Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

Kathalsar Ashwath Kumar,Anil Dutt Semwal,Mohammed Ayub Khan,Gopal Kumar Sharma

doi:10.4236/fns.2015.69077

Abstract

In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed by using whole barley, sorghum, chickpea, pea and defatted soya flour, each at 20% level. The developed MGP had 26.28% protein, 10.13% insoluble dietary fiber and 7.38% soluble dietary fiber. The experiment was designed to optimise the MGP and wheat flour concentration for the development of multigrain biscuits with high protein, dietary fibre and to maximize the acceptability by the application of central composite rotatable design (CCRD) of Response Surface Methodology (RSM). The levels of incorporation of MGP and wheat flour were taken as variables whereas protein, soluble, insoluble fibers, biscuit dough hardness, breaking strength and overall acceptability (OAA) as responses. The optimum level of MGP and wheat flour obtained using numerical optimization was found to be 40 g and 60 g respectively. The biscuits prepared using these had 16.61% protein, 2.57% soluble fibre, and 6.67% insoluble fibre which is significantly (p ≤ 0.05) higher than control biscuit.

Highlights

In recent years, there is an increased demand for fiber and protein rich, nutritious ready-to-eat foods with ex-How to cite this paper: Kumar, K.A., Sharma, G.K., Khan, M.A. and Semwal, A.D. (2015) Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)
Flour Analysis The wheat flour used for the study contained 13.1% moisture, 0.5% ash, 10.3% protein, 9.9% dry gluten and 398 s falling number indicating thereby the wheat flour selected for the study was of medium strong quality
The developed multigrain premix (MGP) had 8.1% moisture, 3.4% ash, 26.3% protein, 17.5% total dietary fiber (7.4% soluble and 10.1% insoluble dietary fiber) which indicates its suitability to use in the development of protein and dietary fiber enriched biscuits

Summary

Introduction

There is an increased demand for fiber and protein rich, nutritious ready-to-eat foods with ex-How to cite this paper: Kumar, K.A., Sharma, G.K., Khan, M.A. and Semwal, A.D. (2015) Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM). There is an increased demand for fiber and protein rich, nutritious ready-to-eat foods with ex-. (2015) Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM). Among ready-to-eat foods, biscuits are one of the most popular, convenient food consumed both in urban and rural areas [2]. Biscuits can be considered as a better vehicle for fortification and enrichment with protein and other vital nutrients, as it is popular among all age groups of the population [4]. Enrichment of biscuits by replacing the wheat flour with high protein ingredients such as pulses, oil seeds, protein concentrates, isolates and industrial by-products has been reported by many authors [5] [6]

Methods

Results

Conclusion