Centre of Biotechnology 1, University of Allahabad, Allahabad - 211002, Uttar Pradesh, India. Gregersen S, Jeppesen PB, Holst JJ and Hermansen K: Antihyperglycemic effects of stevioside in type 2 diabetic subjects. A. Victor}, journal={African Journal of Food Science}, year={2010}, volume={1}, pages={116-119} } The World of Food Ingredients 2012; 38-40. Department of Pharmacy 2, Bundelkhand University, Jhansi - 284128, Uttar Pradesh, India. The reason for this could be attributed to higher mineral content of RFF and SLP 19. About 1.0 g of the sample was weighed in triplicate and placed in digestion flasks. For the preparation of standard iron solution, 0.351g of ferrous ammonium sulphate was dissolved in 50ml water and 2.5ml concentrated sulphuric acid was added, the solution was warmed slightly and potassium permanganate solution was added drop by drop until a drop produces a permanent colour. On the basis of sensory evaluation, the treatment (T4) received maximum mean score after control (T0) which was identified and analyzed in the laboratory for nutritional properties such as moisture, ash, protein, fat, carbohydrate, energy, fibre, calcium, phosphorous and iron by AOAC 13 methods, the results are shown in (Table 4). Abdel–Shafi M, Wei–ning H, Zhen–ni L and Chung OK: Effects of acrylamide inhibition by asparagynase and sugar substitution on cookie dough rheology and baking attributes, 2011; 32: 157-167. A mixture of wheat and QPM flours were mixed separately with the same quantity of other ingredients (sugar, baking powder, water, baking fat and salt). Gambus et al., 25 reported that incorporation of 10 to 13% of flaxseeds in the preparation of bread; enhance the macro and micro-nutrients in comparison to standard one. Int J Pharm Sci Res 2017; 8(12): 5186-93.doi: 10.13040/IJPSR.0975-8232.8(12).5186-93. Customer Code: Creating a Company Customers Love HubSpot. TABLE 4: NUTRITIONAL COMPOSITION (PER 100 g) IN CONTROL (T0) AND BEST TREATMENT (T4) OF DEVELOPED BISCUITS, *Significant difference is at 0.05 levels. All © 2013 are reserved by International Journal of Pharmaceutical Sciences and Research. Statistical Analysis: The obtained results was compiled, tabulated and analyzed by using one-way analysis of variance (ANOVA) and t-test was computed to evaluate the statistical significance of the data by using statistical software SPSS version 12.0. Ganorkar and Jain 16 studied that incorporating RFF from 5 to 30% with substitution of refined wheat flour decrease the colour and sensory score along with spread ratio. International crop Research Isntitute of the Semi Arid and Tropics (ICRSAT), Application of Quality Protein Maize in the formulation of broiler’s finisher feed, View 5 excerpts, cites background and results, By clicking accept or continuing to use the site, you agree to the terms outlined in our. Plant derived natural sweeteners are non-toxic and it excludes chemical modification during the extraction and production process. Britannia Biscuit Research Paper Essay. The Journal of Clinical Endocrinology and Metabolism 2002; 87: 1527-1532. 42 filter paper. Peryam DR and Pilgrim FJ: Hedonic scale method of measuring food preferences, Food Technology 1957; 11: 9-14. Description: Biscuits Forming Machine-Global Market Status and Trend Report 2013-2023 offers a comprehensive analysis on Biscuits Forming Machine industry, standing on the readers’ perspective, delivering detailed market data and penetrating insights. AOAC: Determination of Moisture, Ash, Protein and Fat. Market Scenario The shift in consumption trend towards bakery products, including sweet biscuits, have given a boost to the biscuit market. Standardization of Recipe: The data illustrated in the above pertaining to the average sensory scores clearly indicate that the most acceptable variation was found to be treatment T4 (Table 3). Cui W and Mazza G: Physicochemical characteristics of flaxseed gum. of loaves containing artificial sweeteners (3.57-3.61 ml/g) was comparable to that of control bread (3.59 ml/g), although both loaf wt. This accounts that flax seeds is a good source of fat as ground flaxseeds enhances the bioavailability of α-linolenic acid which helps in lowering low-density-lipoprotein-cholesterol by 18% and total serum cholesterol by 9%. Biscuits Research Paper. Czech Journal of Food Science 2016; 