Biscuit Samples Research Articles

Commentary on Ares and Varela

Descriptive methods are traditionally performed with trained assessors to objectively analyze products, since consumers have long been considered incapable of performing such tests because they are influenced by hedonic evaluations. However, in the last decades, there have been alternative descriptive tests performed by consumers, due to other advantages, such as a rapid sensory profile assessment, reducing cost and time, and Check-all-that-apply (CATA) is an example. Thus, the objective of this work was to compare the performance of trained assessors (n = 15) and consumers using quantitative descriptive analysis (QDA) - traditional method and CATA - alternative method (n = 161 consumers, including acceptance test as well), for 5 samples of semi-sweet hard dough biscuit with different contents of specific ingredients: fructose (0.0 to 6.0%), vanilla aroma (0.0 to 1.2%) and water (9.0 to 13.8%). Results showed that the number of attributes in which trained assessors perceived significant differences was marginally higher (p < .1) than consumers. For smaller formulation differences, trained assessors perceived more (p < .01) attributes presenting significant differences (10) than consumers (2). The sample discrimination presented the same pattern, however trained assessors had greater discriminative power than consumers, i.e., they discriminated samples in more difference levels. The description of the samples was not similar between the methods. The QDA and CATA assessors used different attributes to describe the samples, which reflected in different drivers of liking and disliking if descriptive data come from trained assessors or from consumers. It is concluded that the choice of performing descriptive tests with trained assessors or consumers depends on the purpose of the study.

Development and Quality Evaluation of Carrot Powder and Cowpea Flour Enriched Biscuits

Cowpea (Vigna unguiculata) and Carrot (Daucus carota L) were processed into flour and powder respectively and were used to substitute wheat flour as composite flour in the production of biscuits. Biscuits were prepared from different blends of refined wheat flour, cowpea flour and carrot powder in the respective ratios of 100:0:0, 90:5:5, 85:10:5 and 80:10:10 and 75:15:10. The biscuits were analyzed for their physical properties, proximate and carotenoids composition and sensory properties. Results revealed a significant differences (p 0.05) with increasing levels of cowpea flour. It ranged from 9.27- 10.06% with the control sample (A) having the lowest value, while the sample (E) with 15% cowpea flour inclusion having the highest value (10.05%). Significant differences (p > 0.05) existed in the crude fibre content of the enriched and control biscuit samples. The fat content of biscuits varied significantly p 0.05) was observed in the carotenoids content of the biscuit samples as the level of carrot powder inclusion increased. It ranged from 1.54- 7.5 mg/kg with the highest value found with the 10% carrot powder inclusion while the lowest value was found in the control sample. The mean sensory scores revealed that there were no significant differences (p > 0.05) in all the sensory attributes evaluated. The study showed that value added biscuits can be produced using carrot powder and cowpea flour to enrich biscuits that is capable of increasing the protein and carotenoids contents which can help in ameliorating protein malnutrition and vitamin A deficiency.

Determination of mycotoxins in biscuits, dried fruits and fruit jams: an assessment of human exposure

ABSTRACTA reliable, fast and simple method using UHPLC-MS/MS was developed for the determination of aflatoxins B1 (AFB1), G1 (AFG1), B2 (AFB2) and G2 (AFG2), ochratoxin A (OTA), deoxynivalenol (DON), zearalenone (ZEA), HT-2 toxin and T-2 toxin in crude extracts of biscuits with fruit filling, cookies, dried fruits and fruit jams. The method was successfully demonstrated on 39 samples of biscuits with fruit filling, 34 cookies, 14 dried fruits and 10 fruit jams. The mycotoxins detected in biscuits samples were ZEA, OTA, T-2 and AFB1 with an average concentrations of positive samples of 2.64, 4.10, 8.13 and 1.32 µg kg−1, respectively; while the mycotoxins detected in jam samples were AFB1, OTA, T-2 and AFB2 with an average concentrations of positive samples of 2.00, 17.7, 4.37 and 1.15 µg kg−1, respectively. The results showed that the majority of samples were in compliance with relevant regulations. However in eight samples of biscuits and three samples of fig jam the contents of OTA were higher than the existing OTA limits. The combined dietary exposure of selected mycotoxins was estimated for the first time for children, adolescents and adults. The estimated combined dietary exposures were all lower than the proposed value assumed to predict a possible risk scenario.

Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour

The effects of fermentation and malting on the proximate composition, mineral content, amino acids and total phenolic content of pearl millet flour and biscuits were studied. Consumer tests of the biscuits samples were also done using two sets of panelists. The results showed that fermentation and malting improved the crude fiber, crude protein, carbohydrate and energy values of the pearl millet flour. For the biscuit samples, the fermented and malted biscuits had higher moisture, crude protein, crude fiber and energy value with lower fat and ash content as compared to the biscuits obtained from native flour. Fermentation and malting were further observed to increase majority of the essential and non-essential amino acids. Consumer tests among the different set of panelists showed differences in the loading patterns as observed through principal component analysis. In conclusion, this study shows that fermentation and malting improves nutritional, health composition of pearl millet flour as well as the sensorial acceptability of subsequent biscuits.

Optimization of Baking Temperature, Time and Thickness for Production of Gluten Free Biscuits from Keyetena Teff (Eragrostis tef) Variety

The demand for gluten-free foods is certainly increasing. Teff was becoming popular crop noticeably due to its very attractive nutritional profile and gluten-free nature. This study aims to develop Teff biscuits as an alternative food source for gluten intolerant people. Optimization of three independent variables, baking temperature (174,180 and 186°C), baking time (4, 8 and 12 min), and biscuit thickness (4.5, 5.5 and 6.5 ml) were taken as important factor to determine physical and nutritional quality of biscuits. There were twenty combinations created by Central Composite Design with the aid of Design-Expert software to get best quality Teff product. Moisture, protein, ether extract, fiber, ash, carbohydrate, and gross energy in biscuit samples were found in the range of 4.20-6.98%, 14.59-18.14%, 13.63-14.80%, 3.93-4.08%, 3.38 to 3.65%, 52.4-60.25%, and 414.22-422.15 Kcal/100 g respectively. Results showed that baking temperature and time were the most important factors that significantly affected (p <0.01) rehydration ratio, biscuit hardness, water activity, bulk density, protein, moisture content, carbohydrate and gross energy. Biscuit diameter, thickness, ash, fat, fiber, and mineral were not significantly affected by interaction of baking conditions. Based on all parameters with exception of sensory analysis the best treatment combination of temperature, time, and biscuit thickness were; 174°C, 9 min, and 4.5 mm. Biscuits sensory score shows variation in terms of colour and crispness. Biscuits baked at low temperature slighter thickness got better overall acceptability. Generally, result of this study confirmed that the possibility of production of gluten free Teff based biscuit as an alternative food source for gluten intolerant or tolerant consumers.

Stability of Vitamin A in Nigerian Retailed Biscuits

Vitamin A deficiency is a major public health problem affecting poor populations in developing countries. Biscuits baked with Nigerian vitamin A fortified flour (30 IU/g) have been consumed by pre-school children. This study aims at determining vitamin A content and stability in retailed biscuits at point of consumption. Pre-tested, semi-structured, interviewer-administered questionnaire was used to collect biscuit consumption pattern of pre-school children (n=1600). Out of 18 brands of biscuits reported, eight cartons of 8 commonly consumed brands were purchased from major markets in Lagos. Vitamin A (retinol) stability was determined by storing biscuit samples for 30 days. Pre- and post-storage retinol analyses were carried out using high performance liquid chromatography. Vitamin A stability was calculated as percentage of initial vitamin A biscuit values. Crunchiness and packaging of biscuit samples were also assessed. Data were analysed using descriptive and T-test at p&amp;lt;0.05. At pre-storage level, 62.5 % and 37.5 % samples had vitamin A and zero contents respectively. At post-storage, 25% had vitamin A content while 75% had zero content. Pre- and post-storage vitamin A content of samples was 5.2&amp;plusmn;4.9 IU/g and 1.9&amp;plusmn;1.8 IU/g. Mean vitamin A stability and loss in retailed biscuits at 2 months was 16.8% and 83.2% respectively. A significant difference was found in vitamin A content and stability of biscuits at pre- and post-storage levels. Biscuits lost crunchiness at post-storage level. Vitamin A content of retailed biscuit samples was below 30 IU/g resulting in very low stability. Use of fortified quality raw materials and compliance are essential.

