Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

Abstract

Patients are at risk of malnutrition as a res important for those patients. The aim of this study was flour, wheat germ, flaxseed, pomegranate peel and Methods: by using :oat flour, wheat germ, flaxseed, pomegranate peel and wheat flour and their blends for production of biscuits from functional flour blend suitable for nutritio prepared for control sample. For all chemical composition, starch gelatinization, diffraction scanning colorimetry (DSC), colour attributes and sensory properties of biscuits were studied. Oat level. Results: Farinograph parameters showed that water absorption was increased as the percentage of oat flour increased in wheat flour. Diffraction Scanning Colorimetry and Visco showed that Hunter colour parameters (L*, a* & b*) of biscuits were darker as mixing level of oat flour increased, but sample which contained oat flour, wheat germ, flaxseed and Pomegranate peel had an excell acceptable characters that made it to be suitable for patients for support their nutritional defects due to the treatments( & radiotherapy) with difficulty in having their nutritional requirements. It could be con flaxseed + Pomegranate peel could be used with wheat flour to formulate biscuit characterized with its good sensorial properties, higher nutritive value, in addition to their positive effect on the rheological character

Impact of Sunflower Meal Protein Isolate Supplementation on Pasta Quality

“…Wheat flour (WF) was analyzed, and the following parameters were noted for moisture, protein, fat, ash, crude fiber, and carbohydrates: 11.65, 10.90, 1.22, 0.79, 0.81, and 74.63.40%, respectively. The results agree with literature values for various wheat flours [39,40]. Increasing the mixing level of SMPI (3.0 to 9.0%) with WF resulted in boosting the nutritional value of pasta, whereas protein, fat, ash, fiber, and carbohydrates varied by approximately 13.52-19.33%, 1.18-0.96%, 0.96-1.15%, 0.65-0.81% and 77.87-71.43%, respectively.…”

Evaluating the Effects of Microwave Treatment on Functional and Physicochemical Properties of Different Edible Seed Flours

“…Basil seeds (Ocimum basilicum) are also known for potential nutraceutical properties such as anti-inflammatory, antihyperlipidemic as well as antidiabetic due to the presence of linolenic acid/LA (66%) . Other seeds, such as nigella seeds (Nigella sativa) and chironji seeds (Buchanania lanzan) are rich in thymoquinone/TQ (30–48%) and antioxidants, respectively. , Due to these nutraceutical properties, unique flavors, as well as easy availability, these edible seeds are being increasingly consumed to reshape dietary habits and facilitate the development of innovative functional foods. − A wide range of food-processing techniques has emerged, leading to significant changes in the properties of food products. These techniques, namely, soaking, fermentation, roasting/heating, milling, puffing, and germination, involve alterations in key nutritional components such as starch, proteins, and fats, which in turn improve water/oil absorption, emulsification, foaming, pasting, gelation, and cohesion properties in the food products .…”