Biscuit Samples Research Articles

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.

Effect of Fat Replacers on the Multigrain Biscuits

Nowadays, people are concerned about their health due to the change and modification in lifestyle. People demand a ready to eat food products that are healthy and safe. Biscuits or cookies are the most consumed snack product that gives feeling of fullness for the hunger between two meals and also liked by the every age group people. But the bakery fats and shortenings that are used in the preparation of biscuits, contain trans fatty acids that are not good for health. In this study, biscuits were formulated with multigrain flour (refined wheat flour, barley flour and corn flour) in pre-defined ratios using fat replacers to reduce the fat content and hence trans fatty acid content. Two types of fat replacers i.e. Polydextrose(PD) and whey protein concentrate (WPC) were used to replace the fat content of biscuits from 10-50%. On the basis of organoleptic quality analysis and physicochemical analysis, the biscuit sample in which 40% shortening was replaced by equal proportion of polydextrose and whey protein concentrate (WPC) was found optimum. So, this study suggest that fat can be reduced or partially replaced up to 40% by using PD and WPC without much change in the sensory and physical characteristics.

Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso).

Bergamot belongs to the Rutaceae family and is a typical fruit grown principally in the province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to the extraction of the essential oil contained in the flavedo but also to a lesser extent the extraction of the juice (from the pulp), which is rich in antioxidants. However, the pressed pulp (known as Pastazzo) is either used for animal feed or is discarded. The aim of this research was to study the effect of bergamot Pastazzo flour in shortbread biscuits. Pastazzo flour partially replaced the 00 wheat flour in different percentages (2.5%, 5%, 10% and 15%). Simultaneously, a sample without the addition of Pastazzo flour (control) was analyzed, thus obtaining five biscuit samples. Cooking was done in a ventilated oven at 180 °C. The baking time was different for the control and the enriched samples depending on when the desired color was reached. The control took 12 min, while the enriched samples reached the desired color in 8 min. All samples were subjected to physicochemical and antioxidant characterization, as well as total polyphenols and flavonoids. The use of Pastazzo flour resulted in a slight increase in water activity and humidity values. pH values decreased for all the enriched samples compared to the control, but this was more relevant for the samples enriched with 10 and 15% of flour from by-products. Hardness varied from 1823 g (Control) to 2022 and 2818 g (respectively, for 2.5% and 15% bergamot Pastazzo flour in the recipe). Total phenol content varied from 0.14 mg GAE g−1 (Control) to 0.60 and 3.64 mg GAE g−1 (respectively, for 2.5% and 15% bergamot Pastazzo flour in the recipe). The obtained results demonstrated that the use of Pastazzo flour had a positive influence on the antioxidant content, with values which increased as more Pastazzo flour was added.

Occurrence and exposure assessment of aflatoxin B1 in Iranian breads and wheat-based products considering effects of traditional processing

Aflatoxin B1 (AFB1) is a mycotoxin made by various fungal strains, which could be contaminated cereal-based products, such as bread and sweets widely consumed worldwide. The objective of this research was to survey the fate of AFB1 from wheat flour samples to various kinds of Iranian traditional breads and bakery products. The study evaluates the contamination levels of AFB1 during the bread-making process by high-performance liquid chromatography with fluorescence detection (HPLC-FLD); in addition, calculation of exposure assessment of AFB1 through the consumption of these products. All flour samples were contaminated with AFB1 in the range of 0.47–3.38 ng/g, which the lowest and highest contamination was regarding null flour and dark flour used in the preparation of cake and Sangak bread (a sourdough type of bread that is made from wholemeal flour). AFB1 levels in the mixed dough were the same and insignificantly lower than initial flour samples (P > 0.05), and were significantly decreased in the fermented dough and baked samples compared to the initial flour (P < 0.05). During the fermentation process, the lowest AFB1 reduction was observed, in cake and biscuit samples (8.5% and 6.5%), and the highest reduction percentage of AFB1 was attributed to Sangak dough (24.2%). The highest and lowest AFB1 levels of the various traditional baked products were observed in biscuits (1.15 ± 0.04 μg/kg), and cake (0.21 ± 0.01 μg/kg). Overall, These results highlight that although the mean levels of AFB1 in Iranian traditional bread and bakery products are not worried with regard to the current EU legislation and the national Iran standards, however, due to the high consumption amount of bread in Iran (286 g/day), the estimated average exposure of AFB1 in adults and children through different Iranian bread types was higher than the guidance value. Therefore it is recommended that regular monitoring be done to assess the rates of these toxins in cereals and the related product to the confidence that human exposure levels be held as low as possible.

Justification of recipe-component solutions in the production of dietary biscuit

Recently, a lot of attention has been paid to the development of products with a low glycemic index, low sugar content and no animal proteins. The use of oatmeal, corn and chickpea flour, mineral carbonated water in the biscuit recipe allows you to improve the sensory properties of the product and use it in the diet of people with celiac disease and diabetes mellitus. The biscuit production technology is simplified: the whipping operation is excluded. The biscuit dough is raised thanks to baking powder and mineral carbonated water. The modeling of the component composition of biscuits and the selection of alternative ingredients were made: wheat flour was replaced by oat and corn flour; egg products - for chickpea flour and mineral carbonated water; sugar - for FitParad No. 8 sweetener. The optimal amount of each ingredient has been selected. Three model biscuit samples with different amounts of alternative components have been developed. Their sensory evaluation was made, on the basis of which an optimised recipe for a dietary biscuit was selected.

Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties

Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. Biscuits produced were analysed for physical properties, and sensory attributes. Sensory evaluation of the biscuits samples was carried out with a team of thirty (30) panellists. The hedonic scale of nine was used, and the panellists were instructed to evaluate the coded samples for appearance, taste, aroma, texture, and Overall acceptability with a reference sample A. Biscuit samples were evaluated for weight (g), diameter (cm), thickness (cm) and spread ratio. Six biscuits edge-to-edge were used for the evaluation and the average was noted. The weight was measured using an electronic scale; diameter and thickness were measured using a Vernier Caliper. The Spread ratio was calculated by dividing diameter by thickness. There was a significant difference in weight, diameter, and spread ratio. Furthermore, there was a general decrease in the weight of the biscuits, with values ranging from 10.950g to 9.600 g with increase in the proportion of millet flour. However, there was an increase in diameter and spread factor as well as a decrease in thickness with increase in millet flour, with values ranging from 4.312 to 4.733 cm, 4.288 to 4.729 and 1.006 to 1.001 cm respectively. The sensory evaluation of the biscuits revealed that there were no significant differences in aroma and taste between the treatments whereas there was a significant difference in appearance, texture and general acceptability. Sensory results showed that all biscuits samples were accepted by panelists.

Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics

The study was designed to produce biscuits from blends of wheat, millet, sesame seeds composites with the outcome of boosting the nutritional value of the biscuits and increasing the utilisation of millet and sesame which are locally grown crops thereby reducing the over dependence of wheat importation. Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. The flours produced were analysed for functional properties, anti-nutrient, proximate and minerals while biscuits produced were analysed for: anti-nutrients, proximate, and minerals. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and foaming capacity ranged from 0.88-0.993 g/cm³, 1.224-1.65g/mL, 0.846-1.835 g/L, 1.44-2.25ml/g, 8.05-11.03%. The anti-nutritional properties: Cyanide, phytates, oxalate and tannin content of flours ranged from 0.037 to 0.086 mg/kg, 0.064 to 0.556mg/kg, 0.317 to 0.571mg/kg, and 3.51 to 5.03mg/kg respectively. The cyanide content for biscuit was negligible (<0.001) while the phytates, oxalate and tannin ranged from 0.052-0.085mg/kg, 0.113-0.166mg/kg and 1.41-2.22mg/kg respectively. For the Proximate and mineral composition of flour and biscuits samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates and energy values ranged from 13.30 to 14.92 g/100g, 9.65 to 16.53g/100g, 0.19 to 1.56 g/100g, 3.62 to 4.62 g/100g, 1.09 to 1.59g/100g, 72.16 to 60.78g/100g and 1397.81 to 1372.01kJ/100g for flour samples respectively. whereas in biscuits, it ranged from 6.85 to 8.78g/100g, 9.00 to 16.18g/100g, 1.96 to 2.76g/100g, 2.20 to 2.97g/100g, 78.98 to 68.21g/100g and 1568.02 to 1536.92KJ/100 respectively. The mineral composition in flour samples ranged from 304.7 to 330.6 mg/100g for Ca, 281.7 to 299.0mg/100g for Mg, 5.3 to 6.9 mg/100g for Fe, 8.4 to 10.1 mg/100g for Zn, 2.63 to 3.9mg/100g for Mn and 0.02 to 0.18mg/100g for Cu. The As and Pb values were the same in both flour and biscuits samples (<0.001mg/100g). The mineral content for biscuits ranged from 205 to 246 mg/100g for Ca, 196.7 to 221.7 mg/100g for Mg, 4.7 to 6.3 mg/100g for Fe 7 to 9.13 mg/100g for Zn, 1.8 to 3.7mg/100g for Mn and 0.01 to 0.09mg/100g for Cu.

