Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend

Bojana Filipčev, Nataša Nedeljković, Olivera Šimurina, Marijana Sakač, Mladenka Pestorić, Dubravka Jambrec, Bojana Šarić, Pavle Jovanov


The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality. Fat reduction using wheat bran increased dough hardness, but decreased adhesiveness, cohesiveness and springiness. Biscuit hard­ness increased and fracturability decreased with increasing fat replacement level. Changes in biscuit colour were detectable; lightness increased whereas yellow tone decreased. Inc­reasing bran level contributed to higher content of protein, fibres and minerals. The achieved calorie reduction spanned over 14.5–16.2%. The dietary fibre content increased 2.1–2.8 times in comparison to the control. The low sensory scores were obtained with over 30% of fat replacement. It could be concluded that fat may be replaced in biscuit formulation, up to 30% with wheat bran. These “reduced fat” biscuits had acceptable sen­sory properties and additional nutritional improvement due to higher fibres and minerals and fewer calories.


biscuit, fat, wheat bran, texture, sensory analysis, nutritional profile

Full Text:

PDF (275 kB)


N.M. Anson, Y.M. Hemery, A. Bast, G.R.M.M. Haenen, Optimizing the bioactive potential of wheat bran by processing, Food Funct. 3 (2012) 362–375.

L. Stevenson, F. Phillips, K. O'Sullivan, J. Walton, Wheat bran: its composition and benefits to health, a European perspective, Int. J. Food Sci. Nutr. 63(2012) 1001–1013.

G.M. Campbell, M. Ross, L. Motoi, Bran in bread: Effects of particle size and level of wheat and oat bran on mixing, proving and baking, in: G.M. Cambell, M.G. Scanlon, D.L. Pyle (Eds.), Bubbles in Food 2, AACCI Press, St. Paul, MN, 2008, pp. 337–354.

M. Gómez, A. Moraleja, B. Oliete, E. Ruiz, P.A. Caballero, Effect of fibre size on the quality of fibre-enriched layer cakes, LWT-Food Sci. Technol. 43 (2010) 33–38.

N. Sozer, L. Cicerelli, R.-L. Heiniö, K. Poutanen, Effect of wheat bran addition on in vitro starch digestibility, phys-ico-mechanical and sensory properties of biscuits, J. Cereal Sci. 60 (2014) 105–113.

K. Nandeesh, R. Jyotsna, G. Venkateswara Rao, Effect of differently treated wheat bran on rheology, micro¬struc-ture and quality characteristics of soft dough biscuits. J. Food Process. Pres. 35 (2011) 179–200.

FDA, Guidance for industry: A food labeling guide (9. Appendix A: Definitions of nutrient content claims), 2013¬dientsPackaging-Labeling/LabelingNutrition/ucm2006880.htm

D. Manley, Technology of Biscuits, Crackers, and Cookies, 3rd ed., CRC Press - Woodhead Publishing Ltd., Cambridge, 2001.

E. Zoulias, V. Oreopoulou, E. Kounalaki, Effect of fat and sugar replacement on cookie properties. J. Sci. Food Agric. 82 (2002) 1637–1644.

C. Akoh, Fat replacers. Food Technol. 52 (1998) 47–53.

P. Stanyon, C. Costello, Effects of wheat bran and poly-dextrose on the sensory characteristics of biscuits, Cereal Chem. 67 (1990) 545–547.

A. Mišan, N. Mimica-Dukić, M. Sakač, A. Mandić, I. Sedej, O. Šimurina, V. Tumbas, Antioxidant activity of medicinal plant extracts in cookies. J. Food Sci. 76 (2011) 1239–1244.

D. Jaros, H. Rohm, A research note on identification of sensory optima of strawberry yogurt, J. Food Qual. 24 (2001) 79–86.

AOACI, Official Methods of Analysis of AOAC Inter-national, 17th ed., Association of Analytical Chemists, 2000.

B. Filipčev, O. Šimurina, M. Bodroža-Solarov, J. Brkljača, Dough rheological properties in relation to cracker-making performance of organically grown spelt wheat, J. Food Qual. 48 (2013) 2356–2362.

C. Collar, E. Santos, C.M. Rosell, Assessment of rheo-logical profile and fibre-enriched bread doughs by res-ponse surface methodology. J. Food Eng. 78 (2007) 820––826.

B. Pareyt, A.J. Delcour, The role of wheat flour con-stituents, sugar, and fat in low moisture cereal based products: a review on sugar–snap cookies. Crit. Rev. Food Sci. Technol. 48 (2008) 824–839.

H. Singh Gujral, S. Mehta, I. Samra Singh, P. Goyal, Effect of wheat bran, coarse wheat flour, and rice flour on the instrumental texture of cookies. Int. J. Food Prop. 6 (2003) 329–340.

G.A. El-Sharnouby, S.M. Aleid, M.M. Al-Otaibi, Nut-ritional quality of biscuit supplemented with wheat bran and date palm fruits (Phoenix dactylifera L.), Food Nutr. Sci. 3 (2012) 322–328.

F.J. Francis, F.M. Clysdale, Food Colorimetry: Theory and Applications, The AVI Publishing company, Wesport, CT, 1975.

M. Majzoobi, A. Farahnaky, Z. Nemetolahi, H. Moham-madi Hashemi, J. Taghipour Ardakani, 2013. Effect of different levels of particle sizes of wheat bran on the quality of flat bread. J. Agric. Sci. Technol. 15 (2013) 115–123.



  • There are currently no refbacks.

Copyright (c) 2017 HEMIJSKA INDUSTRIJA

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.