Functional Biscuits Research Articles

Manufacturing Functional Biscuits for Children and Studying Chemical Analysis, Sensory Characteristics and Storage Period

The study was conducted in the laboratories of the College of Agriculture, University of Tikrit, where functional biscuits were produced that treat some pathological conditions in children from malnutrition and intestinal diseases, which were prepared with different mixtures to find out which of these mixtures is better. Among the studied treatments, the standard treatment amounted to 4, while the treatments began to decrease until it recorded 3.19 in treatment D, and the results of the chemical analysis observed an increase in moisture and ash in treatment D to reach (4.33, 2.66)%, respectively, while fat and protein recorded the highest percentage in treatment B, which amounted to (9.97, 16.71)%, but carbohydrates had the highest percentage in the standard treatment, which amounted to 76.12%. Through the sensory evaluation of the samples and through the sensory evaluation, the results showed that the characteristic of color was high in treatments B and C, which amounted to 19 compared to other treatments, while the characteristic of taste and flavor increased in treatment C, which scored 29, while the characteristic of texture was high in the two treatments A, C which amounted to 19. When the treatments were stored in polyethylene bags for a period of 28 days at room temperature and the hardness was measured, the highest value was for treatment A, which ranged from (4.32-7). This indicates that the addition of materials high in the percentage of protein increases the hardness of biscuits with an increase in the storage period.

Quality Characteristic of Development Defatted Soya Flour and Aloe vera Based Functional Biscuits

Biscuits are one of the world's most consumed foods and are highly demanded. On this basis, for its functional properties, attempts were made to develop biscuits incorporating Aloe-vera gel. For the making of the composite flour, defatted soya flour and rice bran were blended with refined wheat flour (Maida) in various proportions before being fortified with Aloe vera gel at amounts ranging from 5 to 20%. The possibility of fortified the Aloe-vera gel to formulate the functional biscuit which have the ability to improve the quality of food product due to different functional attributes. The study's main objective was to characterise the nutritional and sensory qualities of Aloe-vera-based biscuits. The immediate structure and sensory evaluation of biscuits with 10%,20%and 30% Aloe-vera were studied to determine the optimal formulation. It has been found that biscuits containing 20% Aloe-vera gel are the superior to biscuits containing 20% and 30% Aloe-vera. Protein enrichment of biscuit satisfies the demand for a higher content of the nutrient, as these product tend to have lower content of protein (7-10%). Due to their useful features,It would be helpful to provide more specific details about the functional attributes of Aloe vera gel and how it contributes to the improvement of the quality of the food product.The biscuits based on Aloe vera can also be beneficial to the most vulnerable population in poor countries. Biscuits are popular and convenient food product due to ready to eat nature.

In-vitro gastrointestinal digestion of functional cookies enriched with chestnut shells extract: Effects on phenolic composition, bioaccessibility, bioactivity, and α-amylase inhibition

Chestnut (Castanea sativa) shells (CS) are an appealing source of antioxidants. In previous studies, the research team validated a nutraceutical extract from CS, recovered by an eco-friendly technology, by in-vitro and in-vivo assays, and developed functional cookies enriched with this extract. This study attempts, for the first time, to investigate the impact of the in-vitro gastrointestinal digestion in the phenolic composition, bioaccessibility, antioxidant/antiradical properties, and α-amylase inhibition of CS extract-enriched cookies. The outcomes revealed higher polyphenols concentrations retained after intestinal digestion, endorsing its better antioxidant, antiradical, and hypoglycemic properties. The phenolics recovery enhanced in the following order: oral < gastric < intestinal phases, achieving 93.50% of maximum bioaccessibility and unveiling a protective effect of the cookie matrix and slow phenolics release during digestion. Regardless the identical composition in phenolic acids, changes in their concentrations were attested between digested and undigested cookies. Multivariate analysis predicted the outstanding contribution of polyphenols to the bioactivity of cookies. This study highlighted the valorization of CS as nutraceutical ingredient for functional cookies, proving its efficacy after in-vitro digestion.

