Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits (original) (raw)
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Journal of microbiology, biotechnology and food sciences
The purpose of this work was to evaluate the influence of incorporating unripe banana flour (UBF) in biscuit in order to determine its physical, antioxidant and sensory properties. Two unripe non-commercial banana cultivars (Luvhele and Mabonde) were used. Wheat flour was replaced by 10, 15, 20 and 30% of UBF. Functional properties of UBF, physical properties, polyphenolic compounds, antioxidant activity and consumer acceptability of baked biscuits were determined. Functional properties of UBF revealed decrease in water and oil absorption capacity, foaming capacity and increase in bulk density at p < 0.05. Weight, thickness, fracturability and hardness of composite biscuits significantly increased at p < 0.05. The diameter and spread ratio decreased with the inclusion of UBF. The colour of the biscuits (L*, b* and hue values) also decreased. However, the addition of UBF increased the a* value, colour differences and total phenolic content of biscuits. The total flavonoid cont...
2020
Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made...
Biscuit making potentials of flours from wheat and plantain at different stages of ripeness
The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/10 1 , 80/20 1 , 50/50 1, 100/0, 90/10 3 , 80/20 3 and 50/50 3 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD) of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD) ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC) ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC) ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D). The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %-12.64 % for protein, 0.97 %-1.52 % for fibre and 69.56 %-71.21 % for carbohydrate. The protein and carbohydrate value of biscuit produced from composite flour 80/20 3 (sample F) was significantly (P ≤ 0.05) lower than other biscuits. Composite flour 50/50 3 had the highest protein content (12.64 %). The observed mineral composition varied among the samples. The content of calcium, iron and phosphorus ranged from 5.89-6.14, 0.48-0.78 and 21.97-23.46 mg/100g respectively. The calcium and iron contents of biscuit produced from flour blends F was significantly (P ≤ 0.05) higher than other biscuits, while the phosphorus content of biscuit produced from composite flour 90/10 1 (sample C) was higher than other biscuit samples. Sensory evaluation of the formulated biscuit samples showed similar sensory attributes with the control.
Quality Evaluation of Wheat-Pedada Fruit Flour (PFF) Biscuit with Different Emulsifiers
Agriculture and Agricultural Science Procedia, 2016
Pedada fruit flour (PFF) is flour made from mangrove fruit belonged to Pedada species (Sonneratia caseolaris). This flour has a high enough dietary fiber (63.70%) that very potential to be developed as functional food product, such as a biscuit. In this research consisted of two stages. The first stage aims to evaluate physicochemical and sensory properties on biscuit product made from wheat-PFF mixture (80:20%) with addition of glycerol monostearate (GMS) and lecithin at different concentrations (0.5% GMS + 0.5% lecithin and 0.25% GMS + 0.25% lecithin). The best result of biscuit product were used as reference for making biscuit on second stage by addition of 0, 10 and 20% PFF. Then biscuit conducted of Meal Tolerance Test (MTT) using mice with age 2-3 month, to be evaluated the effect of inhibition of blood glucose for 2 hour intervals 30 minute. The best results of biscuit the first stage which was added with 0.5% of lecithin showed the physical properties e.i, 35.400 N/m of breaking strength, 6.29 of spread ratio, 42.60 of brightness (L), 23.83 of redness (a), and 19.17 of yellowish (b), while the chemical properties e.i, 3.87% of moisture content, 2.10% of ash content, 5.83% of protein content, 25.49% of fat content and 64.56% of carbohydrate by different. The results of sensory evaluation showed that 4.80 of color, 3.60 of taste and 4.32 of aroma. Whereas the results of the second stage showed that the biscuit produce with the substitution of 20% PFF for 2 hours gave power inhibition of glucose of 7.63%
Notulae Scientia Biologicae, 2019
Biscuit is one of the most popular processed ready to eat snacks that have possesses several attractive features including wide consumer base, relatively less expensive, more convenient with long shelf-life and have ability to serve as vehicles for important nutrients. It’s usually available in different sizes, tastes and shapes. It can also be enriched or fortified with other ingredients in order to meet specific nutritional or therapeutic needs of consumers. In recent years, numerous studies have shown the potential of utilizing natural plant such as green leafy vegetable in cookies and biscuit production; the potential of amaranthus leaves used as a source of iron and β-carotene inpakora, vada, namakpal, kurmure, biscuit and cake. The present research was carried out to throw the light on the effect of wheat flour and barley flour with natural and synthetic colors to improve chemical composition, the nutritional value and quality characteristics of producing biscuits. The result...
Journal of Agriculture and Food Sciences, 2019
The study evaluated the nutrient, phytochemical and sensory evaluation of biscuits made from composite flours of wheat and okra pod for enrichment. Wheat flour, fresh okra pods and all ingredients used in biscuit making were purchased from Relief market Owerri, Imo State. The okra pod was washed, sliced into pieces, oven dried at 60 o C for 8 hours and milled into flour. The biscuits were formulated as 100% wheat flour (WF), 80% wheat flour : 20% okra pod flour (WOF1), 70% wheat flour :30% okra pod flour (WOF2) and 60% wheat flour:40% okra pod flour (WOF3). Chemical and sensory analysis was carried using standard methods. Results were expressed using means and standard deviation using SPSS. Biscuit WOF3 had the highest moisture (13.56±1.16%), ash (3.49±0.01%) and protein (14.99±1.38%) contents, while biscuit WF recorded the highest fat (15.68±0.22%), crude fiber (2.73±0.05%), carbohydrate (63.03±0.32%) and energy (439.08±2.93%) contents. The mineral composition shows that biscuit WOF3 recorded the highest calcium (212.50±0.010mg/100g), magnesium (83.50±0.009mg/100g), potassium (594.00±0.00mg/100g) and manganese (1457.00±0.24mg/100g), while biscuit WOF1 had highest iron (109.12±0.88 mg/100g) and copper (23.00±0.42mg/100g). The anti-nutrients revealed that biscuit WOF1 was highest tannin content (0.22±0.025mg/100g), biscuit WOF2 had the highest phenol content (1.41±0.001 mg/100g), while biscuit WOF2 had the highest oxalate content (1.06±0.082 mg/100g). The sensory scores of the enriched biscuits shows biscuit WF3 rated best in aroma (5.46±1.63), colour (4.66±1.68) and taste (5.54±1.69) and general acceptability (5.94±1.73), biscuit WOF rated best in crispness (4.66±1.89) while biscuit WOF2 rated best in texture (5.18±1.68). The study revealed that acceptable biscuit of high nutritional content could be produced.
