Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour

Ullah, Fahim; Ahmad, Sajjad; Wahab, Said; Zeb, Alam; Khattak, Mansoor Khan; Khan, Saleem; Kang, Min

doi:10.3390/foods5040068

Cited by 13 publications

(12 citation statements)

References 24 publications

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“…Ullah et al made biscuits by adding different amounts of alfalfa seed flour to refined wheat flour. They observed that the amount of ash in biscuits changed from 1.37% to 1.92%, respectively [17]. Ash content is in accordance with our results, and their moisture content is higher than the diet biscuits we used in the study.…”

Section: Determination Of Thermal Properties and % Ash Content Of Diet Biscuit Samplessupporting

confidence: 90%

Determination of the chemical structure of diet biscuits with modern enstrumental techniques

Açarı

2021

Cumhuriyet Science Journal

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There are too many deficiencies in the studies in terms of diet biscuit in the literature. This study aims to fill this gap in the literature. The % moisture content, structural content verification, thermal stability, degradation properties and % ash content of diet biscuit samples, structural characterizations, surface micromorphology and detailed structural analysis were determined with fast, precise, new instrumental techniques. Thermal degradation of the lemon-fiber diet biscuit sample started at 250 °C in four stages and completed at 585 °C. There is three-stage thermal degradation in wholemeal diet biscuit samples, starting at 229 °C and completed at 580 °C. There are 46.06% C, 1.60% N, 0.12% S and 6.68% H in lemon-fiber diet biscuits, and 45.51% C, 2.39% N, 0.15% S and 7.05% H in whole-wheat diet biscuits. Ca, K, Mg, Na, Zn element contents in diet biscuit samples were determined by AAS technique. In the diet biscuit samples, K was determined as the element with the highest amount and the element with the least amount was Zn. As a result, the work is comprehensive and original. It is believed that the study will fill an important gap in the literature and will be a useful resource for researchers.

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Section: Determination Of Thermal Properties and % Ash Content Of Diet Biscuit Samplessupporting

confidence: 90%

Determination of the chemical structure of diet biscuits with modern enstrumental techniques

Açarı

2021

Cumhuriyet Science Journal

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“…The findings from this study showed that gum Arabic at higher concentrations can be used to increase the crude fibre content of baked products in order for them to be termed as a good source of fibre. Crude fibre content of the biscuits from this study is slightly higher than that of wheat and alfalfa seed flour composite biscuits (0.73-1.62%) as reported by Ullah et al [45]. Eke-Ejiofor et al…”

Section: Effect Of Gum Arabic Incorporation On the Proximate Compositsupporting

confidence: 49%

Effect of Gum Arabic Incorporation on the Proximate Composition and Sensory Properties of Biscuits Produced from Flour Blends of Wheat and Water Yam

China

Oguzor

Ujong

2020

AFSJ

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The aim of this study was to evaluate the influence gum Arabic incorporation on the proximate composition and sensory properties of biscuits produced from flour blends of wheat and water yam. Water yam was processed into flour and used in composite with wheat flour for biscuit production. Two formulations A and B were produced from the mixture of wheat and water yam flour in the ratios of 50:50 and 30:70, respectively. The two formulations each were used to produce biscuits with different concentrations of gum Arabic (0%, 0.3% and 0.5%) and 100% wheat flour as control. Biscuit samples were subjected to proximate and sensory analysis using standard methods. Increase in the concentration of gum Arabic resulted to an increase in the moisture content (5.63-6.41% and 5.31-6.01%), crude fibre (1.13-1.95% and 2.22-3.40%) and carbohydrate contents (76.96-78.99% and 73.73-77.75%) for formulations A and B, respectively. A decrease in the ash content (3.11-2.85% and 4.60-2.78%), fat (5.35-2.56% and 5.62-2.51%) and protein content (7.82-7.24% and 8.52-8.05%) was also observed as the concentration of gum Arabic increased for formulations A and B, respectively. Result of the sensory analysis revealed that the control biscuit sample was more preferable for colour, taste, flavor, softness and general acceptability while biscuit samples containing 0.5% gum Arabic was more preferred for crispiness and hardness. The result also showed that the incorporation of gum Arabic led to increased sensorial attributes of wheat/water yam composite biscuits. The control sample and biscuit sample containing 30% water yam flour, 70% wheat flour and 0.5% gum Arabic were significantly similar for crispiness, hardness, softness and overall acceptability suggesting that gum Arabic can be incorporated at 0.5% into wheat and water yam composite flour at 70% and 30%, respectively for the production of acceptable and quality biscuits.

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“…Medicago sativa L. (Leguminosae), commonly called alfalfa, is a perennial herb mostly grown in America, Europe, and Asia [41]. It is used as a source of protein [42,43], fat, and crude fiber [44] and as hay, silage, and pasture [45,46]. Traditionally, its dried leaf is used to lower cholesterol levels [47].…”

Section: Introductionmentioning

confidence: 99%

Allelopathic and Autotoxic Effects of Medicago sativa—Derived Allelochemicals

Ghimire

et al. 2019

Plants

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In this study, the allelopathic properties of Medicago sativa on different weeds were investigated under in vitro conditions. The compounds involved in the autotoxicity of M. sativa were analyzed using high-performance liquid chromatography. The extracts of all concentrations inhibited the growth of the calluses of Digitaria ciliaris, Chenopodium album, Amaranthus lividus, Portulaca oleracea, and Commelina communis. Six allelopathic compounds in alfalfa were identified and quantified, and the most predominant phenolic compounds were salicylic acid and p-hydroxybenzoic acid. Various concentrations (10−2, 10−3, and 10−5 M) of all the tested phenolic compounds exerted inhibitory effects on callus fresh weight. Rutin, salicylic acid, scopoletin, and quercetin significantly inhibited alfalfa seed germination. Of the seven identified saponins, medicagenic acid saponins exhibited the highest autotoxic effect and significantly lowered seed germination rate. Principal component analysis showed that the phenolic compounds and saponin composition significantly contributed to the different variables. The highly phytotoxic properties of the alfalfa-derived phenolic compounds and saponins indicate that these phytochemicals can be a potential source of bioherbicides.

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Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour

Cited by 13 publications

References 24 publications

Determination of the chemical structure of diet biscuits with modern enstrumental techniques

Determination of the chemical structure of diet biscuits with modern enstrumental techniques

Effect of Gum Arabic Incorporation on the Proximate Composition and Sensory Properties of Biscuits Produced from Flour Blends of Wheat and Water Yam

Allelopathic and Autotoxic Effects of Medicago sativa—Derived Allelochemicals

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