The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits

Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 μm; coarse: 72% > 500 μm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking.

Utilization of Banana (Musa acuminata) Pseudostem for Biscuit Making

The aim of this research was to utilize banana pseudostem powder as a functional replacement ingredient for wheat flour in the production of biscuit. In this study, D-optimal mixture design was employed and five different formulations were obtained. The biscuits were prepared by partially replacing wheat flour with banana pseudostem powder from 0-10% and investigated for sensory and quality attributes. The biscuits were subjected to sensory evaluation by ten semi-trained panelists for consumer acceptability. The data obtained were statistically analyzed using two-way ANOVA (no blocking) at 5% level of significance. From the mean sensory scores, 2.5 parts pseudostem incorporation was selected as the best formulation and subjected for further proximate analysis. The calcium, potassium, sodium, ash, fibre and fat contents were found to be higher in banana pseudostem incorporated biscuit than wheat flour biscuit.

Biscuit Making Potentials of Cooking Banana and Yellow Maize Flour Blends

The study was carried out to determine the biscuit making potentials of cooking banana and yellow maize flour blends. Cooking banana and yellow maize were processed and milled into flour then blended for composite biscuit production. The samples were coded as follows; A=100:0, B=90:10, C= 80:20, D=70:30, E=60:40 and F=0:100 of maize and cooking banana respectively. All the samples were subjected to laboratory analysis for proximate and minerals using standard methods. Sensory properties of the biscuit were also evaluated by 20 panelist. Data was subjected to analysis of variance (ANOVA) using SPSS and the result recorded as mean ± standard deviation while the mean was separated using Duncan New Multiple Range (P<0.05). The results were 0.50 to 120.75% protein, 4.08 to 5.10% moisture, 3.45 to 7.15% fat, 2.13 to 3.68% fibre and 77.81 to 82.91% carbohydrate. The minerals were 0.50 to 120.75 mg Ca, 4.10 to 12.75 mg Fe, 124.66 to 176.10 mg Mg, 10.32 to 24.75 mg Na, 1.45 to 2.13 mg Zn and 50. 22 to 116.33 mg P. There was significant different (P≤0.05) in texture, colour, appearance, flavor and overall acceptability of biscuits made from the composite flour. The study has revealed that biscuits of high nutrient dense and acceptable organoleptic properties could be produced from yellow maize and cooking banana composite flour blends. The use of yellow maize and cooking banana flour in biscuits preparation resulted in significant improvement in the nutrient content of the composite biscuits.

The effect of processing variables on the biscuit-making potential of cocoyam-brewer’s spent grain flour blends

In developing nations, the use of composite flours in baked products through value addition is increasing. This study investigated the effect of processing variables on the biscuit-making potential of cocoyam-brewer spent grain flour (CYF-BSG) blends. Blends were prepared in ratios (100:0, 90:10, 80:20, and 70:30). Response Surface Methodology consisting of three independent variables at three levels: CYF-BSG (90:10, 80:20, and 70:30) flour blends, mixing time (5, 10 and 15 minutes), and baking time (30, 40, and 50 minutes) were employed to optimize the effects on the biscuits’ proximate and physical properties. The results showed that moisture, protein, crude fibre, carbohydrates, and ash were significantly (p&lt;0.05) affected by brewer spent grain (BSG) substitution. The protein was significantly (p&lt;0.05) affected by baking time and the interactive effect of mixing and baking time, while the texture was significantly (p&lt;0.05) affected by baking time and the interactive effect of the BSG substitution and mixing time. The spread ratio was significantly (p&lt;0.05) linearly affected by the BSG substitution and the interactive effect of mixing and baking time. The optimum conditions for producing the biscuits based on 65.29% desirability were 25.24% BSG substitution, 13.54 minutes mixing time, and 33.14 minutes baking time at 160 °C baking temperature. This study showed that CYF-BSG flour blends have great potential for biscuit-making.

Characteristics of Organoleptic Functional Biscuit Formula Rich in Protein and Betacaroten

One of the fishery products that have great potential for solutions in the effort to handling nutrition cases is snakehead fish as a source of protein and pumpkin as a source of beta-carotene. This study aimed to determine the effect of variations in biscuit formula by supplementation snakehead fish meal and pumpkin flour to the characteristics of organoleptic functional biscuits and obtaining functional biscuit formulas with organoleptic characteristics can be received by the panelist. The main ingredients of this study are snakehead fish meal and pumpkin flour. Fish meal maker tools include oven and flour blender, as well as biscuit making tools, include baking pan, mold, mixer, and oven. The results of this study indicate that variations in biscuit formulas with supplementation of cork and pumpkin fish meal significantly affected the characteristics of organoleptic functional biscuits. Functional biscuit formula with a ratio of 75% wheat flour, 12.5% snakehead fish meal, 12.5% pumpkin flour (comparison of 3 parts wheat flour with 2 parts mixture of fish flour and pumpkin/ 3: 1) selected as the best formula. The conclusion showed that functional biscuits rich in protein and beta-carotene with supplementation of snakehead fish meal and pumpkin flour (ratio 3: 1) can be an option to overcome nutritional problems and be able to improve immunity.

Influence of aronia fruit powder on consumer properties of biscuits

The results of the influence of the dry powder of the fruits of the Aronia on consumer properties of biscuits, in which wheat flour of the highest grade was replaced with oat flour and, in turn, part of the oat flour - 5, 10 and 15% of fruit powder and cocoa powder are presented. Introduction to the recipe of cocoa powder was due to the fact that the Aroniapowder had a dark color, which turned into grey-green in the baked product, therefore affecting the organoleptic properties of baked biscuit, making it unattractive. This was confirmed experimentally during baking samples of biscuits (sample No. 1). Therefore, to eliminate these drawbacks, cocoa powder was introduced into the recipe in a 1: 1 ratio with Aronia. With an increase in the proportion of applied fruit powder of Aronia, the mass amount of moisture decreased, which can be explained by a decrease in the amount of oat flour used (due to its replacement by fruit powder). By its nature, oatflour contains a large amount of dietary fiber, which has a water-holding capacity, therefore, with a decrease in the amount of oat flout in products, their moisture content decreases. The porosity of the finished product is not affected by the added ingredients, nevertheless, this figure is lower than that of biscuits baked from wheat flour of the highest grade (about 75-80%). Alkalinity in all samples of biscuits was 0.3 degrees. In general, the developed model samples of biscuits with the addition of wild fruit and berry raw materials turned out to be of pretty good quality. According to the results of the analysis of organoleptic and physicochemical parameters for the introduction into mass production, it is possible to recommend samples of biscuits with the addition of 10% of Aronia powder. When establishing expiration dates, it was found that the process of staling proceeds in the samples rather slowly, and the recommended expiration dates for the finished product are 96 hours.