Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits (original) (raw)
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JOURNAL OF CRITICAL REVIEWS, 2020
This study investigated the effect of sesame and maize flour replacement on the characteristics of biscuits. Five flour samples were formulated and coded as MN1 (100% wheat flour), MN2 (90% wheat flour, 4% sesame seeds flour, and 6% yellow corn flour), MN3 (80% wheat flour, 8% sesame seeds flour and 12% yellow corn flour), MN4 (70% wheat flour, 12% sesame seeds flour and 18% yellow corn flour) and MN5 (60% wheat flour, 15% sesame seeds flour and 25% yellow corn flour). The 100% wheat flour biscuit (WFB) was used as a control. A two-stage creaming method was used to prepare the biscuits. The study employed a 9-point hedonic scale to evaluate the biscuit samples using 50 semi-trained panelists. Data were analysed with the Analysis of Variance (ANOVA). The proximate composition (moisture, protein, ash, fat, fiber, and carbohydrate) of the wheat-sesame-yellow corn biscuits was analysed using standard analytical procedures (AOAC 2000). The moisture and ash content of the biscuit samples varied from 10.89-14.19% and 2.06-2.39% respectively. The fat and fiber content of the biscuit samples were 11.1-14.03 % and 0.36-1.29%. Protein and carbohydrate content were 3.95-9.59% and 67.44-67.38%. It was observed that increasing the proportions of sesame and maize flour in the biscuits resulted in a corresponding increase in ash, protein, fat, and fiber content in the biscuits. The sensory evaluation revealed no significant differences (p<0.05) between the 100% wheat flour biscuits and the biscuits sample made from 80% wheat flour, 8% sesame flour, and 12% yellow corn flour. This study suggests that sesame and maize flours can be used to make biscuits and that introducing composite flours up to 8% and 12% into wheat flour will help improve the quality of the biscuits.
IOP Conference Series: Earth and Environmental Science, 2020
Biscuits are processed food products made from flour; however, the supply of the flour depends heavily on foreign producers. This study aimed to examine the use of dangke flour and sago flour to substitute wheat flour in biscuit formulations. The design used was a completely randomized design (CRD) of one factor. The treatments of the compositions of wheat flour, dangke flour, and sago flour (%) in the biscuit formulation were100: 0: 0; 80: 20: 0; 60:30:10; 40:40:20; 20:50:30; and 0:60:40 respectively. The results showed that the compositions of wheat flour, dangke flour, and sago flour had very significant effects (p<0.01) on water content, dissolved protein, aroma, texture and preference but had no significant effects on yield and biscuit fat. The best composition of wheat flour, dangke flour and sago flour was 0:60:40 in the formulation. The produced biscuits had a yield of 84.16%, a moisture content of 1.96%, dissolved protein of 19.26%, fat content of 9.55%, flavor of 6.18%,...
Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, minerals (Mn, Ca, Fe, Cu, P, Na and K), vitamins (C, Folic acid, A, and E), and amino acid composition of wheat biscuits and 15%, 20% wheat germ fortified biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that 20% wheat germ fortified biscuits proved to be nutritious functional healthful food. It improved both physical, sensory characteristics and recorded the highest crude protein (12.20%), crude fiber (2%), and the least fat (9.63%), moisture (3.01%), and caloric value (436.31 Kcal/100g). While it recorded the highest Mn and Cu contents as well as increased vitamins C, Folic acid, A, and E. Besides, 20% wheat germ fortified biscuits increased all the eight essential amino acids contents resulting in an improvement of the nutritive value of wheat biscuits. Therefore it could be recommended for caloric reduced diets for obese and overweight persons. Likewise, it should be increasing interest as an ingredient in the industry as functional and healthy foods formulations as biscuits, bread and cakes.
