Stability of oryzanol fortified biscuits on storage

Abstract

Biscuit can be used as a functional food to deliver nutraceuticals to consumers. One such natural nutraceutical oryzanol is present in rice bran oil. Oryzanol possesses a variety of health benefits which include reduction of cholesterol in blood, improvement of capillary action of blood vessels, anti-aging effect and others. Biscuit is a well known cereal based processed food and the fortification of oryzanol into the biscuits will go a long way to provide antioxidant rich, highly stable and acceptable functional food to the consumers. Biscuits were prepared with commercially available fat (CF) and oryzanol fortified fat (OFF). The control biscuits (CB) and oryzanol fortified biscuits (OFB) were packed in 200 gauge polypropylene pouches, stored at 27°C with different relative humidity (RH 11 %, 22 %, 32 %, 44 % and 56 %) and analysed for its stability during storage of 120 days. Critical moisture content of OFB (4.8 %) was slightly less than that of CB (5.3 %). The fat content of the CB (12.2 %) and OFB (12.5 %) did not change during storage while free fatty acid content (0.36 % and 0.60 %) and peroxide value (0.08 and 0.17 meq. O 2 /100 g biscuit) respectively for CB and OFFB was showed small but significant changes during storage. Oryzanol content (292 mg) and radical scavenging activity (81.1 %) of OFB did not change during storage. The biscuits had a shelf life of minimum 3 months at 27°C. Oryzanol in OFB showed good stability during baking and storage of biscuits.

Anti-diabetic Potential of a Stigmasterol From the Seaweed Gelidium spinosum and Its Application in the Formulation of Nanoemulsion Conjugate for the Development of Functional Biscuits

“…They absorb less moisture, ready to eat and easily available cereal and can be made into varying formulations, increased shelf life and they are economical. Biscuits are considered as the best nutraceutical for providing health benefits to the consumers in right proportions ( 37 , 38 ). Stigmasterol added whole grain wheat biscuits lowered LDL cholesterol after 4 weeks of administration ( 39 ).…”

Evaluation of acha flour in the production of gluten‐free sourdough cookies

“…The lower moisture contents observed in the cookies could be advantageous in terms of shelf‐life as higher ambient humidity conditions encourage food spoilage. Although, spoilage in biscuits is generally attributable to rancidity because of the high fat content and low moisture content (Prasanth Kumar et al ., 2014).…”

Development of Gluten-Free Sorghum Cookies with Different Vegetable Oil Sources

“…The RCO and RPO cookies have presented a content of fiber not significantly different (p <0.05) to control cookies (M20). The fiber contents of the cookies are higher than several wheat cookies that are less than 2% [34][35][36]. They were also higher than other gluten free cookies, such as rice (1.98 to 2.61%) [37][38][39], maize (0.24 to 0.26) [16], etc.…”