EFFECT OF REDUCING FATS BY FIBER GELS ON THE SENSORYEVALUATION, RHEOLOGICAL PROPERTIES IN BISCUITS AND ITS EFFECTS ON HYPERCHOLESTEROLEMIC RATS

ABSTRACT
Hypercholesterolemia is a well-known risk factor in the development of atherosclerosis subsequent coronary heart disease and cardiovascular diseases, which represent the primary cause of mortality. Baked products such as biscuits typically contain high amounts of fat, provides important sensory properties. The objective of this present investigation was to evaluate the role of dietary fiber- gels as fatreplacer on the nutritional value, rheological properties and sensory evaluation as well as its effects on blood lipids of hypercholesterolemic rats. Low-fat biscuits were formulated by replacing 20, 40, 60 and 80 % of fat in biscuits formula with rice straw and corn stalks fiber gels.  Data of proximate analysis revealed that protein and lipids were gradually decreased with increasing the replacement levels of different fiber gel sources, while ash, fiber and carbohydrates were increased. Physical properties were also affected by replacing fats. Gradual increase in weight, thickness and hardness of prepared biscuits were observed with increasing the level of replacement. On the contrary, the values of volume and diameter were decreased. Results of the sensory evaluation of biscuits revealed no significant changes on taste, appearance, color, and odor as replacing up to 60% of fat with fiber gel. The obtained results of the biological study showed that, low-fat biscuits with using fiber gel as fat replacer are effective for reducing the total cholesterol , triglycerides, LDL-c, VLDL-c , GOT and GPT .