Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent

Abstract

SummaryDecalepis hamiltonii natural flavour extract, an endemic flavour was first time used in food processing in biscuit formulation. 2‐hydroxy 4‐methoxybenzaldehyde (2H4MB), a structural isomer of vanillin is the major flavour‐attributing compound used. During the study, aqueous (6%–12%), and ethanolic (0.5%–2%) extracts, which are reported to be rich in flavour metabolites, and having antioxidan activity were used. These extracts were added at different concentrations and the physical, sensory, and biochemical properties of biscuits were evaluated along with bioactive retention. The breaking force required to break the +ve Control biscuit was 873 g force and was in the range between 916 and 988 g force for the biscuits with either of the tuber extracts. The biscuits made of ethanol extract have shown lighter colour with a low L value (61.84–58.36) compared to aqueous extract (63.67–56.87). Biscuit samples made with both aqueous and ethanol extracts showed good retention of bioactive compounds. However, the biscuit formulation with 1% ethanol extract showed good sensory (mouthfeel (8.7), flavour (8.6), and taste (8.6)) and in vitroantioxidant potential (11.6 ± 0.1 mg−1 100 g AAE) among formulations. The flavour metabolite in biscuits made of both extracts was quantified using HPLC and determined in range between 1 and 3 μg/g and compound presence is confirmed with mass spectrosocpy. With the present observations, we can infer that D. hamiltonii natural flavour extract can be used as an alternative to synthetic flavour in biscuit formulation.