Wheat Flour Biscuits Research Articles

Formulation of quinoa incorporated protein‐rich biscuits and numerical optimization of its process parameters

The present study was conducted to optimize process parameters for the formulation of quinoa incorporated protein-rich biscuits. The levels of major ingredients and process conditions were varied to determine their effect on responses (color difference, overall acceptability, crude protein, and hardness). Response surface methodology was used to optimize levels of ingredients and process conditions and the selected variables had a dominant effect on responses. Increase in refined wheat flour (RWF): quinoa flour (QF) increased crude protein, increase in fat content increased overall acceptability and decreased the hardness of biscuits, while an increase in baking time decreased color difference. The optimized values obtained for independent variables, that is, fat, RWF: QF and baking time were 24.39% 1:1 and 29 min, respectively. Blending quinoa flour with refined wheat flour at 50% level can increase the protein content of biscuits by 26% with improved functional properties. Practical applications Biscuits are popular in the world and consumed by almost every age group. These are generally made up of refined wheat flour which is not a good source of protein. Quinoa flour is considered as a good source of protein (13.52%) and contains all essential amino acids. A large population of India is deprived of protein-rich diet, since rice and wheat are the staple cereal crops. Quinoa can be used as a proteinaceous grain to make diets more balanced in these areas. It can play a major role in combating “silent hunger” among poor populations in India who are deprived of protein-rich diet. In this study, it was found that quinoa flour incorporation up to 50% into refined wheat flour biscuits increased the crude protein content by 26%, crude fiber by 19% and total ash by 10% with good sensory quality.

The Influence of Cooked Grated African Walnut on the Nutritional Composition, Antioxidant and Sensorial Properties of a Cookie Snack

ABSTRACT Emphasis has significantly been placed on the production of functional foods and the utilization of indigenous food crops in the management of some diet-related non-communicable diseases. This study included African walnut in the production of a cookie snack, and the effect of the inclusion on its nutritional, antioxidant and sensory quality was assessed. The inclusion of cooked grated walnut in the cookie caused a significant increase in crude protein (2.67%), fat (2.57%), fiber 91.17%), TPC (2.97 mgGAE/g db), DPPH (1.44 µmol TE/gdb) except for total starch, in-vitro protein, and starch digestibility. This resulted in nutrient-dense cookies, rich in antioxidants with a low estimated glycemic index, suitable for people with non-communicable pathophysiological conditions. Considering the sensory scores, walnut enriched cookies were accepted by the consumers comparably with the wheat flour cookies. Hence, walnut enriched cookies may be adequate in promoting health-related functions, while satisfying consumer’s urge for snacking.

Effect of adding pineapple (Ananas comosus) flour on the sensory and textural properties of wheat flour (Triticum aestivus) cookies

Cookies from wheat flour are one of the most consumed bakery products. As they are deficient in fiber, usually other ingredients are added to improve the organoleptic and nutritional attributes. In this work, three formulations were followed to prepare wheat flour (WF) cookies with pineapple flour (PF) at 5, 10, and 15% of substitution. The acceptance level of the cookies was analyzed by three consumer groups: children, teenagers, and adults. The physicochemical properties and shelf-life were also evaluated. Cookies containing 15 % of PF reached a 16 mg GAE/100 g of total polyphenols. The content of antioxidants remained at acceptable levels after baking. The proximal analysis showed that the ash, fiber, and protein contents in all treatments were significantly higher (p≤0.05) than that of commercial samples. Cookies with 5% PF had the highest level of acceptance in the three consumer groups evaluated. The cookies maintained the sensory characteristics after four weeks of storage. The organoleptic and nutritional properties of the cookies were improved after adding pineapple flour. Replacing what flour by 5-15% pineapple flour allowed obtaining cookies with an adequate content of protein, fiber, and total polyphenols.

Effect of blending ratio of wheat, orange fleshed sweet potato (Ipomoea batatas L.) powder and haricot bean ( Phaseolus vulgarisL.) flour on proximate composition, physical properties and sensory acceptability of biscuits.