34: 281-. Phosphorous Estimation: Phosphorus reacts with molybdic acid to form phosphorus molybdate complex. Authors: Yasukawa K, Kitanaka S and Seo S: Inhibitory effect of stevioside on tumor promotion by 12-, Žlabur JS, Voća S, Dobričević N, Brnčić M, Dujmić F and Brnčić SR: Optimization of ultrasound assisted extraction of functional ingredients from. Chemical composition and nutritional quality of wheat grain, Physiochemical, Invitro Digestibility and Organoleptic Evaluation of Acha-wheat Biscuit Supplemented with Soybean flour, Development and Quality evaluation of Cowpea-wheat biscuit, ) manual of Laboratory Procedures for quality evaluation of sorghum and Millet. The research will be conducted in the city of Mumbai with a sample size of 100 people. Faisalabad, Pakistan: Agriculture University 2000. This was transferred in an oven and dried at 105 °C for three hours. It possesses significant quantities of linolenic acids (omega-3), dietary fibres and lignins. WHO Technical Report 2007; 947: 50-54. Filter through muslin cloth again and wash with 25 mL of boiling 1.25 % H2SO4, three 50 mL portions of water and 25 mL alcohol. Flaxseeds are rich in both soluble and insoluble fibres and the presence of these fibres add bulk to the waste products present in the gut and increase the bile movement in the gastrointestinal tract. The study is intended for people seeking a sugar free option of biscuits. The other levels of incorporation were also liked at various degrees, although a little less than treatment T4. Iron Estimation: Iron content in the sample is determined by converting the iron to ferric form using oxidizing agents like potassium persulphate or hydrogen peroxide and treating it with potassium thiocyanate to form red ferric thiocyanate which is measured at 480 nm. ABSTRACT: Worldwide scientists are focusing on developing functional food products which are healthy and low in calories. Britannia was incorporated in 1918 as Britannia Biscuits Co Ltd in Calcutta. Therefore, from the mean values of sensory attributes it can be discerned that treatment T0 (control) was found to be the best but substitution of sucrose with SLP and fortification of flaxseeds were very well acceptable. The percentage crude lipid was calculated using the formula: Where Mex = mass of extract (g) and Ms = Mass of sample used (g). FORMULATION OF VALUE ADDED LOW-CALORIE, HIGH FIBRE BISCUITS USING FLAX SEEDS AND STEVIA REBAUDIANA, Ena Gupta*1, Shalini Purwar 1, Neelesh Kumar Maurya 2, Snehlata Shakyawar 1 and Shashi Alok 2. However, in order for the produced biscuits to be of high quality and suitable for selling, necessary quality control measures must be implemented and then subjected to continuous and regular … Continue reading … It was observed that energy, fibre and iron content of the optimized product differ significantly (p ˂ 0.05) from the control. ... 2 RESEARCH METHODOLOGY 3 EXECUTIVE SUMMARY 4 MARKET DYNAMICS 4.1 Market Drivers 4.2 Market Restraints 4.3 Porter's Five Forces Analysis 4.3.1 Threat of New Entrants The In obtaining the highly acceptable scores the biscuits were constantly prepared and standardized by three consecutive trials and through sensory evaluation as shown in Table 3. Parle-G or Parle Glucose biscuits are one of the most popular confectionary biscuits in India. Standardisation was done by evaluating the sensory quality of the formulated biscuits prepared from a mixture of blends. Protein content of biscuits increased as the level of the pulse flours increased. Using a 3" biscuit cutter or sharp knife, cut out biscuits. Now a day, Flaxseeds (Linum usitatissimum) is being identified as functional foods and being used as nutraceuticals due to its health promoting and therapeutic properties. In washed, dried and weighed crucible, 1.0g of dried sample was placed. Handle dough as minimally as possible; over kneading the dough builds gluten, which hardens the biscuits. SLP was used as a natural sweetener and RFF was used as a source of dietary fibre. Total Ash Estimation: Ash content measures the total amount of minerals or inorganic content present in the sample which can be estimated by igniting a known amount of dried material in a muffle furnace. The biscuits produced were subjected to proximate composition, physical attributes and sensory evaluations using standard