Optimization of a process for high fibre and high protein biscuit

Parul, Singh; Singh, Rakhi; Jha, Alok; Rasane, Prasad; Gautam, A. K.

doi:10.1007/s13197-013-1139-z

Cited by 99 publications

(71 citation statements)

References 26 publications

(35 reference statements)

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“…The breakage force decreased when RFM was added. The increased breakage force in control samples was due to the starch granules, which absorbed more water during heating and reduced the viscosity and mechanical energy; consequently, the foodstuffs became dense and bubble growth was reduced as, during this process, water acts as a plasticizer and interacts with starch granules and makes them harder during heating . The low breakage force of fried snacks in RFM‐added samples was due to the addition of RFM resulting in a lower swelling index and denaturation of protein.…”

Section: Resultsmentioning

confidence: 99%

“…The fried snacks were tested for breakage force using a TA‐XT2 plus texture analyzer (Stable Micro Systems, London, UK) following the method of Singh et al . A texture profile analysis (TPA) three‐point bending (HDP/3PB) probe was used together with the following settings: load cell, 5 kg; test speed, 3 mm s −1 ; pre‐test speed, 3 mm s −1 ; post‐test speed, 10 mm s −1 ; compression, 70%; trigger type, auto.…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks

Nawaz

Xiong

et al. 2019

J Sci Food Agric

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BACKGROUND Red fish meat (a by‐product of fillet processing from grass carp) is a rich source of good‐quality protein, which makes it an important candidate for the production of functional foods. In this study, wheat flour was replaced with red fish meat (RFM) leftover from grass carp fillet frames at different levels (100–300 g kg−1) in fried snacks on a laboratory scale. The quality characteristics, physicochemical properties and sensory acceptability of the fried snacks were assessed. RESULTS The addition of RFM significantly (P < 0.05) increased protein, fat, moisture and ash contents, while texture (breakage force) was improved. Expansion and water hydration capacity were decreased with increasing content of RFM. Lightness (L*) was increased whereas redness (a*) and yellowness (b*) were decreased with the addition of RFM. Scanning electron microscopy showed that the protein matrix was increased and fewer starch granules were found when RFM was added. Moreover, in vitro protein digestibility was also increased in samples prepared with RFM compared with the control. Furthermore, essential amino acids (lysine, leucine, threonine and methionine) increased (1.2‐fold compared with the control) with increasing RFM content. CONCLUSION The results suggested that red fish meat can be used to make a new snack product with improved nutritional value and textural properties. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks

Nawaz

Xiong

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Hardness of fried snacks was measured according to Singh et al . (). This was performed by TA‐XT plus texture analyser (Stable Micro Systems, Surrey, UK) using 3‐Point Bending Rig (HDP/3PB) with 5 kg load cell.…”

Section: Methodsmentioning

confidence: 97%

The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks

Nawaz

Xiong

et al. 2018

Int J of Food Sci Tech

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The aim of present study was to prepare the micro size fish bone dispersion (F.B) by a novel method and fortified in snacks based on wheat flour (W.F) with fish meat (F.M) addition. A formulation blend of W.F 10-50 g, potato powder (P.P) 0-40 g, F.M 0-30 g and F.B 0-20 g was used to investigate different responses using response surface methodology (RSM). The results revealed that F.M significantly (P < 0.05) influenced on protein content and inverse relation with water holding capacity (WHC) and hardness. Whereas, F.B increased hardness, ash and calcium contents but decreased WHC, expansion and colour parameters. Furthermore, scanning electron microscopy (SEM) confirmed the effect of independent variables on morphology of the product. Optimised formulation (w/w) was W.F 35.71%, P.P 28.57%, F.M 21.42% and F.B 14.28% with 37% bioavailable calcium, improved texture and nutritional value.

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“…e role of diet in the prevention of human ailments, such as cancer, cardiovascular diseases, and obesity, has become the rst-line approach for consumers [3,4]. Natural raw materials rich in dietary ber and high in antioxidants serve as functional ingredients in the food industry [5,6].…”

Section: Introductionmentioning

confidence: 99%

Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers

Jiang

Zhao

Wang

et al. 2018

Journal of Food Quality

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To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.

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Optimization of a process for high fibre and high protein biscuit

Cited by 99 publications

References 26 publications

Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks

Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks

The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks

Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers

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