Development and quality evaluation of novel biscuits by utilizing fruits and vegetables seed

Abstract

Food supplementation is a topic of attention now since consumers are becoming more conscious of their nutritional needs. The purpose of this study was to create innovative biscuits utilizing fruit and vegetable seeds and to assess their quality. The right-shaped biscuits were prepared and baked at 170°C for 20 to 25 mins. There were six distinct varieties of biscuits made: control, date, jackfruit, bean, pumpkin, and mixed seed powder contained biscuits. When compared to other biscuits, the bean seed powder-incorporated biscuit gets a high overall acceptance score (7.88). The mixed seed powder incorporated biscuit had a sizable amount of moisture (4.70%) and ash (1.42%). Jackfruit (24.54%), pumpkin (18.46%), beans (9.03%), and date (74.19%) seed powder incorporated biscuits have quite significant levels of protein, fat, crude fiber, and total CHO. Biscuits containing jackfruit seed powder had relatively high WAC and bulk density (2.51% and 0.67%). The thickness, volume, density and spread ratio were relatively high in jackfruit (1.43 cm), mixed (18.58 cm3 ), date (0.55 g/cm3 ) and bean (4.74) seed incorporated biscuits respectively. The highest iron content was found in pumpkin seed-incorporated biscuits (0.41 mg/100 g). The mixed seed powder-incorporated biscuits had a high (95.06%) percentage of inhibition in antioxidant tests. According to the current study, replacing wheat powder in biscuits with fruit and vegetable seed powder up to 15% would boost the biscuit's nutritional content.