Background Protein-energy deficiency (PEM) is still a major health issue in developing countries, and it is the leading cause of disease and death in children under the age of 5 years. Methods 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; and 50:25:25 per cent wheat:haricot bean: orange-fleshed sweet potato (OFSP) flours were used to make composite cookies. Standard methods were used to evaluate the proximate structure, physical properties, and sensory assessment. A one-way analysis of variance (ANOVA) model was used to statistically evaluate the data using the statistical analysis system (SAS) software package, version 9.0 standard methods. Results The results showed that partially replacing wheat with haricot bean and OFSP increased the proximate composition significantly. When wheat was replaced with haricot bean and OFSP, the physical characteristics of the biscuits did not vary significantly from those of biscuits made entirely of wheat flour. Sensory acceptability (appearance, color, flavor, taste, and overall acceptability) was higher in the composite biscuits with up to 40% wheat substitution than in the 100% wheat flour biscuits. Conclusions Based on the findings of this report, using OFSP and a haricot bean to wheat flour blend in biscuit formulation appears to be promising in terms of nutritional quality, acceptability, and cost. It is proposed that these products be marketed to vitamin A deficiency (VAD) customers as a newly established product to help mitigate food insecurity.

Substitution of fishbone powder in the development of choco chips cookies

The increase in Indonesia’s fish consumption has led to an increase in fishery industry waste, such as fish bones. Fishbones contain sodium, phosphorus, and calcium, which are essential for the human body. Therefore, fish bones are then processed into fishbone powder. Fishbone powder can substitute wheat flour in cookies development. This study aimed to evaluate choco chips cookies’ sensory characteristics that have been substituted by fishbone powder from patin fish, mackerel fish, and snakehead fish. This study employed a research and development methods, with a 4D development model (define, design, develop, and disseminate). The substitution of wheat flour to fishbone powder in choco chips cookies was 7%, 10%, and 12%. The characteristic sensory analysis was carried out by one trained panelist and five semi-trained panelists. The hedonic test was conducted by two trained panelists and 30 untrained panelists. The sensory analysis results showed that the substitution of 10% fish bone powder in choco chips cookies did not show a significant effect from wheat flour cookies (p≤0.05) in terms of color, aroma, texture, taste, and overall.

Quality improvement of refined wheat flour cookies with incorporation of functional ingredients

The present study was conducted to improve quality of refined wheat flour cookies with incorporation of various functional ingredients. Formulation of functional cookies was standardized with incorporation of 50% carabeef powder as cheap protein source, 10% orange pulp powder as natural fiber, 1.5% guar gum to replace 40% added vegetable fat, and these cookies were best baked at 150–160°C for 35–40 min. Further functionality of carabeef cookies was improved with incorporation of sodium caseinate as sugar replacer at different levels, that is, 15%, 20%, and 25%. Functional cookies were compared with control for various functional properties. Cooking yield, mineral, and protein content increased significantly (p < .05) with significant (p < .05) decrease in fat content and calorific values with increased level of sodium caseinate. The sensory scores were very well acceptable up to 20% sugar replacement, however, decreased significantly (p < .05) at 25%. It was concluded that low sugar functional carabeef cookies were prepared with 20% of sodium caseinate. Practical applications Traditional cookies prepared from refined wheat flour lack essential amino acids and fiber content, however, these cookies are rich in fat and carbohydrate. In present study, functionality of refined wheat flour cookies was attempted to improve with incorporation of various cheap functional ingredients. These developed functional cookies may be an excellent food option for working women and children as well as people suffering with various life style diseases like obesity, diabetes, and cardiovascular disorders.

Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour

This study aimed to evaluate cookies made with wheat (0%, 80%, 60%, and 50%) and tigernut flour (0%, 20%, 40%, and 50%) from two different sources. Standard methods were applied to determine the chemical properties, phenolic component, fatty acid composition, mineral content, and sensory properties of cookies. Tigernut flour from both sources was rich in oil, and total and individual phenolics, but with low antioxidant activity compared to wheat flour. The addition of tigernut flour to wheat resulted in increase of the content of bioactive compounds, minerals, and fatty acid contents of cookies. The cookies produced by formulating wheat with tigernut had a comparable organoleptic quality scores to wheat flour cookies. The production of cookies with both wheat and tigernut flour showed that this mixture is an interesting opportunity to have a functional product rich in bioactive compounds and considered satisfactory by consumers.

Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology

ABSTRACT Optimization of the production and chemical evaluation of cassava-based cookies supplemented with mungbean flour and coconut pomace flour using optimal design model of response surface methodology was investigated. The variables were cassava flour, mungbean flour, and coconut pomace flour while responses were sensory and physical properties. The results of the ANOVA, R-square and adjusted R-square for sensory and physical properties were significant (p < .05). Three cookie samples (run 6, run14 and run 16) were selected from optimization results and compared with control (100% wheat flour cookies). Mungbean flour supplementation significantly (p < .05) increased crude protein and caloric value of cookies (run 14). A higher percentage of coconut pomace flour-enhanced ash, crude fiber, carbohydrate and total dietary fiber contents of cookies (run 16). The anti-nutrient contents of cookie samples were significantly higher than control but within the acceptable limits.

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Biscuits prepared from composite flours substituted with unconventional plant resources have been considered important for enriching the overall nutritional quality. The present study was undertaken to explore the potential of banana pseudostem flour for the valorization of wheat flour biscuits. At the same time, the study attempts to address the problem of bioresource wastage as huge amounts of banana pseudostem are wasted every year after harvesting of the fruits. In this study, composite flours were prepared by partially substituting wheat flour with banana pseudostem core flour (BPF10, BPF20, BPF30) in different proportions (10, 20, 30% w/w), and biscuits were prepared from these composite flour formulations. Analyses of the physicochemical properties, pasting properties, colour and texture, quantification of phytochemicals and antioxidant properties, and overall sensory evaluation of the flours and biscuits were performed for comparative evaluation. BPF-substituted composite flours showed higher moisture and ash content, pasting temperature and water and oil absorption capacity. BPF-fortified biscuits were found to be rich in ash content, protein, proline, antioxidative phytochemicals, viz. phenols, flavonoids, tannins, ascorbate, and alkaloids, whereas fat, moisture content, and viscosity were comparatively lower than that of the control (wheat flour biscuits). Significant free radical scavenging activities of the BPF-substituted biscuits were also observed. Colour and texture analysis showed desirable changes in lightness (L*), yellowness (b*), chroma (C*), fracturability, and hardness of the BPF-substituted biscuits. Most importantly, considering the sensory characteristics like taste and crispiness, control and BPF10 biscuits were highly comparable. Therefore, the formulation of BPF-substituted biscuits presents an effective way to utilize banana pseudostems, which is also rich in nutraceutical and antioxidative properties.

Efficacy of Moringa Leaves Powder as a Supplement in Whole Wheat Flour Biscuit

Efficacy of Moringa Leaves Powder as a Supplement in Whole Wheat Flour Biscuit

Development of multigrain cookies by incorporating wheatgrass powder

Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals. With an aim to develop wheatgrass enriched health foods. Ayurveda describes it as immunomodulator, antioxidant, astringent, laxative, diuretic and antibacterial. Wheatgrass is used for the treatment of acidity, colitis, kidney malfunction, swelling wounds and vitiated conditions. Wheatgrass (Triticum aestivum) belongs to the family of Poaceae, which has many medicinal values and health benefits. They are excellent source of vitamin, minerals, antioxidant, amino acids, protein, chlorophyll and active enzymes. In the present study wheat was processed and grown as grass. This grass was dried in shade and powdered to obtain wheatgrass powder. Dried powder of wheatgrass was incorporated in cookies. In India cookies are widely consumed and most popular bakery products compared to conventional wheat flour cookies. The present investigation is undertaken on the utilization of wheat flour, ragi flour, bajra flour, Bengal gram flour, barley flour, oat flour, along with wheat grass powder for the preparation of protein rich and iron rich cookies. A product development with wheat grass and nutrient analysis is an attempt to find out the nutrient composition of wheat grass powder even under processing of baking at the temperature of 100 to 150 oC cookies were prepared in various percentages at 5%, 10%, 20% and 30% to the changing food needs and socio economic pattern cookies which offer a good nutrition and better taste. The functional properties, sensory properties of cookies were studied. Cookies with 5% wheat grass powder have shown greater acceptability in the sense of color and taste. The overall acceptability score in sensory evolution. We are found to be maximum for cookies prepared with incorporation of 5% wheat grass powder. There is high nutritional value for these cookies when compared with control sample cookies which were accepted by semi panelists. There is a protein, carbohydrate, fat, ash and moisture values are 12.77%, 65.690%, 18.09%, 0.26% and 3.176% respectively were developed by incorporation of wheat grass powder. In Cost Analysis of cookies, it was noted that the cost of raw materials remains highest i.e. 83.30% of the total production cost, and processing cost remains at second place i.e. 12.474% of the total production cost of cookies.

