Effect of using high fiber plant wastes, by-products and composite flour on the quality of the resulted biscuits (original) (raw)
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IOP Conference Series: Earth and Environmental Science, 2020
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Biscuits are convenient food products, becoming very popular among urban and rural populations of world wide. Some of the reasons for such vide popularity are low cost among other processed foods, varied taste, easy availability and longer shelf life. This paper presents review regarding several aspects of the quality and impact biscuits until packaging, mainly from food technologist point of view. During biscuits production, the optimization characteristics of dough, textural properties of biscuits and baking (heat and mass transfer) process may cause the optimization. Besides the major influence of this phenomenon on selection of ingredients, equipment usage and monitoring complete processing; it is the responsible for other relevant changes occurring in during biscuit baking. The biscuit prepared by wheat flour, Ragi flour and stevia powder in treatment T3 was best in terms of organoleptic characteristics and received highest score in (organoleptic) evaluation (color & appearance...
Physico-Chemical Investigations of Biscuits Supplemented with Rye Flour
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The chemical composition of rye flour can be a good indicator of the bread quality. In this study, the rye flour was mixed with wheat flour in ratios of 10%, 25% and 50%. The chemical parameters (moisture, ash, fat contents and alkalinity) and the physical parameters (diameter, thickness, weight and spread factor) of the biscuits have been analysed. The results of the chemical analysis showed variable results, such as the increase of the fat and ash contents, and the decrease of the moisture content and of the alkalinity. In terms of physical characteristics, the samples generally presented some differences. The Pearson coefficient showed that there is a strong correlation between the width of the biscuits and the proportion of added rye flour, and a weak correlation between the spread ratio and the amount of rye flour that is used.
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.
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.
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.
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.
Frontiers in Nutrition
Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. But the majority of these products usually include exotic dietary fiber components. The aim of this study was to develop biscuits incorporated with wheat bran, rice bran and banana peel powder and to evaluate the effects on physicochemical properties and sensory acceptability of these different biscuit samples. Wheat bran, rice bran and banana peel powder was used to substitute refined wheat flour in biscuit samples at different levels (0, 5, 10, 15, 20, 25, and 30%). The effect of wheat bran, rice bran and banana peel powder incorporation on proximate composition, physical characteristics, texture profile, color and sensory evaluation of biscuit samples were investigated. The moisture content of the product showed a significant (p ≤ 0.01) decreasing trend while as protein showed increasing trend with increasing level of incorporation o...
Evaluation of quality of biscuits prepared from wheat flour and cassava flour
2014
This study reports on processing of biscuits using skinned, treated and dried cassava flour. Five samples of biscuits S2, S3, S4, S5 and S6 containing 8, 16, 24, 32 and 40% cassava flour with wheat flour and a control sample (S1) containing no cassava flour were processed. The weights of all the biscuit samples were higher than that of control biscuit. The biscuit containing cassava flour was lower width than the control biscuit. The spread ratio of biscuits with 16% cassava flour was higher than other combinations of cassava flour. No remarkable changes in moisture content, peroxide value, fatty acid value, texture and flavor were observed up to 4 months of storage in ambient conditions (27° to 35°C). A decreasing trend in color, flavor, texture and overall acceptability was observed with the increased incorporation of cassava flour. The sample S1 (no cassava flour) secured the highest overall acceptability and sample S6 (40% cassava flour) obtained the lowest overall acceptability...