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Question on fat and sugarfree biscuits: Name few fat replacer and sugar replacer which can be used in biscuit without much affecting texture taste and bite
(17 Aug 2007)
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While preparing any product that is fat free or sugar free including biscuits, a 'systems approach' should be considered to get a desired texture and taste. That means the variety and the combination of the ingredients used in these biscuits should work synergistically to give a desired palatable end product.
Fat replacers can be either carbohydrate based. Protein based or fat based itself for example raftiline, simplesse or polydextrose.
Sugar replacers can be polyols like sorbitol, mannitol, lactitol or natural sweetner like sucralose. Remember besides aspartame all the other artificial or natural sweeteners are stable to heat and thus can be used for cooking or baking.
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answered by Serena Mason on 22 Aug 2007, 5:14:17
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