methods. The…, Quality evaluation of cookies produced from African breadfruit , wheat and pigeon pea flour blends, Studies on the formulation and quality characteristics of value added cassava-mango composite flour biscuits, Development of Gluten-free Biscuit from Peanut-Pearl Millet Composite Flour, Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blends, Quality Evaluation of Cookies Produced from Wheat, Sorghum and Defatted Coconut Flour Blends, Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato, Formulation and Quality Evaluation of Biscuits Supplemented with Defatted Pumpkin Seed Flour, Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends, DEVELOPMENT AND QUALITY EVALUATION OF BISCUITS FORMULATED FROM FLOUR BLENDS OF WHEAT , BAMBARA NUT AND AERIAL YAM, Nutritional and sensory properties of cashew nut-wheat based cookies, Biscuit-making potential of millet/pigeon pea flour blends, Physiochemical, In-Vitro Digestibility and Organoleptic Evaluation of “Acha” Wheat Biscuit Supplemented with, Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour, Effect of sesame seed flour on millet biscuit characteristics. It is equally recognised for its innovative approach to products and marketing. Fresh leaves of S. rebaudiana were purchased from Bioved Research Institute, Allahabad. Composite flours prepared from wheat, greengram, bengalgram and blackgram flours were studied for the preparation of biscuits. 1216 Words 5 Pages. Among all the treatments, the treatment T4 (incorporation of 8% RFF and substitution of sucrose with 7% SLP) had highest overall acceptability after control (T0) and were highly acceptable by the panel members. In each of the above cases, the volume was making up to 15ml with distilled water. The biscuits were packed in two different types of packaging materials viz., high density polypropylene film (160 gauge) and laminate of cellophane (150 gauge) and stored under ambient conditions. These compounds help in lowering blood cholesterol and reduce the risk of heart disease, stroke, immunological and inflammatory disorders 1. the OD was taken at 650 nm setting blank at 100% transmission. List the site name in the comments section below. Cool the dish in a desiccator and weigh (W2). Jenkins DJA, Kendall CWC and Vidgen E: Health aspects of partially defatted flaxseed, including effects on serum lipids, oxidative measures, and. The total organic nitrogen (TON) was then calculated using the formula: Where, TV = titre value, NE = mg nitrogen equivalent to molarity of acid, TVd = total volume to which digest was diluted, Ms = mass of sample (g) and Vd = volume of digest distilled. moisture content, colour development, breaking force, spread ratio) and acceptance of the biscuits gets affected if sucrose is substituted by more than 30% with Stevia. The moisture content was increased in developed biscuit T4 (7.57 %) as compared with control biscuits T0 (7.42%). Ganorkar and Jain 23 observed that 15% flaxseed flour incorporated cookies contains higher amounts of fat, protein, dietary fibre, macro- and micronutrients in comparison to standard one (control). The solvent used was petroleum ether (boiling range 40 °C – 60 °C). As soon as standardisation of blends was completed, the standardised flour mix was used to formulate biscuits by substituting sucrose with SLP at levels of 5.5%, 6%, 6.5%, 7%, 7.5% and 8%. It’s a very big challenge to replace sugar from the biscuit industry as it improves the taste and boost the flavour of the product. Consumption of high sucrose content is associated with common conditions that show negative effects on human body. The content of moisture in percentage was calculated using the formula. In the above sample 20 % of sodium acetate was added gradually until the solution turns blue (pH at this point was 4.8-5.0) and then covered with watch glass and heated to boiling. Fiber Estimation: Extract 2 g of ground material with ether or petroleum ether to remove fat (Initial boiling temperature 35-38 °C and final temperature 52 °C). Therefore, it is important to develop new products which include nutritional and functional characterization, with special emphasis on consumer acceptance. ( 2011 ) and Adeyeye and Akingbala ( 2015 ). Totally 100 g of value added developed biscuit (T4) provide less calories (349 Kcal) and carbohydrate (54.67 g) content. Journal