Optimization of a process for high fibre and high protein biscuit - PubMed (original) (raw)
Optimization of a process for high fibre and high protein biscuit
Parul Singh et al. J Food Sci Technol. 2015 Mar.
Abstract
Biscuits are popular and convenient food products due to their ready to eat nature. Biscuits were prepared from sorghum and whole wheat flour with the addition of spirulina (Spirulina platensis) powder to produce high fibre and high protein biscuit. Levels of ingredients in biscuits such as spirulina powder, sorghum flour and guar gum were optimized using response surface methodology (RSM) for its sensory, textural and antioxidant attributes. Sensory attributes as colour intensity (R2 = 0.89, P < 0.0001), flavor (R2 = 0.98, P < 0.0001), sweetness (R2 = 0.97, P < 0.0001), graininess (R2 = 0.99, P < 0.0001), and crispiness (R2 = 0.94, P < 0.0001), textural attributes as hardness (R2 = 0.95, P < 0.0001) and fracturability (R2 = 0.96, P < 0.0001), antioxidant activity as DPPH inhibition (R2 = 0.87, P < 0.0001) and antioxidant activity as ABTS inhibition (R2 = 0.98, P < 0.0001) were significantly related to processing parameters of biscuit. Rheological characteristics (TPA and extensograph) of biscuit dough were measured. Studies indicated that amongst all the processing parameters, the composition of spirulina powder and sorghum flour was found to have significant effect on the responses.
Keywords: Antioxidant activity; Sensory properties; Spirulina; Textural properties.
Figures
Fig. 1
Response surface plots showing the effect of level of spirulina powder and sorghum flour on a antioxidant activity as % DPPH inhibition and b antioxidant activity as % ABTS inhibition
Similar articles
- Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology.
Banerjee C, Singh R, Jha A, Mitra J. Banerjee C, et al. J Food Sci Technol. 2014 Oct;51(10):2762-8. doi: 10.1007/s13197-012-0810-0. Epub 2012 Aug 24. J Food Sci Technol. 2014. PMID: 25328223 Free PMC article. - Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology.
Benkadri S, Salvador A, Sanz T, Nasreddine Zidoune M. Benkadri S, et al. Foods. 2020 Dec 23;10(1):12. doi: 10.3390/foods10010012. Foods. 2020. PMID: 33374600 Free PMC article. - Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit.
Swapna KS, Rao KJ. Swapna KS, et al. J Food Sci Technol. 2016 Mar;53(3):1505-14. doi: 10.1007/s13197-015-2014-x. Epub 2015 Nov 25. J Food Sci Technol. 2016. PMID: 27570275 Free PMC article. - Developing consumer acceptable biscuits enriched with Psyllium fibre.
Fradinho P, Nunes MC, Raymundo A. Fradinho P, et al. J Food Sci Technol. 2015 Aug;52(8):4830-40. doi: 10.1007/s13197-014-1549-6. Epub 2014 Oct 4. J Food Sci Technol. 2015. PMID: 26243903 Free PMC article. - Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain.
Agu HO, Okoli NA. Agu HO, et al. Food Sci Nutr. 2014 Sep;2(5):464-9. doi: 10.1002/fsn3.135. Epub 2014 Jun 23. Food Sci Nutr. 2014. PMID: 25473504 Free PMC article. Review.
Cited by
- Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition.
Nićetin M, Filipović J, Djalović I, Stanković D, Trivan G, Košutić M, Živančev D, Filipović V. Nićetin M, et al. Foods. 2024 Aug 27;13(17):2712. doi: 10.3390/foods13172712. Foods. 2024. PMID: 39272478 Free PMC article. - Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition.
Niccolai A, Venturi M, Galli V, Pini N, Rodolfi L, Biondi N, D'Ottavio M, Batista AP, Raymundo A, Granchi L, Tredici MR. Niccolai A, et al. Sci Rep. 2019 Dec 19;9(1):19433. doi: 10.1038/s41598-019-55840-1. Sci Rep. 2019. PMID: 31857609 Free PMC article. - Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums.
Hussain S, Alamri MS, Mohamed AA, Ibraheem MA, Qasem AAA, Shamlan G, Ababtain IA. Hussain S, et al. Molecules. 2022 Oct 25;27(21):7217. doi: 10.3390/molecules27217217. Molecules. 2022. PMID: 36364040 Free PMC article. - Starch-Rich Microalgae as an Active Ingredient in Beer Brewing.
Carnovale G, Leivers S, Rosa F, Norli HR, Hortemo E, Wicklund T, Horn SJ, Skjånes K. Carnovale G, et al. Foods. 2022 May 17;11(10):1449. doi: 10.3390/foods11101449. Foods. 2022. PMID: 35627018 Free PMC article. - Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications.
Vieira MV, Pastrana LM, Fuciños P. Vieira MV, et al. Mar Drugs. 2020 Dec 15;18(12):644. doi: 10.3390/md18120644. Mar Drugs. 2020. PMID: 33333921 Free PMC article. Review.
References
- AACC . Approved methods of the AACC. 10. St. Paul: Association of Cereal Chemists; 2000.
- Albert N, Wague R, Mbaïlao M, Fabienne N. Changes in the physico-chemical properties of S. platensis from three production sites in Chad. J Anim Plant Sci. 2012;13:1811–1822.
- Anbarasan V, Kishor Kumar V, Satheesh Kumar P, Venkatachalam T. In vitro evaluation of antioxidant activity of blue green algae S. platensis. Int J Pharm Sci Res. 2011;2(10):2616–2618.
- AOAC . Official methods of analysis of AOAC international. 16. Gaithersburg: Association of Official Analytical Chemists; 1996.
- AOAC . Official methods of analysis of AOAC international. 17. Arlington: Association of Official Analytical Chemists; 2003.
LinkOut - more resources
Full Text Sources
Other Literature Sources