Biscuit Samples Research Articles

Utilization of Polygonum cognatum Meissn, a Gastronomic Product of the Turkish Culinary Culture, in the Production of Gluten-free Biscuits

ABSTRACT Polygonum cognatum Meissn. (Polygonaceae), locally known as “solucan otu” or “madimak” in Turkey, is a type of edible grass with functional properties that naturally grows in various regions of the country, particularly in Central Anatolia. Celiac disease is a prevalent digestive system disorder that impairs the absorption of food. Incorporating functional ingredients into gluten-free formulations can increase their value. To be a preferred alternative to commonly consumed products, a new product must be sensory-appealing. This study focuses on developing a healthy, functional, and enjoyable gluten-free cookie. Various proportions of P. cognatum flour (10%, 20%, 30%, and 40%) were utilized in the development of the product. The physical, textural, chemical, and sensory characteristics of the biscuit samples were compared to those of samples made with wheat flour (Control 1) and a gluten-free flour mixture (Control 2). The addition of P. cognatum flour proportionally increased the moisture content, ash value, dietary fiber, antioxidant, phenolic matter, and protein content of the biscuits without changing the fat content, according to experimental findings. Samples with 40% P. cognatum addition exhibited higher levels of moisture, ash, protein, dietary fiber, antioxidant, and phenolic matter compared with the other samples. However, the results of the sensory analysis revealed that utilizing more than 30% of P. cognatum flour significantly decreased consumer preference by negatively affecting sensory attributes such as texture, consistency, mouthfeel, taste, overall acceptability, color, and fracture. Hence, it was concluded that this type of flour should not exceed 30% when producing functional gluten-free biscuits. From this study, we advocate for the recognition of P. cognatum as a local and gastronomic product, which has the potential to be utilized in wider areas.

Comparison of DNA Isolation Methods for GMO Detection from Biscuit Samples

The global increase in genetically modified organism (GMO) content in feed and food products has necessitated the development of precise detection methods to differentiate between biotechnologically derived foods and those without GMOs. Despite the various regulations in different countries, an internationally consistent approach to labeling GMO products is needed. For this reason, there is a widespread need to develop effective GMO detection methods to provide reliable and transparent food safety to consumers. The first experimental step in creating accurate and reliable detection methods for GMOs is effective DNA isolation. Determining DNA isolation methods specific to different processing levels of foods is very important. This study was aimed to compare different DNA extraction methods in biscuit samples. For this reason, DNA from different biscuit samples was isolated using three different protocols (CTAB-PVP, modified CTAB-1, and modified CTAB-2). DNA samples extracted from biscuits, were evaluated regarding DNA concentration and purity. According to the results obtained, the CTAB-2 procedure generally showed the best performance in terms of both DNA amount and purity rates for biscuit samples.

Storage stability, nutritional and qualitative attributes of biscuits enriched with terebinth, flaxseed and sesame seeds

