Nutritional and sensory attributes of biscuits enriched with buckwheat

Farzana, Tasnim; Hossain, Fahiza Bisrat; Abedin, Md. Jaynal; Afrin, Sadia; Rahman, Shaikh Shahinur

doi:10.1016/j.jafr.2022.100394

Cited by 12 publications

(12 citation statements)

References 27 publications

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“…Farzana et. al., observed similar tending results in biscuits enriched with buckwheat flour [34]. Gülhan, produced gluten-free cakes by adding 10%, 20% and 30% lentil flour to gluten-free cake recipes.…”

Section: Sensory Propertiessupporting

confidence: 61%

The Use of the Hıngedan (Ferula pseudalliacea) in the Production of Functional Gluten-Free Biscuits

Özçelik,

Gör

2024

Çukurova Üniversitesi Mühendislik Fakültesi Dergisi

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In our study, gluten-free biscuits were produced to treat celiac disease using F. pseudalliacae Rech. f. plant at 5%, 10%, and 15% ratios. The physical, chemical, and sensory properties of the created biscuits were examined. In the research analyses, as the addition ratio of F. pseudalliacea increased, the diameter values varied between 30.90 to 61.59 mm, and thickness ranged from 13.42 to 13.83 mm. A decrease in cooking loss, textural properties, L* and b* values was observed, while an increase was determined in moisture, spread ratio, specific volume, and a* values. In the sensory analysis, data results of the biscuits presented to the panellists indicated that, in terms of overall liking, the product with 5% F. pseudalliacae addition received the closest preference to the control group, suggesting that the 5% F. pseudalliacae-supplemented biscuit did not have a negative impact as stated by the panelists. Based on the evaluations and analyses, the substitution of F. pseudalliacae in gluten-free biscuit production was seen as an important result in terms of offering an alternative and acceptability.

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Section: Sensory Propertiessupporting

confidence: 61%

The Use of the Hıngedan (Ferula pseudalliacea) in the Production of Functional Gluten-Free Biscuits

Özçelik,

Gör

2024

Çukurova Üniversitesi Mühendislik Fakültesi Dergisi

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“…Furthermore, the panelists were questioned about their overall acceptability. On the 9-point Hedonic Scale, the quality attributes of each sample were scored as follows: 9- like extremely; 8- like very much; 7- like moderately; 6- like slightly; 5- neither like nor dislike; 4- dislike slightly; 3- dislike moderately; 2- dislike very much; 1- dislike extremely [ 1 ]. During the evaluation, we made sure to get each participant's signed informed consent on the same form.…”

Section: Methodsmentioning

confidence: 99%

“…Human diets primarily depend on cereal grains and flour-based foods. Additionally, cereals provide the primary protein source for many people living in still-developing countries [ 1 ]. Rice and wheat are the most widely utilized crops as cereals and flour-based food products.…”

Section: Introductionmentioning

confidence: 99%

“…Many studies have been done to improve the nutritional quality of gluten-free biscuit products by adding nutrient-enriched gluten-free flour. For instance, rice [ 21 ], maize [ 22 ], pseudo cereals like quinoa and amaranth [ 23 ], buckwheat [ 1 ], millet [ 9 , 15 ], pulses like beans [ 8 ] and others like chestnut shells [ 2 ], has been used as a replacement of wheat flour. This research has also updated knowledge, goods, and consumption habits among individuals who desire and require new dietary alternatives.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and structural impact of CMC-hydrocolloids on the development of gluten-free foxtail millet biscuits

Reaz

Abedin

Abdullah

et al. 2023

Heliyon

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“…Biscuits' nutritional quality depends on the nature and quantity of the ingredients used. Biscuits are generally high in carbohydrates, fat (predominantly saturated), and calories but low in protein, fibre, vitamins, and minerals [20]. Furthermore, protein content in wheat flour is 7-14%, with a lack of some amino acids such as lysine [21].…”

Section: Introductionmentioning

confidence: 99%

Transforming ‘Bonito del Norte’ Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods

Honrado,

Ardila,

Leciñena

et al. 2023

Foods

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The fishing industry produces a significant number of by-products. This study explored two methods of transforming these by-products: fish protein hydrolysate (FPH) and Fishmeal (FM). Physicochemical characterization of these products was conducted and their potential inclusion in biscuits was investigated due to the lack of high biological value protein and polyunsaturated fatty acids of this product. The results identified colour disparities between FPH and FM, with FM displaying lower brightness and a more reddish hue. In FPH, there was also a noticeable decrease in polyunsaturated fatty acids, probably associated with the temperature reached in spray-drying. While the incorporation of these by-products in biscuits was feasible, there were challenges, particularly the fishy taste and rancid odour, which were more pronounced in FM biscuits due to the higher fat content. This correlated with the oxidation indexes, such as TBARS and acidity index. Nonetheless, FPH biscuit attributes like typical colour or flavour received positive feedback, attributed to the Maillard reaction. Scanning electron microscopy revealed microstructural differences, which correlated with the results of hardness and fracturability, probably due to the higher fat content in FM. This study revealed the possibility of nutritionally enriching cookies with ingredients derived from fish by-products. However, it would be necessary to go a step further and study alternatives that allow better preservation of saturated fatty acids.

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Nutritional and sensory attributes of biscuits enriched with buckwheat

Cited by 12 publications

References 27 publications

The Use of the Hıngedan (Ferula pseudalliacea) in the Production of Functional Gluten-Free Biscuits

The Use of the Hıngedan (Ferula pseudalliacea) in the Production of Functional Gluten-Free Biscuits

Physicochemical and structural impact of CMC-hydrocolloids on the development of gluten-free foxtail millet biscuits

Transforming ‘Bonito del Norte’ Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods

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