DEEPAK MUDGIL*, SHEWETA BARAK, B.S. KHATKAR
*Corresponding author
Guru Jambheshwar University of Science and Technology Department of Food Technology Hisar, 125001, India

Abstract

Fortification of bakery products with dietary fibre is attracting interest of food scientists and technologists. Present study involves the investigation of possibility of using guar gum soluble fibre in cookies. In last few decades, research studies evidenced that partially hydrolysed guar gum is useful in heart diseases, diabetes and digestive problems. The study was aimed to investigate the effect of guar gum soluble fibre at 1-5 percent level on physical and sensory properties of cookies. Spread ratio and overall sensory acceptability of cookies first increased up to 2 percent addition of partially hydrolysed guar gum, thereafter decreased significantly whereas hardness of cookies increased significantly with guar gum soluble fibre addition. This study revealed that partially hydrolysed guar gum can be successfully incorporated in cookies at 2 percent level for the enrichment of soluble dietary fibre without disturbing the physical and sensory properties of cookies.

INTRODUCTION

In processed food industry, guar gum served as thickening, stabilizing and texturizing agent in many processed food products such as tomato ketchup, dairy products, processed fruit juices, bakery products (1,2). Guar gum can perform beneficial physiological functions in human due to its complex carbohydrate known as galactomannan which is made up of galactose and mannose units. It is beneficial in lowering cholesterol level, control diabetes and regulate bowel digestive system in human beings. Galactomannan is water soluble in nature and cannot be digested by our intestinal secretions hence serve as soluble dietary fibre when consumed. Native guar gum cannot be incorporated as such in food products due to its viscous nature which ultimately deteriorates the sensory and technological properties of food products. Hence partially hydrolysed guar gum (PHGG) is produced via enzymatic hydrolysis of guar gum (3). PHGG thus obtained, is a low viscosity water soluble gum with many physiological health benefits (4). Enzymatic hydrolysis reduces viscosity of guar gum via molecular weight and chain length reduction (5,6). According to AACC 2001, dietary ...