Effects of ginseng powder on chemical composition, antioxidant and sensory properties of biscuits

This work aimed to evaluate the quality of biscuits incorporated with ginseng powder.This powder was incorporated into wheat flour at levels ranging from 0 to 4%and used in the production of biscuits.The biscuits were analysed for proximate composition,sensory attributes,phytochemical content,and antioxidant properties.Results revealed that the moisture and fat contents of the biscuits significantly decreased with the incorporation of ginseng powder.Conversely,protein(3.15 to 4.55 g/100 g DM),carbohydrate(27.80 to 31.10 g/100 g DM)and fiber contents(6.21 to 13.74 g/100 g DM)significantly increased with incorporation.The total polyphenols,saponins,and total flavonoid contents increased from 1.67 to 1.99 mgGAE/100 g DM,0 to 0.69 mg,and 0.87 to 1.83 QE/100g DM respectively.Ginseng powder also significantly increased the DPPH scavenging activity,from 42.05%to 52.62%,and FRAP value from 2.25 to 7.71μgGAE/g with increased incorporation.However,the sensory attributes of the biscuits were not affected by the incorporation of ginseng.Ginseng powder can therefore be incorporated in wheat flour at up to 4%level for biscuits production as a functional food for the promotion of human health.

Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits

Background:Raphia fruit pulp is a good source of phytochemicals and some micronutrients and is locally consumed as a snack.The aim of this study was to valorize raphia pulp in biscuits production by partially substituting wheat flour in different proportions with flour obtained from the pulp of the raphia fruit.Methods:Ripe raphia(Raphia hookeri)fruits were purchased from local farms,thoroughly washed and the pulps extracted using a stainless-steel knife.These pulps were dried at 60℃for 12 h and grounded into flour.Wheat flour was substituted with the raphia pulp flour(RF)in five different proportions(10,20,30,35,and 40%).The functional properties and nutrient profile of the raphia flour and the biscuits obtained from these composite flours were evaluated.Sensory evaluation of the biscuits was also carried out using a nine-point hedonic scale.Results:The RF has a high-water absorption capacity WAC(680%)and oil absorption capacity OAC(560%)favoring its use in pastry processes.The RF is rich in polyphenols 435.0±20(μg/100g),saponins(155±5 mg/100g)and potassium(922±20 mg/100g).The incorporation of the RF in biscuits significantly affect the chemical composition.The total polyphenols increased from 182±10μg/100g in the sample containing 10%of RF to 342±17μg/100g in the sample containing 40%of RF.Fibers increased from 8.75±0.03 mg/100g in the sample with 10%of RF to 10.08±0.27 mg/100g in the 40%substituted biscuit.Saponins increased from 69.9±0.01 mg/100g in the sample with 10%of RF to 90.22±0.01 mg/100g in the sample with 40%RF and potassium increased from 434.2±10 mg/100g in the sample with 10%of RF to 647.6±5 mg/100g in the sample with 40%of RF.Biscuit samples made with composite flour containing 20%of RF was the most accepted.Conclusion:RF can be used as a raw material to replace 20%of wheat flour in biscuit formulations and improve its nutritional and sensory properties.

Assessment of Gross Chemical Composition, Mineral Composition, Vitamin Composition and Amino Acids Composition of Wheat Biscuits and Wheat Germ Fortified Biscuits

Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, minerals (Mn, Ca, Fe, Cu, P, Na and K), vitamins (C, Folic acid, A, and E), and amino acid composition of wheat biscuits and 15%, 20% wheat germ fortified biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that 20% wheat germ fortified biscuits proved to be nutritious functional healthful food. It improved both physical, sensory characteristics and recorded the highest crude protein (12.20%), crude fiber (2%), and the least fat (9.63%), moisture (3.01%), and caloric value (436.31 Kcal/100g). While it recorded the highest Mn and Cu contents as well as increased vitamins C, Folic acid, A, and E. Besides, 20% wheat germ fortified biscuits increased all the eight essential amino acids contents resulting in an improvement of the nutritive value of wheat biscuits. Therefore it could be recommended for caloric reduced diets for obese and overweight persons. Likewise, it should be increasing interest as an ingredient in the industry as functional and healthy foods formulations as biscuits, bread and cakes.

Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this study were cassava flour, rice flour, extruded soy protein (ESP) and pumpkin powder. Four levels of ESP were used for production of flat bread and biscuits: 2.5%, 5%, 7.5% and 10% for flat bread and 5%, 10%, 15% and 20% levels for biscuits. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of ESP. Flat bread at level 10% ESP had the highest value of β-carotene. Alkaline water retention capacity (AWRC) at zero time and 24 h of flat bread storage had high values for levels 2.5% and 5% ESP. Water holding capacity (WHC) increased insignificantly by increasing the level of ESP. Color measurements revealed that the lightness decreased and the redness increased with increasing the level of ESP. Sensory evaluation of flat bread revealed that 2.5% followed by 5% ESP level had high score of overall acceptability. Physical properties of biscuits indicated that as the level of ESP increased the diameter, thickness, volume and specific volume decreased. Biscuits sample with 20% ESP had the highest values of protein, fat, ash and fiber but the lowest in total carbohydrates. Also β-carotene and vitamin A content increased in biscuit samples. Caloric values of biscuits in all treated samples were lower than control. Lightness decreased while redness increased with increasing the level of ESP. Data of texture profile analysis (TPA) showed that hardness and adhesiveness (g) increased as ESP level increased. Sensory evaluation of biscuits showed that addition of ESP at 20% level decreased significantly texture score from 9.51 to 6.61 (P < 0.05) but insignificantly affected the other sensory scores.

Production of biscuits by substitution with different ratios of yellow pea flour

To promote the commercialization of yellow pea flour(YPF)due to its nutritional benefits.Four biscuits with different YPF ratio(10%–50%)were conducted to explore the optimal addition percentage.The effects of YPF on the rheological and baking performance of biscuits were performed.The results showed that the substitution ratio of YPF and milling methods had a critical impact on the rheological properties of dough.The dough stability decreased graduallywhile a softening degree increased with YPF ratio increased.In a term of biscuits,the dimensions of length(L),width(W),thickness(T)and color(L*)of biscuits reduced as YPF addition ratio increased,while colors(a*and b*)and hardness apparently increased.In addition,milling methods had a great influence on the texture and sensory evaluation of four biscuits.The dimensions and color parameters of biscuits from fine flours were larger than that from coarse flours,whereas hardness from fine flours was relatively softer,indicating flour with fine particle size could accelerate the extension and expansion of dough network,and improve Maillard reaction during baking.The highest sensory score for short and tough biscuits was obtained given at YPF ratio of 30%without compromising the qualities of biscuits.

Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.

Effect of Virgin Coconut Meal (VCM) on the Textural, Thermal and Physico Chemical Properties of Biscuits

Biscuits were prepared by incorporating virgin coconut meal (VCM) into refined wheat flour (maida) at 5-25% level and evaluated for physical, chemical, nutritional, textural and sensory attributes. All the prepared biscuits had high protein and fiber contents as compared to control (100% refined wheat flour based product). With the incorporation of VCM, hardness and toughness of dough increased while there was a decrease in stickiness and adhesiveness values. Incorporation of VCM had a significant effect on color values of biscuits as the concentration of VCM was increased. The values of L* decreased while those for a* and b* increased. Sensory analysis revealed that 15% VCM biscuits were the most acceptable. The Differential scanning calorimetry (DSC) analysis revealed that the onset (To) decreased while end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increase level of VCM.

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.

