Utilization of the Permeate as Replace Sugar to Improve Biscuits Quality. Nahla M. M. Hassan, Hala S. Sayed and Amany M. Sakr

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1 Current Science Interntionl Volume : 04 Issue : 04 Oct.-Dec Pges: Utiliztion of the Permete s Replce Sugr to Improve Biscuits Qulity Nhl M. M. Hssn, Hl S. Syed nd Amny M. Skr Food Technology Reserch Institute, Agric. Res. Center, Giz, Egypt. ABSTRACT Permete is byproduct of the mnufcture of whey nd milk protein concentrte. The im of this study is to evlute the effect of using permete powder s nturl by product to improve qulity of biscuits. Permete powder t levels (20% (B 1), 40% (B 2), 60 %( B 3), 80 %( B 4) nd 100% (B 5) were used to substitute sugr in the production of biscuits. The results showed tht the permete powder hd the highest vlues of sh, lctose nd minerls content, (especilly, sodium, clcium, phosphorus, nd potssium).on the other hnd, the dditions of permete powder in the vrious biscuit formultions contributed to the increse in their minerls nd moisture content compred with the control while slight decresed in spred rtio. All biscuits gve good ccepted score. There re no significnt between control, B 1, B 2 nd B 3 in tste. Also, it ws more cceptble mong the pnelists. From these results, it cn be concluded tht permete powder improve the qulity nd significntly increse the nutritionl vlues of the biscuits with reducing the mount of sugr. Key words: Permete-biscuits-lctose- nutritionl vlue Introduction Food supplementtion defined s the ddition of one or more nutrients to food to improve its qulity for the people who consume it, usully with the gol of reducing or controlling nutrient deficiency (Mhmoud et l., 2012). Permete is n importnt byproduct of ultr-filtrtion process in cheese industry. Menwhile, substnces of lower moleculr weight, such s lctose nd minerls, in ddition to wter-soluble vitmins nd slts pss through the filter. Therefore, permete cn be considered s solution of nutritious significnce (Murd et l., 2011 nd Mrhmtizdeh et l., 2012). Permete is byproduct of the mnufcture of whey nd milk protein concentrte or isolte. Minerls nd lctose removed during membrne frctiontion re found in permete. The pproximte dry weight composition of permete is 65 to 85% lctose, 8 to 20% sh or minerls, 3 to 8% protein, nd less thn 1.5% ft (US Diry Export Council, 2011). Permete contins biovilble clcium, phosphorus, mgnesium nd potssium, which re minerls importnt for growth (Drewnowski et l., 2012). (Httem et l., 2011) In this respect, ultrfiltrtion of milk produces lrge quntity of permete s byproduct. It contins lctose s the mjor constituent in ddition to wter soluble vitmins nd slts of milk. Therefore, permete cn be considered s solution of nutritious significnce. Renner nd Abd El- Slm (1991) reported tht permete ppers s crystl cler, greenish fluid. Besides lctose, minerls nd vitmins re frctioned between the retentte nd permete. The permete would contin bout 80% of the originl lctose, whilst the other components would pss into the permete in vrious proportions. Concerning the use of permete in food industry, there re severl procedures my be pplied to obtin products which re modified in some properties to be better usble. Besides lctose s the mjor constituent, permete contins slts nd wter-soluble vitmins which would ffect the flvor nd nutritive vlue of permete powder. Milk slts were reported to hve significnt role in the flvor chrcteristics of whey powder (Helbig et l., 1978 nd Higgins nd Lorimer, 1982) nd their levels in permete would ffect the flvor of the resultnt product. Abrms et l. (2002) reported tht lctose is the most bundnt crbohydrte of mmmlin milk nd milk is the only known nturl source of significnt mounts of lctose. Humn milk contins pprox. 7 % of lctose nd cow s milk contins pprox. 4.6% of lctose. In exclusively brest fed infnts lctose constitutes bout 40% of the dily energy consumption. Golden, (2009) showed tht the processing of milk to whey nd whey permete chnges the bsolute nd reltive composition of minerls present. Whole milk is good source of clcium, mgnesium, phosphorus, potssium, selenium nd zinc. A gret proportion of the clcium, mgnesium nd phosphorus present in milk re however bound to the csein frction of milk, nd the minerl content in whey nd Corresponding Author: Nhl M. M. Hssn, Food Technology Reserch Institute, Agric. Res. Center, Giz, Egypt. 701