PurposeThe utilization of oilseeds in food formulations is prevalent due to their health benefits and nutritional value. These protein-rich oilseeds serve as an affordable and essential source of nutrients and bioactive compounds, fulfilling human protein requirements. As such, this study sought to investigate the impact of partially replacing wheat flour with oilseeds in different proportions on the nutritional and quality characteristics of biscuits.Design/methodology/approachOilseeds, including terebinth, sesame and flaxseed, were partially substituted with wheat flour in amounts of 0, 5, 10, 15, 20 and 25%. The effects of this substitution on the storage stability, nutritional content and physical properties of the resulting biscuits were examined.FindingsThe L* (from 69.75 to 54.06) and b* (from 28.59 to 21.60) color values of biscuits decreased with the supplement of oilseeds. The oilseeds addition increased the protein, fat, energy, and ash values of biscuits. At the highest level of added terebinth, sesame and flaxseed, respectively, the amounts measured were 5984.62 mgGAE/kg, 1553.85 mgGAE/kg and 2169.23 mgGAE/kg, which were higher than the control biscuits (715.39 mgGAE/kg). The incorporation of oilseeds resulted in a substantial decrease in pH and peroxide values, while the moisture content was increased throughout the 6-month storage period. The use of terebinth in biscuits led to better oxidative stability than sesame and flaxseed-containing samples. The biscuit samples with terebinth had a longer induction time. The lowest induction time of biscuits with 25% flaxseed was chosen, approximately 3.5 h.Research limitations/implicationsOilseed flours, which are rich in lipids, have been shown to enhance the quality of biscuits. However, further studies could aim to reduce the amount of shortening used to improve their quality even further. Reducing the shortening could keep the lipid content at an acceptable amount, especially considering consumers' current expectations for low-fat foods.Practical implicationsPlant-based bioactive are generally known as secondary metabolites and have promising therapeutic attributes, especially antioxidative properties.Social implicationsThanks to this composition, some of these seeds have proven effective in controlling and preventing metabolic diseases (hypertension, hypercholesterolemia, diabetes, coronary heart disease and several types of cancer) as well as providing interesting properties to foods.Originality/valueAs result, oilseeds can be successfully used as functional and sustainable food ingredients to improve the functional, nutritional and storage stability of biscuits.

Determination of high-intensity sweeteners in bakery products marketed in Brazil and dietary exposure assessment

Bakery products, including biscuits, cakes and breads, generally present a high content of simple sugars of rapid absorption, high fat content and low amount of dietary fiber, which make them highly caloric foods. Although sucrose is a very important ingredient in bakery products for its preservation characteristics and a significant source of energy, there is a growing interest in replacing this sugar with alternative substances, such as high-intensity sweeteners (HIS) that provide sweetness with no or low calories. In Brazil, there is no data on the use of HIS in this class of food. Therefore, the objective of this study was to evaluate the presence of HIS in baked food commercially available in the country and estimate the dietary exposure to these food additives. For that, an analytical method was established for the simultaneous determination of nine HIS in bakery products using ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC–MS/MS). Sample preparation steps were required based on mechanical kneading for homogenization, hexane extraction of fats, dilution in mobile phase and vortex homogenization, prior to injection into the system. The results obtained during validation showed that coefficients of variation (CV%) for precision were lower than 13.8% and the accuracy was between 91.6% and 109.1%. Aspartame, acesulfame potassium, sodium cyclamate, saccharin, sucralose and steviol glycosides were found in the samples, used alone or in combinations of up five substances. Steviol glycosides were the most found HIS in biscuit samples, while sucralose was the most common sweetener in cake and bread samples. Analysis of product labels revealed only three different claims, .i.e. ‘no sugar’, ‘no added sugar’ and ‘zero sugar’, with the latter being found in 70% of the samples. Exposure to HIS through the consumption of bakery products estimated per eating occasion showed no concerns regarding toxicological risk.

The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley.

An overproducing date fruit with limited industrial utilization leads to significant waste and losses, especially in the early stage of date maturity known as bisr. This study aimed to investigate the potential use of bisr date powder (BDP) at different concentrations (25%, 50%, and 100%) as a natural sweetener instead of sugar and barley flour as a source of dietary fiber, vitamins, and minerals instead of wheat flour (50%) in biscuit production over storage periods of 7, 14, and 21 days. The analysis revealed that the bisr Al-Khalas powder sample had a moisture content of 11.84%, ash content of 2.30%, and crude fiber content of 10.20%. Additionally, it had a low protein (2.50%) and fat (0.77%) content, with total carbohydrates at 82.59%. The gradual substitution of bisr Al-Khalas in biscuit production resulted in an increased moisture, ash, fat, protein, crude fiber, and iron content, as well as a decrease in total carbohydrate percentage. A chemical analysis of bisr Al-Khalas powder demonstrated high levels of antioxidants, with 248.49 mg gallic acid/g of phenolic compounds, 31.03 mg quercetin/g of flavonoids, and an antioxidant activity ranging from 42.30%, as shown by the DPPH test. The peroxide content was 0.009 mg equivalent/kg. Biscuit samples with different proportions of bisr Al-Khalas showed an improved resistance to oxidation compared to samples without bisr Al-Khalas, with increased resistance as the percentage of replacement increased during storage. Physical properties such as the diameter, height, and spread percentage, as well as organoleptic properties like color, flavor, aroma, and taste, were significantly enhanced with higher levels of bisr Al-Khalas in the mixture. Biscuit samples fortified with 100% pure bisr Al-Khalas powder were found to be less acceptable, while samples with a 25% substitution did not negatively impact sensory properties. In addition, acrylamide and hydroxymethylfurfural (HMF) were not detected in bisr powder and biscuit samples prepared at different concentrations (25%, 50%, and 100%). In conclusion, the study suggests that bisr Al-Khalas powder, an underutilized waste product, has the potential to add value to commercial biscuit production due to its high nutritional value and extended storage period resulting from its potent antioxidant activity.