Effect of Incorporation of Jackfruit (Artocarpus heterophyllus) Seed Flour on the Quality of Cookies

The paper aims to determine the effect of jackfruit seed flour incorporation on the quality of cookies. D-optimal mixture design has been employed for formulating the recipe of cookies. Five different formulations of cookies containing 0, 12.5, 25, 37.5, and 50 parts jackfruit seed flour were prepared. The prepared cookies are subjected to sensory evaluation by ten semitrained panelists for consumer acceptability. The obtained data have been statistically analyzed using two-way ANOVA (no blocking) at 5% level of significance. From the mean sensory scores, 12.5 parts jackfruit seed flour incorporation was selected as the best formulation and subjected to proximate analysis. The protein, fat, fiber and ash contents are significantly (p&lt;0.05) higher in jackfruit seed flour incorporated cookies than wheat flour cookies (control). The phytate and oxalate contents were also found to be significantly (p&lt;0.05) higher in jackfruit seed flour incorporated cookies than control but were below tolerance level and safe for consumption.

Utilization of Banana (Musa acuminata) Pseudostem for Biscuit Making

The aim of this research was to utilize banana pseudostem powder as a functional replacement ingredient for wheat flour in the production of biscuit. In this study, D-optimal mixture design was employed and five different formulations were obtained. The biscuits were prepared by partially replacing wheat flour with banana pseudostem powder from 0-10% and investigated for sensory and quality attributes. The biscuits were subjected to sensory evaluation by ten semi-trained panelists for consumer acceptability. The data obtained were statistically analyzed using two-way ANOVA (no blocking) at 5% level of significance. From the mean sensory scores, 2.5 parts pseudostem incorporation was selected as the best formulation and subjected for further proximate analysis. The calcium, potassium, sodium, ash, fibre and fat contents were found to be higher in banana pseudostem incorporated biscuit than wheat flour biscuit.

The influence of lupine flour on selected parameters of novel bakery products

The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour – from 25% to 100% – were added to the baked biscuits; wheat flour biscuits were prepared as the control sample. Increasing lupine content has positively affected mineral concentrations and sensory properties. After 4 days of storage, the lupine biscuit samples showed no significant differences in their water activity values when compared with each other. Compared with the control sample, the concentration of Ca was considerably increased by 1.2% in the biscuits with 25% lupine flour addition, which represents 5.8% of the recommended daily intake of Ca contained in 100 g of biscuits. The biscuits containing 25% of lupine flour showed no significant difference in colour compared to the control sample. The intensity of the sensory properties of the biscuits increased by adding more lupine flour; all the samples of lupine biscuits were acceptable to the evaluators. Based on the results, 25% of lupine flour addition may be considered the most appropriate.

