Addition of defatted green‐lipped mussel powder and mixed spices to wheat–purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation

Abstract

Biscuits were formulated using a 50/50 wheat and purple rice flour mix containing mixed spices, galangal, and defatted green‐lipped mussel powder (Perna canaliculus) added in the range of 5–15% of the total biscuit weight. The fortified biscuits had higher protein (26.36%), fiber (52.90%), and ash (6.00%) contents and a lower total fat (5.64%) content compared to the control biscuits. The in vitro starch digestibility and predicted glycemic index (pGI) decreased in the fortified biscuits by 18.95% and 6.18%, respectively, while the in vitro protein digestibility increased by 3.73%, corresponding to the increased levels of defatted mussel powder present. The spread ratio and hardness of the fortified biscuits also increased significantly. The color values of the fortified biscuits after the incorporation of different levels of defatted mussel powder showed significant changes, with a darkening of the biscuit surface and a lowered browning index compared to the control biscuits. Results of the sensory quality evaluation showed that incorporation of defatted mussel powder into the biscuit mix of up to 15% showed no significant differences in liking scores in terms of color, overall appearance; whereas, the flavor and overall acceptability scores were significantly lower than the control biscuits. Overall, defatted mussel powder can be successfully incorporated into biscuit mixes to enrich the protein, fiber, and antioxidant contents of the biscuits.

Effects of Processing Methods on In-Vitro Protein Digestibility of Cookies Produced from Sesame Seed Flour Blends

“…The result revealed that increasing substitution levels of defatted sesame seed flour to cookies' production led to a decreasing in-vitro protein digestibility of the samples. This was not in agreement with that of Klunklin and Savage (2018) as they reported increasing IVPD of biscuit at an increasing substitution level of defatted green-lipped mussel powder. Different defatted food materials involved in these two research could be responsible for variations in the in-vitro protein digestibility values of the resultant products.…”

Galangal, the multipotent super spices: A comprehensive review

“…in recent years concerning the potential of galangal to incorporate in food products like biscuits, meat, and sausages, to increase their preservation and/or functional properties (Juntachote, et al, 2007;Klunklin & Savage, 2018;Półtorak, et al, 2018;Poltorak, et al, 2019). Table 1 summarizes the main reports investigating the incorporation of galangal in food products.…”

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

“…Recently, products with high protein and fiber contents are more commonly chosen by consumers to reduce the risk of diabetes and obesity. The protein enrichment of biscuits can be achieved by adding different kinds of ingredients, such as Nile tilapia fish bones [42], soya protein [43,44], and defatted green-lipped mussel powder [45,46]. The development of a high protein containing biscuit is a worthwhile challenge when the overall nutritional status of underprivileged sections of the population is considered.…”

“…Moreover, curry spice, rosemary and thyme when incorporated in the biscuit mix had good sensorial acceptability with a potential to improve oxidative stability of fat in the biscuits [101,131]. Preliminary studies of Klunklin and Savage [45,46] were also stated that antioxidant compounds from spice mixtures might have a potential to maintain the quality of wheat-purple rice biscuit containing defatted mussel powder during storage.…”