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics

Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blends. From the flours, blends were made and six (6) samples, A to F formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The physical, proximate, anti-nutrients, vitamins, minerals, antioxidants and sensory properties of the biscuits were evaluated using standard methods. For physical parameters of the biscuit, the weight ranged from 8.86 g-10.60 g, diameter from 6.60 mm- 6.80 mm, the spread ratio from 0.58-0.61, breaking strength from 0.25 kg- 0.29 kg and thickness ranged from 11.08 mm- 11.43 mm. The anti-nutrients content of the biscuits were considerably low and within safe limits. The results showed an increase in ash, fibre, fats and protein content while the carbohydrate content of the biscuit reduced upon substitution of wheat flour with almond and pawpaw flours. The vitamin content of the biscuit was also improved especially the vitamin A content upon addition of pawpaw flour. The result for mineral composition showed a significant increase from 46.00-89.35mg/100g for sodium, potassium from 323.44-486.95 mg/100g, calcium from 189.46-356.88mg/100g, magnesium from 44.34-132.88 mg/100g and phosphorus from 155.33-428.45mg/100g.6. Antioxidant activity also increased from 2.12-3.69mgAAE/g. The biscuit samples were all rated high in terms of their sensory attributes especially samples with high proportion of almond flour. This research indicates that almond and pawpaw flours are suitable for biscuit production especially at 40% and 10% substitution for almond and pawpaw flours respectively.

Перспективы использования Sorghum Bicolor в технологии мучных кондитерских изделий с высокой антиоксидантной активностью

The purpose of research is to study the antioxidant activity of cookies with the addition of Sorghum bicolor whole grain flour to determine the prospects for using flour in the production technology of flour confectionery products. The objects of the study are samples of butter cookies prepared according to the traditional recipe (control) and with the replacement of premium wheat flour with whole-grain sorghum flour (experimental). The quality indicators of the samples were assessed according to generally accepted test methods. Phenolic acids in the biscuit samples were analyzed using high performance liquid chromatography combined with a High Performance Liquid mass spectrometer. Aqueous extracts of cookie samples were obtained as follows: 10 g of experimental and control samples were extracted in 150 ml of distilled deionized water for 90 min with constant stirring. The mixture was then centrifuged at 8000 rpm at 20 °C for 30 min, followed by collection of the clear supernatant. Next, the resulting supernatant was freeze-dried at minus 15 °C. According to the organoleptic characteristics, the cookie samples with the addition of whole-grain sorghum flour had a dark brown color uniform throughout the mass, the taste and aroma were sweet with a hint of vanilla, the broken appearance was well-baked, with a uniform porous structure, without cavities and signs of insufficient mixing, slightly rough surface. Physico-chemical parameters met the standards. As a result of the analysis of chromatographic peaks, phenolic acids were identified and the presence of phenolic acids, which are strong antioxidants, was proven in the experimental cookie sample. The practical significance lies in the application of the obtained data in the development of flour confectionery products with whole-grain sorghum flour.

