Biscuit Manufacture Research Articles

Sensitivity and performance analysis of a three-unit soft biscuit manufacturing system with two types of repairers

Sensitivity and performance analysis of a three-unit soft biscuit manufacturing system with two types of repairers

Electronic Technologies for Quality Control in the Biscuit Manufacturing Process

By 2030, the biscuit industry may go global due to advancements in electronic tools like eNose, eTongue, and eVision. This shift is governed by precision, productiveness, and regulatory compliance. Ultimately, the automation increase is driven by this consequence. This article will critically look at the issues and benefits arising within the biscuit production field after the shift towards the use of electronic control systems. It analyses the present situation and figures out the ineffectiveness on the part of conventional tools in solving the problem as it currently exists and shows how electronic instruments can be better in aiding visual and sensory inspections. While there have been remarkable achievements, these are persisting, of course, and they include high investment costs, specific skills requirements, and less flexibility when adapting to different production conditions. Without thorough research and development, the challenges in the production of the electronic control systems will still stand and no technology will be created to resolve the problems of the system. This study further reaffirms the need for the invention of modern and improved quality control processes for biscuit manufacturing plants. Through identifying previous methods and approaches and, the advantageous features of each, as well as highlighting shortcomings of current quality control strategies, this paper serves as an effective driving force for the future evolution and further improvement of quality control practices during biscuit production. Comprehensive product evaluation is attended to by employed approaches that analyse future benefits and opportunities as well as drawbacks and risks of the application of electronic quality control systems in the biscuit industry.

Spatial Trends and Distribution Patterns of Toxic Heavy Metal Contamination in an Urbanized Watershed

Rapid urban growth in developing nations exacerbates pressures on water resources through increased pollution loading if management practices cannot adapt efficiently. This study evaluated industrial effluent impacts on river systems in Nigeria contaminated by discharge from beverage, oil and biscuit manufacturing plants. Physicochemical parameters and heavy metal concentrations were monitored at sites upstream and downstream from waste outfalls during wet and dry seasons. Results demonstrated exceedances of national water quality standards for indicators of organic pollution like biochemical oxygen demand and chemical oxygen demand. Notably, highly toxic heavy metals exceeded World Health Organization limits by over 100 times, posing serious public health concerns through various exposure pathways. Seasonal variations reflected changes in pollution inputs. Spatial trends showed metal levels decreasing with distance, though remaining well above safe levels 100m downstream. A predictive transport model was formulated based on field measurements incorporated into the advection-dispersion equation. Key coefficients for the dispersion rate and velocity/dispersion ratio were quantified, allowing simulation of concentration changes under differing scenarios. Model predictions closely aligned with observed metal distribution patterns. Findings highlight the need for upgraded wastewater treatment and emissions controls to mitigate pollution over-burdening natural assimilative capacity. Continuous monitoring programs should track remediation effectiveness. This study provides insights to help authorities balance rapid industrialization, environmental protection and sustainable development goals through evidence-based regulatory strategies ensuring public health.

Fatty acid profiling and oxidative stability of biscuits available in the market of the city of Ludhiana, India

India has occupied third position in biscuit manufacturing with an average production of 1.95 million tonnes. The major ingredients in biscuit manufacturing are refined wheat flour, sugar and fat. Fat to be used must be chosen carefully as it affects quality of final product in terms of fatty acid composition and oxidative stability. Therefore, the present work was planned to study fatty acid profile of highly consumed baked products of biscuit family such as biscuits and cookies available in market. The study was carried out to do fatty acid profiling of a range of highly consumed baked products of biscuit family as a primary objective and also, to determine oxidative stability of these products by analysing peroxide value and free fatty acid content. The most commonly consumed packaged and unpackaged bakery products were selected and were bought from the local market of Ludhiana city on the basis of a survey conducted on 200 subjects. The selected products were analysed for fatty acid composition and oxidative stability using standard methods. Fatty acid profiling of 22 bakery products of biscuit family was done. Palmitic acid was the most abundant among all fatty acids in packaged and unpackaged samples. Peroxide value of all the products even after storage period of three months was found below the permissible limits (< 10 meq/kg). Free fatty acids value of all the products also did not cross acceptable level of 0.5 percent. Out of total selected eight brands, six were national and two were international. Amount of palmitic acid was higher in the products belonging to local brands.

