Nutritive Value of Biscuits Prepared by Incorporating some Oil Seeds Flour

Shams-Eldin, Engy Maged Mohamed; Doweidar, Mona Mahmoud; Saleh, Saly A. A.; Abbas, Mohamed S.

doi:10.21608/ejchem.2024.287190.9677

Nutritive Value of Biscuits Prepared by Incorporating some Oil Seeds Flour

Document Type : Original Article

Authors

¹ Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.

² Department of Bread and Pastries Research, Food Technology Research Institute, Agricultural Research Center, Egypt

³ Bread and Pastries Research Department, Food Technology Research Institute, Agriculture Research Center, Egypt

⁴ Natural Resources Department, Faculty of African Postgraduate Studies, Cairo University, Giza, Egypt

10.21608/ejchem.2024.287190.9677

Abstract

To ready and evaluate a healthy biscuit as functional food, three varieties of fortified oil crop seeds, i.e., sesame seeds (S), peanut seeds (P), and whole sunflower seeds (SF), were employed in several models of three formulations to fortify all-purpose wheat flour (WF). The results of the sensory evaluation revealed that the combination biscuits fortified with the ingredients S1 (70%WF + 30%S), P1 (70%WF + 30%P), PS (60%WF + 20%P + 20%S) as a double mixture, and PSSF (50%WF + 20%P + 20%S + 10%SF) as a multimode had a high degree of preference sensory evaluation; thus, they were selected for a chemical evaluation. The findings of the chemical analysis demonstrated that all varied types of fortified biscuits had a higher protein, ash, crude fiber, fat, and total calorie content but lower carbohydrate content than control biscuits. S1 and PSSF combination samples had significantly (p<0.05) higher mineral content, total essential amino acids, biological value, protein efficiency ratio, and total monounsaturated fatty acids when compared with the control. Peanut biscuits (P1) had the lowest water activity content, and the specific volume recorded decreased significantly for all types of fortified sweet biscuits. Additionally, the PSSF sample recorded the lowest hardness value and the highest redness (a*) value. All enriched biscuits exceeded the recommended dietary requirements for a previously investigated nutrient for adolescents. Hence, it is advisable to incorporate the examined nutritional sources into bakery products to produce healthy items with elevated biological values owing to their rich nutrient composition.

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