Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp

Mahmoud, Hend Mahmoud; Ammar, Abd alla Saleh; Riyad, Youssef Mostafa; Hussein, Ahmed Said; hegazy, nefisa Abbas

doi:10.21608/ejchem.2022.162220.6979

	Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp
Egyptian Journal of Chemistry
Volume 66, Issue 7, July 2023, Page 633-644 PDF (850.68 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2022.162220.6979
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Authors
Hend Mahmoud Mahmoud ¹; Abd alla Saleh Ammar ²; Youssef Mostafa Riyad ³; Ahmed Said Hussein ⁴; nefisa Abbas hegazy ⁵
¹Food Technology Department, National Research Centre, Giza, Egypt
²Food science, faculty of agriculture, Cairo university.
³food science, faculty of agriculture, Cairo university, Giza, Egypt
⁴Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Giza, Egypt
⁵Food Technology Dept., National Research Centre, Dokki 12622, Giza, Egypt.
Abstract
In this study, locally nutrient-dense sources like wheat germ (WG) and sugar beetroot pulp powder (SBP) were used to produce highly nutritive biscuits. Chemical composition and minerals analysis of wheat flour (WF), WG, and SBP were carried out. WF biscuits were prepared by incorporating different percentages of (10, 20, and 25%) WG and (3, 6, and 9%) SBP. The chemical composition, physical parameters, sensory evaluation, color, and texture profile of the prepared biscuits were determined. Physicochemical analysis showed that 25% WG biscuits were significantly (P ≤ 0.05) higher in protein (11.93%), fat (16.82%) and ash (2.08%) contents, whereas 9% SBP biscuits were higher in fiber (2.53%) content and had a lower calorific value than the control sample. Results indicated that as the concentration of WG or SBP in the blend increased, the biscuits became darker in color with a significant (P ≤ 0.05) increase in their spread factor. The texture profile analysis of the biscuits showed that the 9% SBP biscuits had the highest hardness value of 37.16 (N). Sensory panellists rated biscuits containing 10% WG as highly acceptable in relation to their overall acceptability scores and were closest to the control biscuits. It can be concluded that WG and SBP can be tools to produce biscuits with good nutritional and physical characteristics with substitution percentages up to 25% and 6%, respectively.
Keywords
Wheat germ; Sugar beetroot pulp; Wheat flour; Fortification; Bakery products; Sensory properties; Fiber


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