The increasing demand for foods containing functional ingredients promotes the development and industrialization of these products. The objective of this work was to develop biscuits with potential hypocholesterolemic properties by combining Defatted Soy Flour (DSF) and Oat Bran (OB) as partial substitution of wheat flour. The action of maltodextrins as potential texture improver was also studied, and the mixture design was employed to conduct the experiment. Biscuits hardness and diameter were significantly affected by the three studied variables, increasing with higher levels of maltodextrins. The dough with higher levels of DSF seems to be harder and dry which might have affected the spread. Comparing three samples with different hardness in the descriptive analysis of free choice profile, it was observed that those with higher level of DSF proved different from those with higher level of OB or with similar levels of the two ingredients. Therefore, it was characterized as the hardest darkest, and having the most typical flavor of whole grain biscuit/cereal. However, the three samples did not differ in acceptability. It was possible to substitute 70.7% of wheat flour of an original formulation for blends of DSF and OB obtaining products with good acceptability
functional foods; texture; free choice profile; baking
