Document Type : Original Article
Authors
1
Food Technology Department, National Research Centre, Giza, Egypt
2
Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Cairo, Egypt
3
Food Technology Dept., National Research Centre, Dokki 12622, Cairo, Egypt.
4
Food science, faculty of agriculture, Cairo university.
5
food science, faculty of agriculture, Cairo university, Giza, Egypt
Abstract
The present study aimed to formulate and evaluate biscuits made from different levels of whole oat flour (WOF) (5, 10 and 15%) and roasted flaxseed flour (RFF) (15, 20 and 25%). Biscuits made from wheat flour (WF) and different mixtures were evaluated for physicochemical, texture profile, color parameters and sensory characteristics. WOF and RFF were found to be rich in protein, fat, mineral and fiber content compared to WF. Hence, biscuit samples were significantly (P ≤ 0.05) higher in protein, fat, ash and fiber contents than the control sample. Color and texture measurements were undertaken with the help of the Hunter Lab and Texture Analyzer, respectively. The results indicated that as the concentration of WOF and RFF in the blend increased, the biscuits became darker in color. The spread factor significantly (P ≤ 0.05) increased with the increase in WOF in biscuits compared to other biscuit samples. The texture profile analysis (TPA) of biscuits showed that RFF biscuits had the lowest hardness values. Sensory panelists rated biscuits containing 5% WOF flour as highly acceptable in relation to their overall acceptability scores and as being closest to the control biscuits. RFF biscuits were accepted for up to 20%. Beyond this level of replacement, the appearance and flavor of the biscuits were adversely affected.
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