SENSORY EVALUATION AND CONSUMER PREFERENCES OF INNOVATIVES CONFECTIONERY PRODUCTS

The aim of this study was to: 1) estimation influence various kinds of fruit pomace addition and use spelled flour on the crispy biscuits sensory quality, and 2) evaluation preference of this kind innovative products among young consumers. The material consisted 30 variants of crispy biscuits produced form organic processing ingredients. Spelled flour winter bright type 500 with and wholemeal was used to prepare samples. As an addition fruit pomace from production of strawberries, raspberries, chokeberry, blackcurrant and apple were applied.&#x0D; It was found that samples of biscuits made with spelled winter bright flour with 20% strawberries and raspberries pomace addition were the most preferred by young consumers. These products characterized slightly perceptible flavor of added pomace, a higher fragility and better overall sensory impression compared to the standard.

Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit

This study investigated the effect of fermentation and malting on selected physicochemical, textural and microstructural changes in pearl millet (Pennisetum glaucum) flour and its resultant biscuit. Results obtained showed that both fermentation and malting significantly (p < 0.05) increased swelling capacity, oil and water absorption capacity, with a decrease in bulk density of the flours. The diffraction patterns on X-ray diffraction (XRD) showed slight increase in the crystallinity of the fermented and malted millet flours, while baking resulted in a reduced crystallinity of the biscuit samples. The Fourier transform infrared (FTIR) spectra showed changes and increases in the band intensities, while the scanning electron microscopy (SEM) studies revealed that while fermentation and malting changed the microstructure of the native flour from an irregular compact granular structure to a regular loose structure, baking induced a distorted “honey-like” comb structure to all the biscuit samples. Textural profile (hardness) also showed an increase in hardness from 5.30 N in the native biscuits to 15.85 and 29.31 N in the malted and fermented biscuit samples respectively. Conclusively, fermentation and malting modified and improved the physicochemical and possible nutritional properties of the flour and resultant biscuit.

Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour

AbstractFive different formulations containing buckwheat (Fagopyrum esculentum) flour were used in this study to produce biscuit samples which were then analyzed for proximate composition, textural and sensory properties. The different formulations based on incorporation of egg white, carob syrup, and purified starches into the dough formulation yielded final products with different nutritional, sensory, and textural properties. Use of carob syrup to replace table sugar resulted in biscuits with higher outer appearance scores and significantly harder texture. Purified starch substitution on the other hand resulted in high fracturability values. They also had lower protein and higher energy contents. Egg white substitution was aimed at increasing cohesion in the biscuit dough, however, the dough texture of the plain formulation was also acceptable and very subtle differences in biscuit quality were observed with this alteration in the basic formula.

CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE

The cyanobacterium Spirulina, a multicellular and filamentous blue green microalgae, is used in many countries of world including Egypt as human safe food. This research aims to study the nutritional values of dried Spirulina algae and prepare healthy and high nutritive values biscuits blends fortified with Spirulina algae. This study revealed that Spirulina algae contained high level of protein 67.0±5.2% as dry weight and interesting amounts of bioactive compounds with antioxidative activity such as phycocyanin (1254±23mg /100g) and β-carotene (85±5 mg/100g). Spirulina algae was rich in minerals such as Na (859 mg/100g), K (1399 mg/100g), Ca (689 mg/100g), P (960 mg/100g), Mg (400 mg/100g) and Fe (122 mg/100g) as average. Results indicated that biscuit blends fortified with dried Spirulina algae as 0.5, 1, 2 and 3, % lead to improve the organoleptic, chemical and nutritional properties for it. Biscuit blends were organoleptically accepted for panel test as soon as demonstrated high nutritional values, bioactive, protein and mineral content when compared with unfortified biscuit samples (control).