Physicochemical Properties of Pro-Vitamin a Cassava-Wheat Composite Flour Biscuit
2016
In this research work, the physicochemical properties of biscuit made from wheat flour and pro-vitamin A cassava flour mixed in different ratios of 100:0, 90:10, 80:20, 70:30 and 60:40 (w/w) was investigated. The addition of pro-vitamin A flour to wheat flour influenced the functional properties such as water absorption, swelling and pasting properties. Peak, trough, breakdown and final viscosities of 100% wheat flour was generally lower than the mixes. However, the setback viscosity of the mixes were lower than that of wheat flour. This was attributed to possible complex formation between the starch components of the flours and the carotenoid. Protein (10.80-15.45%), fat (11.87-21.35%) and carbohydrate (60.08-70.99%) were the major components of the biscuits. The protein and fat contents of the biscuit decreased with increasing proportions of pro-vitamin A cassava flour. But, the carotenoid contents of the biscuits increased. Sensory results showed that biscuit prepared from wheat ...
CyTA - Journal of Food, 2020
In the present study, an effort was made to incorporate lotus (Nelumbo nucifera) as a fat mimetic for the development of functional biscuits. Functional properties, dough rheology, pasting profile, the microstructure of dough, antioxidant activities, physical, nutritional and sensorial properties of the samples were investigated. The addition of lotus root flour (LRF) resulted in a significant increase (P ≤ 0.05) in water absorption (57.51-72.40%) and dough stability time (7.38-13.10 min), while breakdown (802-554cP) and, setback viscosities (1154-900cP) decreased. Gluten content also decreased with the increased concentration of LRF, hence suggested weaker gluten network, which was further confirmed by scanning electron microscopic images (SEMIs) of biscuits dough. The total phenolic content (17.73-131.37 mg/mL and 14.43-94.67 mg/mL), DPPH radical scavenging activity-IC 50 (477.10 − 153.32 mg/mL and 500.41-94.32 mg/mL), and ferric reducing antioxidant power-IC 50 (348.21-53.62 mg/mL and 350.31-36.32 mg/mL) increased upon increasing the content of LRF in wheat flour and biscuits samples. Nutritional data revealed that protein (11.20-13.40%), ash (0.53-2.86%), and the crude fiber content (0.21-15.60%) of biscuits increased, and calories reduced (497-375kcal/100 gm). Therefore, this study explores the potential of using LRF as a fat mimetic in biscuits with the application on a commercial scale to enhance antioxidant, physical, nutritional, and sensory attributes.
Fayoum Journal of Agricultural Research and Development
In this research, wheat flour 72% was partially replaced by oat flour, orange peel powder and red wheat pollard during making biscuit in order to raise the level of fibers in the produced biscuit.The percentage of replacement for such additives with 2, 4, 8, and 12% regarding to the wheat flour used in biscuit recipes.The study follows the changes which happened in the chemical components of biscuits, data indicated that a significant differences for all determinants of chemical composition between control biscuits in comparison with the oat biscuits, red wheat pollard biscuits and orange peel powder biscuits, except for the moisture content, which does not show significant differences (p<0.05) for it. The contents of ash, fat and crude fiber of biscuits were increased with adding the red wheat pollard, also the whole oat flour led to an increase in protein content in biscuit samples. Organoleptic evaluation was also followed to the quality attributes of biscuit. Results showed that there were significant differences (p<0.05) between all biscuits treatments of the evaluated characteristics, except the piece size, uniformity and taste. The red wheat pollard biscuits had the highest score in the sensory evaluation, followed by oat flour biscuits, while orange peel powder biscuits recorded the lowest values.The acid value of biscuits was also determined and registered after a storage period up to 6 months at room temperature of 25 ±2℃. Data mentioned that the acid value increased with increasing the addition rate of additives and with increased storage period up to 6 months.
2017
This review summarizes biological active compounds of berry fruits and their importance in relation to human health. The group of bioactive compounds consists of phenolic compounds, including anthocyanins, phenolic acids, stilbens, tannins, and carotenoids. Berries are important sources of a wide variety of bioactive compounds. Under stress conditions, reactive oxygen species (ROS) and free radicals are produced in an extensive range during metabolism in plants. The insufficiency of antioxidant defense mechanisms in humans is associated to cardiovascular diseases, diabetes, and cancer. The extraction and characterization of bioactive compounds that may help to prevent these disorders and, as a consequence, delay the onset of aging is receiving major attention by researchers along with the generation of a detailed picture of the changing metabolic profiles during berries development. The studies regarding the bioavailability and potential toxicity of bioactive compounds also take part in this review. Finally, we would like to emphasize the importance of associate new plant breeding techniques and genetic studies in berry fruits. The promising research of quality trait loci (QTLs) during the analyses of expression and over-expression of bioactive compounds under controlled conditions in order to obtain value-added fruits for human health is also mentioned.