PHYSICOCHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF CELERY SEED SPENT RESIDUE AND INFLUENCE OF ITS ADDITION ON QUALITY OF BISCUITS

Celery seed had a total dietary fiber (TDF), 56.0%; insoluble dietary fiber (IDF), 49.0%; soluble dietary fiber (SDF), 7.0%, while celery spent residue (CSR) after oil and oleoresin extraction contained 61% TDF, 53.5% IDF, 7.5% SDF, 19% protein, 7.9% starch and 5% fat. The hydration properties of fiber increased with decrease in particle size of CSR. The CSR exhibited 6.8 g/g water-holding capacity, 6.0 g/g water-retention capacity and 5.2 mL/g swelling capacity. Scanning electron microscopic studies revealed that IDF of CSR had coiled rod type structure with a rugged surface, while SDF had an uneven porous surface. Use of CSR decreased the spread ratio and increased the hardness of biscuits. Addition of CSR above 7.5% adversely affected the taste and texture of biscuits. Use of sodium stearoyl-2-lactylate significantly improved the overall quality of biscuits with 7.5% CSR. Incorporation of 7.5% CSR resulted in 7.8% dietary fiber as against 3.5% in control biscuits.