Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Adeola, Abiodun Aderoju; Ohizua, Ehimen R.

doi:10.1002/fsn3.590

Cited by 84 publications

(94 citation statements)

References 28 publications

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“…Distance at which the biscuit breaks is noted as fracturability. Biscuit that breaks at shorter distance has higher fracturability [17,51]. According to the present study, no significant differences (P ≥ 0.05) in hardness and fracturability ( Table 3).…”

Section: Biscuit Physical Analysismentioning

confidence: 49%

“…Biscuit is prominent ready-to-eat baked snack form of bakery products which has unique taste, readily available, long shelf-life and good eating quality, enhanced its consumption widely by different group of consumers [16,17]. Given the low moisture content associated with the thinness, biscuits are characteristically hard and crunchy, properties that are much appreciated upon eating.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Abraha¹,

Mahmud²,

Admassu³

et al. 2018

J Nutr Food Sci

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This research was aimed to evaluate the physico-chemical and nutritional qualities of biscuit produced from sturgeon fillet protein concentrate (SFPC), based on gross chemical composition, effects of SFPC incorporation, and storage stability for six months. SFPC was used in production of biscuits by replacing low gluten wheat flour by 5%, 7% and 10% to ensure the quality and acceptability of the biscuit. The obtained results for biscuits fortified with SFPC revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (4.75 ± 0.08-4.76 ± 0.11), protein (14.63 ± 0.12-19.52 ± 0.12), fat (16.20 ± 0.06-16.50 ± 0.17), ash (1.53 ± 0.04-1.66 ± 0.12). Total amino acids were: 6. 93, 13.15, 13.93, and 17.20; and essential amino acids: 2.43, 5.29, 5.87, and 7.48 gram/100 gram, for 0%, 5%, 7% and 10% SFPC, respectively. Leucine was the major amino acid in 5% and 7% SFP, while Leucine, Phenylalanine and lysine were the major amino acid in 10% SFPC. The obtained results also showed the produced fish biscuit and SFPC had a good physico-chemical quality. In addition that fish biscuit protein characterized with a good nutritional protein quality as it composed of all essential amino acids. Microbial and physico-chemical results revealed that the shelf life of biscuit supplemented with SFPC were more than 6 months. The obtained results also showed the supplementation of SFPC into the wheat flour mix ratio used for making biscuits at level up to 10% improved the most nutritional content, rheological properties of prepared biscuits dough batches and physical, and sensory quality characteristics of the final biscuit products. Therefore, the present results recommended that it should be directed towards the utilization of SFPC products in food products fortification, especially cereal products up to the concentration of 7-10% depending upon the fortified food product. *The values in the table are the mean of triplicates with standard deviation (±). Mean values followed by the same latter in the column are not significantly different (P ≥ 0.05)

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Section: Biscuit Physical Analysismentioning

confidence: 49%

Section: Introductionmentioning

confidence: 99%

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Abraha¹,

Mahmud²,

Admassu³

et al. 2018

J Nutr Food Sci

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“…Hardness is defined as the force required to break the biscuit and fracturability is the ability of the sample to revert back to its original form upon relaxing the force applied. Generally, the textures of the products rely upon the type and quality of the flour used, amount of ingredients utilised and protein content present in the raw materials [34]. Figure 6 illustrated the force versus time plots for the control and fortified biscuits from which the hardness (force) and fracturability (distance) could be calculated.…”

Section: Iron Fortified Wheat Biscuits and Characterisationmentioning

confidence: 99%

Green synthesis of iron oxide nanoparticles using Hibiscus rosa-sinensis for fortifying wheat biscuits

Razack

Suresh²,

Sriram³

et al. 2020

SN Appl. Sci.

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The present investigation is an attempt on synthesising iron oxide nanoparticles through greener mode using the petal extracts of Hibiscus rosa-sinensis and utilising them as fortificants in wheat biscuits. Ferric and ferrous chloride at a concentration of 0.025 M and at a ratio of 2:1 was used as the metal precursors and the extract was served as the reducing agent. Synthesised iron oxide nanoparticles were characterised using UV-visible spectroscopy, X-ray diffraction (XRD), FTIR spectroscopy and scanning electron microscopy (SEM). The analyses confirmed that the formed particles were nano sized and the crystallite size was found to be 6.16 nm through XRD studies. The formed nanoparticles were observed from SEM analysis to be spinel shaped with an average particle size of 65 nm. Biscuits were fortified with iron oxide nanoparticles which were later studied for physical and proximate analyses. The inductively coupled plasma optical emission spectroscopy studies revealed that the iron content was higher in fortified biscuits than that in control. Microbial analysis for 30 days indicated that the fortified biscuits could have a longer shelf life. In brief, the first report on use of iron oxide nanoparticles successfully suggested that their use as fortificants in food and could be prescribed for malnourished, iron deficit or anaemic patients.

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“…The moisture content of the biscuit samples increased as the inclusion of sweet potato or potato or taro flours. This may be attributed to the high water-binding capacity of tubers flours, which retuned higher moisture content in the ultimate product (Anuonye et al, 2012;Adeola and Ohizua, 2018). Moreover, it is however interesting to note that moisture in all the products fell below 10% moisture.…”

Section: Proximate Composition Of Rice Biscuits and Its Blendsmentioning

confidence: 98%

“…The methods described by Adeola and Ohizua (2018) were used with a slight modification to evaluate the biscuit for the following parameters: Thickness of biscuits was determined with a Digital Caliper. The experiment was replicated ten the mean was recorded and expressed in millimeter.…”

Section: Determination Of Physical Properties Of Biscuitsmentioning

confidence: 99%

Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type

Shatta¹,

Rayan²

2019

SCUJ

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In recent years, there has been an increase in demand of gluten-free products that are suitable for people with coeliac disease.The coeliac disease occurs when the body's natural defense system reacts to gluten, a wheat protein by attacking the lining of the small intestine.There is no medication of this disease instead of using gluten-free food. Moreover, coeliac patients use foods with low fiber with poor quality, hence generally face the problems of constipation and malnutrition. The current study aimed to produce gluten-free biscuits from cereals flour alone or composite with tubers flour to use it in coeliac disease cases nutrition. Gluten free-biscuits developed with rice (RF), quinoa (QF), amaranth (AF), soybean (SF), taro (TF), sweet potato (SPF) and potato (PF) flours using standard method. Nineteen experimental variants (aglutenics biscuits) were obtained by varying the proportion of flours. The biscuits produced were subjected to proximate composition, physical and sensory evaluations using standard methods. Results showed that biscuits produced with rice, quinoa, amaranth, and composite flours had low moisture content (<5%) and protein up to 10.67%, crude fat (18.48-22.61%), ash (0.51-2.35%), crude fiber (0.23-2.64%), total carbohydrates (65.03-73.60%) as well as energy value (480-504 Kcal/100g) according to the blend ingredients. Sensory evaluation showed that biscuits produced from rice (100%), rice: quinoa: amaranth (40:30:30), and rice: amaranth (50:50) are the most acceptable biscuits in terms of taste, color, crispness, appearance and consumer preference acceptability which differs significantly (p≤0.05) from all the biscuit produced from rest blends. Therefore, it can be concluded that aglutenics biscuits, rice 100%, Developed with RF 50 %: QF 50%, RF 40%: QF 30%: AF 30% and RF 50%: AF 50% are more suitable for consumption.

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Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Cited by 84 publications

References 28 publications

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Green synthesis of iron oxide nanoparticles using Hibiscus rosa-sinensis for fortifying wheat biscuits

Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type

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