Abstract
Biscuits were formulated using a 50/50 wheat and purple rice flour mix containing mixed spices, galangal, and defatted green‐lipped mussel powder (Perna canaliculus) added in the range of 5–15% of the total biscuit weight. The fortified biscuits had higher protein (26.36%), fiber (52.90%), and ash (6.00%) contents and a lower total fat (5.64%) content compared to the control biscuits. The in vitro starch digestibility and predicted glycemic index (pGI) decreased in the fortified biscuits by 18.95% and 6.18%, respectively, while the in vitro protein digestibility increased by 3.73%, corresponding to the increased levels of defatted mussel powder present. The spread ratio and hardness of the fortified biscuits also increased significantly. The color values of the fortified biscuits after the incorporation of different levels of defatted mussel powder showed significant changes, with a darkening of the biscuit surface and a lowered browning index compared to the control biscuits. Results of the sensory quality evaluation showed that incorporation of defatted mussel powder into the biscuit mix of up to 15% showed no significant differences in liking scores in terms of color, overall appearance; whereas, the flavor and overall acceptability scores were significantly lower than the control biscuits. Overall, defatted mussel powder can be successfully incorporated into biscuit mixes to enrich the protein, fiber, and antioxidant contents of the biscuits.
Highlights
Many agricultural crops, such as flaxseeds and garden cress seeds, have been used as natural sources of bioactive compounds that meet the demands of health conscious consumers (Kaur, Singh, & Kaur, 2017; Umesha, Manohar, Indiramma, Akshitha, & Naidu, 2015)
The biscuits prepared with the addition of defatted mussel powder had a low water retention capacity in the biscuit matrix compared to the control biscuits
Developing novel biscuits by supplementing refined wheat flour with purple rice flour enriched with defatted mussel powder has been investigated by Klunklin and Savage (2018)
Summary
Many agricultural crops, such as flaxseeds and garden cress seeds, have been used as natural sources of bioactive compounds that meet the demands of health conscious consumers (Kaur, Singh, & Kaur, 2017; Umesha, Manohar, Indiramma, Akshitha, & Naidu, 2015). Many studies have researched the oxidative stability and antioxidant contents of culinary spices in food products due to their growing use as natural dietary sources (Juntachote, Berghofer, Siebenhandl, & Bauer, 2007; Misan et al, 2011; Ramanathan & Das, 1993; Ruangchakpet & Sajjaanantakul, 2007; Su et al, 2007; Umesha et al, 2015). These studies reported that culinary spices contain antioxidant compounds with effective antioxidant activities. The research objective was to evaluate the physicochemical characteristics, antioxidant properties and consumer preferences of fortified biscuits enriched with different levels of defatted green- lipped mussel powder, ranging from 5% to 15% of the total biscuit mix with the added mixed spices
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