Production Of Biscuits Research Articles

Electronic Technologies for Quality Control in the Biscuit Manufacturing Process

By 2030, the biscuit industry may go global due to advancements in electronic tools like eNose, eTongue, and eVision. This shift is governed by precision, productiveness, and regulatory compliance. Ultimately, the automation increase is driven by this consequence. This article will critically look at the issues and benefits arising within the biscuit production field after the shift towards the use of electronic control systems. It analyses the present situation and figures out the ineffectiveness on the part of conventional tools in solving the problem as it currently exists and shows how electronic instruments can be better in aiding visual and sensory inspections. While there have been remarkable achievements, these are persisting, of course, and they include high investment costs, specific skills requirements, and less flexibility when adapting to different production conditions. Without thorough research and development, the challenges in the production of the electronic control systems will still stand and no technology will be created to resolve the problems of the system. This study further reaffirms the need for the invention of modern and improved quality control processes for biscuit manufacturing plants. Through identifying previous methods and approaches and, the advantageous features of each, as well as highlighting shortcomings of current quality control strategies, this paper serves as an effective driving force for the future evolution and further improvement of quality control practices during biscuit production. Comprehensive product evaluation is attended to by employed approaches that analyse future benefits and opportunities as well as drawbacks and risks of the application of electronic quality control systems in the biscuit industry.

Pemanfaatan Media Sosial dalam Memasarkan Produk Usaha (Studi Kasus Usaha Kue Easy Cookies Minahasa Utara)

This study aims to find out what social media and benefits are used by Easy Cookies Business in marketing cookie products. The use of social media for Easy Cookies cake business in marketing cake products is a survey research and analyzed descriptively to describe actual results. The research method used is the case study method. Data collection was carried out by survey method (direct observation in the field to get detailed information through interviews or in-depth interviews using questionnaires to Easy Cookies cookie business owners. The results showed that Facebook, Mesenger and whatsApp are the media used by Easy Cookies cake business to market cake products. The benefits used are as a means of promotion, cake product information and communication with consumers effectively.

Biscuit production from composite flours of wheat and yellow maize: A linear programming, physicochemical, and quality-based approach

Food enrichment plays a critical role in the food industry, with a significant influence on the nutritional value of various food products and their potential health advantages when consumed. The demand for nutritious food products has led to significant advancements in the technology used for the production of biscuits, with the aim of enhancing their nutritional characteristics. Therefore, the objective of the present work was to develop nutritionally optimised biscuits using a linear programming model. The study focused on the optimisation of biscuit ingredients, specifically wheat and yellow maize flour, with or without moringa leaf. The formulation process involved the use of conventional methods and a linear programming model. The resulting biscuits were then analysed for their proximate, sensory, functional, and anti-nutritional properties. The biscuits formulated using the linear programming (LP) model exhibited superior qualities compared to other groups. These biscuits had a protein level ranging from 17.5 to 15.4%, and significantly improved organoleptic properties. The concentration of anti-nutritive compounds showed a notable decrease in the LP group compared to the conventionally prepared biscuits. Therefore, the use of a linear programming model can be adopted for the formulation of biscuits that have high nutritional value.

Investigation of the amino acid composition of gluten-free biscuit with carob

The article studies the amino acid composition of the developed biscuit semi-finished products. When developing the recipe for gluten-free products, special attention was paid to the protein composition of the raw materials and the calculation of the amino acid score, since the lack of a certain amino acid affects the ability of gluten formation during the kneading process. In addition, an unbalanced amino acid composition can cause an imbalance in the human body and negatively affect the functioning of muscles, heart, brain and other organs, leading to diseases. The objectives of the research included the following: determination of the amino acid composition of gluten-free biscuit semi-finished products; analysis of amino acid composition and calculation of the amino acid score of gluten-free biscuit products. The amino acid composition was calculated according to well-known methods, taking into account the chemical composition of food products. During the calculation, the biological value of proteins was assessed, the utility coefficient, the amino acid composition balance coefficient, and the amino acid score difference coefficient were determined. It was established that the developed gluten-free biscuit contained a significant amount of threonine, namely 11.38 g per 100 g of protein. As a result of calculations, it was determined that the first limiting amino acid was tryptophan, the second was the compound «phenylalanine + tyrosine», the shares of which in the amino acid score were 0.12 and 0.90, respectively. An assessment of the complex balance of a gluten-free biscuit semi-finished product showed an insufficient level of balance in human nutrition, but the indicators of individual amino acids compared to the control made from wheat flour were higher, for example, valine by 1.8 times, isoleucine, leucine and lysine by 1.1 times, metheonine + cysteine 2.7 times and threonine 2.8 times.

