Development and quality evaluation of multivitamin fortified low‐fat biscuits

Abstract

Multivitamin encapsulated nanoparticles that were produced by using a lipid-based emulsion template were incorporated to fortify biscuits to obtain a low-fat nutrient-enriched food product. The present study involves the development of biscuits containing vitamins (A, D, B 9 and B 12 ) both in free (C1) and encapsulated form (C2). The quality attributes of the developed biscuits were further evaluated by determining their change in functional groups, textural properties, rheological characteristics and physical morphology. The storage modulus (G') was higher than loss modulus (G"), suggesting a viscous nature of the dough (C1 and C2); meanwhile, C2 had a harder and a crispier texture than C1 (hardness: 30.06 N > 15.84 N; fracturability: 15.84 > 26.18 N). FTIR spectra of C2 showed higher retention of nutritional attributes in baking conditions as compared to C1. SEM images demonstrate that C2 has a regular/spherical-shaped morphology (size: 8.3 mm) with minimal fissures sustaining the baking conditions than C1 (size: 6.7 mm). The cumulative release (%) for all the vitamins of biscuits containing encapsulated nanoparticles (C2) was relatively low (i.e. ca. 1.1-2.6 times), indicating a good bioavailability and thermal stability of the fortified food product.

Effect of Ultrasonication and wall materials on the stability, rheology, and encapsulation efficiency of vitamins in a lipid‐based double emulsion template

“…Formulation for low‐fat biscuits were based on the method described by Manley (2001) with some modifications. The authors have summarized the detailed formulation of the liposomes used in the preparation of biscuits in Pattnaik and Mishra (2022). The ingredients used for low‐fat biscuits were as follows (on 100 g flour basis): 100 g wheat flour, 20 g sugar, 15 g fat/oil, 0.5 g salt, 1 g baking powder, and c.a 30 g water.…”

“…The extraction of vitamins were done according to the method described by Pattnaik and Mishra (2022). The quantification of the extracted vitamins were done by following the procedure delineated in Section 2.5.…”

Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B12: A Critical Review

“…Notably, the cumulative release of all these vitamins in biscuits containing encapsulated NPs was relatively low. This suggests excellent bioavailability and thermal stability of the fortified food product, highlighting the potential for these biscuits to serve as a nutritious and long-lasting dietary option [144]. In another study, Pattnaik et al also developed low-fat biscuits fortified with liposomes containing multi-vitamins (A, D, B 9 , and B 12 ), indicating more retention of vitamins compared to the un-encapsulated ones [104].…”