Use of wheat flour and sugarcane bagasse in the production of fiber-rich biscuit: Effects of sugarcane bagasse ratio on the product quality

Nowadays, sugarcane is used as main material to manufacture crystal sucrose and packaged sugarcane juice. The sucrose production generates sugarcane bagasse with sugarcane peel while the sugarcane juice production releases sugarcane bagasse without its peel. There have been many reports on the use of sugarcane bagasse with peel to produce various value-added products. Nevertheless, the application of sugarcane bagasse without peel to food processing has not been widely considered. In this study, the peeled bagasse from the sugarcane juice manufacturing process was employed as a dietary fiber source. The peeled bagasse was dried, ground, sifted and added to the biscuit formulation; the supplementation ratio was 0 (control), 5, 10, 15 and 20% (w/w) of the blend of wheat flour and sugarcane bagasse. Increase in sugarcane bagasse ratio reduced the protein content of the biscuit but improved its soluble and insoluble dietary fiber and ash contents. Use of sugarcane bagasse did not dramatically alter diameter and thickness of the biscuit but significantly increased its hardness and brightness. The biscuit samples with 5, 10 and 15% sugarcane bagasse powder were considered as high-fiber food products and had similar overall acceptability to the control sample. The peeled sugarcane bagasse powder can be a potential source of dietary fiber in the production of fiber-rich biscuits.

Preparation of some functional bakeries for celiac patients

The present investigation was carried out to prepare gluten free biscuits with high quality for celiac patients. The chemical analysis as minerals, amino acids of raw materials was estimated. Also, chemical composition for gluten free biscuits blends was determined and results showed that protein, ether extract and fibre contents were higher in all samples prepared using cassava flour, quinoa flour and sweet potato flour than those samples prepared using cassava flour. Volume, length, spread ratio and width of gluten free biscuit blends B2, B3, B4 and B5 decreased but thickness and bulk density increased compared to cassava flour biscuits B1. All sensory characteristics of free gluten biscuits samples B2, B3, B4 and B5 prepared using cassava flour, quinoa flour, and sweet potato flour were somewhat higher than biscuits prepared from cassava flour B1. Finally, blends B2 and B5 had higher scores in sensorial evaluation, chemical analysis, and physical attributes.

Contribution of bread and biscuits to vitamin A daily requirement of preschool children in Lagos State, Nigeria

Introduction and aim. Vitamin-A-deficiency is a public health problem among preschool children of Nigeria. Study determined the contribution of bread and biscuits to vitamin A-daily-requirement of preschool children in Lagos-State, Nigeria. Material and methods. A community-based-study using a cross-sectional-design with analytical component was carried out from 2013-2015. Multi-stage-sampling-technique was used to select mothers of preschool-children (n=1599) in 5 Local-Government- Areas of Lagos. Respondents’ socio-demographic information and samples consumption-pattern were collected using validated, food-frequency-questionnaire/dietary recall. Retinyl palmitate content of randomly selected commonly-consumed brands of oven-fresh-bread stored for 5-days and biscuits (30- to 60-days) at prevailing outdoor-market-temperatures were analysed using High-Performance-Liquid-Chromatography. Contribution to preschool children’s vitamin A-daily-requirements were determined. Data were analysed using Student’s t-test and ANOVA at p&lt;0.05. Results. Mean age of preschool children was 31.44±5.28 months. Mean intakes of samples were bread (117.6 ±15.9 g/d) and biscuits (59.8±27.9 g/d). Range of contribution to vitamin-A-daily-requirement of preschool-children was 0-178.4 %. Samples contribution to vitamin A-daily-requirement of pre-school-children were oven-fresh bread (68.3 %); 5 days bread (20.7%); 30-days biscuits (25.0%) and 60-days biscuits (6.8%). Overall contribution to vitamin A-daily-requirement were bread (51.4%) and biscuits (22.4%). Statistically significant difference existed between samples contribution and vitamin-A-daily-requirement of preschool children. Conclusion. Bread and biscuits samples contributed significantly to the vitamin-A-daily-requirement of preschool children.