Optimization of spray dried yogurt and its application to prepare functional cookies.

Spray-dried yogurt powder (SDYP) has shelf stability and other functional properties that improve solubility and facilitate the use, processing, packaging, and transportation of other food derivatives, such as bread and pastries on a large scale. The present research was conducted to develop SDYP and further its utilization to prepare functional cookies. Yogurt was spray-dried by employing different outlet air temperatures (OAT) (65°C, 70°C & 75°C) and inlet air temperature (IAT) (150°C, 155°C & 160°C). Spray drying shows that increasing the temperature increases nutritional loss, whereas S. thermophilus culture shows resistance to the intensive heat approaches. On the other hand L. delbrueckii subsp. Bulgaricus culture was found to be significantly affected. A total of 4 treatments, including one control for the functional cookies development. A directly proportional relation was investigated between the increasing concentration of SDYP and baking characteristics and cookie's mineral and protein profile. Bioactive parameters like antioxidant activity of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and total phenolic content (TPC) were also affected significantly. The sensory profile shows an incline towards T0 (0% SDYP) to T3 (10% SDYP) in all attributes but starts to decline when the concentration of SDYP reaches 15%. This study suggests that by employing a certain combination of temperatures (OAT: 60°C IAT: 150°C); maximum survival of inoculated culture can be achieved, and this powder can be utilized in the development of functional cookies with enhanced sensory as well as biochemical characteristics significantly (P< 0.05).

Formulation and optimization of Hibiscus rosa-sinensis incorporated functional biscuits based on phytochemical composition using D-optimal mixture design

Formulation and optimization of Hibiscus rosa-sinensis incorporated functional biscuits based on phytochemical composition using D-optimal mixture design

Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties

This research aimed to replace wheat flour with potato peel powder (PPP) at different levels (3, 5, 7, 10, 30, and 50%). An effect of PPP on physical, chemical, rheological, and antioxidant properties of biscuit samples was investigated. The results show that the PPP sample had a significantly higher content of total sugar, protein and ash, and a lower content of moisture (15.68g/100g dry weight, 15.32 g/100g dry weight, 9.11%, 8.35%, respectively) compared with the wheat flour sample. Also, a higher total phenolic content and antioxidant activity (71.12 mg Gallic acid equivalent / 100g dry weight and 68.39%, respectively) was observed in the PPP sample. The highest percentage of PPP addition (50%) exerted the greatest significant effect on the content of total sugar, protein, moisture, ash, total phenols, and antioxidant activity compared with the control sample and other biscuit samples leading to their increase to 50.90 g/100g dry weight, 12.74 g/100g dry weight, 5.56%, 2.39%, 41.71 mg Gallic acid equivalent / 100g dry weight, 59.72%, respectively. A decrease in the L*, a*, b*, C*, h and BI values, and an increase in ∆E values were observed with replacing wheat flour with PPP. The 3% and 5% replacement rates contributed to improving most organoleptic characteristics (general acceptability, color, taste) compared to the samples with the highest studied percentages (30% and 50%). Although the highest percentages of PPP addition led to lower scores for sensory characteristics, all studied samples were acceptable from the sensory point of view, except the samples with the 50% replacement rate in terms of their taste and color.

