Flaxseed and multigrain mixtures in the development of functional biscuits

Čukelj, Nikolina; Novotni, Dubravka; Sarajlija, Hrvoje; Drakula, Saša; Voučko, Bojana; Ćurić, Duška

doi:10.1016/j.lwt.2017.07.048

Cited by 43 publications

(42 citation statements)

References 28 publications

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“…bread, noodles, muffin, biscuits, cookies, dairy products) as ground axseed, axseed oil, axseed mucilage or as axseed hulls to improve the nutritional quality of foods. [14][15][16][17][18][19][20][21][22] Flaxseed affects the quality characteristics of these products. 14,23,24 Previous studies have reported effect of axseed addition on the avor prole, antioxidant, nutritional and other characteristics of different food products.…”

Section: Introductionmentioning

confidence: 99%

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread

et al. 2020

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Section: Introductionmentioning

confidence: 99%

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread

et al. 2020

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“…This can negatively impact on health if they are consumed regularly, particularly in excess [1]. Marketing forecasts suggest that global biscuit sales will grow significantly by 2020, and healthy biscuits are expected to perform well in this sector [3]. Fortification of food products plays an important role in increasing healthpromoting functional components in bakery products to provide additional benefits to meet consumers' demands [4].…”

Section: Introductionmentioning

confidence: 99%

“…One of the biggest challenges in creating a new food product is predicting how it will be accepted by consumers. The physicochemical changes of new products are also important factors for consumer acceptance of a new product [3,9]. The color of a food is a very important quality attribute that is evaluated even before a food is tasted [16].…”

Section: Introductionmentioning

confidence: 99%

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

Klunklin¹,

Savage²

2018

AFSE

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Biscuits are excellent snacks with a long shelf life. However, they are also high-energy foods so there is a great need to improve their nutrient value. Many substitutions of composite flours for wheat flour have been studied in order to reduce their potential negative impact on human health. Whole purple rice flour is a novel flour with high antioxidant contents and dietary fiber. However, the partial replacement of wheat flour with purple rice flour can affect the physicochemical properties and consumer preferences of biscuits. Therefore, producing a new product to meet consumer demands presents many challenges. Lipid oxidation is always a problem during extended storage. Inhibition of lipid oxidation in biscuits leading to rancidity and loss of nutritional value is also an important consideration for these biscuits. There is a high demand to use natural antioxidants in foods to enhance the shelf life of biscuits. Hence the scope of replacing wheat flour with purple rice flour in biscuit production needs further study.

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“…The biscuits dough may be produced with such ingredients as: flour, fat, sugar, milk, eggs, salt, starch, cocoa, leaving agents, emulsifiers as well as essences (Tireki 2008). In the present day, the main aim is to enrich pastry products with ingredients rich in protein, fibre, vitamins or antioxidant compounds (Chauhan et al 2015, Čukelj et al 2017, Krystyjan et al 2015a, Korus et al 2017, Mesías et al 2016, Pasqualone et al 2014. There were also known attempts to reduce the energy value of such products by eliminating or substituting fat (Rodríguez-García et al 2013, Krystyjan et al 2015a, Laguna et al 2012) and sugar (Aggarwal et al 2016, Savitha et al 2008, Zoulias 2002.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and sensory acceptance of biscuits fortified with Plantago psyllium flour

Gumul

Korus

2018

Emir J Food Agric

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The aim of this work was to fortified biscuits with psyllium flour obtained from Plantago psyllium seeds and checked how this additive, reach in fibre and mucilage, had the impact on the physical, mechanical and sensory parameters of biscuits. The following addition psyllium flour was applied: 5, 10, 15 and 20% in relation to wheat flour. The moisture, texture, volume, spreadability factor, volume as well as texture, color and sensory assessment of biscuits were determined. The applied fortification contributed to increase the spreadability of biscuits and the decrease in their volume and hardness. According to consumers, the best sensory attributes received biscuits with 5% addition of psyllium flour, and higher levels of the additive had a negative impact on their sensory assessment.

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Flaxseed and multigrain mixtures in the development of functional biscuits

Cited by 43 publications

References 28 publications

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

Physicochemical properties and sensory acceptance of biscuits fortified with Plantago psyllium flour

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