Optimization of premix flour made of modified cassava flour and rice flour for biscuit manufacture and the best effect of storage

This research aimed to study the relationship of modified cassava flour (MOCAF) and rice flour formulations and storage time to the value of moisture content, aw (premix flour), physical chemical and organoleptic properties (biscuit) based on the best formula. A twofactor Completely Randomized Design (CRD) was used in this study. MOCAF and Rice Flour formulations (100:0%, 95:5%, 90:10%, 85:15%, 80:20%, 75:25%, and 70:30%) serves as the first factor and storage time as the second factor (0, 1, and 2 weeks). The best formula results were carried out by proximate analysis and organoleptic tests. The proportion of MOCAF and rice flour in biscuit premix flour had a significant effect and caused an increase in the moisture content, water activity (premix flour), fracture strength, chroma, and lightness (cookies) with the best treatment being 75% MOCAF formulation and 25% rice flour) with the longest duration of 2 weeks storage.

Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant

Abstract Recently, the primary focus of the food industry lies in replacing synthetic additives with natural ones. Saffron (Crocus sativus) is an agricultural product used by agri-food industries as naturel colorant. The aim objective of the present work was to explore the application of Saffron (Crocus sativus) crocin extracts as natural colorant in biscuits. Furthermore, a comparative study was conducted to evaluate the performance of the cookies during 45 days of refrigerated storage. Physicochemical analysis was carried out on the biscuits prepared during storage. In addition, total phenolics, flavonoids, and crocins content was assessed. The free radical scavenging activity (DPPH) and ferric reducing power were also evaluated. All parameters studied were carried out after 15, 30, and 45 days of storage period. The obtained results indicate that the use of saffron in the manufacture of biscuits gives a product with a good physicochemical quality for a limited duration (45 days of storage). Indeed, the values of moisture content, pH, and acidity are in line with the cookie preparation standard. A variation in these values was recorded during storage. In addition, the saffron biscuit showed a high level of phenolics, flavonoids and condensed tannin contents with a strong antioxidant activity. A difference in phenolic compounds level and in the antioxidant activity during storage period was also recorded for the biscuits prepared with synthetic colorant and those without colorant. A natural additives offer a more convenient alternative for consumers who prefer food products without synthetic additives. Hence, the biscuits enriched with saffron as natural additives can be developed as functional food with healthy benefits.

How firms compete when they set identical prices: Nonprice strategies in the Indian biscuit industry

AbstractHow do firms compete when all firms in an industry set identical prices? Using Nielsen data on India's biscuit manufacturers, we document productivity‐based competition on nonprice strategies under industry‐wide uniform pricing. Products with one standard deviation higher quantity‐based productivity contain, on average, 13% more quantity per pack for the same price. Productivity also positively correlates with promotions on pack size, availability, and variety. A higher price (per pack size) sensitivity in rural markets combined with industry‐wide uniform pricing imposes a greater burden on rural consumers. Additional analyses show that firms can reduce this burden by selling different pack sizes in urban and rural areas.

Pengaruh Pemberian Biskuit Tepung Belut dan Tepung Mocaf Terhadap Kadar Hemoglobin pada Ibu Hamil Anemia di Puskesmas Ngulak Kecamatan Sanga Desa

&#x0D; Background:Anemia in pregnant women is one of the risk factors for maternal and child mortality. Lack of iron intake for a long time causes a person to experience a decrease in hemoglobin levels. Pregnant women who suffer from anemia need snacks to help meet their nutritional needs and control Hb levels in the blood. Eel flour and mocaf flour contain high iron content so that the manufacture of spinach leaf flour biscuits and seluang fish meal is expected to be a snack with good nutritional value for pregnant women who suffer from anemia. Purpose : The purpose of this study was to determine the effect of giving biscuits with eel flour and mocaf flour on hemoglobin levels in anemic pregnant women at the Ngulak Public Health Center, Sanga Desa District. Methods: This study used a quasi-experimental design with a two-group pre-test and post-test research design. The population in this study were all pregnant women with anemia as many as 83 people and the research sample as many as 60, 30 people in the treatment group and 30 comparisons taken by purposive side. Analysis of the data used is using the t-dependent and t-independent test. Results:The results of the t-dependent test showed that there was a difference in hemoglobin levels before and after the intervention, the average increase in the respondent's hemoglobin level was 1.40 g/dl in the treatment group, p = 0,000 and an increase of 0,66 g / dl in the comparison group, p = 0,000. Meanwhile, the results of the independent t-test were p = 0,000, meaning that there was a difference between the hemoglobin levels in the treatment group and the comparison group. Conclusion:The provision of eel flour biscuits and mocaf flour had an effect on hemoglobin levels in anemic pregnant women at the Ngulak Public Health Center, Sanga Desa District