Antioxidant properties and consumer acceptability of pearl millet – tiger nut biscuits

Purpose – This paper aims to focus on the antioxidant properties and consumer acceptability of biscuits produced from pearl millet (PM)–tiger nut (TN) composite blends, with the aim of encouraging the use of these under-utilised food crops in producing value-added products with nutraceutical potential. Design/methodology/approach – PM grains and TN seeds were processed into flour and blended at ratios: 15:85 (A), 20:80 (B), 25:75 (C), 30:70 (D), 35:65 (E), 40:60 (F), 45:55 (G), of PM to TN using response surface methodology. The antioxidant properties of the biscuits produced from the flour blends were determined using standard methods, and data obtained were subjected to analysis of variance (ANOVA); differences of means were separated using Duncan multiple range test. The biscuits were subjected to sensory evaluation using 50 untrained panellist and results statistically analysed. Findings – The total phenolic content (TPC-mg/GAE) of PM–TN flour blends ranged from 2.65-4.95 (A-G), with an average TPC of 3.85. In PM–TN biscuits, total phenolic values ranged from 1.20-3.42 (A-G), with an average of 2.39. The 2,2′-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities (μmolTEAC/g) of PM–TN flour blends ranged from 26.7-36.4 (A-G), and the values for biscuits ranged from 28.5-38.6 (A-G). There was a highly significant correlation, r = 0.811(p &lt; 0.001) and r = 0.913 (p &lt; 0.001) between phenolic content and antioxidant activity for flour and biscuit, respectively. The effect of in vitro digestion of biscuits on the antioxidant assays viz-a-viz: TPC and ABTS radical scavenging activities were also investigated. The order of phenolic release was enzymic &gt; aqueous &gt; ethanolic digest for TPC, while for ABTS, the order of release was enzymic &gt; ethanolic &gt; aqueous. The highest values for antioxidant properties were found in the simulated in vitro enzyme digested biscuits. Consumer acceptability revealed that the overall acceptability scores of the biscuits were not significantly different except for biscuit sample G. Originality/value – The paper has demonstrated the antioxidant potentials and consumer acceptability of PM–TN biscuits. It also shows the effect of in vitro digestion on the antioxidant activities of the biscuit and its potential health benefit, as a source of antioxidant.

Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour

Cassava is an important crop in the tropics. The use of cassava flour and pigeon pea flour in the manufacture of biscuit is uncommon. The chemical and nutritional evaluation of biscuit processed from cassava and pigeon pea flour was investigated. Commercial and cassava based biscuit were evaluated for chemical and nutritive properties. Sensory evaluation was done by a ten member panel randomly selected from male and female adults. One hundred percent cassava biscuit was significantly higher than other biscuit samples in Hydrocyanide (HCN) at P<0.05. The crude protein and ash content of 30% cassava pigeon pea biscuit was significantly higher than other biscuit samples. Commercial biscuit was higher in crude fat (13.54%), crude fibre (0.85%) and moisture content (4.8%). Sensory evaluation showed that commercial biscuit, 30% cassava-pigeon pea biscuit and 100% cassava biscuit were not significantly different from each other in colour. Higher scores was given to 30% cassava-pigeon biscuit. The taste, texture, flavour and general acceptability of 100% cassava biscuit and commercial biscuit were not significantly different from each other. Generally, acceptable biscuit was processed from 100% cassava flour and 30% cassava pigeon flour. Thirty percent cassava pigeon biscuit gave better nutrient attributes and sensory scores than commercial biscuit.

Iron in fortified biscuits: A simple method for its quantification, bioaccessibility study and physicochemical quality

Iron deficiency is one of the most important nutritional problems in the world. The aims of this study were to determine the total concentration of iron in order to evaluate its bioaccessibility in biscuits produced with fortified flour, check the importance of its contribution to the iron intake and monitor physicochemical parameters such as moisture, acidity and peroxide value (PV) during 150days of storage. The simple and cheap method for iron determination was validated and proved to be adequate. Forty one samples of biscuits including salt water, cream cracker, cornstarch, and buttery biscuits were analyzed and their iron content were 5.3–7.8; 5.0–8.6; 2.5–6.8; and 3.7–5.7mg/100g, respectively. The in vitro assay results varied from 1.2 to 4.3mg/100g and from 0.2 to 2.1mg/100g to solubility and dialysis, respectively. There was significant difference in total, soluble and dialyzed iron content among the biscuit types analyzed. The intake of a biscuit portion can contribute from 5 to 32.5% of the recommended daily intake of iron, depending on the type of biscuit consumed. Lipid content varied from 9.8 to 18.0% for the biscuit types analyzed. In the end of storage time moisture levels increased 1.5% for the majority of samples, besides it was observed that most biscuits showed an increase (around 50%) of titratable acidity after 150days of storage. The highest PV was 27.8meq/kg of oil fat for salt and water biscuit (in 90days of storage), 23.3meq/kg of oil for cream cracker (in 120days of storage), 22.6meq/kg of oil for cornstarch (in 120days of storage) and 14.1meq/kg of oil for buttery biscuit (in 60days of storage), indicating lipid oxidation. Samples with the highest iron and moisture content also presented the highest peroxide value, indicating oxidation. The consumption of biscuits plays an important role in providing the daily requirement of iron intake. However, it is necessary to improve the stability and to provide the desired delivery of nutrients without causing damage to the quality of food and health of the consumers.

