Physicochemical properties of commercial semi-sweet biscuit

Mamat, Hasmadi; Hardan, Madian O. Abu; Hill, Sandra E.

doi:10.1016/j.foodchem.2010.01.043

Cited by 82 publications

(57 citation statements)

References 25 publications

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“…Starch granules in the PSC-enriched biscuits were only partially gelatinised due to the presence of DF and the lack of sufficient water. This was in agreement with the previous study done on rich tea biscuits (Mamat et al, 2010).…”

Section: Microstructuressupporting

confidence: 94%

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Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

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a b s t r a c tThe purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits.The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits.The incorporation of 8% PSC powder in biscuits (GI = 49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.

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Section: Microstructuressupporting

confidence: 94%

“…The thermal characteristics (starch gelatinisation characteristics) of the samples were measured based on the method adopted from Mamat et al (2010), with some modifications. The Pyris 6 Differential Scanning Calorimeter (DSC) (Perkin-Elmer Co., Norwalk, CT) was used in this study.…”

Section: Thermal Characteristicsmentioning

confidence: 99%

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

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“…In bakery, colour can give indication when cooking is complete, besides that colour changes during storage provide information about its freshness (Mamat, Abu Hardan, & Hill, 2010 In each column, within each storage period and within each additive, different letters mean significant statistical differences (p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Barros²,

et al. 2017

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a b s t r a c tCurrently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60 days of storage. The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples. Both natural and synthetic additives conferred similar antioxidant activity to the biscuits. Therefore, natural additives are a more convenient solution for consumers who prefer foods ''free" from synthetic additives. Additionally, natural additives were obtained by aqueous extraction, an environment friendly and safe process.

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“…The maximum force was recorded as the 'hardness' of the biscuit. An average value of 10 replicates is reported (Mamat et al 2010).…”

Section: Biscuit Texturementioning

confidence: 99%

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

et al. 2014

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Composite flours (CF) using cereals, legumes, millets, soy-protein isolate, dairy ingredient and fruit without refined flour were used for preparing multi-nutrient biscuits. Dough and biscuits were evaluated for physical, nutritional and textural properties, particle size, colour and sensory evaluation and compared against refined-flour biscuits (C). Effect of malting and sprouting on biscuit quality were also analyzed. The highest volume of particles for CF was 140 μm higher than C flour. CF biscuits had significantly (p≤0.05) lower spread ratio and % weight loss compared to C. The hardness, stickiness and cohesiveness values of CF doughs were significantly (p≤0.05) lower than C resulting in lower cutting strength and increased hardness of CF biscuits. Sprouting further decreased hardness of CF dough. Nutrient content of CF biscuits (sprouted and unsprouted) were significantly (p≤0.05) higher than C biscuits. Sensory evaluation showed CF biscuits especially with sprouted flour had higher acceptability and were superior to C.

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Physicochemical properties of commercial semi-sweet biscuit

Cited by 82 publications

References 25 publications

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

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