of Nutritional Biochemistry 2002; 13: 684-689. Ganorkar PM and Jain RK: Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies. DOI: But moisture, fat, crude fiber and ash content increased with higher replacement of jack seed flour. High amount of aspartic acid, glutamic acid and arginine was found in flaxseed proteins which play an effective role in lowering plasma cholesterol and triglycerides (TAG) 21. Where, A=weight of crucible with sample (g) No deleterious effect on the sensory attributes of biscuits was seen when flax seeds flour was supplemented upto 15 percent 22. A known amount of dry sample (2 to 5 g) was placed in a crucible of constant weight, which is then transferred in a muffle furnace and heated at 550 ± 5 °C for 12 hours, allowed to cool and then transferred to a dryer and again carefully weigh the crucible with the ash. This study investigates the effect of fibre-enriched biscuits on oxidative stress biomarkers and lipid profile in hepatic tissues as well as serum hepatic function enzymes. 2011; 3-30. 2 ml of hydrochloric acid was added in the residue and covered with watch glass and then ash solution was filtered into 100 ml volumetric flask and diluted to 100 ml volume. Total CHO (%) = 100 – (% moisture + % crude protein + % crude fat + % ash). According to Abdel–Shafi 15 substitution of sucrose with SLF inhibits the formation of acrylamide and also alters dough rheology along with baking attributes of biscuits. INTRODUCTION: In recent era, the people are more concerned for their health and lifestyle; there is a demand on the production of low calorie, high fibre ready to eat food products. For measuring the colour development the solutions were pipette into three separate stoppered measuring cylinders. 2 . Alpaslan M and Hayta M: The effect of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. Still the consumption of flax seeds is very low in India but due to growing interest of consumers to adopt healthy lifestyle and eating habits they demand for nutritionally adequate and sensory quality food. [1] The major minerals calcium and phosphorus are needed for maintaining electrolyte and fluid balance within the cells of the body; they together mineralize the bone tissue and increase the bone mineral density. Britannia Biscuit Research Paper . For decades, the product was instantly recognized by its iconic white and yellow wax paper wrapper with the depiction of a young girl covering the front. Polish Journal of Food and Nutrition Science 2004; 13(54): 21-27. Potzel A and Brouns F: Stevia: a natural opportunity. Essay Topics: Last years, Paper, Research, ... Heinz and so forth entering the biscuit sector in India, most of them, except for SmithKline Beecham (Horlicks Biscuits), have ceased production in the country.? According to Garcia–Serna 18 substitution of 100% sucrose with Stevia significantly (p<0.05) increased the percentage moisture of the biscuits. For dough preparation required amount of water was added for kneading until just combined which was allowed to rest for 30 min. The precipitate in the conical flask was washed and filtered with 50 ml of dilute ammonium hydroxide solution; it was again washed with hot distilled water. Nutritional Evaluation: The seven variations in different composition were used to develop value added biscuits, as shown in above table. Numerous studies have been conducted for appropriate replacement of sucrose (sugar) with artificial/natural sweeteners. Body requires iron to synthesise oxygen transporting proteins particularly haemoglobin and myoglobin. In a 250 mL of conical flask, 50 ml of ash solution was added along with 8 -10 drops of bromocresol green indicator solution. HIRE verified writer $35.80 for a 2-page paper. Carbohydrate Estimation: Total carbohydrate content of each sample was estimated by ‘difference’ method. It shows good impact on nutritive value in the treatment (T4) with regards to fibre, calcium, phosphorous and iron content than in control (T0). Ignite for 30 min at 600±15 °C. The treatment (T4) incorporated with 8 % of RFF and 7 % SLP was best considered in sensory attributes and nutritional qualities. Additionally, it provides high fat (10.97 g/100 g), protein (18.88 g/100 g) and fibre (4.52 g/100 g) content in the treatment T4 than control (T0). Preparation of Biscuits: Overall 7 