Comparison of Inclusion of Skimmed Milk and Edible Insects on the Nutritional, Sensory and Microbial Qualities of Enriched High Energy Rice Biscuits

Aims: The growing world population, carbon foot prints of rearing conventional protein sources, issues of protein malnutrition (particularly in developing nations) and the urgent needs of protein-rich food relief materials in crisis situations may necessitate the utilisation of underutilised sustainable, nutritious protein sources. The study was conducted to investigate the possibility of using indigenous food crops and substituting milk powder with edible insects’ powder as a sustainable alternative protein source in high energy rice biscuits.
 Study Design: Biscuits were produced following the standard USAID recipe for HEB and comparisons were made with the insect biscuits and STD.
 Place and Duration of Study: Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria, between January 2018 and August 2018.
 Methodology: The high energy biscuits was evaluated for proximate composition, total sugars using Anthrone reagent, micronutrients (vitamins and minerals), physical properties such as spread ratio, weight, width etc. Microbial and sensory quality of the biscuits were also determined using standard methods.
 Results: From the findings of the study, rice biscuits with silkworm pupae had outstanding protein (12.76 g/100 g), fat (15.78 g/100 g) and energy (451.38 Kcal/100 g) contents while biscuit with migratory locust powder had slightly higher total ash and CHO. The spread ratios of the biscuits were within acceptable range. In terms of mineral composition, all the insect biscuits were significantly superior to the milk biscuit except for calcium. However, all the rice HEB exceeded the minimum USAID specifications for nutritive elements. The insect biscuits had more than quadruple the recommended pro-vitamin A content (1200. 67 and 2390.05 μg/100 g) and impressive amounts of vitamin C (94.19 and 52.39 mg/100 g). The microbial assessment revealed HEB with remarkable quality signifying wholesome raw materials and hygienic sample preparation. All samples received good sensorial ranking, but HEB with migratory locust was preferred.
 Conclusion: The results demonstrated that edible insects could serve as alternative protein source in the production of a nutritious high energy biscuit with good organoleptic and microbiological qualities.

Productivity improvement in packaging process throught weight position ranking method in PT.XYZ


 XYZ is a food processing company. One of the snacks made is biscuits. The observation process was carried out at PT. XYZ in the biscuit production packaging process. The problem that arises in the packaging process is lead time. This observation aims to make the path more effective in an effort to increase productivity in the packaging process. Track balance is an effort to minimize imbalance between machine to machine or person to person to get the same time at each station. In this observation, the Ranked Position Weihgt (RPW) method was used to determine the workload allocation for each operator. The data analyzed is lead time which is processed to determine the results of track efficiency, balance delay at each work station. This method prioritizes the longest work element time and will be prioritized first to be placed in another work station that represents the lowest work element. Analysis results using the Ranked Position Weight Method with line efficiency 5.52%, Balance Delay 7.71%, Idle time 4.6%..

