Quality Evaluation of Biscuits Made from Oat and Quinoa Composite Flour | ||||
| Egyptian Journal of Food Science | ||||
| Volume 53, Issue 1, May 2025, Page 35-44 PDF (1 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2025.347658.1204 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Hanan Mohammed Hussien1; Zeinab A Shabib2; Mokhtar Harb Abd-El-Khalek   3
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| 1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
| 21- Food Technology Research Institute, Agricultural Research Center. 2- Food Science and Human Nutrition Dept., College of Agriculture and Veterinary Medicine Qassim University, Saudi Arabia | ||||
| 3Bread and Pasta Dep., Food Technology Research Institute, Agricultural Research Center | ||||
| Abstract | ||||
| The present study examines the incorporation of oat groat flour (OGF) and white quinoa flour (WQF) into biscuit formulations and their effects on nutritional value, physical characteristics, and sensory attributes. The biscuits prepared from oat and quinoa composite flours were analyzed for gross chemical composition, mineral content, physical properties, and sensory quality. The results indicated that supplementation of OGF and WQF significantly improved the nutritional value of biscuits by significantly increasing protein, dietary fiber, and essential minerals such as iron, calcium, magnesium, and zinc. Regression models revealed significant associations between the levels of OGF and WQF and various biscuit characteristics. The improved nutritional quality was attributed to the higher levels of dietary fiber and protein, while the richer color attributes were due to the presence of phenolic compounds in the composite flours. Sensory evaluation has also shown that even though the composite flour biscuits rated a little lower in flavor and color than the control samples, they retained an acceptable overall appeal. This study highlights oat and quinoa composite flour as a potentially viable option in developing nutrient-enriched, health-oriented biscuits that would help meet the increasing demand for functional and nutritionally rich snack foods. | ||||
| Keywords | ||||
| Biscuits; Oat; Quinoa | ||||
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