Nutritional Assessment of Wheat Biscuits and Fortified Wheat Biscuits with Citrus Peels Powders

Youssef, Hanan M. K. E.; Mousa, Rasha M. A.

doi:10.5923/j.fph.20120201.11

Cited by 27 publications

(14 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, the aggregation of SFPC induced formation of protein network, which helped increase the elasticity and extensibility of the dough, thus leading to increased spread ratio. The findings of this study is in harmony with earlier work reported [23,49]. This assertion is also confirmed by sensory data in Figure 2.…”

Section: Biscuit Physical Analysissupporting

confidence: 93%

“…Eneche [54] reported 5.0 to 6.6% moisture content of biscuit and recommended that these values are better for shelf life stability of biscuits. Moisture content obtained in this study was slightly lower than moisture content (5.30-7.50%) reported by Youssef and Mousa [49] and slightly higher than moisture content (3.56-4.26%) reported by [1]. This might be attributed due to difference in raw materials, fish species and processing techniques used in the study.…”

Section: Parameterscontrasting

confidence: 73%

See 1 more Smart Citation

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Abraha¹,

Mahmud²,

Admassu³

et al. 2018

J Nutr Food Sci

View full text Add to dashboard Cite

This research was aimed to evaluate the physico-chemical and nutritional qualities of biscuit produced from sturgeon fillet protein concentrate (SFPC), based on gross chemical composition, effects of SFPC incorporation, and storage stability for six months. SFPC was used in production of biscuits by replacing low gluten wheat flour by 5%, 7% and 10% to ensure the quality and acceptability of the biscuit. The obtained results for biscuits fortified with SFPC revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (4.75 ± 0.08-4.76 ± 0.11), protein (14.63 ± 0.12-19.52 ± 0.12), fat (16.20 ± 0.06-16.50 ± 0.17), ash (1.53 ± 0.04-1.66 ± 0.12). Total amino acids were: 6. 93, 13.15, 13.93, and 17.20; and essential amino acids: 2.43, 5.29, 5.87, and 7.48 gram/100 gram, for 0%, 5%, 7% and 10% SFPC, respectively. Leucine was the major amino acid in 5% and 7% SFP, while Leucine, Phenylalanine and lysine were the major amino acid in 10% SFPC. The obtained results also showed the produced fish biscuit and SFPC had a good physico-chemical quality. In addition that fish biscuit protein characterized with a good nutritional protein quality as it composed of all essential amino acids. Microbial and physico-chemical results revealed that the shelf life of biscuit supplemented with SFPC were more than 6 months. The obtained results also showed the supplementation of SFPC into the wheat flour mix ratio used for making biscuits at level up to 10% improved the most nutritional content, rheological properties of prepared biscuits dough batches and physical, and sensory quality characteristics of the final biscuit products. Therefore, the present results recommended that it should be directed towards the utilization of SFPC products in food products fortification, especially cereal products up to the concentration of 7-10% depending upon the fortified food product. *The values in the table are the mean of triplicates with standard deviation (±). Mean values followed by the same latter in the column are not significantly different (P ≥ 0.05)

show abstract

Section: Biscuit Physical Analysissupporting

confidence: 93%

Section: Parameterscontrasting

confidence: 73%

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Abraha¹,

Mahmud²,

Admassu³

et al. 2018

J Nutr Food Sci

View full text Add to dashboard Cite

show abstract

“…This may probably due to the high content of orange and apple peels compared to pomegranate peels. Similar increase was observed by Youssef and Mousa [35]. after incorporation of 10% orange peels to biscuits.…”

Section: Nutritional Composition Of Biscuits Supplemented With Fruit Peelingssupporting

confidence: 85%

Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings

Romelle

Emmanuel

Tiencheu

et al. 2021

EJNFS

View full text Add to dashboard Cite

Aims: To investigate the dough rheological properties as well as physical, nutritional, antioxidant and sensory properties of biscuits supplemented with dried microwave-blanched orange, apple and pomegranate peels at various levels (0-10%, wheat ﬂour substitution). Methodology: Water absorption capacity and pasting properties of wheat flour blended with fruit peels were assessed using farinograph and micro viscoamylograph. Physico-chemical properties as well as antioxidant activities were measured using standard methods. The sensory analysis was performed by trained panelists. Results: Water absorption capacity of the dough increased significantly with increasing levels of orange and apple peels while it decreased with pomegranate peels. However, peak, hot paste, cold paste and breakdown viscosities of the dough significantly decreased with increasing proportions of apple and orange peels while they increased with pomegranate peels. The breaking force and weight of the biscuits supplemented with pomegranate peels were the lowest. Supplementation of biscuits with fruit peelings enhanced the ash and fibre content of the biscuits but had no significant effect on their antioxidant activities except for biscuits containing 10% apple peels which had higher antioxidant activity compared to biscuit controls. Biscuits supplemented with 5% of fruit peels were the most appreciated in terms of surface character, crumb colour and texture. Conclusion: This study showed that dried microwave-blanched apple peels can be incorporated into biscuits to enhance both their nutritional and antioxidant properties.