A Study of the Antioxidizing and Inhibiting Effects of the Alcoholic Extract of Sage Salvia Officinalis on Microorganisms

Objectives: A study of the antioxidizing and inhibiting effects of the sage salvia officinalis on microorganisms. Methods: Chemical constituents of sage leaves the percentage of the 98% ethanol extract of sage was 5.8% prepared in concentrations of 50, 100, 150 and 200 mg/ml, Antioxidizing and inhibiting effects on microorganisms, and sensory characteristics of the sage added biscuits. Results: Scanning electron microscope images, the structure of powder sage leaves which appear as long tubes and round crystals, Hight percent concentration of minerals carbon and oxygen while low concentrations of (Zn, Al, Na, Mg, Si, K, Co, Ca, and Ce) were also found. the percentage of the moisture, protein, fat and ash (11.09, 6.89, 13.14, 9.64) % respectively, the inhibition effect of sage leaves ethanol extract prepared in concentrations of 50, 100, 150 and 200 mg/ml on three bacteria and fungi species of disc method. maximum effect on all three bacteria species Escherichia coli, Staphylococcus aureus and Pseudomonas sp. was found with the concentration 50 and 100 mg/ml. compared with 150 and 200 mg/ml. It has been found that the 150 mg/ml concentration has the most inhibition effect on the three species of fungi studied Aspergillus niger, A. carbonarius, A. flavus. All extract concentration inhibited A. flavus, it was that the antioxidant activity, iron ion bonding, reducing power and the ability capture the hydrogen peroxide of sage ethanol extract increases with high concentrations. Peroxide values decreased with increased sage added biscuits percentage (0, 0.5, 0,75 and 1) w/w% in stored for periods. However, the sensory characteristics of the sage added biscuits samples were good and close to the standard biscuit control. Conclusions: Finally, we conclude that the sage plant has medicinal and nutritional benefits due to its antioxidant and antimicrobial activity.

Uranium concentrations and its isotopes in baby food of Iraq

Abstract This study determines uranium concentrations and isotopes (238U, 235U, and 234U) in baby food samples collected from Iraqi markets using solid-state nuclear track detector technical (CR-39). Also, some radiological hazard parameters such as annual committed effective dose (E U) and risk of an excess cancer fatality per million persons (RECFPMP) for the same study samples were calculated using theoretical equations. The samples in the present study were classified into three varieties: cereals and cereal products, vegetables and fruits, and biscuits. The results show that the average uranium concentration (mg/kg or ppm) values in cereals and cereal products, vegetables and fruits, and biscuits were 0.71 ± 0.01, 0.81 ± 0.04, and 0.72 ± 0.031, respectively. At the same time, the average values of 238U, 235U, and 234U in all samples of the present study were 9.08 ±0.17 Bq/kg, 0.42 ± 0.0081 Bq/kg, and 9.33 ± 0.18 Bq/kg, respectively. The total average of E U (mSv/y) due to all uranium isotopes (238U, 235U, and 234U) in cereals and cereal products, vegetables and fruits, and biscuits were 0.042 ± 0.0006, 0.039 ± 0.001, and 0.034 ± 0.001, respectively. Moreover, it was found that the average values of RECFPMP were 0.159 ± 0.002 in cereals and cereal products samples, 0.154 ± 0.007 in vegetables and fruits samples, and 0.130 ± 0.005 in biscuits samples. Uranium concentrations and the total annual committed effective dose in all baby food samples comply with the worldwide limits approved by UNSCEAR, which state safe limitations (1.7 mg/kg) and (0.32 mSv/y), respectively. So, one may conclude that there is no danger of uranium concentrations in the case of baby consumption.

