Multigrain Biscuits Research Articles

A comparative study on quality characteristics of cookies incorporated with roasted chicory powder and inulin as sugar replacers

Consumer demand is increasing for low-calorie, high-fibre functional foods. Cookies are considered better for functional ingredient incorporation as it is in ready-to-consume form with good shelf life and they have gained extensive consumer preference. The current study was undertaken to formulate cookies with the incorporation of roasted chicory powder and inulin, and to compare the nutritional profile as well as physical properties of the cookies. The roasted chicory powder was incorporated in 5, 10, and 15% levels and inulin was incorporated in the levels of 5, 10, 15, 25, 50, 75, and 100% replacing sugar in butter cookies and multigrain cookies. The cookies were evaluated for sensory attributes, nutrient profile and physical properties. The cookies with 5% roasted chicory powder and 50% inulin as sugar replacers were organoleptically accepted. Inulin incorporation had a tremendous impact on the fibre content of the product. But the addition of chicory in the cookies resulted in a better nutrient profile apart from increasing the fibre content considerably. Studying the physical properties of the cookies, inulin/chicory incorporation resulted in a significant increase in the spread ratio.

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles.

Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0–25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer’s preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.

Formulation and Characterization of Buckwheat-Barley Supplemented Multigrain Biscuits

The current study was carried out on biscuits by incorporating barley flour (10%) and buckwheat flour (10%, 20%, 30%, 40% and 50%) into wheat flour. Biscuits were evaluated for physico-chemical, functional and sensory attributes. All the blended samples exhibited high fiber, fat, ash, carbohydrate and mineral contents when compared to those prepared from 100% wheat flour. Considering the taste, flavour, texture and overall acceptability, 10% buckwheat flour incorporated biscuit (70:20:10::WF:BF:BWF) was found to be at the top among the blends. The incorporation of buckwheat flour increased the DPPH scavenging potential hence increased the functional property of blended product.

Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit.

Effect of addition of multigrain premix (MGP) prepared using a combination of cereals, pulses and oilseeds at 40% level, on nutritional properties of multigrain biscuit, its in-vitro and in-vivo protein digestibility and protein profiling were studied. The incorporation of MGP significantly increased the protein content (from 7.37 to 16.61%), insoluble dietary fiber (from 1.71 to 6.67%), soluble dietary fiber (from 0.46 to 2.42%). The significant increase in the levels of isoleucine (ND-34.79%), methionine (0.04 to 7.65%), tryptophan (0.22 to 5.95%) valine (0.38 to 16.58%), lysine (0.36 to 7.32%), and threonine (0.51 to 7.2%) was observed, whereas fatty acid profile of MGP incorporated biscuits showed increased polyunsaturated fatty acids and decreased saturated fatty acids. The vitamin-mineral profile of MGP incorporated biscuits showed increased the thiamin (0.07-0.21mg/100g), riboflavin (0.09-0.28mg/100g), calcium (12.89-45.28mg/100g) and iron (1.13-3.47mg/100g) contents. The in-vitro protein digesibility of multigrain and control biscuits indicated that the proteins present in multigrain biscuits had high digestibility (71.73%) as compared to control biscuit (38.13%). The in-vivo studies indicated that, the protein quality of multigrain biscuits was comparable with casein protein with high protein efficiency ratio of 3.02. The electrophoretic pattern of multigrain biscuits showed subunit molecular weight distribution of different protein units and aggregation of protein bands at high molecular weight region of 85 to 166kD. The outcome of the study indicated the possibility of utilising MGP to improve the overall nutritional quality of biscuits.

Development of healthy multigrain biscuits from buckwheat-barley composite flours

Multigrain biscuits were formulated by blending refined wheat flour with barley and buckwheat flours in the ratios of 100:0:0::WF:BF:BWF; :100:0::WF:BF:BWF; 80:20:0::WF:BF:BWF;70:20:10::WF:BF:BWF;60:20:20::WF:BF:BWF;50:20:30::WF:BF:BWF; 40:20:40::WF:BF:BWF; 30:20:50::WF:BF:BWF. Incorporation of buckwheat flour led to increase in mean calcium, iron and zinc contents of the biscuits. Among the blends the highest mean calcium of 68.96 mg/100g, iron of 9.22 mg/100g, zinc of 5.28 mg/100g were observed in treatment T8 (30:20:50::WF:BF:BWF). In terms of taste and flavour scores,T8 (30:20:50::WF:BF:BWF) was also adjudged the best treatment for the development of multigrain biscuits, whereas highest colour score of 8.05, texture score of 7.96 and overall acceptability score of 7.95 were observed in T1 (100:0:0::WF:BF:BWF).Biscuits were stored for a period of 90 days during which there was a significant decline in mineral contents as well as sensory attributes. Economically, the blended biscuits were found to be cheaper as compared to commercially available multigrain biscuits.

Development of healthy multigrain biscuits from buckwheat-barley composite flours

Multigrain biscuits were formulated by blending refined wheat flour with barley and buckwheat flours in the ratios of 100:0:0::WF:BF:BWF; :100:0::WF:BF:BWF; 80:20:0::WF:BF:BWF; 70:20:10::WF:BF:BWF;60:20:20::WF:BF:BWF;50:20:30::WF:BF:BWF; 40:20:40::WF:BF:BWF; 30:20:50::WF:BF:BWF. Incorporation of buckwheat flour led to increase in mean calcium, iron and zinc contents of the biscuits. Among the blends the highest mean calcium of 68.96 mg/100g, iron of 9.22 mg/100g, zinc of 5.28 mg/100g were observed in treatment T8 (30:20:50::WF:BF:BWF). In terms of taste and flavour scores,T8 (30:20:50::WF:BF:BWF) was also adjudged the best treatment for the development of multigrain biscuits, whereas highest colour score of 8.05, texture score of 7.96 and overall acceptability score of 7.95 were observed in T1 (100:0:0::WF:BF:BWF).Biscuits were stored for a period of 90 days during which there was a significant decline in mineral contents as well as sensory attributes. Economically, the blended biscuits were found to be cheaper as compared to commercially available multigrain biscuits.