Cookies of purple sweet potato and tempeh flour as functional foods: nutritional value and sensory acceptability

Purple sweet potato is a local food that entails health functions for the human body. The use of purple sweet potato in the production of cookies provides adequate and potential nutrition as a functional food. As a source of carbohydrates, purple sweet potato is enriched with vitamins and minerals such as calcium, iron, and antioxidants and displays a unique colour. The addition of protein source food ingredients, tempeh flour, for instance, is essential to complement the nutritional value of cookies’ protein. This study aimed to analyse the nutritional value and sensory acceptability on cookies of purple sweet potato and tempeh flour. Cookies were tested proximately and for sensory acceptability (colour, flavour, texture, taste and overall parameters) with the ratios of purple sweet potato flour and tempeh flour, comprising 100:1 (FC01), 95:5 (FC02), 90:10 (FC03), 85:15 (FC04), and 80:20 (FC05). The results showed that cookies had moisture (2.05-4.28%), ash (1.05- 4.18%), protein (8.06-22.31%), fat (4.19-7.61%), and carbohydrate (63.85-82.42%) content. The result of sensory acceptability showed that there was a significant difference on the aroma of the cookies by adding purple sweet potato flour and tempeh flour. Tempeh flour can increase the protein content of cookies. The most preferred cookies is group of cookies with treatment FC02, had 80% of purple sweet potato flour and 20% tempeh flour.

Nutraceutical Benefits of Cookies Produced from Wheat and Mushroom Flour: A Review

Nutraceuticals play a special role in metabolic improvement and other physiological function of the body which indeed is beneficial in overcoming and preventing diseases. The combination of wheat and mushroom flour in cookie production presents an innovative approach to enhancing the nutritional value of this popular snack. Both wheat and mushrooms are rich sources of essential nutrients and bioactive compounds, making them promising ingredients for the development of functional foods. This qualitative summary aims to explore the nutraceutical potentials of cookies produced from wheat and mushroom flour. Combining wheat and mushroom flour while making cookies offers a novel way to raise the nutritious content of this well-liked snack. Due to their abundance in vital nutrients and bioactive substances, wheat and mushrooms are both excellent choices as components for functional food creation. In order to investigate the possible nutraceutical benefits of cookies made with wheat and mushroom flour, this qualitative summary was created. In conclusion, cookies made with a blend of wheat and mushroom flour have exciting potential as nutraceuticals. They provide a tasty and easy approach to add important nutrients and bioactive ingredients to your diet. To fully understand the best recipes, sensory qualities, and health benefits of these novel functional foods, more investigation is necessary. Nonetheless, the integration of wheat and mushroom flour represents a noteworthy advancement in the development of nutritious and health-promoting snacks. Keywords: Nutraceutical, Benefits, Cookies, Wheat, Mushroom, Flour Aims Research Journal Reference Format: Adetola, R.O., Akinwande, B.A., Babarinde, G.O. & Oboh, G. (2024): Nutraceutical Benefits of Cookies produced from Wheat and Mushroom Flour: A Review. Advances in Multidisciplinary and Scientific Research Journal Vol. 10. No. 1. Pp 35-58. www.isteams.net/aimsjournal. dx.doi.org/10.22624/AIMS/V10N1P3

The Use of the Hıngedan (Ferula pseudalliacea) in the Production of Functional Gluten-Free Biscuits

In our study, gluten-free biscuits were produced to treat celiac disease using F. pseudalliacae Rech. f. plant at 5%, 10%, and 15% ratios. The physical, chemical, and sensory properties of the created biscuits were examined. In the research analyses, as the addition ratio of F. pseudalliacea increased, the diameter values varied between 30.90 to 61.59 mm, and thickness ranged from 13.42 to 13.83 mm. A decrease in cooking loss, textural properties, L* and b* values was observed, while an increase was determined in moisture, spread ratio, specific volume, and a* values. In the sensory analysis, data results of the biscuits presented to the panellists indicated that, in terms of overall liking, the product with 5% F. pseudalliacae addition received the closest preference to the control group, suggesting that the 5% F. pseudalliacae-supplemented biscuit did not have a negative impact as stated by the panelists. Based on the evaluations and analyses, the substitution of F. pseudalliacae in gluten-free biscuit production was seen as an important result in terms of offering an alternative and acceptability.