Assessment of formation of the Glyoxal and Methylglyoxal Levels in Various Sugar-Free or Sweetened Products under in Vitro Gastrointestinal Digestive System

This study aimed to determine the formation of glyoxal (GO) and methylglyoxal (MGO) in various sweetener-containing products under in vitro digestion. Products obtained from different markets in Istanbul, Turkey. The amount of GO and MGO was determined by High-Performance Liquid Chromatography using pre-column derivatization. Initial GO and MGO values were ranged between 21.1-234.4 µg/100 g and 109.7-3164.5 µg/100 g for GO and MGO respectively. After digestion formation of GO and MGO were increased up to 2546% and 607.9%, respectively. Biscuit sample had the highest GO and MGO values, whereas, after digestion, the wafer exhibited the highest formation rate; both result may be related to high fat content, low moisture and, high heat treatment. Our results revealed that sweetener-containing products such as diabetic jams, chocolate, candy, had high GO and MGO content and this content may increase with digestion. Further studies examining the effects of different sugar types on GO and MGO formation are needed.

Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits

Bakery industry is an important segment of the food industry, worldwide, and texture is an important determinant in the consumer acceptability of baked products especially biscuits. In this study, six different textured biscuits namely, whole wheat flour biscuit, chocolate biscuit, cumin biscuit, cardamom biscuit, pistachio biscuit and cashew biscuit, procured from local bakery, were analyzed for their proximate composition and color characteristics. The biscuits were having significantly (p ≤ 0.05) different values for proximate composition and color parameters. This study primarily aimed at investigating the application of electromyography (EMG) as a prospective technique for texture evaluation of these different types of biscuits. EMG is an upcoming technique for in vivo food texture evaluation which gives real-time information about the dynamic textural changes occurring during mastication of a food product. The EMG study was conducted on ten human subjects who were served six samples of biscuits in duplicate. To eliminate subject factor variance, two-way ANOVA was applied on the relative values of EMG variables. Two recordings of same subject in an EMG session for a biscuit sample showed significant (p ≤ 0.05) degree of similarity indicating that human mastication behavior is reproducible. Initially, twenty-eight EMG parameters were obtained which were reduced to five representative parameters using cluster analysis. Principal component analysis further classified these five masticatory parameters into two independent principal components (PC1 and PC2) for explaining the data variance. Cumulative proportions for PC1 and PC2 were 37.6% and 70.8%, respectively. The results showed that mastication time obtained from electromyographic analysis can evaluate sensory fracturability, hardness and chewiness. While middle interburst duration can effectively evaluate sensory cohesiveness and instrumental flexural strength. The study concluded that EMG can serve as a comprehensive texture evaluation tool in the bakery industry.

Acrylamide in heat-treated carbohydrate-rich foods in Turkey

ABSTRACT This study was conducted to provide data on the amount of acrylamide (AA) in 270 heat-treated carbohydrate-rich foods in Turkey, determined by gas chromatography-mass spectrometry (GC-MS). A total of 270 samples were analysed and it was found that 85% of potato chips, 80% of biscuits, 85% of cakes, 80% of bread, 80% of roasted peanuts, 80% of roasted nuts and 85% of pretzels contained AA above the limit of quantification (LOQ). Analytical results indicated that 10 corn chips samples, 4 biscuits samples, all bread samples, all wheat bread samples, 2 dried bread samples and 1 pretzel sample contained AA levels above the benchmark levels of 150, 350, 50, 50, 300 and 300 µg/kg, respectively, as set by the European Commission.