Preparation and Development of Alkali-soluble Poria Polysaccharide Tough Biscuits

[Objectives]This study was conducted to obtain the best formula for alkali-soluble Poria polysaccharide tough biscuits.[Methods]Based on low-gluten flour as the main raw material and alkali-soluble Poria polysaccharide,baking soda,salt,butter and sugar as auxiliary materials,single-factor test and orthogonal optimization of the addition amounts of alkali-soluble Poria polysaccharide,salt and white sugar were carried out,and the prepared biscuits were subjected to sensory evaluation to get the best formula.[Results]The optimal process parameters of the alkali-soluble Poria polysaccharide tough biscuits were:alkali-soluble Poria polysaccharide addition amount 12%,salt addition amount 1.5%,white sugar addition amount 14%,and the sensory evaluation score obtained under this condition was 88.7.[Conclusions]The alkali-soluble Poria polysaccharide biscuits prepared according to the best formula had the characteristics of neat shape,uniform thickness,fine internal structure,obvious layers,and crisp,rosy and sweet taste.This study increases the flavor and nutritional value of biscuits,enriches the types of biscuits,and provides a certain theoretical basis for the production of alkali-soluble Poria polysaccharide tough biscuits.

Production and Quality of Biscuits from Composite Flours

Biscuits were produced from bambara nut,cowpea and wheat flour blends.This study was carried out to evaluate the effects of varying the proportions of these flours on the nutritional quality and general acceptability of the biscuits.Five blends of composite flours were prepared by mixing wheat,bambara nut and cowpea(WBC)flours in the proportions:T1(90:5:5),T2(80:10:10),T3(70:15:15),T4(60:20:20),T5(50:25:25)and 100%whole wheat flour was used as the control(T0).Composite flours produced were subjected to functional and proximate analysis while the biscuits made from the flour blends were also subjected to sensory evaluation and proximate analysis.The use of composite flour for the production of biscuits from cowpea and bambara nut flours as supplement for the wheat flour has improved the nutritional contents of the biscuits with protein value being highest at mixing ratio T5.The functional properties of the biscuits showed some significant differences(p<0.05)when compared with whole wheat biscuits.The results showed that biscuits produced from T5 formulation with proximate composition of 11.87%moisture,2.90%ash,18.61%protein and 75.62%carbohydrate was selected as the best product.

Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient

The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value. Thus, the aim of this work was to formulate biscuits containing corn starch and 125 - 350 g·kg-1 of P. ahipa flour (AF) and to study the main physicochemical properties related to their nutritional and technological quality as well as their sensory acceptability. The formulation containing 250 g of AF kg-1 was selected for improving the product nutritional quality (i.e. higher protein content) without an extensive modification of textural properties. A formulation replacing corn starch by cassava flour (250 g·kg-1) was also analyzed. In this case, ahipa and cassava biscuits showed maximum force and energy required to bite twice and three times higher than the control, respectively. Slight variations were observed in color (E and browning index). The overall acceptability of biscuits formulated with both flours was better scored than the control by a sensory panel. Principal component analysis allowed to relate quality attributes, chemical composition, and sensory characteristics of biscuits containing cassava or ahipa flours. The results indicated that ahipa flour could satisfactorily substitute part of the corn starch used in the formulations of gluten-free biscuits.

Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends

This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with waste from watermelon rinds and orange pomace as possible nutritious alternatives. Biscuit samples were respectively produced from blends of wheat, watermelon rind and orange pomace in the following ratio 100:0:0;90:5:5;80:10:10;70:15:15 and 60:20:20, labelled samples A, B, C, D and E. Functional, proximate, mineral and sensory properties of the formulated biscuit samples were carried out using standard analytical procedures. The results showed that proximate composition of samples B - E significantly increased (p < 0.05) except for carbohydrate content when compared with sample A used as control. There were also significant increases (p < 0.05) in mineral contents of supplemented samples compared to control. The result of the sensory evaluation showed that wheat flour can be substituted with watermelon rind and orange pomace flours up to 10% without adversely affecting the overall quality attributes of the biscuits. These results indicate the robustness of food value addition as an effective means of improving nutritional quality of biscuits while contributing to waste management in the agricultural value chain.