Sprouted Oats (Avena sativa L.) in Baked Goods: From the Rheological Properties of Dough to the Physical Properties of Biscuits

AbstractThis study investigated the impact of sprouted oats (SO) on dough properties and biscuit features. Unsprouted oats (USO) and SO (for 48 h and 72 h) were studied in wheat dough at 10, 20, and 30%, and gluten aggregation, mixing, and extensional properties were evaluated. USO caused a weakening in gluten aggregation capacity, an increase in water uptake, development time and dough rigidity, and a decrease in extensibility. Dough enriched in SO showed mixing profiles similar to wheat, but using SO strongly affected dough extensional properties, indicating gluten weakening. Changes in rheological properties suggested the use of SO at 20% level in biscuit production. Using oats did not affect either biscuit size or volume, but decreased both the hardness and the toughness of the product, with 72 h-SO having the greatest impact, especially on hardness. Further study will address consumer acceptability and nutritional features of the developed baked product.

SUBSTITUSI TEPUNG KETAN HITAM SEBAGAI PENGGANTI TEPUNG TERIGU PADA PEMBUATAN DIET COOKIES

Black glutinous rice flour is a staple ingredient for making Indonesian pastries which is widely used by the Indonesian people. The potential of black glutinous rice flour is its very high fiber content which is beneficial in preventing the risk of various types of diseases such as heart disease, diabetes, and helps facilitate digestion. In this study, researchers used black glutinous rice flour as a substitute for wheat flour. With the use of black glutinous rice flour, it can show the potential value of natural resources and healthier options as a substitute for wheat flour. The purpose of this study was to determine the difference and quality of the level of liking of diet cookies products through organoleptic tests according to predetermined sensory properties. The method used in this research is an experimental method with steps in the form of hedonic quality test and hedonic test. Sensory attributes that are referenced by panelists include color, aroma, taste, texture. Based on data processing and the results of hedonic and hedonic quality tests conducted by 8 trained panelists and 18 moderately trained panelists, it was found that diet cookies products with 40 and 60 black glutinous rice flour were liked both in terms of color, aroma, taste, and texture.

Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes

This study explores the use of dietary fiber-rich waste products as alternatives to traditional wheat flour in biscuit production, with the aim of improving nutritional profiles and valorizing byproducts. Due to their innate health benefits, banana peel powder, broccoli stem powder, and cauliflower stem powder were selected as viable sources of dietary fiber (DF). The intention was to enhance biscuits’ properties by substituting different percentages (5%, 10%, and 15%) of these fiber sources for wheat flour. The moisture, ash, protein, fat, and carbohydrate content of the DF powders varied according to the proximate analysis, showing the possible influence of these constituents on the final product composition. Additionally, the hydration properties of the DF powders were assessed to shed light on their water absorption behavior, swelling capacity, solubility, and hydration kinetics. Broccoli stem fiber powder (BSP) demonstrated the highest water-holding capacity of 11.43% and oil-holding capacity of 6.36%. Biscuits formulated with 15% substitution of BSP may be preferred for an optimally soft texture with increased elasticity. The addition of DF powders also changed the amount of calories present, perhaps altering the energy density. While color, texture, taste, and flavor qualities varied somewhat, according to sensory assessments, the biscuits' overall acceptance remained high. Biscuits formulated with BSP at 5% and 15% substitution levels, as well as those incorporating cauliflower stem fiber (CSPB) at 10%, obtained higher ratings for overall acceptability. This investigation contributes to ongoing efforts to identify substitute components that support the development of healthier and more nutritionally diverse food items. The results pave the way for further research into the production of fiber-enriched baked goods with enhanced nutritional profiles, meeting consumer preferences for healthy and well-balanced dietary options.

Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability

AbstractIn this study, we explored the potential of oleogels to serve as a substitute for traditional shortening throughout the entire cookie production process. Specifically, oleogel was prepared using expeller‐pressed high oleic soybean oil (EPHOSO) with 10 wt% of either rice bran wax (RBX) or monoacylglycerol (MAG) to replace shortening in cookie making. Rapid Visco Analyzer and Farinograph were used to thoroughly assess the impact of replacing shortening with oleogels on the qualities of cookie dough. The results demonstrated the efficacy of MAG oleogel in replicating the attributes of traditional shortening in cookie doughs, in terms of water absorption, dough consistency, and dough stability. The overall quality of cookies prepared with oleogels was comparable to the ones prepared with shortening. Additionally, the oxidative stability indicated the remarkable advantage of EPHOSO‐based oleogels, which displayed an elevated resistance to oxidative processes compared to its liquid form. Furthermore, cookies prepared with MAG oleogel exhibited prolonged oxidative stability than those prepared with shortening. Overall, the results underscore the potential of EPHOSO oleogels, particularly those incorporated with MAG, could enhance the oxidative stability of cookies without diminishing the physicochemical qualities of the end product.

Psyllium and okra mucilage as co-carrier wall materials for fenugreek oil encapsulation and its utilization as fat replacers in pan bread and biscuit production

This study aimed to investigate the potential use of okra and psyllium mucilage as co-carrier wall materials with whey protein and gum Arabic polymers for encapsulation of fenugreek oil to mask its undesirable flavor and promote their health benefits. Particle size, zeta potential, encapsulation efficiency, morphological properties and fatty acid profiles of crude and encapsulated oils were examined using zeta-sizer, SEM and GC-MS techniques. Crude and encapsulated fenugreek oils were added as functional ingredients during production of pan bread and biscuits. The quality characteristics (baking quality, color and organoleptic properties) of bread and biscuits as well as microbiological properties of bred samples were evaluated. Results showed that the forming microcapsules had sphere particles with the size of 5.05 and 31.64 μm for okra and pysillium mucilage, respectively and had smooth continuous surfaces with no holes or fractures. Fatty acids analysis showed that fenugreek oil is superior functional edible oil, rich in unsaturated fatty acids. The organoleptic properties of products were improved when fat replaced with encapsulated fenugreek oil with okra or psyllium mucilage. Likewise, encapsulated fenugreek oil showed antimicrobial activity in bread samples during storage period. On contrary, Bread and biscuits incorporated with crude fenugreek oil gained the lowest scores for all organoleptic parameters. Regarding these results, encapsulated fenugreek oil presents good fat alternatives in dough formulations with acceptable technological, sensory and antimicrobial properties. However, further investigations still needed regarding the biological activity of encapsulated fenugreek oil and its utilization as a food supplement in other food products.

Uji Organoleptik Formulasi Biskuit Ikan Tuna sebagai Makanan Tambahan pada Balita Stunting

The processing of food materials to meet human nutritional needs can take various forms, including the production of biscuits. Nutrient sources derived from animal-based processed foods are considered superior compared to other sources of protein. Tuna stands out as an affordable animal protein source widely available in the community, enriched with essential nutrients such as omega-3, iron, magnesium, and more. The abundant nutritional content in tuna serves as the basis for conducting research on the formulation of complementary feeding (MP-ASI) in the form of tuna biscuits as an effort to prevent stunting. This research employs an experimental design involving the stages of creating tuna biscuit formulations and conducting organoleptic tests to determine the optimal biscuit formulation. Based on the results of the organoleptic test, tuna biscuits with formula 3 gave the most preferred taste, colour and aroma and texture to the panelists with a score of 15, followed by formula 2 with a score of 14 using the hedonic test formula.

Utilization of composite flour (red bean, catfish, oyster mushroom and tempeh formula flour) in making cookies

Local food ingredients can be used as alternative ingredients for cookie products to help ending hunger and overcome malnutrition are the objectives of SDG 2 and 3. This study aims to obtain the optimum cookie formula using composite flour from local food ingredients consisting of red bean flour, catfish flour, oyster mushrooms flour, and tempeh formula flour using the design expert program v.13 Response Surface Methodology (RSM) Box Behnken Design/BBD. Independent variables are different levels of red bean flour (20-45 g), catfish flour (10-45 g), oyster mushroom flour (5-25 g), and tempeh formula flour (5-35 g) with 29 (twenty-nine) different runs of 4 (four) similar center points. Using goal settings for each response based on proximate composition achieved from the best definition of each response to achieve high-quality cookies, an optimum formulation of cookies was obtained at 44.21% red bean flour, 34.39% catfish flour, 7.46% oyster mushroom flour, and 20.52% tempeh formula flour, with a desirability level of 1.00.