Assessment of Annual Effective Dose for Natural Radioactivity of Gamma Emitters in Biscuit Samples in Iraq

Biscuits are an important type of food, widely consumed by babies in Iraq and other countries. This work uses gamma spectroscopy to measure the natural radioactivity due to long-lived gamma emitters in children’s biscuits; it also estimates radiation hazard indices, that is, the radium equivalent activity, the representative of gamma level index, the internal hazard index, and the annual effective dose in children. Ten samples were collected from the Iraqi market from different countries of origin. The average specific activities for 226Ra, 232Th, and 40K were 9.390, 3.1213, and 214.969 Bq/kg, respectively, but the average of the radium equivalent activity and the internal hazard index were 33.101 Bq/kg and 0.107, respectively. The total average annual effective dose from consumption by adults, children, and infants is estimated to be 0.655, 1.009, and 0.875 mSv, respectively. The values found for specific activity, radiation hazard indices, and annual effective dose in all samples in this study were lower than worldwide median values for all groups; therefore, these values are found to be safe.

QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR

This study was carried out to investigate the effect of partial substitution (10 and 15%) of wheat flour by sorghum or chickpea flour on quality parameters of sponge cake and biscuit. Chickpea flour contained the highest percentage of protein, lipids, ash and crude fiber. Water absorption was increased by replacement of wheat flour with sorghum or chickpea flour. From the obtained data, it could be seen that the deleterious effect of adding sorghum flour to wheat flour on the rheological properties was more pronounced than that happened when chickpea flour was added. Cake prepared with sorghum flour had less pronounced improvements in its chemical composition rather than those of chickpea. With regard to volume and specific volume, cake prepared with 10% chickpea flour with or without cake improver recorded the highest values. Cake prepared by chickpea flour had no any unfavorable sensory change especially for the cake produced by cake improver. Crude protein, lipids, ash and crude fiber contents were increased progressively in all biscuit samples with increasing of either the sorghum or chickpea flour levels. Also, there were no significant differences (P>0.05) between the thickness and spread ratio of control biscuit compared to that of sorghum or chickpea- wheat composite flour. It is worth mentioning that the substitution of wheat flour with chickpea flour gave biscuit more sensory acceptable.

Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR

The effect of fiber addition on the distribution and mobility of protons in biscuits is studied by using low resolution time domain nuclear magnetic resonance (TD-NMR). The proportion of flour is reduced in order to incorporate inulin and oat fiber. NMR temperature dependent experiments are carried out in order to gain insight on the processes occurring in biscuit baking. Proton populations were identified measuring spin–spin relaxation times (T2). The major change in the relaxation profiles upon incorporation of fibers corresponds to mobile water molecules, which appear to be related to dough spreading behavior and biscuit quality. Biscuit samples baked in a commercial oven were studied by two dimensional spin–lattice/spin–spin (T1–T2) relaxation maps. The T1/T2 ratio is used as an indicator of the population mobility, where changes in the mobility of water in contact with flour components as starch, proteins and pentosans are observed.

Preparation and evaluation of biscuit supplemented with potato flour

Preparation and evaluation of biscuit supplemented with potato flour was carried out with the objectives to formulate biscuit using potato flour in different proportions and to evaluate the sensory and physical characteristics of biscuits. Biscuits were prepared with partial replacement of wheat flour by potato flour at 10 per cent, 20 per cent, and 30 per cent supplemented with wheat flour. Physical characteristics of biscuit were done. Results of physical analysis showed that the weight, diameter, density spread factor of biscuits were decreased significantly with the increasing level of potato flour replacement up to 30 per cent biscuit. Thickness of biscuit increased slightly with the increasing level of potato flour replacement upto 20 per cent. On the other hand diameter of biscuits and spread ratio are decreased as substitution level of potato flour increased in the baked samples and this may be due to the higher water holding capacity of potato flour. Moisture content of biscuits decreased with increasing the incorporation level of potato flour. Sensory evaluations of biscuit samples were evaluated. Sensory evaluation revealed that 10 per cent potato flour incorporation with wheat flour was found to be the most acceptable combination in biscuit making with respect to organoleptic qualities of biscuits.