2 whey permete is therefore lower thn in whole milk. Potssium, sodium nd clcium re present s diffusible slts in whole milk nd re trnsferred to whey permete without ny mjor chnges. Biscuits re one of the most populr bkery items consumed nerly by ll levels of society; this is minly due to its redy to et nture, good nutritionl qulity, nd vilbility in different vrieties nd ffordble cost (Sudh et l. 2007). Among cerel-bsed products, biscuits re chrcterized by their enrichment with two mjor ingredients, sugrs nd fts, nd by their low finl wter content 1 5 % (Chevllier et l. 2000). Sucrose is the min sugr used in short dough biscuit formul, nd it plys n importnt role in the biscuit mnufcturing s well s in the biscuits finl qulity. Sugr inhibits gluten development during dough mixing by competing with the flour for the recipe wter, resulting in less tough nd more crumbly biscuits. Sugr ffects flvor, dimensions, color, hrdness nd surfce finish (Gllgher et l., 2003). Nowdys, however, such high sugr levels re considered undesirble for severl helth resons such s dentl problems, obesity, type II dibetes, high blood cholesterol, nd coronry disese (Preyt et l., 2009). Decresing the mount of sugr dded to biscuits is good wy to obtin helthier nd lower-clorie product (Drewnowski et l., 1998). Gllgher et l. (2003) used n oligoscchride, Rftlose to replce % of the sugr resulting in softer biscuits nd different surfce color ttributes. Biscuits with the highest level of sugr replcement showed different surfce color ttributes. Moreover, biscuits hve only bout 6 7% protein (Agrwl 1990). Also, they re high in crbohydrtes, ft nd clorie but low in fiber, vitmin, nd minerl which mke it unhelthy for dily use. However, biscuits re probbly better vehicle of fortifiction with protein becuse of their populrity, high nutrient density nd long shelf-life becuse they re very low in moisture (Sudh et l., 2007). Protein energy mlnutrition (PEM) is one of the most serious helth problems in mny prt of country especilly in developing countries FAO, (2007). High protein soy bkery product reduce incidence of mlnutrition (Whitehed et l., 1986) nd encourge the frmers to grow more soyben due to incresing demnd in the mrket (Islm et l., 2007). Frzn nd Mohjn, (2015) indicte tht good qulity biscuits cn be prepred by substituting whet flour with 15% soy flour nd ddition of mushroom powders my ffect the bcking qulity. Fortifiction of whet biscuits with 20% isolted soy protein (Mohsen et l., 2009) or 20% deftted soy flour DSF (Singh et l., 2000) incresed protein content to 20% nd 10%, respectively. Mishr nd Chndr (2012) showed tht, supplementtion of soy flour nd rice brn t 15% level ech for biscuits, would improve the nutritionl qulity without dversely ffecting the sensory prmeters. Also, (Singh et l., 2000) found tht enrichment of deftted soy flour up to 20% improves the nutritionl qulity of bkery products like biscuit, bred, muffins without ffecting its tste, texturl nd overll cceptbility of product. The min objective from this investigtion ws to fesibility of the use it s sugr replcer on short dough biscuits to crete the best suitble product. Mterils nd Methods Mterils: Whet flour (72% extrction) ws obtined from El-Hrm Milling Compny, Giz. Permete used in the biscuits mking ws obtined from Al-Almi for Modern Industries Co., 1 st industry re, building 43, October, Giz, Egypt. Low ft soy flour ws obtined from Food Technology Reserch Institute, Agriculturl Reserch Center Giz, Egypt. All other ingredients like sugr, butter, bking powder, eggs nd vnill were obtined from locl mrket. Methods: Procedure for preprtion of biscuits: The bse formultion to develop the biscuits ws mde ccording to the stndrd procedure for sweet biscuit t BiscoMisr Co., Ciro. The formule of biscuits were mde s follows ccording to the Wde (1988) with some modifiction. Six smples were developed, listed in Tble (1) with prtil replcement of sugr by permete powder: first smple with no permete (control), 20% (B 1), 40% (B 2), 60 % ( B 3), 80 % (B 4) nd 100% of the sugr by permete powder (B 5). All blends of biscuit were dded 20% of low ft soy flour. 702

