Physicochemical Properties and Sensory Evaluation of Wheat-Purple Rice Biscuits Enriched with Green-Lipped Mussel Powder (Perna canaliculus) and Spices

Abstract

Biscuits are one of the most consumed bakery products eaten by everyone. Purple rice contains much higher levels of antioxidants, vitamins, and minerals such as iron and zinc compared to wheat. The aim of this work was to produce a protein-rich biscuit made from purple rice flour and defatted green-lipped mussel powder (Perna canaliculus) (0–20%) blended with ginger and galangal spices at 4% for each spice. The objective was to produce an inexpensive, balanced, healthy snack product containing increased levels of protein and antioxidants from the mussel powder and to investigate the consumer preferences of these biscuits using the four different ethnic groups (Thai, Chinese, Caucasian, and Pacific Islanders) living in New Zealand. The addition of the mussel powder increased the crude protein content by 43% and the protein digestibility by 21% at the highest level of inclusion. The addition of mussel powder significantly (p<0.05) increased the hardness of biscuits while making small increases in the browning index of the cooked biscuit. The phenolic contents and antioxidant activities (DPPH and ABTS) were significantly (p<0.05) increased as additional amounts of mussel powder were incorporated into the biscuit mix, resulting in a reduction in the total starch contents. The addition of 10% mussel powder to the control biscuit mix was accepted by all the ethnic groups. Overall, the Pacific Islanders showed a higher appreciation for all the attributes tested.

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

“…Developing novel biscuits by supplementing refined wheat flour with purple rice flour enriched with defatted mussel powder has been investigated by Klunklin and Savage (). The biscuits hold high promise with regard to antioxidant compounds and antioxidant activities.…”

“…In addition, purple rice also contains very high dietary fiber levels (Das, Goud, & Das, ; Jang & Xu, ; Yawadio, Tanimori, & Morita, ). Earlier studies by Klunklin and Savage () have reported that purple rice flour is a good ingredient for making biscuits and also contains high levels of antioxidants.…”

“…From a previous study, it was shown that purple rice flour could be substituted for some of the refined wheat flour to make bakery products, such as biscuits. (Klunklin & Savage, ). These biscuits had low starch digestibility, low pGI, and high protein digestibility, with only small changes in the physical characteristics of the biscuits.…”

“…These biscuits had low starch digestibility, low pGI, and high protein digestibility, with only small changes in the physical characteristics of the biscuits. A 50% purple rice flour substitution was accepted by most of the panelists who tasted the experimental biscuits (Klunklin & Savage, ). In a previous study (Klunklin & Savage, ), the mussel biscuits were fortified by adding ginger and galangal to cover up the slight fishy smell and increase the antioxidant content at the same time.…”

“…A 50% purple rice flour substitution was accepted by most of the panelists who tasted the experimental biscuits (Klunklin & Savage, ). In a previous study (Klunklin & Savage, ), the mussel biscuits were fortified by adding ginger and galangal to cover up the slight fishy smell and increase the antioxidant content at the same time. For this study, biscuits were supplemented using wheat–purple rice blended flour containing mixed spices, such as cinnamon, nutmeg, and galangal in order to increase the liking scores of the fortified biscuits tested by untrained consumers.…”