THE EFFECT OF DIFFERENT SIZED QUINOA BRAN FLOUR USAGE ON THE PHYSICAL, SENSORY AND TEXTURAL PROPERTIES OF BISCUITS

Kinoa, mükemmel besin değeri nedeniyle insan diyeti için oldukça önemlidir. Ancak, kinoanın teknolojik uygulamaları, glutensiz yapısı nedeniyle daha az ilgi görmüştür. Ayrıca kinoa yan ürünü olan kinoa kepeği esas olarak hayvan yemi olarak kullanılsa da insan sağlığı üzerinde olumlu etkisi olan potansiyel bir diyet lifi kaynağıdır. Bu çalışmada farklı boyutlarda kinoa kepek unu kullanımının bisküvilerin fiziksel, tekstürel ve duyusal özellikleri üzerine etkilerinin incelenmesi amaçlanmıştır. Bu amaçla, kinoa kepekleri değirmende 5 farklı boyutta öğütülmüş ve buğday unundan yapılmış bisküvilere %25 oranında eklenmiştir. Elde edilen sonuçlara göre kinoa kepek ununun boyutları küçüldükçe örneklerin kuru madde oranı artış göstermiştir. Yine kepek unu boyutlarının küçülmesi ile bisküvilerin dış parlaklık değerlerinde artış gözlenmiştir. Bisküvilerin tekstür ve duyusal özelliklerinde kinoa eklenmesi sonucunda azalış belirlenmiştir. Bu çalışma farklı boyutlardaki kinoa kepek unu ile zenginleştirilen bisküvilerin özelliklerinde meydana gelen değişimleri ortaya koymuştur.

Development of Fiber-Rich Biscuit by Incorporating Dragon Fruit Powder

ABSTRACT Dragon fruit powder (DFP) is a rich source of fiber (15.7%) and phytochemicals (Gallic acid). Commercial dragon fruit use is limited to ready to serve and other fruit products. Because of the large-scale consumption of biscuits on a global level, there is a need for the development of high fiber biscuits enriched with nutraceuticals. In the present study, an attempt was made to develop biscuit from DFP. Four formulations of biscuits were prepared by mixing DFP in the ratio 30%, 40%, 50%, and 60% (w/w) with wheat flour, and they were considered as DFB30 (Dragon Fruit Biscuit 30%), DFB40 (Dragon Fruit Biscuit 40%), DFB50 (Dragon Fruit Biscuits 50%), and DFB60 (Dragon Fruit Biscuits 60%), respectively. Biscuits were prepared by using the traditional creaming method. Prepared biscuits were compared with sole wheat flour biscuit (B0) as a plain/control sample. As per sensory evaluation, DFB50 is acceptable formulation of wheat flour to DFP. Biscuit (DFB50) showed increased fiber content by about fivefold (7.81 g %), minerals (0.91 g %), and improved spread ratio (8.76) when compared with wheat flour biscuit (B0). Biscuit also reported being enriched with 0.0092 mg % Gallic acid with no significant change noticed in protein, fat, calcium, and iron content as from wheat biscuit (B0). It may be mentioned that 100 g daily consumption of fortified biscuit may alone fulfill 20% recommended daily intake requirement for dietary fiber.

Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends

The objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0; MSF 0, B= WHF 77.5%:ABF 20%: MSF 2.5%, C=WHF 75%: ABF 20%: MSF 5.0%, D= WHF 72.5%: ABF 20%: MSF 7.5%. E = WHF 70%: ABF 20%: MSF 10%, F = WHF 90%: ABF 0: MSF 10%, G = WHF 80%: ABF 20%: MSF 0). The most predominant Amino Acid in ABF was glutamic (12.27 g/100 g) followed by Aspartic and lysine, with values of 8.96 g/100 g and 6.55 g/100 g, respectively. Glutamic Acid content of the biscuits ranged from 10.96 g/100 g – 12.96 g/100 g, with sample B giving significantly higher value. Substitution with MSF resulted in decreasing glutamic acid content levels in the formulated biscuits, while lysine, phenylalanine and Isoleucine improved with the addition of 10% Moringa seed flour. Amino acid Scores of the biscuits using Hen egg as standard showed that whole egg had a higher amino acid score except glycine (1.04 – 1.25). Percentage In-vitro protein digestibility ranged from 10.64% - 47.33%, showing that addition of moringa seed flour and African breadfruit flour improved digestibility values from 10.64% to 47.33% for sample E with the control sample (wheat flour biscuit) being significantly lower. Substitution with ABF and MSF improved protein digestibility of the produced biscuits. Also, the Amino acid scores of the formulated biscuits were higher than the FAO recommended daily dietary requirements for Amino acids.