The effect of surfactants on multigrain incorporated short biscuit dough and its baking quality

The effect of amphoteric (lecithin), non-ionic (GMS) anionic (SSL and DATEM) surfactants at 0.25, 0.5 and 1% level on short biscuit dough containing multifaceted protein matrix due to the presence of multigrain and biscuit baking quality were carried out. The dough texture profile analysis (TPA), biscuits physical, textural, microstructural and sensory properties were studied to select the suitable surfactant for multigrain biscuits. Surfactants significantly (P ≤ 0.05) decreased the TPA dough hardness to varying levels from 91.63 N for control to 69.23 N (lecithin), 67.06 N (GMS), 78.93 N (SSL) and 81.13 N (DATEM) respectively at the 1% level. The springiness of the dough increased with the addition of surfactants indicating increased dough strength by interacting with protein and starch. Lecithin and GMS significantly affected all the color parameters, whereas SSL and DATEM did not show any considerable difference even at the 1% level. Biscuit weight, thickness and breaking strength decreased and diameter, spread ratio increased with the addition of surfactant. GMS showed maximum improvement in spread ratio and breaking strength even at 0.25% (10.05) and 0.5% (10.65) level compared to other surfactants at the same level. SEM studies indicated that addition of lecithin and GMS, starch granules appeared partially gelatinized, whereas SSL and DATEM improved the continuity of protein matrix and intact starch granules are embedded on it. Sensory studies indicated that among different surfactants, GMS at 0.5% level showed maximum improvement in all the sensory parameters and these biscuits had golden brown color, smooth surface, crisp texture and highest OAA.

Development of multigrain premixes-its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits.

Four different Multigrain Premixes (MGPs) namely MGP I, MGP II, MGP III, MGP IV were developed to select the best premix for preparation of biscuits based on nutritional value and biscuit quality. The MGPs were prepared using cereals (barley, sorghum, maize, oats), pulses (chickpea dhal, green gram, peas, soya flour), millets (pearl millet, finger millet) and wheat germ each at 20% level. The MGPs developed had 22.91-27.84% protein, 16.82-18.72% dietary fiber and 3.11-3.46% minerals. The wheat flour was replaced with MGPs separately at different levels of 10, 20, 30, 40 and 50%. The incorporation of these MGPs significantly (p≤0.05) decreased the water absorption (56.0-50.9%), peak viscosity (273.67-154.92 RVU), biscuit spread ratio (10.28-8.15) and increased the pasting temperature (67.10-79.20°C), dough hardness (311.66-460.26N) and biscuit breaking strength (13.25-28.68N). SEM studies showed that incorporation of MGP disrupted the protein matrix. Among the MGPs, MGP III was found to be more suitable even at the 40% level for obtaining nutritious multigrain biscuits with higher protein, dietary fiber, and mineral content.

Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed by using whole barley, sorghum, chickpea, pea and defatted soya flour, each at 20% level. The developed MGP had 26.28% protein, 10.13% insoluble dietary fiber and 7.38% soluble dietary fiber. The experiment was designed to optimise the MGP and wheat flour concentration for the development of multigrain biscuits with high protein, dietary fibre and to maximize the acceptability by the application of central composite rotatable design (CCRD) of Response Surface Methodology (RSM). The levels of incorporation of MGP and wheat flour were taken as variables whereas protein, soluble, insoluble fibers, biscuit dough hardness, breaking strength and overall acceptability (OAA) as responses. The optimum level of MGP and wheat flour obtained using numerical optimization was found to be 40 g and 60 g respectively. The biscuits prepared using these had 16.61% protein, 2.57% soluble fibre, and 6.67% insoluble fibre which is significantly (p ≤ 0.05) higher than control biscuit.

Effects of Whole-Multigrain and Fructoligosaccharide Incorporation on the Quality and Sensory Attributes of Cookies

Whole grain finger millet and sorghum successively replaced commercial soft-type wheat flour in the formulation of multigrain cookies (MGC) at 10-30% levels each. MGC were supplemented with fructoligosaccharide (FOS) at levels of 40%, 60%, and 80% sugar replacement basis. The quality attributes of cookies were evaluated in terms of spread ratio, hardness and nutritional characteristics. The spread ratio of control cookies (CC) was 4.400 and that of MGC with FOS ranged between 4.769 and 7.100. The initial hardness of CC was 70.0 ± 1.6 N and that of MGC with FOS ranged from 69.7 ± 0.7 N to 48.0 ± 1.2 N. MGC with FOS were significantly (p < 0.05) less hard than CC. Sensory data indicated moderate acceptability (OAA score = 7.3 ± 0.5) of MGC with FOS at 60% sugar replacement level, 20% finger millet and 30% sorghum. Total fibre including FOS (per 100 g) was estimated to be 17.4 g and 1.3 g for MGC with FOS and CC respectively. Caloric content of MGC with FOS was 11.7% lower than the CC. Acceptable cookies could be prepared with 50% whole-MG incorporation and up to 60% sugar replacement.