SENSORY EVALUATION OF BISCUITS PRODUCED FROM A BLEND OF WHEAT AND UNRIPE PLANTAIN FLOUR IN DELTA STATE

This study assessed the sensory assessment of biscuits produced from a blend of wheat and unripe plantain fiour in Delta State. Materials used include matured and unripe plantain which was obtained from a farm in Asaba, Delta State. The unripe plantains were carefully detached from the bunch, sorted, peeled and sliced to about 5 mm thickness. The dried chips were later milled and sealed for baking. The dough was mixed using a B8 universal mixer (model IPX1, 7076) at 550 rpm for 15 minutes until uniform smooth dough was obtained. All data were subjected to statistical analysis using Analysis of Variance (ANOVA). The mean were then separated by Duncan's New Multiple Range Test (DNMRT) using the Statistical Package for the Social Sciences (SPSS) 20.0 software. Biscuit samples were subjected to sensory evaluation within 24 hours after production. The sensory evaluation of the samples was carried out using twenty-five (25) panelists familiar with biscuits. The qualities assessed include aroma, appearance, taste, texture and general acceptability. The results ranged from 6.30-7.35, 6.45-7.30, 2.05-6.30 and 6.20-6.85 for aroma, appearance, taste and texture, re.spectively while the control had 7.45, 7.20, 7.45 and 6.75 for aroma, appearance, taste and texture, respectively. The study recommended among other things that Government should encourage biscuits produced from the blend of wheat fiour and unripe plantain because of its better mineral quality, high in calcium and iron content than those produced from 100 % wheat fiour.

Izabrane inženjerske i osnovne osobine pečenih proizvoda pripremljenih od kompozitnog pšenično-sologold brašna slatkog krompira

Flours from other sources have been incorporated into wheat flour to improve on the nutritional and sensory properties of baked products. However, the quality of production and sustainability of such baked product is still a challenge faced by bakery industries. The aim of this study is to evaluate selected engineering and sensory properties of baked products prepared from composite wheat sologold sweet potato flour; so as to guide the bakers to achieve improved product quality, development and sustainability. In this study, biscuit samples were prepared according to Onabanjo and Dickson method, the bread samples were prepared according to the Straight dough method, the cake samples were prepared according to Egg foaming method while the selected engineering and sensory properties were determined in accordance with standard procedures. The results obtained showed that the optimum blend (70% wheat: 30% sologold sweet potato) flour has specific volume of the baked products range from 4.12 to 0.50 ml/g, crumb moisture from 18.54 to 12.04%, oven spring from 2.38 to 1.12mm, sample height from 4.05 to 1.01mm, sample mass from 146.30 to 8.52g, appearance from 9.40 to 8.70, texture from 8.50 to 7.50, aroma 9.20 to 8.0, flavor from 9.0 to 8.10, crust color from 8.80 to 7.0, overall acceptability from 9.30 to 8.10, intension of consumption from 9.20 to 8.0 and browning index from 1.0 to 4.6. These evaluated engineering and sensory properties of the optimum blend flour attest high quality baked products (bread, biscuit and cake). Hence could be utilized to enhance and facilitate product development, quality control and product sustainability of composite baked products. The optimum blend ratio is therefore recommended to bakers.

Physical properties, dietary fibre profile and peroxide value of biscuit produced from wheat-Tigernut flours with avocado paste as fat substitute

This study investigated the effect of replacing fat with avocado paste on the physical properties, dietary fibre profile and peroxide value of wheat-tigernut biscuits. Whole tigernut was processed into flour and blended with wheat flour at three different levels; 10%, 20% and 30% weight basis into two parts. The first part of the composite (T10, T20, and T30) and control sample (100% wheat flour, T00) were baked into biscuit using margarine, while in the second batch (AT10, AT20, and AT30), margarine was replaced with avocado paste (100%). The biscuit samples were analysed for physical properties, dietary fibre profile and peroxide value using standard procedures. Data were subjected to Analysis of variance, and means were separated using Duncan’s Multiple Range Test at p<0.05. Biscuits baked with avocado paste had higher spread ratio (6.98 – 7.19) and weight (17.39 – 17.51 g) than samples baked with margarine. Break strength of control sample was higher (185g) compared to biscuit samples baked with margarine (182.70 – 175.81 g), but lower than biscuits baked with avocado paste (182.70 – 175.81 g). Biscuits baked with avocado had higher dietary fibre profile of 7.49 to 7.84% and 5.72 to 5.82% for insoluble and soluble fibres. Biscuits containing avocado paste had higher peroxide values (1.91 to 2.56 meq O2/kg) than samples containing margarine (1.67 to 2.18 meq O2/kg). Replacing avocado with margarine improved the physical properties and dietary fibre profile of the biscuits with no adverse effect on the peroxide value and could therefore, be exploited as a healthier shortening agent to enrich biscuits.