F1000Research, 2021
Background Protein-energy deficiency (PEM) is still a major health issue in developing countries, and it is the leading cause of disease and death in children under the age of 5 years. Methods 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; and 50:25:25 per cent wheat:haricot bean: orange-fleshed sweet potato (OFSP) flours were used to make composite cookies. Standard methods were used to evaluate the proximate structure, physical properties, and sensory assessment. A one-way analysis of variance (ANOVA) model was used to statistically evaluate the data using the statistical analysis system (SAS) software package, version 9.0 standard methods. Results The results showed that partially replacing wheat with haricot bean and OFSP increased the proximate composition significantly. When wheat was replaced with haricot bean and OFSP, the physical characteristics of the biscuits did not vary significantly from those of biscuits made entirely of wheat flour. Sensory acceptability (appearance...
Food and Nutrition Sciences
This work aimed at determining the maximum acceptable level of wheat germ that can be added to one of homemade biscuits in Jordan, studying some chemical and sensory properties of this product, moreover, studying the effect of storage time after two months at room temperature on the sensory parameters of this product. The results showed that the addition of wheat germ in biscuit making at level of 20% (w/w) enhanced the nutritional value by increasing protein and total mineral content, as well as decreasing fat, total carbohydrates and total calories. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage.
2020
Horse gram is a popular traditional grain legume of Uttarakhand which remained underexploited due to its limited competitiveness to the commercial crops. However, it being a cheap source of protein and high in other nutrients and bioactive compounds brings it at par with the commonly grown pulses. Horse gram is highly suitable for commercial foods and its flour could be used in the preparation of various food products. But the non-availability of value added products from horse gram has been a major factor behind the limited utilization of this nutrient rich legume. Therefore, the present study was aimed at developing functional biscuits by incorporating horse gram flour to whole wheat flour and to determine the physical properties and sensory characteristics of horse gram flour biscuits. The biscuits were prepared by blending horse gram flour to whole wheat flour in ratios of 00:100 (control), 05:95 (T1), 10:90 (T2), 15:85 (T3), 20:80 (T4), 25:75 (T5) and 30:70 (T6) and were analys...
Journal of Food Processing and Preservation, 2018
In the present study, we aimed to improve the quality of wheat flour biscuits by amending defatted sesame cake. Fifty per cent incorporation of defatted white sesame and black sesame into biscuits improved protein, fat, crude fiber, mineral, and reduced the carbohydrate level. The textural attributes and color characteristics of the white sesame-amended biscuits (WSB) were similar to that of the control biscuits. WSB scored highest upon subjecting to sensory evaluation over black sesame-amended biscuits (BSB) and panelists scored them equal to the control biscuits. The likability of WSB was also revealed in consumer preference survey. Both WSB and BSB fortification improves the storability of biscuits by reducing the microbial contamination. Also the aqueous and methanolic extracts of 90-day stored biscuits were non-toxic to cell line (L929). Hence, it is proposed that defatted sesame cake incorporation enhances the nutritional and functional characteristics of biscuits and is also safe to consume.
International Journal of Nutrition and Food Sciences
Biscuits produced were analysed for physical properties, and sensory attributes. Sensory evaluation of the biscuits samples was carried out with a team of thirty (30) panellists. The hedonic scale of nine was used, and the panellists were instructed to evaluate the coded samples for appearance, taste, aroma, texture, and Overall acceptability with a reference sample A. Biscuit samples were evaluated for weight (g), diameter (cm), thickness (cm) and spread ratio. Six biscuits edge-to-edge were used for the evaluation and the average was noted. The weight was measured using an electronic scale; diameter and thickness were measured using a Vernier Caliper. The Spread ratio was calculated by dividing diameter by thickness. There was a significant difference in weight, diameter, and spread ratio. Furthermore, there was a general decrease in the weight of the biscuits, with values ranging from 10.950g to 9.600 g with increase in the proportion of millet flour. However, there was an increase in diameter and spread factor as well as a decrease in thickness with increase in millet flour, with values ranging from 4.312 to 4.733 cm, 4.288 to 4.729 and 1.006 to 1.001 cm respectively. The sensory evaluation of the biscuits revealed that there were no significant differences in aroma and taste between the treatments whereas there was a significant difference in appearance, texture and general acceptability. Sensory results showed that all biscuits samples were accepted by panelists.