Влияние толокна ячменного на формирование показателей качества сахарного печенья

Benefit of dietary fiber has proven by clinical studies. Dietary fiber can be incorporated into food products with whole grain cereals. Whole barley tolokno is a valuable source of soluble dietary fiber β-glucans. As a result, it is often used in fortified bakery products. The research objective was to modify the dietary profile of biscuits by substituting refined wheat flour with barley tolokno.&#x0D; The study featured refined wheat flour, barley tolokno, composite flours, model suspensions, and formulations of biscuits. Standard methods helped to measure the sensory profile, physicochemical parameters, fatty acid composition, structural characteristics, and mechanical properties of the research objects. &#x0D; The content of dietary fiber in the flour and the tolokno was 3.7 and 19.8%, respectively. The fatty acid composition of the tolokno differed from that of the wheat flour. The content of oleic acid was 21.1 in the tolokno and 15.9% in the flour, while the content of linoleic acid was 46.8 in the tolokno and 54.0% in the flour. A greater proportion of tolokno in the composite flour led to an increase in the content of dietary fiber (3.7–11.8%), protein (11.5–12.8%), and fat (1.4–2.7%). The water and fat absorption capacity of composite flours increased by 125 and 65.7%, respectively, when the share of tolokno reached 50%. As the proportion of tolokno increased, the viscosity of the model suspensions rose from 3.1 to 17.3 Pa·s at a minimal shear rate. The water absorption capacity of the control sample was 190%: in the experimental biscuits, it rose from to 221 and 227% at 30 and 40% of tolokno, respectively. Extra tolokno also increased the content of dietary fiber in the biscuit, which reached 7.53% in the sample with 50% tolokno. The experimental biscuits were even in shape, surface, and porosity; they had a balanced taste and a pleasant smell with a slight grainy tint.&#x0D; The optimal proportion of barley tolokno was 40%. This amount brought up the content of dietary fiber to 6.5 g per 100 g. The resulting biscuits could be classified as products rich in dietary fiber (Technical Regulations of the Customs Union 022/2011). The research made it possible to expand the range of functional biscuits fortified with native dietary fiber and whole grain raw materials.

Fonksiyonel bisküvi üretiminde farklı yöntemlerle kurutulmuş muşmula (Mespilus germanica) meyve tozu kullanımı

Bu çalışmada; bağışıklık sistemini güçlendiren, çeşitli hastalıkların tedavisinde kullanılan, mineral, vitamin, antioksidan ve fenolik bileşenlerce zengin muşmula meyvesinin farklı kurutma yöntemleri (mikrodalga, konvektif, vakum) ile kurutulmasının ardından bisküvi formülasyonunda farklı oranlarda (%0, 10, 20, 30) ikamesiyle elde edilen bisküvi örneklerinin bazı kalitatif ve tekstürel özellikleri incelenmiştir. En yüksek kırmızılık değerleri mikrodalga kurutma ile kurutulmuş muşmula tozunda gözlenirken, kurutma yöntemleri arasında antioksidan aktivite vakum kurutma tekniği ile en fazla korunmuştur. Nem içerikleri kurutma yöntemlerine göre değişiklik gösterirken, protein, kül, yağ ve karbondidrat değerleri üzerinde kurutma yöntemleri istatistiki bir fark oluşturmamıştır. Muşmula tozu ikame oranı arttıkça bisküvilerin L* değerlerinde düşüş, a* ve b* değerlerinde ise artış olduğu gözlenmiştir. Muşmula tozu ilave edilen örneklerin yayılma oranları ile çap değerlerinde artış, sertlik, kırılganlık ve kalınlık değerlerinde düşüş gözlenmiştir. %30 oranında ilave edilen muşmula tozu ile elde edilen bisküvi örneklerinde antioksidan aktivite değerleri ve toplam fenolik madde miktarı değerleri en yüksek seviyeye ulaşmıştır. Duyusal değerlendirme sonucuna göre, vakum kurutma yöntemi ile kurutulmuş muşmula tozunun %10 oranına kadar eklenmesi panelistler tarafından beğenilmiştir.

Effect of Some Packing Materials on Oxidative Stability of Fats in Date Biscuits

Functional biscuits are considered energetic dietary supplements for children suffering from malnutrition and micronutrient deficiency. Biscuits stuffed with date paste and fortified with minerals and vitamins have a considerable fat content where lipid oxidation processes may occur with improper packing which affects the quality and safety of biscuits leading to their contamination with pathogenic microorganisms and toxic chemicals. Therefore, the current study aimed to investigate the oxidative stability of fats in date biscuits and their shelf life under different types of packing materials ranging from sealed translucent polypropylene (PP), and sealed metalized polypropylene (MPP), compared with the control unsealed translucent polyethylene (PE) bags. Physicochemical, microbiological, storage and sensory evaluations for biscuits samples under the different packing materials along with the chemical migration test for the packing materials were carried out. Results showed significant differences (P < 0.05) among samples with increasing acidity, peroxide value, diene, and triene, whereas, the iodine value and oxidative stability decreased with storage periods. Fatty acid composition showed slight changes with a decrease in unsaturated fatty acids (ΣUSFA) due to the lipid oxidation processes with the emergence of

Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds.

