Texturometric determination of digestive biscuits
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Biscuits with a high digestive fibre content constitute one of the growing sectors in the European food industry due to the consumer’s positive perception of nutritional qualities of fibre often uncommon in the average diet. Texture, being one of the major sensorial parameters in the quality perception of biscuits and that after opening the packaging the high fibre content of digestive-type biscuits captures ambient humidity quickly; thus this product is very susceptible to changes in texture, which could be disagreeable for the consumer. The aim of this study was to optimise the test settings of two different texturometric techniques (Vertical puncture and Three-point bending) and determine which one would be better as a quality assurance technique, characterising the texture of the digestive-type biscuits during the self-life. Therefore four commercial brands of digestive-type biscuits, usually sold on the Spanish market, were stored at room temperature for 4 months and analysed monthly. It was observed how increasing moisture values modify the texture of the biscuits and which technique and analysis settings keep measurements more precise. It was noted that puncture technique, applying a test speed of 3.75 mm/s with a cylindrical P/2 probe, within the central and intermediate area of the biscuits was the most accurate method to determine and compare the evolution of the texture of each brand and between different commercial brands of biscuit, respectively.
KeywordsMoisture Puncture analysis Three-point bending analysis Fibre Storage
The authors thank The Agency of Economic Development of La Rioja (ADER La Rioja), for its financial support for the realisation of this work. (Alcabiscuit-28-I-ID00181).
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