Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed
Abozeid, H., Hussein, A., hegazy, N., Ammar, A., Riyad, Y. (2023). Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed. EKB Journal Management System, 66(8), 411-423. doi: 10.21608/ejchem.2022.165258.7066
Hend Mahmoud Abozeid; Ahmed S Hussein; nefisa A hegazy; Abd alla Saleh Ammar; Youssef Mostafa Riyad. "Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed". EKB Journal Management System, 66, 8, 2023, 411-423. doi: 10.21608/ejchem.2022.165258.7066
Abozeid, H., Hussein, A., hegazy, N., Ammar, A., Riyad, Y. (2023). 'Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed', EKB Journal Management System, 66(8), pp. 411-423. doi: 10.21608/ejchem.2022.165258.7066
Abozeid, H., Hussein, A., hegazy, N., Ammar, A., Riyad, Y. Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed. EKB Journal Management System, 2023; 66(8): 411-423. doi: 10.21608/ejchem.2022.165258.7066

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

Egyptian Journal of Chemistry
Volume 66, Issue 8, August 2023, Page 411-423  XML PDF (874.38 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2022.165258.7066
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Authors
Hend Mahmoud Abozeid email orcid 1; Ahmed S Husseinorcid 2; nefisa A hegazyorcid 3; Abd alla Saleh Ammarorcid 4; Youssef Mostafa Riyadorcid 5
1Food Technology Department, National Research Centre, Giza, Egypt
2Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Cairo, Egypt
3Food Technology Dept., National Research Centre, Dokki 12622, Cairo, Egypt.
4Food science, faculty of agriculture, Cairo university.
5food 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.
Keywords
Wheat flour; Whole oat flour; Roasted flaxseed; Biscuits; Baking quality; Sensory properties
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