Utilization of Cassava/Soybean Composite Flour in Biscuit Making

Cassava and soybean flour were used to produce biscuits in different ratios in an attempt to substitute or replace wheat. Composite flour, made from a combination of cassava and soybean flour, was processed into biscuits using varying proportions. The ratios ranged from 10% to 50% soybean flour and 90% to 50% cassava flour. The proximate evaluation revealed that including 20% soybean flour in the cassava flour, making up 80% of the mixture, resulted in a significant level of protein and other nutrients that closely compared to those found in 100% wheat flour. The protein and fat content increased significantly as the proportion of soy flour increased, leading to a corresponding decrease in the carbohydrate content of the analyzed biscuit samples. This study demonstrates that a blend of 80% cassava flour and 20% soy flour produced biscuits with good nutritional quality. The sensory evaluation and overall acceptance of the product showed no significant difference between the 80:20 blend and the control (100% wheat).

Assessment of Heavy Metals in Biscuit Samples Available in Iraqi Markets.

Baby foods contain these toxic heavy metals which occur naturally or from pollution in the environment. The purpose of this research is to investigate the concentration of heavy metals in the biscuit samples that are commonly used in Iraq as food babies. The concentrations of three metals viz zinc (Zn), lead (Pb), and cadmium (Cd) are measured using atomic absorption spectroscopy (Buck Scientific/USA, 210 VGA). Health risk parameters such as Estimated Daily Intake (EDI), Target Hazard Quotients (THQ), Hazard Index (HI), and Carcinogenic Risk (CR), are determined. The average values of the concentrations of Zn, Pb, and Cd in these samples of biscuits are 0.584 ± 0.099 mg/kg, 0.066 ± 0.008 mg/kg, and 0.205 ± 0.011 mg/kg, respectively, while the average values of HI and CR × 10-6 for all samples are 0.768 ± 0.040 and 1.94 ± 0.25, respectively. On the basis of comparing these elements, the study finds that the average value of Zn is dominating with the highest concentration, followed by Cd, and Pb. This is relied on the statistical examination that revealed a weak correlation and no significance (p > 0.05) in the amounts of these heavy metals in all samples. The concentrations of Cd, in seven samples, are relatively higher than their permissible limits according to FAO/WHO (0.2 mg/kg). Conversely, the concentrations of Zn and Pb are lower than their permissible limits which was 9.4 mg/kg and 0.3 mg/kg, respectively. The values of health risk parameters for Zn, Pb, and Cd for all samples do not surpass their permissible intake limits according to FAO/WHO, Therefore, it is concluded that the overall estimated healthy risk, due to the heavy metals, is safe since it is within the permissible limits; thus, there are no concerns for a baby who consume biscuit consistently daily.

Designing a new physical activity calorie equivalent food label and comparing its effect on caloric choices to that of the traffic light label among mothers: a mixed-method study.

We designed a new type of 'physical activity calorie equivalent' (PACE) food label in Iran to compare its effect with that of the traffic light food label (TLL) on caloric choices. Mixed-method study. Mothers of school children between the ages of 6-12 years. In the qualitative phase, 10 focus group discussions (FGDs) were conducted with various groups of mothers, and two FGDs were conducted with food science and nutrition experts to design a new PACE label. In the quantitative phase, 496 mothers were randomly assigned to five groups: (1) no nutrition label, (2) current TLL, (3) current TLL + educational brochure, (4) PACE label, and (5) PACE label + brochure. Samples of dairy products, beverages, cakes, and biscuits were presented. ANOVA and multiple linear regressions were applied to examine the association between label types and calories of the selected products as our main outcome. The mothers' perspectives were classified into two sub-themes, the PACE label's facilitators and barriers. The new PACE label's characteristics were divided into two subcategories: (a) appearance, and (b) nutritional information, including 14 codes. In the quantitative section, mean calories of the selected foods were lowest in the TLL + brochure group (831.77 kcal; 95% CI: 794.23-869.32), and highest in the PACE label group (971.61; 95% CI: 926.37-1016.84). The new PACE label was a combination of PACE, TLL, and warning labels. It did not significantly affect lower caloric choice, however, the TLL + brochure option was effective in choosing foods with fewer calories.Clinical trial registration: The study was registered in the Iranian Registry of Clinical Trials 23 (IRCT20181002041201N1).

Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut

This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics. The composite flours were of ratio 70:25:5 (TWB), 70:20:10 (ATW), 70:15:15 (BTT) for wheat: AYB: tigernut, respectively, while 100 % wheat flour served as control (WTY). The composite flour samples were analyzed for proximate, functional and pasting properties. The physical and chemical properties and sensory attributes of the developed biscuits were carried out. The moisture, protein, fat, ash, crude fiber, carbohydrate, and energy contents of the composite flour ranged from 6.63 to 8.13 %, 11.22–18.36 %, 13.27–19.15 %, 0.98–0.99 %, 3.96–7.43 %, 59.97–62.55 % and 400.89 to 410.40 Kcal/100g, respectively. The results showed that protein fat, ash and crude fiber of the biscuit were improved. The water and oil absorption capacity of composite flour was low while the pasting properties of the composite flour blends reduced as the AYB flour increased. All the composite flour blend biscuit samples possessed high essential nutrients and antioxidant potential. All the biscuits samples were accepted by the panelists, however, sample BTT (70 % wheat flour+15 % AYB flour+ 15 % tigernut flour) was most accepted in appearance, aroma, taste, crispness and overall acceptability. Therefore, biscuits from the flour blends of wheat, AYB and tigernut could be nutritionally beneficial and good for adults.

Effect of chitosan addition on proximate composition, antioxidant activity, and sensory acceptance of biscuits containing red and purple roselle extract

The purpose of this research was to produce biscuits containing red and purple roselle extract with the addition of chitosan to improve the biscuits’ proximate composition, total phenolic, antioxidant activity, and sensory acceptance. The research used a completely randomized design with seven factors containing red and purple roselle extract, and chitosan, respectively; C1 (0:0:1)%; C2 (10:0:0)%; C3(0:10:0) %; F1(4:6:1)%; F2 (6:4:1)%; F3(4:6:2)%; and F4(6:4:2)%. Proximate composition (moisture, protein, fat, carbohydrate, ash and fibre) was determined using standard methods. The total phenolic content of roselle extract biscuits was measured using the Folin-Ciocalteau method, whereas the determination of antioxidant activity was carried out by applying the 2,2- Diphenylpicrylhydrazyl (DPPH) method. The proximate analysis of the biscuits produced high moisture content ranging from 3.25 to 3.94% W/W, protein content from 6.68 to 7.43% W/W, and fat content (19.13-19.74% W/W). The ash content varied from 1.62 to 1.72% W/W, fibre content ranged from 3.32 to 5.06% W/W, and carbohydrate contents were 62.50-65.40% W/W. The concentration of 1% chitosan in the biscuit formulation was also more effective in increasing the phenolic content and antioxidant activity (IC50), respectively 3.36 mg/100 g and 71.81 ppm in the F1 biscuits samples (red roselle 4% and purple 6%). Similarly, in F1 with the addition of 1% chitosan to sample biscuits containing red (4%) and purple (6%) roselle extract, the panellists received good acceptance of the aroma, colour, texture, taste, and overall biscuits made. Biscuits containing 6% purple roselle and 1% chitosan in the formulation could be provided with a significant contribution to increasing total phenol, antioxidant activity, and sensory acceptance compared to the others. Therefore, roselle extract and chitosan can be used as additional biscuit supplements that can increase nutritional content and antioxidant activity.