Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology

Abstract

Five blends of sorghum (Sorghum bicolor) flour (25.0-45.0 %) and whole wheat flour were used to make biscuits using inulin (5.0-10.0 %) and guar gum (1.0-2.0 %). An experimental investigation was carried out with the aim of evaluating the effect of fat replacer (inulin) and sorghum flour on the quality of high fibre and low calorie biscuits. For this purpose, the biscuit dough and the biscuit samples were analyzed. The analysis was based on hardness of the dough, hardness of the biscuit, fracturability and overall acceptability (OAA) scores. Results showed that increasing the amount of sorghum flour in biscuit increased the dough hardness and biscuit hardness, whereas, biscuit fracturability decreased and OAA scores increased up to the level at which sorghum flour ranged from 35.0 to 40.0 % after which it decreased. An increase in the amount of inulin was followed by an increase in biscuit hardness, while, fracturability and OAA scores decreased and there was little effect on the dough hardness. Optimum conditions generated from the analysis was 40.8 % sorghum flour, 6.5 % inulin and 1.0 % guar gum. The predicted response in terms of dough hardness, fracturability, biscuit hardness and OAA were 212.4 g, 36.4 mm, 4.8 kg and 7.06, respectively. The desirability of the optimum condition was 0.827.

Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta

“…However, the impact of finger millet and gluten was adverse on the overall acceptability of pasta sample (Figure a,b). The similar pattern of increased overall acceptability with sorghum flour incorporation was reported by Banerjee, Singh, Jha, and Mitra () for sorghum enriched biscuits. Further, the results of the decreased sensory score with increased finger millet level consistent well with the findings of Krishnan and Prabhasankar () who reported decreased sensory score with a finger millet level varied from 10% to 30%.…”

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

“…Figure 2(e) and Figure 2(f) show the effect of MGP on dough hardness and biscuit breaking strength respectively. The hardness of the dough increased with the increase in MGP addition [30]. The increase in the dough hardness may be due to presence of greater number of hydroxyl groups, which exist in the fiber structure of MGP, allows more water interaction through hydrogen bonding [31].…”

Optimization and evaluation of multigrain gluten-enriched instant noodles

“…Furthermore, considering the nutritional norms of protein (12 g/day/child), prescribed by MHRD [33] under Mid-Day Meal scheme of Government of India, these noodles could be used to overcome the protein deficiency in primary class child. Developed optimized noodles may be claimed as a fiber-rich product (more than 4% dietary fiber) which further provides various health benefits associated with consumption of dietary fiber-rich product [34]. Total phenolic content of multigrain noodles was significantly (P \ 0.05) higher (84.57 ± 1.42 mg/100 g GAE and) than the control noodles (59.33 ± 2.18 mg/100 g GAE) and Maggie noodles (40.76 ± 0.82 mg/100 g GAE), possibly linked with the higher phenolic content of soy flour and sorghum flour used in multigrain formulation [13,35].…”