The effect of tomato pomace powder addition on the biscuit content of bioactive compounds and antioxidant activity during storage

نفذ هذا البحث في مخابر قسم علوم الأغذية- كلية الزراعة- جامعة دمشق، خلال عام 2019م، حيث تّم تجفيف تفل البندورة الطازج باستخدام الهواء الساخن على درجة حرارة 40°م لمدة 24ساعة إلى محتوى رطوبة (14.15%) ومن ثم طحنه وتمت دراسة محتواه من الفينولات والفلافونيدات والنشاط المضاد للأكسدة، حيث بلغ محتوى مسحوق تفل البندورة من الفينولات (248.04) مليغرام مكافئ acid Gallic/ 100غ على أساس الوزن الجاف، ومن الفلافونيدات (35.94) مليغرام مكافئ Querctin/100غ على أساس الوزن الجاف، وبلغ النشاط المضاد للأكسدة (54.01%). كما تمت دراسة تأثير عملية الاستبدال الجزئي لدقيق القمح بمسحوق تفل البندورة بثلاث نسب (5%، 10% و15%) في محتوى البسكويت من الفينولات والفلافونيدات والنشاط المضاد للأكسدة، وتمت دراسة تأثير التخزين لمدة 6 أشهر في المحتوى من هذه المركبات. لوحظ أن إضافة مسحوق تفل البندورة أدت إلى زيادة معنوية (0.05≥ (P في محتوى البسكويت من الفينولات والفلافونيدات والنشاط المضاد للأكسدة بزيادة مستوى الإضافة من مسحوق تفل البندورة، وأبدت عينتا البسكويت (5%) و(10%) أفضل قبول حسي مقارنة ببقية العينات. أدت عملية التخزين لمدة 6 أشهر إلى انخفاض معنوي في المحتوى من الفينولات، بينما لم تؤثر عملية التخزين في محتوى العينات المدروسة من الفلافونيدات، كما أبدى النشاط المضاد للأكسدة انخفاضاً معنوياً لجميع عينات البسكويت بعد مرور 6 أشهر من التخزين.

Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute

The production of biscuits utilizing ripe banana peel flour (BPF) as a wheat flour (WF) alternative is presented in this study. Locally available Sabri banana peel was dried into a cabinet dryer at 65⁰C for 8 hours. The dried peel then turned into powder and sieved. The flours used in the preparation of the biscuits were analyzed for proximate composition. BPF contained a higher amount of fat compared to WF. Five samples of biscuits S1, S2, S3, S4, and S5 substituting WF with 0, 5, 10, 20, and 30% BPF in the standard biscuits were prepared S1 denoted the control sample adding no BPF. The proximate composition and sensory quality of the produced biscuits were tested. All of the biscuit samples had greater weights than the control biscuit. In comparison to the control biscuit, BPF enriched biscuits had reduced diameter. Biscuits made with 10% BPF had a greater spread ratio than those made with other ingredients. The moisture, protein, fat, and total sugar content of biscuit samples were found in the range of 4.05-5.32%, 6.60-9.00%, 10.00-10.32%, and 17.00-25.00%, respectively. A sharp decrease in protein content was observed with the increase of BPF in the biscuits. A slight increase of fat was observed in the BPF substituted biscuits. The ash content in the control sample was 1.5%, and that in the banana peel substituted samples ranged from 1.80% to 2.0%. BPF substitution showed a downward trend in terms of color, flavor, texture, and general acceptability. The panelists rated sample S1 as having the highest overall acceptability. Among the BPF-containing biscuits, sample S2 had the best overall acceptance, followed by samples S3, S4, and S5. In terms of general acceptability, however, there are no notable variations between samples S2 and S3. According to sensory analysis, quality BPF biscuits may be prepared by replacing up to 10% of the WF with BPF.

