Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients | ||||
| Egyptian Journal of Chemistry | ||||
| Article 45, Volume 65, Issue 5, May 2022, Page 455-466 PDF (379.42 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2021.94355.4441 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmed S Hussein 1; Maha Saber2; Eitedal Daoud2; Moetazza Alshafei 3; Yasmine Ziada2; Ahmed Gamal2; Hanan Ezelarab4; Lobna Saber5; Mohamed Ahmed Naeem6; Ehab Kamal2
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| 1Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Cairo, Egypt | ||||
| 2Complementary Medicine Department, National Research Centre, Dokki, Cairo, Egypt. | ||||
| 3Nutrition and Food Science Department, National Research Centre, Dokki, Cairo, Egypt. | ||||
| 4Community Medicine Department faculty of medicine Ain Shams University Egypt. | ||||
| 5Department of Biochemistry, Faculty of Medicine Al Azhar University, Egypt, and Taibah University KSA. | ||||
| 6Nutrition and Food Science Ain Shams University Specialized Hospital Egypt | ||||
| Abstract | ||||
| Abstract Patients are at risk of malnutrition as a result of their, disease and the treatment. Support and intervention Nutrition is important for those patients. The aim of this study was to formulate and evaluate types of biscuits formed from mixture of oat flour, wheat germ, flaxseed, pomegranate peel and wheat flour with different percentages for supporting nutrition for patients. Methods: by using :oat flour, wheat germ, flaxseed, pomegranate peel and wheat flour and their blends for production of biscuits from functional flour blend suitable for nutritional support for patients. Biscuit made of 100% wheat flour was prepared for control sample. For all chemical composition, starch gelatinization, diffraction scanning colorimetry (DSC), colour attributes and sensory properties of biscuits were studied. Oat flour was added to wheat flour at 10, 20, 30, 40 and 50% level. Results: Farinograph parameters showed that water absorption was increased as the percentage of oat flour increased in wheat flour. Diffraction Scanning Colorimetry and Visco-amylograph parameters were significantly affected. Results also showed that Hunter colour parameters (L*, a* & b*) of biscuits were darker as mixing level of oat flour increased, but sample which contained oat flour, wheat germ, flaxseed and Pomegranate peel had an excellent nutritional values and (good) acceptable characters that made it to be suitable for patients for support their nutritional defects due to the treatments( chemo & radiotherapy) with difficulty in having their nutritional requirements. It could be concluded that: oat flour + wheat germ+ flaxseed + Pomegranate peel could be used with wheat flour to formulate biscuit characterized with its good sensorial properties, higher nutritive value, in addition to their positive effect on the rheological characteristics. | ||||
| Keywords | ||||
| Keywords: Oat; Wheat Flour; Wheat Germ; Flaxseed; Rheological Properties; Biscuit | ||||
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