Application of Melon Seed Flour and Lecithin Emulsifier as a Fat Replacer in Low Fat Biscuit Production

Today The correct choice of an alternative type of fat replacer in low-fat products is very important. Because In addition maintaining the technological characteristics, the price of the product is less than or equal to the whole sample. Therefore the melon seed flour as a agricultural waste and fat replacer was used in levels of 5, 10 and 15% to replace full-fat in biscuit. However, in this study in addition of melon seed flour, the application of lecithin emulsifier in 0.1, 0.2 and 0.3% were investigated and compare to the control sample (without melon seed flour and lecithin emulsifier). Based on the results, by replacing fat in the biscuit formulation the amount of fat and moisture of final product were reduced and the amount of ash, protein and hardness were added. While the lecithin reduced firmness and increased the moisture content. It should be noted that the sample contained 10% melon seed flour and 0.3% lecithin was equaled to control in texture hardness. The results showed that the melon seed flour was effective in reducing the L* value and increasing b* value. In addition, sensory evaluation indicated the sample containing 10% melon seed flour and 0.3% lecithin emulsifier had the best score in color, flavor and texture. Therefore we can say that melon seed flour especially in the level of 10% in addition to 0.3% of lecithin emulsifier capable replacement of existing whole fat in biscuit and production low-fat product.