3 Tble 1: Formule of the biscuits Ingredients (%) Control B1 B2 B3 B4 B5 Whet flour (72%) Low ft soy flour Sugr Permete powder Butter Eggs (whole, fresh) Vnill Bking powder biscuits with 80% sugr reduction; B5: biscuits with 100% sugrreduction. Chemicl nlysis: Moisture, protein, sh, crude fiber nd ft content were determined ccording to the methods described in A.O.A.C. (2010). Totl crbohydrtes were clculted by difference. Minerls content, i.e., N, C, Mg, P nd K were determined in the diluted solution of sh smples by using the tomic bsorption spectrophotometer (3300 Perkin-Elmer) s described in A.O.A.C. (2010). Lctose were determined in permete powder by high perphormnce liquid chromtogrphy (HPLC) Hewlett Pckrd 1040A HPLC detection system s described by Jeon et l.,(1984). Qulity evlution of biscuits: The biscuits were evluted for thickness, weight, dimeter nd spred rtio content s described by Gines, (1991).Six biscuits edge-to-edge, were used for the evlution nd the verge ws noted. Dimeter nd thickness were mesured using Vernier Cliper. Spred rtio ws clculted from the rtio of dimeter to thickness nd clculted using the following eqution: Spred rtio = Dimeter / Thickness Texture Profile Anlysis (TPA) of biscuits: Biscuits texture (hrdness) ws determined using Texture Profile Anlyzer (TPA) ccording to (Bourne, 2003). Texture ws determined by universl testing mchine (Conetech, B type, Tiwn) provided with softwre. Sensory evlution of biscuits: The10 pnelists from the stff of Bred nd Pstry, Res. Dept., Food Tech. Res. Institute., Agric. Res. Center, Giz were requested to ssign score for chrcteristics ppernce, color, texture, flvor, tste nd overll cceptbility of biscuit ccording to the method of Sudh et l. (2007). Sttisticl nlysis: The dt obtined from sensory evlutions were sttisticlly nlyzed by the lest significnt differences vlue (L.S.D) t 0.05 levels probbility procedure to Snedecor nd Cochrn (1980). Results nd Discussion Chemicl composition of rw mterils: The obtined results in Tble (2) indicted tht the permete powder contined the highest vlues of sh nd lctose (7.92 nd 82 %, respectively), while low ftted soy flour hd highest protein nd fiber content (46.71 nd 4.39% respectively). Also, from the sme tble, it cn be seen tht, permete powder hd the highest vlue of N, C, P nd K (981, 430, 720 nd 2157mg/100 g, respectively) compred with low ft soy nd whet flour (72%).While low ft soy flour contined the highest vlues Mg content ( mg/100g). These results re in greement with those reported by Abd EL-Slm et l. (1985) reported tht the sh content in the rnge %, protein content in the rnge % nd lctose content in the rnge %. The permete powder contents of N, C, Mg, P nd K (981, 430, 99.87, 703

4 720 nd 2157 mg/100 g, respectively).higgins nd Lorimer, (1982) reported tht the C content rnged from 380 to 620 mg/100 g for permete powder nd Mg content rnged from mg/100 g. The N content of permete powder rnged from % nd the K content of rnged from % (Higgins nd Lorimer, 1982). Tble 2: Chemicl Chrcteristics of rw mterilson dry weight bsis Prmeter (%) Permete powder Low ft soy flour Whet flour (72%) Protein Ash Ft Crude fiber Crbohydrte Lctose Minerls(mg/100g) N C Mg P K Chemicl composition of biscuits: Chemicl composition of biscuits with 20% of low ft soy flour were prepred by replcing sugr with different levels of permete powder re presented in Tble (3).The results showed tht, the biscuit with 100% permete powder hd the highest vlue of protein, sh, ft, fiber nd lowest vlue of totl crbohydrte (20.42%, 18.99%, 3.19%, 1.85%, nd 55.55% respectively) compred with the control. All smples of biscuits (except the control) hd protein content rnged from %, sh %, ft %, crude fiber % nd totl crbohydrte %. Also the results presented in Tble (3), show tht higher in protein, sh nd minerl due to dd of 20% soy flour nd different levels of permete powder hd the highest vlues in minerls content (i.e., sodium, clcium, mngnese, phosphors nd potssium) compred with control biscuits. The ddition of permete powder to biscuit formultion contributed to the increse in their minerl content, especilly clcium, mgnesium, phosphorus nd