KARAKTERISKTIK SIFAT FISIKO KIMIA BISKUIT TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG PISANG GOROHO (Musa acuminafe,sp)

Biscuits are a type of food made from wheat flour with the addition of other food ingredients, with a heating and printing process. The purpose of this research is to determine the influence of the comparison of Moringa leaf flour with goroho banana flour on the characteristics of biscuits, To be able to determine the ratio of Moringa leaf flour to flour the most appropriate goroho banana to produce the best quality biscuits. And to find out the results of organoleptic tests of color, scent, taste, and texture on biscuits with the addition of Moringa leaf flour as a source of antioxidants and goroho banana flour as a source of vitamins and carbohydrates. This research uses a completely randomized design (CRD) factors from this research as follows: A1 = Moringa leaf flour 20g: goroho banana flour 50g, A2 = Moringa leaf flour 30g: goroho banana flour 30g, A3 = Moringa leaf flour 50g: goroho banana flour 20g. The results of the research can be concluded that the organoleptic test is the most preferred by the panelists Color A1 with a yield of 5.08%, Aroma A1 with a yield of 5.48%, Taste A1 with a yield of 5.6%, Texture A1 with a yield of 4.92% with treatment ( Moringa leaf flour 20g: goroho banana flour 50g) and for good water content in treatment A3 with a yield of 3.44% (moringa leaf flour 50g: goroho banana flour 20g), fat content with a yield of A2 with a yield of 22% (moringa leaf flour). 30g: goroho banana flour 30g) and A1 Carbohydrate content with a yield of 4.86% (moringa leaf flour 20g: goroho banana flour 50g). So the addition of Moringa leaf flour and goroho banana flour in the manufacture of biscuits is very influential on the organoleptic test and the parameter test.

Influence of Perceived Quality and Brand Awareness on Brand Loyalty: Examining the Mediating Role of Brand Trust Within Biscuit Industry in Sri Lanka

Building and managing consumer brand relationships to foster Brand Loyalty is a challenge for marketers. As Biscuit manufacturing is a major industry in Sri Lanka, it is essential to investigate the behavior of consumer brand relationships. Furthermore, identifying the influencing ability of Perceived Quality on Brand Loyalty is an emergent need in the biscuit industry in Sri Lanka since there is a growing trend of investments in quality improvements without investigating the effectiveness in terms of Brand Loyalty. By referring to relevant literature and accepted theories, the conceptual framework of this research is developed in order to examine the influence of Perceived Quality and Brand Awareness on Brand Loyalty. The research also examined the mediating effect of Brand Trust on the relationship between Perceived Quality and Brand Loyalty, as well as the relationship between Brand Awareness and Brand Loyalty. This research follows the deductive approach and cross-sectional time horizon. The study was carried out under quantitative strategy through survey method by using a structured questionnaire. Subsequent to the assurance of validity and reliability measures of the scale through the pilot study, 389 respondents contributed to the final data collection. The data were analyzed by using the multiple regression method. The results indicate that there is no significant positive influence of Perceived Quality on Brand Loyalty, while there is a significant positive influence of Brand Awareness on Brand Loyalty. Similarly, there is a significant positive influence of Brand Trust on Brand Loyalty. In addition, the results emphasize that there is a full mediation effect of Brand Trust on the impact of Perceived Quality on Brand Loyalty, while it engages in the impact of Brand Awareness on Brand Loyalty as a partial mediation. This research contributes to the literature on consumer-brand relationships with empirical evidence from Sri Lanka. Further, this study provides direction for marketers in the Biscuit Industry to enhance Brand Loyalty to become competitive in the market.

