Quality Characteristics Of Biscuits Research Articles

Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits

Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits

The Characteristics of Biscuit Quality with Coffee (Coffea Arabica L.) Silver Skin Flour Substitution

Coffee silver skin flour can be effortlessly converted into various items, and its nutritional quality remains constant. Thus, exploring novel methods of utilizing it could result in sustainable and innovative products with consistent nutritional advantages. This study investigated the impact of using coffee silver skin flour on the quality of biscuits. This study used a completely randomized design (CRD) consisting of 5 levels of treatment and three replications. The percentages of wheat flour substituted with coffee silver skin flour were 0, 20, 40, 60, and 80%. Observation data were analyzed using ANOVA with F test and continued with Duncan's New Multiple Range Test (DNMRT) test at 1% significance level. The result showed that substituting wheat flour with coffee silver skin flour considerably altered the flour's moisture, ash, protein, and fat content. With increasing amounts of coffee silver skin flour, the moisture and ash contents increased, while the protein and fat contents decreased. Biscuits that were most favored by panelists were in treatment A (100% wheat flour with 0% coffee silver skin flour) with moisture, ash, protein, and fat content of 1.31, 0.25, 18.50, and 19.45%, respectively. Biscuits made from coffee silver skin flour meet the quality requirements set by SNI 2973:2011, except for treatment E (0% wheat flour with 100% coffee silver skin flour), as the moisture content exceeds the specified criteria. Keywords: Biscuit quality, Characteristics, Coffee silver skin

Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits

Asparagine and sugars are direct precursors of acrylamide; however, proteins and fibres can also influence it. In this study, biscuits prepared replacing wheat flour with increasing concentrations (20, 40, 60%) of lupin or chickpea flour were investigated. Asparagine concentration was equalized in all formulas to isolate the effect of other flour characteristics on the acrylamide formation during baking.The results showed that replacing wheat flour with lupin flour increased acrylamide from 583.9 up to 1443 µg/kg after 9 min of baking, while 20–40% chickpea flour reduced acrylamide to 354.4–312.6 µg/kg. The acrylamide reduction using chickpea was attributed to the lower interaction between precursors resulting from both the coarser particle size and the lower reactivity of carbohydrate in presence of chickpea proteins. Chickpea addition did not affect the colour and texture of biscuits, opening the possibility for large-scale implementation of this mitigation strategy in formulas with a similar initial asparagine content.

Effect of Potato Peels Powder Incorporation on Quality Characteristics of Biscuits

Effect of Potato Peels Powder Incorporation on Quality Characteristics of Biscuits

Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: a review

Bakery products such as cookies and biscuits are widely consumed all over the world and the enrichment of these products with vitamins, mineral, natural colourants, polyphenols (PPs) and fibres may be achieved through the incorporation of rich sources. Powered fruits and vegetables are one of these sources, which have great potential. This paper reviews the effect of dried fruit and vegetable powder (FVP) including mango, apple, carrot, pumpkin, jaboticaba, guava, pomegranate, blueberry, grape, orange, mushroom and grapefruit on the rheological, physicochemical, textural and quality characteristics of biscuits. Dried blueberry is the rich source of total phenol, fat, minerals and dietary fibre, and dried carrot and pumpkin could enrich biscuits with β-carotene and crude fibre. In addition, mushroom and pomegranate powders are the richest source of protein, fibre and mineral content, and mango powder could enrich biscuits with fibres, minerals, carotenoid and PPs. Addition of dried FVP contributes to the higher content of vitamins, mineral, PPs, crude fibre and phenol content in the biscuits. The physicochemical and textural properties of biscuits were affected by the replacement of wheat flour with fruit or vegetable powder. Due to the nature of the fruit and vegetable fibre, functionally, they hold such properties as increased water binding and holding, thickening and gelling.

Effect of gluten-free flour on physical properties and quality characteristics of biscuits

Celiac disease is an autoimmune disorder characterized by intolerance to gluten. So, the aim of this study is to produce gluten-free biscuits for individuals with gluten allergy. Biscuits of rice flour, corn, sorghum and the mixture were prepared with mix 1 rice and corn (1: 1), mix2rice and sorghum (1: 1) and mix 3 rice, corn and sorghum (1: 1: 1). Chemical composition of flour samples moisture; protein, fat, ashand fiber were measured under this study. In the prepared biscuit samples, physical properties (length, width, thickness, weight, volume and specific ratio), color characteristics and sensory properties were measured. Wheat flour recorded the highest value of protein (12.9%) follow up Sorghum flour recorded (10.8%). Sorghum flour was the high level fiber (6.50%) in all flour. Protein sedimentation (22.0%) was high in sorghum flour then mixtures (mix 1, mix 2 and mix 3) were recorded 20, 21, and 19% of gluten free flour but wheat flour (33.0%). Wheat flour was the lowest value of falling number (401 sec) this result  was highest Alfa amylase enzyme and prefers of baking then mix 3 (434 sec)but highest falling number was the lowest in Alfa amylase enzyme corn flour (634 sec). Highest water absorption (57.0%) was observed in wheat flour followed by rice flour (54.4%) while mixturesfree gluten flour had the lowest water absorption (45.70%, 45.70%and 45.90%) mix1, mix 2, and mix 3 respectively. Corn biscuit recorded the high in whiteness (37.80%) then wheat flour (33.66%) and lowest value was mix 3(23.46 %).  The mix 3 biscuit was high physical properties and over all acceptability for the panel test after wheat biscuit.

Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method

The changes in moisture adsorption isotherms of commercial biscuits during storage were investigated by means of a rapid Dynamic Dewpoint Isotherms (DDIs) method. Moreover, the relationships between the changes in moisture content and some quality characteristics of biscuits (moisture, aw, peroxide value – PV and texture) were studied during 92days of storage at 35°C. GAB model was used to fit the experimental sorption behaviours. During storage, moisture content and aw of biscuits increased and the obtained isotherms showed modifications in behaviour and shape. Significant changes were observed in PV values and texture, particularly during the first 40days of storage.The monolayer moisture content, obtained by the BET equation, significantly increased during storage from 1.473 to 2.080gwater100gdb−1, probably because of the increase in the active sites for water binding due to the chemical and physical changes of the main components, induced by product ageing.

Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits

Pomegranate (Punica granatum) peel is rich source of dietary fiber and bioactive compounds, hence could be used in the development of functional food formulations. Attempt was made to see the effect of dried pomegranate peel powder (DPPP) and emulsifiers on the rheological, nutritional and quality characteristics of biscuits. Incorporation of DPPP from 0 to 10% increased farinograph water absorption, decreased dough stability, increased amylograph pasting temperature and peak viscosity of wheat flour; increased hardness and decreased cohesiveness of biscuit dough; decreased spread ratio and increased breaking strength of biscuits. Sensory evaluation showed that biscuits incorporated with 7.5% DPPP were acceptable. Among emulsifiers, sodium stearoyl lactylate significantly improved the quality characteristics of 7.5% DPPP incorporated biscuits. Addition of 7.5% DPPP increased the protein, dietary fibre, minerals, anti-oxidant activity and β-carotene contents of biscuits. The studies indicated the possibility of utilizing DPPP to improve the nutritional characteristics of biscuits.

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake

Background: Chickpea (Cicer arietinum L.) is considered the fifth valuable legume in terms of worldwide economic stand point. It is planted in southern and western area of Asia and Mediterranean. Aim: This study was undertaken to study the effect of supplementation of wheat flour with different percentages of chickpea (5, 10, 15, 20, 30 %) on the chemical composition, physical and organoleptic properties of biscuits and cakes. Methods: Cake and biscuits were prepared using different percentage of chickpea flour. Substitute the wheat flour in their formula. Chemical composition, physical measurements as well as sensory evaluation were carried out on the tested samples. Results: The results showed that chickpea flour is a good source of protein (22.82%), crude fiber (2.90%) and ash (3.33%). Also, chickpea is rich in potassium, magnesium and iron. Supplementation of wheat flour with chickpea flours in biscuits results in increasing protein, lipid, fiber and ash. The specific volume were in the range of (38.83 – 44.13cc/gm), specific lightness were in the range of (41-25 cc/gm.) and spread factor ranged between (100-114.21%) for control samples and biscuits that contain 30 % of the chick pea flour. This biscuit which contain chickpea flour at all the supplement ratio were accepted by the panelist. The cake prepared with supplementation of wheat flour with chickpea flours at different percentage (5, 10, 15, 20, 30%) had a higher protein, lipid, crude fiber and ash content with less percentage of carbohydrates. Increasing the ratio of chickpea flours in cake has led to a slight increase in volume and specific gravity. Sensory evaluation of the cake was accepted at all the different supplementation ratios of chickpea with the higher score for the cake samples that contain chickpea flours at ratio 10 -15%. Conclusion: Generally prepared cake and biscuits samples with chickpea flour as a supplement to wheat flour in their formula lead to increasing protein, crude fiber and mineral content with improving the physical properties and organoleptic characteristics. Key words: Chickpea, Physical properties, Sensory Evaluation, Chemical Composition, Biscuits, Cake

Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ

Stabilizing wheat germ by defatting increased the protein content to 38% and also increased the soluble fiber from 2.07 to 3.01% and insoluble fiber increased from 14.4 to 24.49%, whereas steaming was highly effective in completely inactivating the lipase activity and most of the lipoxygenase activity. Addition of defatted germ had more weakening effects on the rheological characteristics of the dough than the steamed germ. Biscuits with higher protein and dietary fiber content could be prepared by replacing wheat flour with either steamed or defatted wheat germ at a 40% level.

Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits

Sugarcane bagasse, a dietary fiber-rich by-product of the sugar industry (70–75%) and having negligible protein and fat content, was treated with acid, alkali and steaming to reduce the microbial load. Steaming was effective in making the bagasse microbiologically safe. The processed bagasse (5–15%) was used in the rheological studies and in the preparation of soft dough biscuits. Glucose (hexose), arabinose and xylose (pentose) were present, whereas rhamnose, mannose and galctose were not traced in all of the bagasse samples. Farinograph characteristics of wheat flour–bagasse blends showed that the mixing profile weakened with addition of bagasse. Processed bagasse also affected the pasting characteristics indicating starch dilution on incorporation of bagasse, as indicated by sensory characteristics. Biscuits prepared from steamed bagasse (10%) along with additives were highly acceptable. Results indicated that high-fiber biscuits can be prepared by replacing wheat flour with steamed bagasse at a 10% level.

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest protein content (19.3%) and fat content (4.4%). Plantain flour showed highest water absorption (167.7%) whereas lowest oil absorption capacity (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p < 0.05). The spread ratio and percent spread decreased with the addition of plantain and chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p < 0.05) with addition of plantain and chickpea flours and was highest at 40% concentration (21.1N). The protein and crude fiber content of biscuits increased significantly (p < 0.05) from 7.1 to 9.2% and 1.1 to 3.6%, respectively with increasing extent of chickpea flour and plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits.