Analysis of Biscuits Enriched With Fibre by Incorporating Carrot and Beetroot Pomace Powder

The study was undertaken with a view to explore the use of carrot pomace powder as well as beetroot pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetroot Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetroot pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

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Commercial special bread: Evaluation of texture, color, moisture content, water activity and nutritional labeling

REVISTA BRASILEIRA DE AGROTECNOLOGIA ◽

10.18378/rebagro.v12i2.8870 ◽

2021 ◽

Vol 11 (2) ◽

pp. 158-162

Author(s):

Rafaiane Macedo Guimarães ◽

Lílian Moreira Costa ◽

Osvaldo Resende ◽

Mariana Buranelo Egea ◽

Katiuchia Pereira Takeuchi

Keyword(s):

Moisture Content ◽

Water Activity ◽

Wheat Flour ◽

Local Market ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Significant Difference ◽

Cielab System ◽

Hue Angle ◽

Bread Crust

Three types of special bread (WB: bread with whole-wheat flour, LWB: ‘light’ bread with whole-wheat flour, and MB: bread with multi-cereals) were purchased in the local market, and moisture content was analyzed as well as the following parameters water activity (aw), instrumental texture, and instrumental color of the bread (crust and crumb) using spectrophotometer with CIELab system (n=10). The chroma or C * value and the hue angle were also calculated. The labels of the bread were analyzed according to Resolution-RDC nº 360, which provides information about nutritional labeling of packaged foods. The three breads presented in their composition whole wheat flour and wheat fiber, which are indispensable ingredients for the loaves to be considered "special bread". The compression force applied to cause disruption in the bread was higher in WB (3.88 N) without significant difference with MB (3.79 N) and lower in LWB (2.85 N). The color parameters of the breads showed that WB was darker (lower value of L * = 34.44 in the crust) than the others.

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Using different sample holders in determining protein and moisture content in whole wheat flour by means of Fourier transform near infrared (FT-NIR) spectroscopy

South African Journal of Plant and Soil ◽

10.1080/02571862.2001.10634403 ◽

2001 ◽

Vol 18 (2) ◽

pp. 50-55 ◽

Cited By ~ 5

Author(s):

L. van Zyl ◽

M. Manley ◽

B. G. Osborne

Keyword(s):

Fourier Transform ◽

Moisture Content ◽

Wheat Flour ◽

Near Infrared ◽

Nir Spectroscopy ◽

Whole Wheat Flour ◽

Whole Wheat

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Physico-chemical and Sensory Evaluation of Biscuits Developed from Blends of Jowar (Sorghum), Organic Jaggery and Whole Wheat Flours

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1787 ◽

2022 ◽

Author(s):

P.V.K. Jagannadha Rao ◽

P. Sreedevi ◽

Y. Navaneetha ◽

K. Kiranmayi ◽

M. Bharathalakshmi

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Proximate Analysis ◽

Physical Parameters ◽

Process Technology ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Physico Chemical ◽

Spread Factor

Background: Jowar (Sorghum) is one of the most popular millet grown in tropical and semi-arid regions. The present study was aimed to design and develop the process technology for the preparation of biscuits from blends of jowar and jaggery by replacing wheat flour. Methods: The biscuits were analysed for physico-chemical and sensory properties. The proportions taken were 30:70:60, 40:60:60, 50:50:60, 60:40:60, 70:30:60 and 100:0:60 of jowar flour, whole wheat flour and jaggery respectively. Sensory evaluation was performed by using composite scoring test and means were evaluated by Krushkal Walli H-Test. Result: Sensory evaluation revealed that the ratio of 100:0:60 (SWJ 6) jowar, whole wheat flour and jaggery has highest acceptability and was considered for further studies. The physical parameters of biscuits such as mass (20 g), thickness (7 mm), spread factor (64.28), diameter (45 mm) and color values were determined. The texture analysis revealed that the biscuits held hardness (32.5 g), fracturability (8.60 mm) and cutting strength (3.390 kg). Proximate analysis was estimated as energy (583 kcal), carbohydrate (92.6 g), protein (10.8 g), fat (4.8 g), crude fibre (8.6 g), calcium (46 mg), zinc (58.3 mg), iron (16.1 mg) and potassium (420 mg) per 100 g for SWJ 6 proportion.

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Using Fourier Transform near Infrared Spectroscopy in Determining Kernel Hardness, Protein and Moisture Content of Whole Wheat Flour

Journal of Near Infrared Spectroscopy ◽

10.1255/jnirs.323 ◽

2002 ◽

Vol 10 (1) ◽

pp. 71-76 ◽

Cited By ~ 29

Author(s):

M. Manley ◽

L. Van Zyl ◽

B.G. Osborne

Keyword(s):

Fourier Transform ◽

Moisture Content ◽

Wheat Flour ◽

Standard Error ◽

Near Infrared ◽

Kernel Hardness ◽

Pls Regression ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Corrected Data

Fourier transform near infrared (FT-NIR) spectroscopy was used successfully to determine the kernel hardness, protein and moisture content of a single sample set of whole wheat flour. The hardness calibration was derived by performing partial least square (PLS) regression on baseline corrected data and using the particle size index (PSI) test as reference method. Both the protein and moisture calibrations were derived by performing PLS regression on multiplicative scatter corrected (MSC) and baseline corrected data. In all cases, the calibration models were subsequently tested by means of independent validation procedures. Good calibration and prediction results were obtained for all three characteristics. Standard error of prediction ( SEP), root mean standard error of prediction ( RMSEP) and correlation coefficient ( r) values of 2.13%, 4.53% and 0.42, respectively, were obtained for the hardness calibration. Corresponding results for the protein and moisture calibrations were 0.51%, 1.16%, 0.81 and 0.15%, 0.38% and 0.85, respectively. The FT-NIR protein and moisture results of this study compare satisfactorily with results achieved in previous FT-NIR studies. No other FT-NIR wheat hardness results have been reported elsewhere, but results of this study compare well to those achieved in other NIR wheat hardness studies.

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Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v8i12.2512-2517.2609 ◽

2020 ◽

Vol 8 (12) ◽

pp. 2512-2517

Author(s):

Ertan Ermiş ◽

Betül Kevser Tuğla ◽

Büşra Külsoy

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Wheat Flour ◽

Sensory Analysis ◽

Analysis Data ◽

Powder Materials ◽

Quality Properties ◽

Whole Wheat ◽

Physico Chemical ◽

Olive Seed

In this study, it was aimed to evaluate the effects of adding olive seed powder (OSP) and eggshell powder (ESP) to whole wheat biscuit formulation on some of the physico-chemical, chemical, textural and sensory properties. Incorporation of powder materials was done by adding to biscuit dough at prespecified concentrations of OSP (7.5% and 15%) and ESP (2.5%) based on total wheat flour. The data obtained from this study revealed that fortification with powder materials affected protein and moisture content of final product. Additionally, adding powder materials to whole wheat biscuit formulation increased the total amount of phenolics and antioxidant activity significantly. Results of instrumental colour analysis indicated that fortification increased darkness and redness when compared with the control. Sensory analysis data indicated that non-fortified and fortified samples provided similar sensory attributes.

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