Physico-chemical characteristics of biscuits fortified with whey protein concentrate–iron sulphate (WPC–FeSO4) complex

Gandhi, Kamal; Gautam, Priyae Brath; Kumar, Kuldeep; Sharma, Rajan; Mann, Bimlesh

doi:10.1007/s11694-021-00869-y

Cited by 2 publications

(1 citation statement)

References 21 publications

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“…These findings suggest that the low water content in the biscuits contributes to their effective preservation. The obtained results were lower than those by Gandhi et al (2021), who found 4.32% in their study on biscuits enriched with whey protein concentrate-iron sulfate complex (WPC-FeSO4). The pH parameter is a crucial factor in determining food quality and is one of the parameters that affects the proliferation of microbial flora.…”

Section: Physico-chemical Parameterscontrasting

confidence: 84%

Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant

Chaalal,

Ydjedd,

Chebout

2023

Acta Universitatis Cibiniensis. Series E: Food Technology

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Recently, the primary focus of the food industry lies in replacing synthetic additives with natural ones. Saffron (Crocus sativus) is an agricultural product used by agri-food industries as naturel colorant. The aim objective of the present work was to explore the application of Saffron (Crocus sativus) crocin extracts as natural colorant in biscuits. Furthermore, a comparative study was conducted to evaluate the performance of the cookies during 45 days of refrigerated storage. Physicochemical analysis was carried out on the biscuits prepared during storage. In addition, total phenolics, flavonoids, and crocins content was assessed. The free radical scavenging activity (DPPH) and ferric reducing power were also evaluated. All parameters studied were carried out after 15, 30, and 45 days of storage period. The obtained results indicate that the use of saffron in the manufacture of biscuits gives a product with a good physicochemical quality for a limited duration (45 days of storage). Indeed, the values of moisture content, pH, and acidity are in line with the cookie preparation standard. A variation in these values was recorded during storage. In addition, the saffron biscuit showed a high level of phenolics, flavonoids and condensed tannin contents with a strong antioxidant activity. A difference in phenolic compounds level and in the antioxidant activity during storage period was also recorded for the biscuits prepared with synthetic colorant and those without colorant. A natural additives offer a more convenient alternative for consumers who prefer food products without synthetic additives. Hence, the biscuits enriched with saffron as natural additives can be developed as functional food with healthy benefits.

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Section: Physico-chemical Parameterscontrasting

confidence: 84%

Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant

Chaalal,

Ydjedd,

Chebout

2023

Acta Universitatis Cibiniensis. Series E: Food Technology

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Development and Characterization of Bauhinia variegata Linn leaves powder Biscuits

Ahmad,

Ahmed,

Hameed

et al. 2024

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Iron deficiency anemia is the major public health problem all over the world especially in children under 5 and pregnant females. Objective: To develop and explore the nutritional and sensory quality of iron and Vitamin C enriched biscuits by using leave powder of Bauhinia variegata and lemon juice for the study period of two months. Methods: Experimental research was performed to determine the levels of macronutrients, micronutrients and overall acceptability of Bauhinia variegata leaves powder biscuits. For this purpose, Bauhinia variegata leaves were collected, washed with clean water, sun-dried and finely grinded to form powder. Bauhinia variegata leaves powder was analyzed for proximate analysis, iron and Vitamin C levels. Functional biscuits with treatments (T0, T1 and T2) were made by using 10 g and 10 mL of Bauhinia variegata leaves powder and lemon juice respectively. The iron-enriched biscuits were evaluated for proximate composition, iron, Vitamin C contents and sensory traits such as color, flavor, taste, texture and overall acceptability. One-way Anova was applied on the obtained results. Results: The consequences found that Bauhinia variegata leaves powder was rich in protein and iron contents. Incorporation of Bauhinia variegata leaves powder and lemon juice in the biscuits significantly increased the nutritional composition of biscuits. The results related to sensory parameters proved that Bauhinia variegata leaves powder biscuits had high sensory acceptability as compared to control. Conclusions: It is concluded that by adding dried leaves powder of Bauhinia variegata and juice of lemon improved the nutritive value and consumer acceptability of the functional biscuits.

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Physico-chemical characteristics of biscuits fortified with whey protein concentrate–iron sulphate (WPC–FeSO4) complex

Cited by 2 publications

References 21 publications

Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant

Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant

Development and Characterization of Bauhinia variegata Linn leaves powder Biscuits

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