Pelatihan Rekayasa Proses untuk Meningkatkan Kualitas Produk Minuman Sari Buah Kedondong dan Kukis Kelapa

UMKM Lie Dong is engaged in the business of making kedondong juice and coconut kukis. However, the kedondong juice and kukis produced have a relatively short shelf life, meaning the product can only be sold for a short time. Therefore, efforts are needed to improve quality and quality through improving the production process and kedondong juice. This community service activity aimed to provide process training to enhance the quality of kedondong juice and coconut kukis. The community service activities were carried out through preparation stages, discussions, transfer of knowledge and technology, and direct training at the production location. The training involved several activities, such as a workshop on hot filling and pasteurization technology, using active packaging for cookie products, improving packaging design, and socialization on Good Manufacturing Practices. UMKM Lie Dong felt the results of the service activities, where the training provided increased knowledge and skills related to processing engineering, providing benefit to products where the kedondong juice and coconut kukis produced had better quality and longer shelf life.

Sensory evaluation of biscuits resulting from partial substitution of wheat flour with spent grain from three varieties (Bakor, Kponan and Lokpa) of Dioscorea cayenensis-rotundata complex cultivated in Brobo (Centern, Ivory Coast)

The aim of this study is to valorize yam spent grain obtained after extraction of starch in biscuit production. After extracting the starch from three varieties (Bakor, Kponan and Lokpa) of Dioscorea cayenensis-rotundata, the spent grains were dried at 45°C for 48 h then crushed and the flours were incorporated into the wheat (Triticum aestivum) flour at 5 and 10%. The physicochemical and functional properties of formulated flours were determined as well as the sensory characteristics of the biscuits produced. The results of the physicochemical properties of the formulations reveal moisture, fiber and carbohydrate levels varying respectively from 11.82±0.04 to 11.99±0.0; 1.84±0.01 to 2.35±0.03 and from 76.71±0.02 to 76.88±0.06. The formulated flours have appreciable functional properties in terms of water absorption capacity (83.32±0.32 - 87.78±0.40 g), water absorption capacity (126.29± 0.48 – 148.73±0.58 g) and inflation capacity (8.83±0.12 – 10.64±0.23 g). On the sensory level, the results showed that biscuits produced with 5% incorporation are the most appreciated. In order to contribute to food security, yam spent flours can be incorporated at a rate of 5%, thereby reducing wheat flour by 5%.

Production of cookies with partial substitution of wheat flour for pole bean and castilla bean flour

Background: The substitution of flours was proposed to determine which is more suitable for cookie production, utilizing the processing of pole and castilla beans. Methods: A randomized design (DCA) was used to create 8 treatments and a control, applying substitution percentages of 10%, 20%, 30%, and 40%. Treatments were sensorially evaluated by a panel of 30 untrained judges, followed by statistical analysis. Results: The treatment containing 40% castilla bean flour and 60% wheat flour was best rated with the following means: 3.70 in color, 3.70 in aroma, 3.77 in taste, and 3.83 in texture. Physicochemical tests resulted in carbohydrate content of 53.81%, ash content of 0.93%, fiber content of 1.90%, fat content of 23.15%, moisture content of 10.03%, protein content of 12.08%, and a pH of 6.74. The product did not exceed the maximum limits set by the INEN 2085 standard. Conclusions: It was identified that the combination of castilla bean and wheat flour is beneficial for enhancing the nutritional contribution in cookie production, rendering them suitable for human consumption.

Cladodes of Opuntia ficus indica as a functional ingredient in the production of cookies: physical, antioxidant and sensory properties

Cladodes of Opuntia ficus indica: a functional ingredient for healthful foods. Study on cookies substituting wheat flour with cladode powder.