Fatty acid composition including trans-fatty acids in selected cereal-based baked snacks from Lebanon

Ten samples of biscuits (including plain, whole meal, cream-filled and chocolate-coated), 7 samples of cakes (including plain, chocolate and cream-filled), 4 samples of wafers (including plain, chocolate-filled, coated and chocolate-filled) and 3 samples of croissants (including plain and chocolate-filled) were collected from Lebanon, in 2006, and analyzed for their fatty acid composition including trans fatty acids (TFA) by AgNO3-thin layer chromatography and gas chromatography. All samples contained TFA ranging between 0.7 and 25.8g/100g fat and 20 out of the 24 analyzed samples contained more than 2% TFA on fat basis. The ratios of trans 18:1/(trans 18:2+trans 18:3) ranged between 4 and 15.3 thereby indicating formulation of the products with partially hydrogenated oils. The content of TFA in the samples showed similarities to those reported in similar product categories in developing countries. This study is the first to report data on the levels and spectrum of TFA in snack products in Lebanon and underlines the importance of developing effective policies for reducing the intake of TFA by populations in the Middle East.

Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour

Cassava is an important crop in the tropics. The use of cassava flour and pigeon pea flour in the manufacture of biscuit is uncommon. The chemical and nutritional evaluation of biscuit processed from cassava and pigeon pea flour was investigated. Commercial and cassava based biscuit were evaluated for chemical and nutritive properties. Sensory evaluation was done by a ten member panel randomly selected from male and female adults. One hundred percent cassava biscuit was significantly higher than other biscuit samples in Hydro-cyanide (HCN) at P<0.05. The crude protein and ash content of 30% cassava pigeon pea biscuit was significantly higher than other biscuit samples. Commercial biscuit was higher in crude fat (13.54%), crude fibre (0.85%) and moisture content (4.8%). Sensory evaluation showed that commercial biscuit, 30% cassava-pigeon pea biscuit and 100% cassava biscuit were not significantly different from each other in colour. Higher scores were given to 30% cassava-pigeon biscuit. The taste, texture, flavour and general acceptability of 100% cassava biscuit and commercial biscuit were not significantly different from each other. Generally, acceptable biscuit was processed from 100% cassava flour and 30% cassava pigeon flour. Thirty percent cassava pigeon biscuit gave better nutrient attributes and sensory scores than commercial biscuit.

Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this study were cassava flour, rice flour, extruded soy protein (ESP) and pumpkin powder. Four levels of ESP were used for production of flat bread and biscuits: 2.5%, 5%, 7.5% and 10% for flat bread and 5%, 10%, 15% and 20% levels for biscuits. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of ESP. Flat bread at level 10% ESP had the highest value of β-carotene. Alkaline water retention capacity (AWRC) at zero time and 24 h of flat bread storage had high values for levels 2.5% and 5% ESP. Water holding capacity (WHC) increased insignificantly by increasing the level of ESP. Color measurements revealed that the lightness decreased and the redness increased with increasing the level of ESP. Sensory evaluation of flat bread revealed that 2.5% followed by 5% ESP level had high score of overall acceptability. Physical properties of biscuits indicated that as the level of ESP increased the diameter, thickness, volume and specific volume decreased. Biscuits sample with 20% ESP had the highest values of protein, fat, ash and fiber but the lowest in total carbohydrates. Also β-carotene and vitamin A content increased in biscuit samples. Caloric values of biscuits in all treated samples were lower than control. Lightness decreased while redness increased with increasing the level of ESP. Data of texture profile analysis (TPA) showed that hardness and adhesiveness (g) increased as ESP level increased. Sensory evaluation of biscuits showed that addition of ESP at 20% level decreased significantly texture score from 9.51 to 6.61 (P < 0.05) but insignificantly affected the other sensory scores.