Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy okara and tigernut residue flours

Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners

“…All the independent variables caused significant differences in color among the biscuit formulations. The L ∗ parameter values decreased with the oligofructose addition, while the a ∗ and b ∗ parameters increased, indicating the level of browning and confirming that both red coloring and yellow coloring are dominating over the green due to whole-meal wheat fiber [ 4 , 57 ]. Also, this might be attributed to the elevated baking temperature, the type of oligofructose used, and its ability to participate in browning reactions [ 58 ].…”

“…Attempts have been and are being made to produce biscuits with high energy that also have nutritional benefits, such as high-protein and diabetic biscuits. This often adds extra cost, but by incorporating low-cost ingredients, such as legumes, one can compensate for the increased cost [ 4 – 8 ].…”

Tiger nut (Cyperus esculentus) starch: extraction, composition, structure, properties, modification and uses

“…Some researchers explored the potential of tiger nut our in the preparation of biscuits, cookies, and snacks. [95][96][97] Chinma et al 13 formulated blends of tiger nut and pigeon pea ours to prepare biscuits. The biscuits had poorer starch digestibility (25.43% to 44.18%) than 100% wheat our-based biscuits (57.25%).…”