Elucidation of retro‐ and orthonasal aroma differences in biscuits ( panis biscoctus ) using artificial masticator

The present study aimed to define the interest in using a mastication simulator to understand the release of aroma compounds of biscuits in the mouth. The development of aroma compounds during artificial, human mastication and without masticated samples of veritable biscuits was determined. Then, the evaluations of aroma compounds in different types of biscuits were studied. A total of 32 compounds were identified in the veritable sample while 36 were identified in both sugar-free and organic samples. The aldehydes and pyrazines were the main chemical groups in the samples. The number of aroma compounds in the biscuit samples revealed essential changes during mastication and increased about 2.5 times. Additionally, the presence of artificial and human saliva showed a similar effect. They increased the number of volatiles while influencing some volatile groups either by increasing the quantity of ketones or decreasing acids, alcohols, and aldehydes. Novelty impact statement The aroma of biscuits overwhelmingly effects consumer behavior. Hence, the improvements ingredients and manipulation in biscuits have become increasingly important. The artificial mouth would be particularly useful to study whether there is a difference between orthonasal and retronasal perception of dry and starch-rich foods.

Sensory evaluation and storage stability of fat reduced shortdough biscuit using hydrolysable tannin encapsulated double emulsion as fat replacer

The aim of this study was to assess the organoleptic acceptability and storage stability of formulated fat reduced shortdough biscuit with hydrolysable tannin encapsulated double emulsion as fat replacer. The sensory acceptability of the biscuit samples was evaluated by using fuzzy logic and quantitative descriptive analysis. Primarily, none of the fat replaced samples showed astringency due to the presence of hydrolysable tannin. The 40% fat replaced shortdough biscuits was perceived best in accordance to the sensory attributes. The shelf life of the biscuits was obtained as 98 days considering moisture adsorption to be the limiting factor for safe storage. The degradation of hydrolysable tannins was modelled into zero order (Radj2 = 0.969) and first order kinetics (Radj2 = 0.995) that exhibited good fit with the experimental data. There was no significant change in colour; however, the hardness of shortdough biscuits decreased owing to the change in moisture content during storage. The low value of zero order and first order kinetics constant revealed slow rate of degradation for hydrolysable tannin in the shortdough biscuits. Thus, the developed fat reduced shortdough biscuits are healthier alternatives as compared to the control, possessing functional properties, without imparting undesirable flavour from hydrolysable tannin.

Study of The Inhibitory Activity of The Alcoholic Extract of Licorice Plant Glycyrrhiza Glabral and Its Effect on Prolonging The Storage Period of Manufactured Biscuit

The study was conducted to obtain the alcoholic extract of the licorice roots plant and to test its effectiveness against diagnosed bacterial isolates. This research was conducted at the Food Contamination Research Center/Department of Environment and Water/Ministry of Science and Technology. The results showed the following: 1-80% ethyl alcohol was used to obtain the alcoholic extract using a saxolite device, and the activity of the extract was tested against four bacterial isolates diagnosed in the Food Contamination Research Center, which included two gram-negative isolates of Escherichia Coli and Pseudomonas aeruginosa, and two gram-positive isolates of Bacillus Cereus and Staphylococcus aeastureus by a method, in addition to yeast by Diffusion method. The study included two treatments of biscuits with alcoholic extract (A) at a concentration of 10% and compared to the control treatment (B) without any adding and for preservation periods (1, 4, 8, 15, 22) days, and microbial tests were conducted for the biscuits. The alcoholic extract showed a lethal activity to microorganisms and no bacterial cell appeared in the biscuit samples except for the incubation period (22) days for storing biscuits, which recorded the presence of fungi (2) cells/ml. Conducting sensory evaluation of the treatments (A, B) for biscuits where there were no significant differences (P<0.05) for sensory attributes except for flavor and flakes of biscuits.

Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours

Biscuits are foodstuffs that are consumed all over the world as snacks on wide range developing countries where protein and caloric malnutrition are prevalent. There is therefore need to feed on functional foods with improved formulations and substantial health benefits by world nutrition bodies due to different health problems related to food consumption. This study was carried out to evaluate the proximate and functional properties of the flour as well as evaluate the biscuit samples for physical properties, anti-nutrient content, minerals composition and anti-oxidant properties of biscuits produced from wheat flour fortified with African yam bean tempeh flour. The physical parameters varied from 3.12 – 4.22mm, 1.30 –2.81, 4.59 – 6.89g, 1.5 – 2.4mm and 1.25 – 3.65N for diameter, spread ratio, weight, height, and break strength. The proximate composition of the flour varied from 0.05 – 3.46%, 12.6 – 28.74%, 0.84 – 3.18%, 1.37 – 3.76%, 58.64 – 84.74% and 2.22 – 11.4% for ash, protein, crude fiber, crude lipid, carbohydrate and moisture of the flour, respectively. The functional properties ranged from 14.66 – 20.2%, 0.70 – 0.78 (g/ml), 0.71 – 10.57%, 18.08 – 41.03% and 0.71 – 0.74% for water absorption capacity, bulk density, oil absorption capacity, foam capacity and emulsion capacity, respectively. The anti-nutritional properties ranged from 0.067%, – 0.437mg/100g, 0.013 – 0.067%, 0.112 – 0.146%, 0.015 – 0.038%, 0.168 – 0.401, 0.040 – 0.401%, 0.017 – 0.040% for tannin, phytate, saponin, oxalate, alkaloid, phenol and flavonoids, respectively. The anti-oxidant properties were in the range of 0.081 – 0.465%, 0.026 – 0.047%, 0.035 – 0041 mg/100g for scavenging activity, reducing power assay and Beta carotene, respectively. The mineral contents - iron, magnesium, calcium and phosphorus ranged from 4.18 – 13.06, 2.70 – 32.17, 61.04 – 201.42 and 3.76 – 30.42%, respectively. These results suggest that the fortification of wheat flour with Africa yam bean flour can improve the nutritional quality of biscuits.

Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace.

In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg−1 was used for the formulation of enriched biscuits. Three different biscuit samples were compared to a control biscuit, without the addition of functional ingredients. The main physicochemical, microbiological, and sensory aspects of doughs and biscuits enriched with LPE were investigated. The enriched biscuits showed higher phenolic content and antioxidant activity than the control one and a longer induction period (IP), which means that the enriched products had a higher intrinsic resistance to lipid oxidation, thanks to the antioxidant effect exerted by the added fresh lemon peel and the LPE. Furthermore, from a sensorial point of view, they showed suitable acceptability, in terms of appearance, flavor, and aromatic attributes. Thus, results indicated that the incorporation of lemon processing by-products allowed the production of functional enriched biscuits with improved antioxidant properties.

Sweet lupin and whey protein concentrate as supplementants to utilize in semi–hard biscuit and its chemical properties

This study aimed to supplement soft wheat flour with different levels of sweet lupin powder and/or whey protein concentrate for producing a semi hard sweet biscuit as a functional product and their effects on the chemical and physical properties of produced biscuit were carried out. The results indicate that lupin and whey protein had 3.94 and 7.5 times higher than those of wheat flour. Fat content was higher in lupin with 2 and 4 folds compared with wheat flour, respectively. Lupin had higher ash content with 1.3 and 8.30 folds than its corresponding value in whey protein and wheat flour. Regarding to fibers content, lupin represented 4.44 and 1.33 times higher than that of wheat flour and whey protein, respectively. Generally, the higher the supplementation level of lupin flour and whey protein, the higher the protein, lipid, fiber and ash contents, while the lower the carbohydrate one. The water activity (aw) values have been decreased with increasing supplementation levels of lupin flour and whey protein, which prove the ability of lupin flour and whey protein to capture water which limit the available water for reactions and will affect the shelf life of the products, The farinogram parameters showed an increase in development time by increasing the ratios of lupin and whey protein, The degree of softening increases in samples supplemented with lupin and whey protein. Gelatinization temperature was increased ranged between 58.5˚C in wheat flour to 66˚C in higher supplemented samples. While, the maximum gelatinization decreases by increase supplementation levels of lupin flour and whey protein. Hardness of biscuit increased by increasing supplementing wheat with levels of lupin powder and whey protein. The same trend was found in Fracturability which increased by increasing the supplementation. Resilience values ranged between 0.01 and 0.10, while adhesiveness values ranged between 0.01 and 0.80. Biscuit samples supplemented with 15% lupin powder and 7% whey protein had high score of color, crust appearance, texture, aroma, taste and overall acceptability. The lowest score of crust appearance, texture, aroma, taste and overall acceptability were in supplemented samples with 45% wheat flour, 40% lupin flour and 15% whey protein. The amino acids profile of biscuit sample supplemented with (15%) lupin flour and (7%) whey protein which demonstrates rising in all of amino acids compared to control one. Leucine came as a predominant essential amino acid (0.65%) in control sample raised with 1.75 fold to be 1.14% in supplemented one. Similar finding was also detected when total EAA was compared (raised with 1.8fold). Only cysteine and methionine were less than 0.5% in treated sample rather than those of control. Regarding to the NEAA, glutamic acid is the major NEAA in both of treated or untreated samples (3.3%). The total NEAA was raised by 1.37 fold owing to supplementation process with 15% lupin and 7% whey protein. Similar increasing fold was recorded when total EAA/ NEAA ratio was considered.