Chestnut (Castanea sativa) shells (CSs), an undervalued agro-industrial biowaste, have arisen as a source of bioactive compounds with promising health-promoting effects. This study attempted, for the first time, to develop a functional food, namely cookies, using a CS extract obtained by an eco-friendly technology (subcritical water extraction). The cookies were characterized regarding their nutritional composition, total phenolic and flavonoid contents (TPC and TFC, respectively), antioxidant/antiradical activities, phenolic profile, and sensory evaluation. The results demonstrated that the CS-extract-enriched cookies were mainly composed of carbohydrates (53.92% on dry weight (dw)), fat (32.62% dw), and fiber (5.15% dw). The phenolic profile outlined by HPLC-PDA revealed the presence of phenolic acids, flavonoids, and hydrolysable tannins, attesting to the high TPC and TFC. The in vitro antioxidant/antiradical effects proved the bioactivity of the functional cookies, while the sensory evaluation unveiled excellent scores on all attributes (≥6.25). The heatmap diagram corroborated strong correlations between the TPC and antioxidant/antiradical properties, predicting that the appreciated sensory attributes were closely correlated with high carbohydrates and phenolic compounds. This study encourages the sustainable recovery of antioxidants from CSs and their further employment as an active nutraceutical ingredient in functional cookies.

Evaluation of Jerusalem artichoke as a functional ingredient in cookies production

Jerusalem artichoke (JA) tubers are rich in minerals, fibers and inulin, a unique polysaccharide stored in them instead of starch. In this study, JA tubers were dried and ground into flour, which was then used to substitute 2.5, 5, 7.5 and 10% of wheat flour to prepare functional cookies using the previously mentioned functionality (minerals and fibers). The chemical composition of cookies was investigated, as well as the effects of substituting wheat flour for JA tubers flour (JAF) on it. JAF increased the moisture content of cookies, resulting in increased hardness and fracturability. Fiber content increased as well, reaching a maximum of 0.8% at the highest substitution rate (10%). The ash content increased from 0.6 to 1.09%, which was also related to the increased minerals (magnesium, calcium, phosphorus and iron), which give the prepared cookies high nutritional values. Physical properties of cookies including spread ratio, specific volume, and color showed marginal changes due to the high fiber contents and higher moisture contents retained in the prepared cookies. Furthermore, the sensory characteristics of JAF cookies yielded satisfactory results, as overall acceptability was not significantly affected, although color was altered because of the pale or dark colored cookies at higher levels of substitution.

Organoleptic, antioxidant activity and microbial aspects of functional biscuit formulated with date fruit fibers grown in Qassim Region

Al-Qassim is superabundant date fruits production in kingdom of Saudi Arabia (KSA); considers the plentiful region for producing date syrup resulting in massive amounts of crude date fibers (DFs). Current study aimed to valorizes powdered DFs usage by formulating biscuits with different DFs levels (5, 10 & 15%). Chemical compositions, antioxidant activity and total phenolic levels as well as physical and microbiological properties for dough and DFs were evaluated. The quality attributes (physical, texture, microbiological and sensory traits) of formulated biscuits were evaluated. The magnesium was the highest element in DFs powder (124.40 mg/100g) followed by potassium (30.39 mg/100g). Biscuits formulated with 5% DFs had the lowest water activity aw (0.354; P ≤ 0.05) that was increased with 15% DFs. Increasing the DFs substitution level increased the darkness of biscuit crust color. Biscuits with 5% DFs addition showed the lowest total phenolic, scavenging activity (7.82 mg GAE/g & 9.59% respectively) and hardness (17.28). Date fruits had the lowest total viable count (TVC; 4.6 log cfu/g) while Salmonella and E.coli were totally absent. In conclusion, the powdered DFs significantly improved overall acceptability of formulated biscuits at levels up-to 10% and could be recommended for marketplace.

