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Abstract

Biscuits, which are loved by many consumers, often provide a high level of energy because they are rich in sugar, flour, fat and low in fiber. Fiber plays an important role in preventing constipation, cardiovascular diseases and obesity, so the current trend of manufacturers is to create high-fiber biscuit lines. Defatted copra meal (DCM) is a rich source of fiber and is added to biscuits to increase the fiber content of the cake. In this study, defatted copra meal, after being hydrolysed with the enzyme Cellulast1.5L (HDCM), will be used to replace wheat flour with different ratios, from 10% to 40%, in fiber rich biscuit recipe. The hydrolysis of DCM was carried out with an enzyme concentration of 5U/g dry matter, for 30 minutes. The obtained HDCM has a soluble fiber (SDF) content of 7.3% dry matter, an increase of 2.43 times compared to the DCM sample. At the same time, the ratio between insoluble fiber and soluble fiber (IDF/SDF) of HDCM also decreased by 2.64 times compared to this ratio of DCM. The chemical composition, hardness, physical and sensory parameters of biscuits were used to evaluate the effect of hydrolyzed copra meal replacement rate. When increasing the percentage of HDCM from 20-40%, the total fiber content of biscuits increased 1.7- 5.9 times compared with the control sample. The HDCM substitution rates of 20% and 30%, for biscuits with acceptable taste scores of 5.7 and 5.0, respectively, with total fiber content of 9.0 and 15.5%, respectively, are suitable for manufactures fiber-rich biscuits.



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Issue: Vol 4 No 2 (2021): Issue 2, Vol 4: Under Publishing
Page No.: 977-985
Published: May 26, 2021
Section: Research article
DOI: https://doi.org/10.32508/stdjet.v4i2.831

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Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Phát, V., Mẫn, L., Trà, T., & Tôn, N. (2021). Use copra meal as a partial substitute for wheat flour in fiber-rich biscuits. Science & Technology Development Journal - Engineering and Technology, 4(2), 977-985. https://doi.org/https://doi.org/10.32508/stdjet.v4i2.831

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