making. Am. J. Nutr. Food Sci. 1(4):78-85.
[21]	Mousa R.M.A. (2014b). Nutritional assessment of biscuits formulated by simultaneous substitution with sweet white lupinoil and extracted flour after germination. Am. J. Food Nutr. 2( 6): 108-116.
[22]	Mousa R.M.A. (2015). Influence of functional sweet white lupin biscuits on lipid profile and food efficiency of induced hyperlipidemia rats. J. Food Res. 4(3): 14-25.
[23]	Murray, R.L. (1984). Creatinine In: Clinical Chemistry; Theory, Analysis and Correlation, Kaplan, L.A. and A.J. Pesce (Eds.). CV Mosby Co., St. Louis, pp: 1247-1253.
[24]	Onacik-Gür, S., Żbikowska, A., Kowalska, M. (2014). Sources of trans fatty acids on the Polish market. ProblemyHigieny I Epidemiologii, 95(1): 120-124.
[25]	Reeves P.G.; Nielson F.H., Fahmy, G.C. (1993). Reports of the AmericanInstitute of Nutrition, adhoc wiling committee on reformulation of the AIN 93. Rodent diet. J. Nutri. 123: 1939-1951.
[26]	Savitha Y.S., Indrani D., Prakash J. (2008). Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits. J. Texture Studies 39: 605-616.
[27]	Sundram K., Hornstra G., Houwelingen A.C. (1992). Replacement of dietary fat with palm oil: Effect on human serum lipid, lipoprotein, and apoprotein. Br. J. Nutr. 68: 667-692.
[28]	Tietz, N.W. (1995). Clinical Guide to Laboratory tests. 3rd ed. Philadelphia. WB. Saunders, 268-273.
[29]	Yanty, N.A.M., Marikkar, J.M.N., Abdulkarim, S.M. (2014). Determination of types of fat ingredient in some commercial biscuit formulations. Int. Food Res. J. 21(1): 277-282.
[30]	Yanty N.A.M., Marikkar J.M.N., Miskandar, M.S. (2012). Comparing the thermo-physical properties of lard and selected plant fats. Grasas Y Aceites 63: 328-334.
[31]	Young, D. S. (2001). Effects of disease on Clin. Lab. Tests, 4th ed AACC.
[32]	Youssef H.M.K.E., Mousa R.M.A. (2012). Nutritional assessment of wheat biscuits and fortified wheat biscuits with citrus peels powders. Food and Public Health 2(1): 55-60.
[33]	Żbikowska, A. (2011). Formation and properties of trans fatty acids – a review. Polish J. Food Nut. Sci. 2: 107-114.
[34]	Zhang J., Wang P., Dai J., Chen X.S., Ge. K.Y. (1997). Palm oil diet may benefit mildly hypercholesterolemic Chinese adults. Asia Pacific J. Clin. Nutr. 6(1): 22-25.