Preparation of Functional Cookies with Red Grape Pomace Bio-Dust

The influence of secondary raw materials in primary winemaking on the organoleptic and physico-chemical parameters of butter cookies made of wheat and oat flour has been studied. It was revealed that cookies with this additive have appropriate consumer properties and physicochemical parameters that meet accepted standards. It was shown that the processed product was enriched with the elements necessary for the body. These elements include Na, C, Mg, Ca, P, Fe, Zn, and Cu, and the powerful antioxidant resveratrol. Obtaining food additives by processing grape pomace and their use in confectionery products will contribute to primary winemaking with minimal waste.

Biotransformation of stevioside to rebaudioside – A in suspension cells of Stevia: Applications of leaf extract in functional biscuits

The suspension culture of Stevia was conceived as a means of establishing a stevioside-producing cell line in vitro. The highest callus induction rate (90%) was achieved using the Stevia leaf explants in modified MS medium supplemented with 1 mg/L BAP and 2 mg/L NAA. Friable and rapidly growing suspension cells were established in this media. The growth curve of suspension culture was studied by determining its biomass accumulation in PCV where the maximum biomass was obtained after 3 weeks. The suspension culture was preferred over callus culture for the biotransformation. The results indicated the simplicity, relatively inexpensive, eco-friendly nature of the process by showing 37.5% conversion of stevioside to rebaudioside A. As a result, it appears to be a potential method for the large-scale industrial synthesis of rebaudioside-A. This high biotransformation efficiency will be useful in substituting sucrose in functional foods. In the current study, the sensory characteristics and energy values of the biscuits containing Stevia, as a sugar replacement, were investigated. According to our findings, Stevia extract may be utilized as a natural sweetener in a variety of food products such as biscuits. In addition, these functional biscuits may be beneficial in maintaining good health, managing obesity and diabetes in patients.

Determination of Total Phenolics, Flavonoids, Carotenoids, β-Carotene and DPPH Free Radical Scavenging Activity of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh and Seeds Powders

Pumpkin (Cucurbita maxima Lam.) is a well-known, extensively grown and consumed crop, world-wide. Pumpkins are natural and rich source of potential bioactive compounds. The presence of active phytochemicals makes these fruits a great matrix to be further exploited for therapeutic purposes, beyond biotechnological applications. Peel, flesh and seeds of this fruit are heavily loaded with phenolics, flavonoids and carotenoids, which are the main tributes of this functional and medicinal food. Present study was designed to utilize these parts of pumpkin in the form of powders, at 0, 5, 10 and 15% replacement levels with white flour, to develop biscuits and to obtain methanolic extracts of these biscuits to determine their phytochemical parameters. Among the different treatment biscuits, highest amount of total phenolics (101.79 mg GAE/100 g), flavonoids (60.74 mg CE/ 100 g) and DPPH free radical scavenging activity (38.00 mg AAE/100 g) was found in biscuits with 15% replacement of pumpkin seeds powder, while biscuits with 15% replacement of pumpkin flesh powder exhibited highest amount of total carotenoid contents (6.95 mg/ 100 g) and β carotene (2.86 mg/100 g). Functional biscuits developed from replacement of pumpkin parts powders with wheat flour may be offered to patients facing oxidative stress, degenerative diseases and diabetes. These biscuits can be offered to children for better growth and development. Consumers awareness through proper marketing at commercial level with proper labelling of nutritional facts, may lead to increased demand of this functional and medicinal food rich in bio actives.