show abstract

“…Beetroot (Beta vulgaris L.) is a root vegetable, recognized as health-promoting food due to the presence of essential components such as vitamins, minerals, phenolics, carotenoids, nitrates, and betalains. Beetroot has been used in different products like yoghurt (Yadav, Masih, & Sonkar, 2016), probiotic drink (Panghal, Virkar et al, 2017), ice cream (Manoharan, Ramasamy, Kumar, Dhanalashmi, & Balakrishnan, 2012), jelly (Chaudhari & Nikam, 2015), candy (Fatma, Sharma, Singh, Jha, & Kumar, 2016), multigrain snacks (Dhadage, Shinde, & Gadhave, 2014), and cookies (Amnah, 2013;Youssef & Mousa, 2012). Beetroot is a boon to the food industry because it is predominantly used as food colorant or food additive in various food products.…”

Section: Introductionmentioning

confidence: 99%

“…Beetroot is a boon to the food industry because it is predominantly used as food colorant or food additive in various food products. Beetroot has been used in different products like yoghurt (Yadav, Masih, & Sonkar, 2016), probiotic drink (Panghal, Virkar et al, 2017), ice cream (Manoharan, Ramasamy, Kumar, Dhanalashmi, & Balakrishnan, 2012), jelly (Chaudhari & Nikam, 2015), candy (Fatma, Sharma, Singh, Jha, & Kumar, 2016), multigrain snacks (Dhadage, Shinde, & Gadhave, 2014), and cookies (Amnah, 2013;Youssef & Mousa, 2012). Beetroot has been added in the form of juice, pomace powder, and dried root powder in noodles and extrudates by various researchers (Kim et al, 2015;Shim, Kim, & Bae, 2003;Sinha & Masih, 2014).…”

Section: Introductionmentioning

confidence: 99%

Nutritional, physicochemical, and functional quality of beetroot (Beta vulgarisL.) incorporated Asian noodles

et al. 2019

View full text Add to dashboard Cite

Background and objectives:Noodles are staple food for many Asian countries as these are easy to prepare, economic, and convenient, thus gaining popularity throughout world. However, wheat flour-based noodles are deficient in essential nutrients. So, the present study was planned to investigate the potential of beetroot pulp (0%, 10%, 20%, 30%, and 40%) as a component in noodle manufacturing to improve the nutritional status. Phytochemical analysis, cooking qualities, pasting properties, color, and sensory profile of Asian noodles were determined. Findings: Study revealed that beetroot pulp addition to wheat flour greatly influenced the cooking, color, functional, phytochemical, nutritional, and sensory characteristic of formulated noodles. Pulp addition significantly (p < 0.05) improved the nutritional value, bioactive compounds, and the color intensity. On increasing the level of incorporation of beetroot (0%-40%), there was an increment in antioxidant activity (free radical scavenging activity, determined according to the elimination of DPPH radicals) (21.20 ± 0.10%-50.30 ± 1.0%), total phenol content determined by the Folin-Ciocalteu reaction (117.02 ± 1.0-152.20 ± 1.0 mg/ 100 g), and betalains content (0-140.48 ± 0.01 mg/100 g). Lightness of color value significantly decreased from 68.27 ± 0.051 to 35.7 ± 0.30, indicating darker color on pulp addition. There was an increase in fat uptake (15.96 ± 0.070%-18.76 ± 0.5%), cooking time (5 ± 0.10-6 ± 0.20 min), and gruel losses (0.075 ± 0.005-0.195 ± 0.002 g/100 g) with pulp addition. Conclusions: Noodles with 30% beetroot pulp were considered best as this significantly improved (p < 0.05) the nutritional, phytochemical, cooking, and sensory quality attributes. This particular level can be recommended for delivering staple food with better nutritional contents and suitable cooking as well as eating quality parameters. Significance and novelty: The research explored the possibility of beetroot pulp addition to noodle for the development of functional staple food. K E Y W O R D Santioxidant, betalains, carotenoids, cooking quality, pasting properties

show abstract

Nutritional Assessment of Wheat Biscuits and Fortified Wheat Biscuits with Citrus Peels Powders

Cited by 27 publications

References 10 publications

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings

Nutritional, physicochemical, and functional quality of beetroot (Beta vulgarisL.) incorporated Asian noodles

Contact Info

Product

Resources

About