Bioeconomic analysis of total replacement of corn grain with by-product from biscuit manufacture for purebred and crossbred Morada Nova lambs in feedlot system in the Brazilian semi-arid region.

The economic feasibility of replacing corn grain with by-product from biscuit manufacture (BBM) as an energy source in the diet for purebred and crossbred native lambs raised in feedlot was evaluated. Four production systems were developed based on nutritional management and genetic groups: (PS1) purebred native lambs fed a conventional diet based on corn and soybean meal; (PS2) purebred native lambs fed a diet with BBM replacing 100% of the corn; (PS3) crossbred native lambs fed a conventional diet based on corn and soybean meal; and (PS4) crossbred native lambs fed a diet with BBM replacing 100% of the corn in the diet. The extrapolation was performed for a module of 24 Morada Nova (MN) breed lambs (12 MN red (MNR) and 12 ½MNR × ½MN white lambs)) with an initial body weight of 18.8 ± 0.875 and 15.0 ± 0.838kg for MNR and crossbred, respectively. Feed, animal acquisition, and labor present the total production costs. The greatest profits were obtained in the production systems that fed the crossbred lambs with BBM. The lesser cost of BBM contributed to greater total factor productivity regardless of genetic group (1.095 vs. 1.015 for BBM and conventional feed, respectively). Systems using BBM (SP2 and SP4) showed an estimated payback of 5.44 and 3.24years, respectively, while the use of conventional feed contributed to negative economic data (PS1 and PS3) with payback period greater than 10years. The use of BBM as an energy source in the diet of crossbred sheep was economically feasible and showed better economic indices when compared to the systems using a conventional diet.

Integrated microalgae culture with food processing waste for wastewater remediation and enhanced biomass productivity

Waste generation from food manufacturing facilities poses a serious hazard like environmental degradation, water pollution, and land pollution due to its high nutrient composition. Specifically, solid waste (powder) disposal requires additional energy sources in terms of scientific treatment, structured collection, and disposal packaging according to the safety regulation. Thus, this research discusses the viewpoint of integrating food processing waste as an organic carbon source with BG-11 medium for Chlorella vulgaris (FSP-E) growth. The food processing waste powders investigated in this study were obtained from milk, and biscuit manufacturing facilities. The culture medium was modified by combining both BG-11 and food processing waste powders to identify the optimal algal growth and biochemical content. Compared to the microalgae grown in BG-11 alone (IBG), the combination of biscuit waste and IBG produced higher biomass concentration (44%), with increased lipid (11%), protein (20%), and carbohydrate (57%) contents. Chlorella vulgaris was able to uptake nutrients from the culture medium with combination of food processing waste and IBG thus enhancing its growth. The results obtained also indicate that an integrated culture system using food processing waste and synthetic sources can generate energy out of waste by improving the bio-composition of the microalgae biomass.

A system analysis and design for mobile digital business traceability at a food manufacturing

As one of the multinational biscuit manufacturers in Bekasi, the X company is supported by Business Planning and Control System (BPCS) for the traceability in their supply chain. Although it has covered upstream and downstream supply chains, the company’s traceability is still considered ineffective. It is seen from the results of the company’s evaluation through the mock recall procedure. The research aims to identify the requirement of a mobile traceability system for mock recall procedures, design components of mobile traceability system prototype based on an android system, and validate the mobile traceability system and performances. The business process analysis in this research is using Business Process Model and Notation (BPMN) to trace the system. The results show that traceability is still less effective because activities are done manually, which takes much time. Therefore, the system is developed with cosine similarity calculation and verification of the model and validation of the black box. The verification and validation of the system against its needs show that the mobile traceability system can improve the effectiveness of company traceability and can be applied in the internal supply chain.