potssium due to their higher mounts in permete powder (Mrhmtizdeh et l., 2012 nd Udovicic et l., 2013). Also ddition of 20% deftted soy flour to ll blends of biscuit were found to be nutritionlly preferble hve higher protein, ft crude fiber content nd minerls content (Alm et l. 2013nd Singh et l., 2000). Tble 3: Chemicl composition of produced biscuits on dry weight Biscuits smples Prmeter (%) Control B1 B2 B3 B4 B5 Protein Ash Crude Ft Crude fiber Totl crbohydrte Minerls(mg/100g) N C Mg P K biscuits with 80% sugr reduction; B5: biscuits with 100% sugr free reduction. Physicl properties of produced biscuits: Physicl properties of biscuits re importnt for both mnufcturers nd consumers. Tble (4) showed tht the ll smples of biscuits which hd higher moisture content, rnged from 3.93 to 4.39% thn the control (3.89%). Such increse in moisture my be due to the levels of substitution of permete powder which bsorb more wter nd could be due to the fct tht soy flour bsorb moisture in bked product Mishr nd Chndr (2012). The weights of biscuits were slightly incresed by incresing whey permete 704

5 powder substitution resulted from the incresed wter bsorption by the higher level of permete powder. Also, the chnges in dimeter nd thickness were reflected in spred rtio of biscuits. Dt in the sme tble showed tht, spred rtio in ll smples of biscuits resultnt slight decresed by incresing flour substitution permete powder. The hrdness of the biscuits ws incresed nd spred rtio ws decresed by incresing ddition levels of permete powder compred to the control smple. Reduced spred rtios of biscuits were ttributed to the non-whet high protein flour or ny other ingredient which bsorbs wter during dough mixing will reduce the spred rtio my be cused the wter vilble in such system would be insufficient to dissolve sugr during bking, incresing the viscosity nd resulting in lower spred rtio (Kissell nd Ymzki, 1975). Hood nd Jood (2005) explined the rpid prtitioning of free wter of these hydrophilic sites occurred during dough mixing nd incresed dough viscosity, thereby limiting cookie spred nd top grin formtion during bking. Kroğlu nd Kotncilr (2009) reported tht hrdness is the most importnt in evlution of bked goods, becuse of its close ssocition with humn perception of freshness. Tble 4: Physicl properties of produced Biscuits. Biscuits Moisture Weight Dimeter (D) Thickness (T) Spred Hrdness content % (g) (mm) (mm) rtio D/T (N) Control B B B B B biscuits with 80% sugr reduction; B5: biscuits with 100% sugr reduction. Sensory evlution of the produced biscuits: The sensory evlution scores for the biscuits re presented in Tble (5).Sttisticl nlysis of sensory scores indicted tht the best in ll prmeter ttribute of the resulting biscuits cn be obtined in biscuits which contin 20% permete powder. There re no significnt between control, B 1, B 2 nd B 3 in tste. This results my be due to the sodium nd potssium contents of permete powder represent the highest minerl content in permete powder nd re probbly responsible for its slty tste. The color of biscuits hd high score s result of incresing the level of permete powder. Ndife et l., 2011 explined tht the browning my hve resulted from Millrd rections or crmeliztion. While Hu et l. (2007) reported direct reltion between the fiber content nd browning. The results showed tht, such s enhncing surfce browning nd which not only improve ppernce but lso imprts plesnt crmelized flvor, moisture retention nd development of tender crumb structure. Wheres, Lctose content dicttes permetes bility to improve the texture of bked products, ffect their ppernce nd color. Its unique voltile flvor-binding nd enhncing properties re prticulrly useful in bkery products with delicte flvors. Becuse lctose binds voltile flvor components, there is less flvor loss during processing nd storge. (Mrhmtizdeh et l., 2012 nd Udovicic et l., 2013). Tble 5: Sensory evlution of the produced biscuits Smples Appernce Color Flvor Texture Tste Overll cceptbility ( 10) Control b b B b 9.50 b 9.34 b b 9.80 B b 9.50b 9. 22b 9. 80b B b b 9.24 b b B b b 9.50b 9.55 b B b b biscuits with 80% sugr reduction; B5: biscuits with 100% sugr reduction. 705

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