biscuit formulations were prepared which includes control and different treatments as described in Table 1. Wheat flour containing bengalgram and blackgram flours adversely affected the top grain, texture and colour of biscuits. B=weight of crucible with ash (g) 1 INTODUCTION OF BISCUITS The term biscuit derives from a Latin word which is Danis Biscoctus that means twice cooked bread and refers to bread rusks that were cooked for ship biscuits from as long as Middle Ages. 200 mL of sodium hydroxide solution was boiled for 30 min. Garcia–Serna E, Martinez–Saez N, Mesias M, Morales FJ and Del Castillo MD: Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits. The residue was removed and transferred to ashing dish (pre-weighed dish W1). Gupta E, Purwar S, Sundaram S, Tripathi P and Rai G: Stevioside and Rebaudioside A Predominant Ent-Kaurene Diterpene Glycosides of Therapeutic Potential: a Review. Centre of Biotechnology, University of Allahabad, Allahabad, Uttar Pradesh, India. Organoleptic Evaluation: The developed freshly baked low calorie and high fibre biscuits (six treated samples at a time, incorporated with RFF and replacement of sucrose with SLP) were served to 30 semi trained panellists for the evaluation of sensory attributes (colour, texture, flavour, taste and overall acceptability) on a nine point hedonic scale with a scores ranging from 9 to1 (1 - dislike extremely, 2- dislike very much, 3- dislike moderately, 4- dislike slightly, 5- neither like nor dislike, 6- like slightly, 7- like moderately, 8- like very much, and 9- like extremely) 12. The developed biscuit (treatment T4) contain maximum mineral (calcium, phosphorus and iron) content (408.23 mg/100g, 445.03 mg/100g and 10.01 mg/100g) in comparison to control (T0). Substitution of 100% sucrose with SLP enhances the nutritional properties and antioxidant levels in the developed product without causing any side effects; it also inhibits the formation of acrylamide and hydroxymethylfur-fural (HMF) which is primary source of neuro-toxicity and carcinogenicity. The high mineral content was due to incorporation of RFF and substitution of 100% sucrose with SLP. Semantic Scholar is a free, AI-powered research tool for scientific literature, based at the Allen Institute for AI. ... Hard track biscuits (earliest version of the biscotti and present-day crackers) were part of the staple diet of English and American sailors for many centuries. One of the major functions of iron is in the formation of heme enzymes and other iron-containing enzymes involved in oxidation-reductions and electron transfer. Writing My Research Paper Study Biscuits? Drop wise added 3 % oxalic acid solution until the solution colour turns green (pH 4.4 to 4.6). … TABLE 3: AVERAGE SENSORY SCORE (9-POINT HEDONIC SCALE) OF DIFFERENT PARAMETERS IN CONTROL AND TREATED BISCUIT SAMPLES. It also decreases postprandial glucose by enhancing the level of n-3 fatty acids in plasma and erythrocytes 20. 5 ml of ash solution was taken which was obtained by dry ashing and 5 ml of molybdate reagent was added along with addition of 2ml of aminonaphthol – sulphonic acid solution and then volume was raised up to 50 ml. Both Biscuits and Bread are items of mass consumption in our Country. The colour developed was measured spectrophotometrically at 480 nm setting the blank at 100% transmission. The major ingredients required for the preparation of biscuits are wheat flour, butter/oil and sugar, which overall imparts flavour, taste, texture and overall acceptability along with providing dense calories, saturated fat, low fibre and mineral contents. * -Significant difference is at 0.05 levels; Values are means (± SEM). Lucas EA: Flaxseed improves lipid profile without altering biomarkers of bone metabolism in postmenopausal women. The sample was allowed to cool in desiccators and then reweighed. Bhathena SJ, Ali AA, Mohamed AI, Hansen CT and Velasquez MT: Differential effects of dietary flaxseed protein and soy protein on plasma triglyceride and uric acid levels in animal models.

Pest Of Rose Ppt, Samsung Range Reviews, Baked Vegan Mac And Cheese Nutritional Yeast, Cheap Apartments In Grand Junction, Colorado, School Adjustment Counselor Jobs, Thank You Farmer Sun Project Water Sun Cream Reddit, Construction Vehicles Cad Blocks, Battle Of Bundelkhand, Salted Caramel Icing,