DETERMINATION OF FOOD PRESERVATIVES (BENZOIC AND SORBIC ACIDS) IN BAKERY PRODUCTS OF DISTRICT PESHAWAR, PAKISTAN

Objective: To determine the level of preservatives (Benzoic and Sorbic acid) in bakery products of Peshawar Material &amp; methods: This cross-sectional study was performed in district Peshawar from August 2019 to December 2019 by visiting four bakery stores in each union council (total of ten union councils) by collecting three samples (of biscuits, cakes and bread) from each bakery store. Thus, a total of 120 samples were collected. Food additives in the form of Benzoic and Sorbic acid were checked in Forensic and toxicology laboratory of Khyber medical college Peshawar. Data was analyzed using SPSS 23, where frequencies and percentages were used for categorical variables and mean, standard deviation for numerical data. Results: In samples of cakes, concentration of benzoic acid (BA) ranged from 314 to 457 ppm (WHO permissible limit is up to 500ppm) while that of sorbic acid(SA) ranged from 597 to 859 ppm (WHO permissible limit is up to 1000ppm). Similarly, concentration of benzoic acid in biscuits samples ranged from 363 to 467 ppm and sorbic acid ranged from 649 to 895 ppm. In bread samples, BA ranged from 350 - 487 ppm and sorbic acid ranged from 619 to 944. Comparing the values with WHO standards for preservatives, the concentration of benzoic and sorbic acid is found to be within permissible limits with p value &lt; 0.05 . Conclusion: Benzoic acid and Sorbic acid were found in permissible limits in 3 bakery products in the city of Peshawar, as set by World Health Organization.

Pengaruh Substitusi Tepung Kedelai terhadap Kualitas Biskuit

The research entitled The Effect of Substitution of Soybean Flour on Biscuit Quality is a type of research using a quantitative approach with an experimental method. The purpose is to know the effect of quality biscuits with soybean flour substitution with a different percentage that is equal to 50%, 25% and 10% viewed from the aspect of colour, flavour, aroma and texture. The experiments used 3 different types of treatment on the percentage of soy flour used ie, biscuit A with 50% soy flour, biscuit B with 25% soy flour, and C biscuits with 10% soy flour. Methods of data collection using subjective assessment of sensory tests taken from the results of a panellist assessment that includes assessment of colour, aroma, taste and texture on biscuits. The panel of researchers was 30 people taken by random sampling technique with considerations that included panellist knowledge about the sensory properties of biscuits in general. Methods of data analysis to test the hypothesis using the analysis of single classification variables and Tukey test, previously conducted precariat test that is homogeneity test and normality test. The result of the research with Anova test seen from the color aspect shows that (significant value (p-value) &lt;0,05 = 0,000 &lt;0,05) shows that there is significant difference from three substitution biscuit substitution biscuit, while from aroma aspect shows significant (p-value) &lt;0,05 = 0,008 &lt;0,05) indicated that there were significant differences from the three soybean substitution biscuit samples. Seen from the texture aspect showed (significant value (p-value) &lt;0,05 = 0,000 &lt;0,05) indicated that there was significant difference from three sample of soybean substitution biscuit. In terms of taste taste (significant value (p-value) &lt;0.05 = 0.005 &lt;0.05) indicates that there are significant differences from the three soybean substitution biscuit samples.