Development and standardization of stevia (Stevia rebaudiana) incorporated multigrain cookies

The present investigation was undertaken on the utilization of finger millet, pearl millet, sorghum and flax seed for preparation of multigrain cookies when compared to conventional wheat flour cookies. The gluten content and calorific value are less when compared to control cookies made by wheat flour. The glycemic index of stevia is zero, which is useful for diabetic people when compared to sugar (high glycemic index). On the basis of the scores in organoleptic evaluation conducted using 9-point hedonic scale, T2 cookies prepared using wheat (12.5%), finger millet (24%), pearl millet (25%), sorghum (26%), flax seed (12.5%) to which 6g of stevia added was standardized. The proximate composition of standardized cookies showed a mean percentage of moisture as 3.20±0.85, ash 2.24±0.12, fat 19.5±1.7, protein 12.5±0.85, crude-fiber 3.3±0.84 and carbohydrates 59.17±3.66 g/100g.

Sensory and Nutritional Properties of Protein Enriched Biscuits

Malnutrition remains a major nutritional problem nowadays. So there is a need to develop protein-rich products. Biscuits are extensively used for protein fortification vehicles due to their long shelf life and high acceptability. In the present study, biscuits were produced by substituting the refined wheat flour (RWF) with the foxtail millet flour (FMF), pearl millet flour (PMF), defatted soy flour (DFS) and whey protein isolate (WPI) at different levels. The formulations developed were FMWIB (Foxtail millet whey isolate biscuit), PMWIB (Pearl millet whey isolate biscuit) and MMWIB (Mixed millet whey isolate biscuit) and control (RWB-Refined wheat flour biscuit) contained 100% RWF. There was a significant difference (p&lt;0.05) found among the formulations for all sensory parameters. Proximate analysis of the experimental (MMWIB) and RWB biscuit revealed that addition of millet flours, DFS and WPI significantly (p&lt;0.01) improved the moisture (2.47%), protein (16.6%), ash (1.39%), crude fiber (1.9%) and fat (24.74%) content of the biscuits compared to RWB which were 2.36%, 5.56%, 0.63%, 0.21% and 23.11% respectively. The highest protein value was observed for MMWIB (16.6%) followed by PMWIB (15.81%), FMWIB (15.18%) and RWB (5.56%). MMWIB could contribute 38% of the recommended daily protein intake of 3 to 10 years old and 18% of RDA for adolescents group. Nutritional composition revealed that MMWIB had high TDF (15.49%) and IVPD (62.65%) values than RWB. Therefore, millet flours, DFS and WPI has a good potential for use in biscuit formulation to enhance its nutritional quality and also sensory properties.

Formulation of yellow pumpkin cookies with mocaf (modified cassava flour) flour addition as a snack for the obese community

Cookies are generally made from wheat flour that provides high energy but low in fibre. Wheat flour can be substituted with yellow pumpkin flour to make cookies. Yellow pumpkin is an Indonesian local food which contains high beta carotene and fibre. The purpose of this research was to compare the yellow pumpkin and mocaf flour cookies with wheat flour cookies in terms of acceptability and nutrient content. For this experiment, two formulations were used: Formulation 1 (F1), 1: 2 ratio of yellow pumpkin flour to mocaf flour and Formulation 2 (F2), 1: 2 ratio of yellow pumpkin flour to wheat flour. Proximate analysis of the cookies was conducted. The results showed that the yellow pumpkin and mocaf flour cookies had a total energy content of 459.71 kcal/100 g, protein content of 1.12 g/100 g, fat content of 36.35 g/100 g, fibre content of 43.59 g/100 g and carbohydrate content of 31.94 g/100 g whereas the yellow pumpkin and wheat flour cookies had a total energy content of 587.72 kcal/100 g, protein content of 4.79 g/100 g, fat content of 40.87 g/100 g, fibre content of 21.42 g/100 g and carbohydrate content of 50.19 g/100. The data collected from the acceptance test conducted with 25 panellists showed that there was no difference in the colour, texture, taste and aroma for both formulated cookies.