Utilization of Treated Seed Kernel Flours of Some Fruits in Biscuit Manufacture

During the processing of fruits, large quantities of wastes are generated, these by-products contain large amounts of oil, starch and protein that can be exploited due to their good nutritional, technological, and functional properties. However, due to the presence of several antinutritional factors, such as polyphenolic compounds, phytic acid, cyanogenic glycoside and oxalates, the use of fruit wastes in human food is limited. The present investigation was aimed to study the effect of soaking and heating on antinutritional factors. It also examines the effect of substituting defatted apricot, peach, and mango seed kernel flours for wheat flour in various ratios (5, 10, and 15%) on the chemical composition, physical features, and sensory properties evaluation of biscuits. The results revealed a significant effect of soaking and heating on the antinutrients, detoxification led to a significant (p≤0.05) decrease in antinutritional factors with ratios 43.63-52.73% total phenols, 78.17-86.16% tannins, 45.92-54.34% phytic acid and 40.42-44.70% oxalates, along with the complete removal (100%) of hydrocyanic acid (HCN). Wheat biscuit contained 3.20% moisture, 6.31% protein, 15.46% fat, 0.64% crude fiber, 1.25% ash and 76.33% carbohydrate. Highly acceptable biscuits could be obtained by incorporating 5% of defatted apricot, peach and mango kernel flours in the wheat biscuits formulation. As a by-product, apricot, peach and mango kernels offer an exciting potential as a food ingredient permitting to enrich biscuits and enlarge the food base for consumers.

Formulation, Senso-chemical Analysis and Shelf-life Study of Biscuits using Stevia Leaf as the Substitute for Sugar

Background: Biscuits are the most popular cereal-based bakery and sugar is an important element of biscuits which provides unique taste, color and texture. However, the consumption of sugar is linked to potential health risks. Therefore, there is a scope to substitute sugar with natural non-caloric sweetener, maintaining all sensory and storage qualities of the biscuits. Methods: The present study was conducted to find an acceptable formulation to manufacture biscuits using stevia leaf. Dried leaf powder and fresh juice were used as a substitute for sugar in biscuit manufacturing. After baking, biscuits were tested for sensory qualities. In addition, biscuits were packaged with different packaging materials and organoleptic changes were assessed. Result: Biscuits made with 18 g stevia powder and 55 ml stevia juice per kg of flour showed the best results comparing all aspects of consumer preferences. The organoleptic and microbiological evaluations of stevia powder biscuit and stevia juice biscuit showed no significant changes and unsafe measures for one month of storage in glass, plastic jar and tin can. Therefore, sugar-free biscuits can be made following either stevia powder biscuit or stevia juice biscuit formulations and stored in either glass, plastic jar, or in tin can to remain safe for human consumption.

Effects of replacing corn with by-product from biscuit manufacture on feed intake, digestibility, nitrogen balance, ingestive behavior, and growth performance of pure or crossbred Morada Nova sheep.

An experiment was carried out to evaluate the effects of replacing corn with by-product from biscuit manufacture (BBM) on feed intake, digestibility, nitrogen balance, ingestive behavior, and growth performance of pure or crossbred Morada Nova sheep. Twenty-four non-castrated male lambs from two genetic groups (GG) were used: purebred red-coated Morada Nova (RMN) and red-coated Morada Nova x white-coated Morada Nova. Each GG had 12 lambs with an initial body weight (BW) of 15.0±0.84 and 18.8±0.88 kg for RMN and crossbred lambs, respectively. Treatments were distributed in a completely randomized design, according to a 2 × 2 factorial arrangement, as follows: two genetic groups (RMN and crossbred) and two diets (ground corn and by-product from biscuit manufacture-BBM) with six replicates. There was no effect (p > 0.05) of GG on feed intake (g/day and as a fraction of BW). Lambs fed BBM had a lower feed intake (p < 0.05) than corn-fed lambs, except for the non-fibrous carbohydrate intake, which did not differ among diets (p > 0.05). No effects (p > 0.05) of GG or diets were observed on apparent digestibility, except for organic matter, which was higher for BBM-fed lambs (p < 0.05). Intake and N urinary excretion were lower (p < 0.05) for BBM-fed lambs when compared to corn-fed lambs. There was no effect (p > 0.05) of GG on growth performance. On the other hand, lambs fed BBM diet had a higher (p < 0.05) feed efficiency than corn-fed lambs. Total replacing corn with BBM in finishing lamb diets increases the efficiency of nutrient utilization, which results in higher feed efficiency. The crossbreeding between the red- and white-coated strains of Morada Nova sheep does not affect nutritional and growth performance.

Fermented Hass avocado kernel: Nutritional properties and use in the manufacture of biscuits

In this study, the use of fermented Hass avocado kernel (FHK) with Lactobacillus plantarum to produce functional biscuits was examined. The chemical composition and antinutrient factors were evaluated for raw and fermented Hass avocado kernels. Fatty acids were separated by gas liquid chromatography. The physical properties, color, and sensory attributes of the biscuits were assessed using professional methods. The protein increased by 54% after fermentation to become (7.93%) in FHK while it was 5.15% in raw Hass avocado kernel (RHK). The crude fiber and ash decreased after fermentation by 18% and 8%, respectively. A significant (p < 0.05) increase was recorded in total phenol content, antiradical effect against DPPH and flavonoid content of FHK compared with RHK. After fermentation, reduction of tannins content was 80.76%, oxalates content 89.95%, alkaloids 70%, while traces of phytates and saponin were detected. The relative density, saponification value and iodine value of FHK oil were 0.917 g/ml, 212.26 mg KOH/g oil and 72.74 g Iodine/100 g oil, respectively. FHK oil had the following sequence: PUFA (51.54%) > SFA (26.72%) > MUFA (21.83%). The highest spread ratio (6.17) was recorded in biscuits produced by replacing 10% of FHK. Difference between the biscuit samples in the color from all treatments was completely compatible with the sensory evaluation results. Substituting 5% and 10% of FHK flour significantly improved both the brittleness and the total percentage of replacement.

Reduction of Defect Rate in Biscuit Production using Statistical Quality Control Process

A business setting requires the practice of quality control to develop reliability, increase productivity and consumer consummation. The level of a lower control limit and an upper control limit in biscuit manufacturing and packing are considered. A total of 58000 biscuit packets are produced. Each week, 725 packets are inspected. Out of that number, 455 packets are defective. An inspection of certain randomly selected completed products will be conducted every week in this study.

Empirical rheology of wheat flour doughs with pea, soybean and whey protein isolates

The use of different protein sources in cereal products does not only aim to enrich them with proteins, but also to improve their protein quality, especially concerning the lysine content, the limiting amino acid in wheat flour. As an alternative to enrichment, protein isolates become viable because they provide protein content and quality. However, that the addition of protein sources to wheat flour greatly affects its rheological properties. Thus, the objective of this study was to evaluate the empirical rheology of wheat flour doughs substituted by pea (PPI), soybean (SPI), and whey (WPI) protein isolates, comparing the behavior of these three sources in order to predict the best application. Of all the isolates, PPI seems to have interfered less in the rheological profile of pure flour. WPI caused major changes, while SPI remained intermediate, but closer to PPI. Concentrations of PPI and SPI up to 10% and WPI up to 5% did not greatly modify the viscoelastic profile of the dough, which would allow the use of these mixtures in the production of breads, while higher concentrations would be more suitable for the manufacture of molded biscuits, in which the formation of a protein network is not necessary.

Production of cracker biscuits using high-protein Australian Noodle Wheat (ANW)

Australian Noodle Wheat (ANW) is soft-grained wheat primarily grown to suit the production of Japanese udon noodles. ANW with grain protein content above 11.5% (11% m.b.) is classed as ANW2 and traded at a discounted price due to no specific end-use. This study hypothesizes that off-graded ANW2 is suitable to produce cracker biscuits. Evaluation of ANW with 9.7–15.0% protein content shows that those above 11.5% make crackers with higher stack height and lower checking rates. ANW extensibility (r = 0.5, p < 0.05) and development time (r = 0.7, p < 0.01) correlate positively with stack height. The raw dough weight correlates negatively with checking (r = −0.8, p < 0.001), but positively with glutenin (r = 0.5, p < 0.05), α/β-gliadins (r = 0.6, p < 0.05), maximum resistance (r = 0.6, p < 0.05) and development time (r = 0.6, p < 0.01). The α/β-gliadins, maximum resistance and development time correlate negatively (r = 0.5, p < 0.05) with checking. The cracker qualities are not related to glutenin to gliadin ratio, proportions of ω- and γ-gliadins and unextractable polymeric protein. ANW with high protein content contributes to the high extensibility with adequate dough strength required to achieve good cracker stack height while favorably lowering checking rates. ANW2 containing 12–13.0% protein content is ideal for cracker making. This study shows the advantage of applying downgraded ANW in crackers; this may increase its value and benefit the farming industry and biscuit manufacturers.