Utilization of industrial waste of amla and apple pomace for development of functional biscuits: Physical, microstructural, and macroscopic properties

Food waste utilization using technological innovations can aid in addressing food waste issues. Thus, this study aimed to develop functional biscuits enriched with apple, amla, and apple–amla mix pomace (Industrial waste). The knowledge of the rheological properties of dough was considered during biscuit development. Besides, the effect of various combinations of apple, amla, and the mix pomace (5%–20% with 5% increment) on physical, textural, sensory, and microstructural characteristics of the functional biscuit was investigated. X-ray microcomputed tomography (X-ray μCT) scanning coupled with image analysis was used for microstructural characterization. The textural attributes and color characteristics of the functional biscuits were significantly different compared to the control sample. The dough formulation (pomace) and variation in microstructure properties significantly affected the physical, textural, and sensory properties. Furthermore, a remarkable reduction in the total volume (up to 25.4%) and total surface area of pores (up to 45.5%) of functional biscuit was noted. The volume fraction of solid phase showed an increasing trend as the composition of pomace rises and the porosity reduced drastically from 37.24% in control sample to 17.48% in apple–amla mix 20% sample. Three-dimensional images of biscuits analyzed by an X-ray μCT system also supported the quantitative results. The functional biscuit prepared by partial replacement of wheat flour by 10% amla pomace is best in dough rheology, microstructural, textural, and sensory attributes. In conclusion, amla, apple, and mix pomace biscuits enhance the nutritional, functional, and overall characteristics of the sample. The results of this study aid in utilizing waste (pomace) of the amla and apple industry into a valuable dietary product. Novelty impact statement The study is one of the few studies on apple and amla pomace and their utilization for functional food product development. Also, the effect of amla and apple pomace composite on biscuit preparation is a novel work. The replacement of apple and amla pomace up to 10% for biscuit preparation was desirable. At 20% replacement, the color, texture, internal structure, rheological properties, and sensory characteristics of developed biscuits were not desirable. X-ray microcomputed tomography (X-ray μCT) coupled with image analysis technology is novel in food processing. The internal structure analysis of biscuits prepared was very helpful in correlating various properties. The development of functional food from waste generated by the fruit processing industries can improve the economy of the industry at the same time, the environmental pollution problem can also be tackled.

Мука различных видов в технологии мучных кондитерских изделий

Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types of flour to develop a multicomponent powder mix formulation for functional cookies.&#x0D; The research included baking wheat flour of the highest grade, whole-wheat flour, corn flour, semi-skimmed flax flour, and rice flour. The flours and their multicomponent mix were tested for functional and technological properties, i.e., water-holding capacity, fat-retaining capacity, fat-emulsifying capacity, emulsion stability, etc.&#x0D; These propertied appeared to depend on the protein and carbohydrate composition of the flour. The water-holding capacity of the flax flour sample was 6–8 times greater than that of other types, while the fat-retaining capacity of the corn flour sample was 30% higher. Corn and flax flours demonstrated the best fat-emulsifying capacity and emulsion stability. The research resulted in a new multicomponent corn-flour-based powder mix for high-quality butter cookies.&#x0D; The formulation included corn flour and vegetable oil, which increased the nutritional value of the final product and expanded the range of gluten-free cookies.

Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches: A physicochemical, organoleptic, in-vitro and in-vivo study

This research aimed to develop a healthy cookie formulation containing different types of resistant starch, through the application of TOPSIS approach, as a potent feature of MCDM methodologies. Physicochemical investigations reveled that a harder, denser and less sticky dough was produced by the addition of both types of RS. The baking of these doughs resulted in the production of crumblier cookies of less spread ratio, lower porous crumb and whiter surface/crumb. Moreover, in-vitro digestibility of the cookies demonstrated that the baking process can adversely reduce the resistance of RS4 to the enzymolysis reactions. This phenomenon was further corroborated by in-vivo studies where the RS4 enriched cookies were less capable in reducing the postprandial blood glucose. TOPSIS, through successful solving of the multiple criteria decision 9 (alternatives) × 15 (evaluated attributes) matrix suggested that the cookie containing 15% RS is the best alternative in all aspects, possessing acceptable physicochemical/organoleptic attributes, and in-vivo/in-vitro dietary fiber.

Chemical composition, phytochemical Profile, antioxidant activity of Eruca sativa seeds, and utilization of defatted seeds in the production of functional biscuits

Chemical composition, phytochemical Profile, antioxidant activity of Eruca sativa seeds, and utilization of defatted seeds in the production of functional biscuits

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.