Effect of Biscuits and Muffins Added with Cornlettes Powder on the Glycemic Responses of Healthy Individuals

Dietary fibre content is a known factor that can affect the postprandial glycemic responses of a food and meal. Cornlettes vegetable which is rich in dietary fibre has been studied for its potential in lowering the peak glycemic responses of biscuits and muffins. Cornlettes was processed into powder and formulated into four formulations of selected bakery products. The glycemic responses produced by portions of the biscuits and muffins containing 25 g available carbohydrate were measured in 11 healthy volunteers. The incremental area under curve (AUC) of control biscuits was greater (81 ± 11 mmol × min/l) than cornlettes powder (CP) added biscuit (63 ± 12 mmol × min/l). Likewise, the AUC of control muffins was higher (88 ± 13 mmol × min/l) than CP-added muffins (74 ± 12 mmol × min/l). Control biscuits had an intermediate GI value of 61 while CP-added biscuits had a low GI value of 46. Both control and CP-added muffins recorded intermediate GI values (58 and 57, respectively). It is concluded that CP can be incorporated in selected bakery products as a potential ingredient to help lower the peak rise of postprandial glycemic responses.

Development of Water Chestnut Hard Biscuits

[Objectives] This study was conducted to develop a type of hard biscuit using water chestnut flour and thus to expand the application of water chestnut.[Methods]Hard biscuits were made from water chestnut flour and wheat flour.Then,their sensory quality indices were evaluated,and the optimal formulation of the biscuits was determined through single factor test and orthogonal array testing.[Results] The proportion of water chestnut flour was the most important factor that influences the sensory quality of hard biscuits,followed by the proportions of sugar,milk powder and baking powder.The optimal formula of the hard biscuit was adding 9.0 g water chestnut powder,8.0 g sugar,0.5 g baking powder,and 3.6 g milk powder to every 100.0 g wheat flour.The sensory quality score of the water chestnut hard biscuits made according to this formula was 86.0.And these biscuits were complete in shape,uniform in color,crisp and rich in nutrients.[Conclusions]The study enriches the types and improves the nutritional value of hard biscuits,which provides a new idea for the application of water chestnut.

Evaluation of Physicochemical Properties and Antioxidant Activity of Wheat-Red Kidney Bean Biscuits

This research was aimed to study the physicochemical properties and antioxidant activity of biscuits fortified with red kidney bean (Phaseolus vulgaris) powder. Proximate compositions, total phenol content, antioxidant activity, and functional properties of red kidney bean (RKB) powder were studied before and after the incorporation of red kidney bean in the biscuits. The bean powder was mixed with wheat flour at a level of 0% as control, 10%, 20%, and 30% during dough preparation. Results revealed that RKB powder is a rich source of protein (26.25%) together with carbohydrate (59.7%), fat (2.4%), and ash (3.27%). The total phenolic content of bean powder was 14.15 mg GAE/g. Kidney bean powder showed good functional properties including water absorption capacity (149.7%), oil holding capacity (99.54%), swelling capacity (4.6%), and bulk density of 0.74 g/ml. After increasing the percentage of RKB with control, there were significant increases (p < 0.05) in the levels of protein, moisture, ash, fat, while carbohydrate content and total gross energy decreased significantly. Investigation of total phenolic content showed the increasing trend with the higher RKB fortification, which amounted to 10.31 mg GAE/g for control and 12.50 mg GAE/g for 30% RKB. DPPH radical scavenging activity was investigated for all the samples at five different concentrations. As there was an increase in the percentage of RKB and concentration of the samples, the antioxidant activity also increased significantly (p < 0.05), where IC50 value decreased from 0.0228 mg/ml for control to 0.0289 mg/ml for 10% RKB, followed by 20% and 30% RKB, respectively. In sensory test, the control cake secured the highest score in color, flavor, texture and overall acceptability followed by the cake incorporated with 10% freeze-dried mushroom powder.

Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour,fat,and sugar.Recently,biscuits’technologies have been rapidly developed to improve their nutritional properties.This study aimed to determine the strategies of improving the nutritional quality of biscuits and the potential health benefits associated with them.A systematic review and meta-analysis were conducted,including articles on biscuits improved by technological processes and raw materials variation.Studies were searched from Google Scholar,PubMed,Scopus,and Web of Science published between 1997 and 2020,in English and French.The meta-analysis was performed using RStudio software,version 4.0.4 to classify the biscuits.One hundred and seven eligible articles were identified.Rice,pea,potato,sorghum,buckwheat,and flaxseed flours were respectively the most found substitutes to wheat flour.But the meta-analysis shown that the copra and foxtail millet biscuit fortified with amaranth,the wheat biscuits fortified with okra,and rice biscuits fortified with soybeans had a high protein content.These biscuits therefore have a potential to be used as complementary foods.The substitution of sugar and fat by several substitutes lead to a decrease in carbohydrates,fat,and energy value.It has also brought about an increase in other nutrients such as dietary fiber,proteins/amino acids,fatty acids,and phenolic compounds.Among the sugar and fat substitutes,stevia and inulin were respectively the most used.Regarding the use of biscuits in clinical trials,they were mainly used for addressing micronutrient deficiency and for weight loss.

Optimization of Formula of Matsutake Highland Barley Biscuit by Response Surface Methodology

Taking refined flour,matsutake powder,and highland barley powder as main raw materials,this experiment studied the optimal formula of matsutake highland barley biscuit. Besides,single factor experiment was carried out for the amount of highland barley powder,white granulated sugar,and shortening. Then,the response surface optimization analysis was made on crispness and sensory score of the biscuit. The experiment indicates that taking the refined flour as the base 100 g( 100%),the formula of 20% highland barley powder,25% white granulated sugar,and 26% shortening can bake crisp biscuit with complete shape,pure flavor and high quality.

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (<i>Phoenix dactylifera</i>L.)

Fruits of date palm (Phoenix dactylifera L.) are consumed throughout the world and are a vital component of the diet in most Arabian countries. The effect of partial replacement of wheat flour with a 1:1 mixture of wheat bran and date palm fruit powder on rheological properties of the biscuit dough was studied. Levels of mixture used were 10%, 20%, 30% and 40%. Dough rheology (farinograph, extensograph properties) and biscuit quality (physical properties, colour, sensory evaluation) were assessed. Results obtained indicated that water absorption gradually increased by increasing the levels of wheat bran: palm date powder, meanwhile mixing tolerance index decreased. Dough stability, which indicates the dough strength, also found to decrease by increasing mixture of wheat bran and date powder (1:1). Furthermore, dough development time gradually increased by increasing the mixture at all levels. It was 6.04 min at level of 40% compared to the control (2.5 min). Extensograph results showed that dough energy and dough resistance to extension and proportional number also increased compared with control sample. The proportional number (R/E) ratios increased largely from 3.20 to 5.27 at the level of 40.0%. Ash and fibre contents gradually increased as the mixture levels increased. However, mineral content progressively increased by increasing the level of date powder in the mixture. Incorporation of wheat bran and date powder mixture decreased the spread of the biscuits from 55.66 to 52.82 mm without change in the thickness of the biscuits. Organoleptic properties revealed that quality of biscuits was acceptable at mixture level of 30%.

Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product

This work aimed at determining the maximum acceptable level of wheat germ that can be added to one of homemade biscuits in Jordan, studying some chemical and sensory properties of this product, moreover, studying the effect of storage time after two months at room temperature on the sensory parameters of this product. The results showed that the addition of wheat germ in biscuit making at level of 20% (w/w) enhanced the nutritional value by increasing protein and total mineral content, as well as decreasing fat, total carbohydrates and total calories. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage.

STUDY ON PREPARATION OF REACTION BURNING SILICON CARBIDE BY CARBON POWDER

The technology of preparing reaction burning silicon carbide (RBSC) by replacing SiC/C with entirely carbonaceous raw materials is investigated. Experimental results show the predominant factors of successfully preparing RBSC are as following:strictly controlling the porosity and pore diameter of biscuit, obtaining ideal carbon network permeating of Si and completely reaction between Si and beta-SiC.