Nutritional, sensory, and antioxidant characteristics of composite multigrain flour biscuits blended with sweet potato flour

Meenakumari, R. and Ravichandran, C. and Vimalarani, M. (2023) Nutritional, sensory, and antioxidant characteristics of composite multigrain flour biscuits blended with sweet potato flour. International Food Research Journal (Malaysia), 30. pp. 173-181. ISSN 2231 7546

Biscuits prepared using composite flour (CF) blends made from multigrain flour (MGF) and sweet potato flour (SPF) were compared with biscuits prepared using wheat flour (WF; control). Three proportions of MGF:SPF were used to prepare CF biscuits: T1 (80:10), T2 (75:15), and T3 (70:20), while 100% WF biscuits served as control. MGF enriched the biscuits with antioxidants, dietary fibre, and protein. The addition of SPF produced softer biscuits. When 5% each of pumpkin flour (PF) and extruded soy chunk flour (ESF) were added to CF biscuits, it helped in improving their colour, texture, and taste scores. The physicochemical, antioxidant, textural, and sensory analyses were performed on both CF and control biscuits, and results showed a significant difference in nutritional contents between them. Substitution of wheat flour with MGF in experimental biscuits led to a significant increase in protein contents of T1 and T2 samples. Fibre and ash contents were the highest for T3 sample at 1.52 and 1.71%, respectively. T3 sample was also found to have higher levels of antioxidant activity (22%) and total phenolic content (234 mg GAE/100 g). The CF biscuits had a higher β-carotene content (390 to 823 µg/100 g). CF biscuits were darker in colour and less hard. T3 sample gave a sensory performance comparable to that of the control. Therefore, the present work suggested that composite multigrain flour with sweet potato flour can be used to produce biscuits with superior nutritional, antioxidant, and sensory qualities as compared to ordinary wheat biscuits.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(01)%202023/14%20-...

Abstract

Biscuits prepared using composite flour (CF) blends made from multigrain flour (MGF) and sweet potato flour (SPF) were compared with biscuits prepared using wheat flour (WF; control). Three proportions of MGF:SPF were used to prepare CF biscuits: T1 (80:10), T2 (75:15), and T3 (70:20), while 100% WF biscuits served as control. MGF enriched the biscuits with antioxidants, dietary fibre, and protein. The addition of SPF produced softer biscuits. When 5% each of pumpkin flour (PF) and extruded soy chunk flour (ESF) were added to CF biscuits, it helped in improving their colour, texture, and taste scores. The physicochemical, antioxidant, textural, and sensory analyses were performed on both CF and control biscuits, and results showed a significant difference in nutritional contents between them. Substitution of wheat flour with MGF in experimental biscuits led to a significant increase in protein contents of T1 and T2 samples. Fibre and ash contents were the highest for T3 sample at 1.52 and 1.71%, respectively. T3 sample was also found to have higher levels of antioxidant activity (22%) and total phenolic content (234 mg GAE/100 g). The CF biscuits had a higher β-carotene content (390 to 823 µg/100 g). CF biscuits were darker in colour and less hard. T3 sample gave a sensory performance comparable to that of the control. Therefore, the present work suggested that composite multigrain flour with sweet potato flour can be used to produce biscuits with superior nutritional, antioxidant, and sensory qualities as compared to ordinary wheat biscuits.

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Item Type:	Article
AGROVOC Term:	biscuits
AGROVOC Term:	wheat flour
AGROVOC Term:	sweet potato flour
AGROVOC Term:	phenolic content
AGROVOC Term:	biological antioxidants > biological antioxidants Prefer using antioxidantsantioxidants
AGROVOC Term:	sensory evaluation > sensory evaluation Prefer using organoleptic analysisorganoleptic analysis
AGROVOC Term:	statistical methods
AGROVOC Term:	nutritive value
Geographical Term:	India
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	29 Oct 2024 02:38
Last Modified:	29 Oct 2024 02:38
URI:	http://webagris.upm.edu.my/id/eprint/226

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