Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Physico-Chemical and Sensory Evaluation of Fenugreek Enriched Salted Biscuits


Affiliations
1 Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), India
2 Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), India
     

   Subscribe/Renew Journal


Biscuit are convenient food products, becoming very popular among both rural and urban populations of India. Some of the reasons for such wide popularity are low cost among other processed foods. India is the second largest wheat producing nation after China in the world and contributes approximately 12 per cent to the world wheat production. The principle basis of most baked products that can be regarded, as snack food is wheat flour. The flour quality is defined as ability of flour to produce uniformly good product and it will be very misleading to define the product. This may be also because of good quality of one product may not be good quality of another baked product. Fenugreek seeds are rich in carbohydrates, and especially mucilaginous fibre. This soluble fibre is comprised of galactomannas, similar to properties in that of guar gum. Fenugreek also contains a rich variety of steroid saponins and flavonoids all of these substances are known to lower blood lipid levels. Fenugreek seeds also contain 4-hydroxyisoleucine, an unusual amino acid that initiates insulin release form the pancreas. The ability of fenugreek to improve glucose tolerance is further enhanced by its rich content of soluble fibre. Biscuit prepared from the blends containing different proportions (0%, 5%, 10%, 15% and 20%) of germinated fenugreek seed flour were evaluated for width, thickness, spread ratio and sensory characteristics. The thickness of fenugreek supplemented biscuits increased, whereas width and spread ratio of biscuits decreased with the increasing level of fenugreek flour. The sensory results showed that a maximum of 10 per cent fenugreek flour can be incorporated to prepare acceptable quality biscuits. Addition of germinated fenugreek flour to wheat flour increased the content of protein (10.5%, 10.4% and 11.0%) lysine (2.15, 2.20 and 2.25 g/100 g protein), dietary fibre (12.7%, 11.3% and 10.9%) total Ca (58.3, 57.1, 57.7 mg/100 g) and total iron (7.40 ,7.26 and 7.36 mg/100g ), respectively, at 10 per cent level of substitution. These biscuits can be safely stored in polypropylene bags upto 1 month without altering their organoleptic properties.

Keywords

Biscuit, Wheat, Fenugreek, Physical, Sensory, Nutritional Analysis.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Agrawal, S.R. (1990). Prospectus for small-scale biscuit industry in the nineteen, J. Food Sci., 230(5): 51-63.

  • AOAC. (1995). Official methods of analysis, Association of official Analytical Chemists. Washington, DC., U.S.A.

  • Chen, H., Tubenthaler, G.K., Leung, H.K. and Baranowski, J.D., (1998). Chemical physical and baking properties of apple fibre compared with oat and wheat bran. Cereal Chem., 65 : 244-250.

  • Gandhi, A., Kotwaliwale, N., Kawalkar, J., Srivastava, D., Parihar, V. and Raghu Nadh P. (2011). Effect of incorporation of defatted soy flour on the quality of sweet biscuits. J. Food Sci. Technol., 38:502–503.

  • Mc Watters, K.H. (1978). Cookie baking properties of defatted peanut, soybean and field pea flour in baking powder biscuits. Cereal Chem., 55:53-863.

  • Neeraja, A. and Rajyalakshmi, P. (1996). Hypoglycemic effect of processed fenugreek seeds in humans. J. Food Sci. & Technol., 33 :27-430.

  • Patel, M.M. and Rao, V. (1996). Influence of untreated, heat treated and germinated black gram flours on biscuit making quality of wheat flour. J. Food Sci. & Technol., 33:3-56.

  • Ranganna (1986). Hand book of Analysis and quality control for fruit and vegetable product. 2nd

  • Sharma, H.R. and Chauhan, G.S. (2002). Effects of stabilized rice bran-fenugreek blend on the quality of breads and cookies. J. Food Sci. & Technol., 39:225-233.

  • Sharma, R.D. (1986). Effects of fenugreek seeds and leaves on blood glucose and serum insulin responses in human subjects. Nutr Res., 6 :1353-1364.

  • Singh, R. and Chauhan, G.S. (1996). Effect of incorporation of defatted soy flour on the quality of biscuits. J. Food Sci. & Technol., 33:355-357.


Abstract Views: 265

PDF Views: 0




  • Physico-Chemical and Sensory Evaluation of Fenugreek Enriched Salted Biscuits

Abstract Views: 265  |  PDF Views: 0

Authors

Sanjeet Kumar
Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), India
Avanish Kumar
Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), India
Atulanand Mishra
Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), India
R. N. Shukla
Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), India
A. K. Gautam
Department of Food Process Engineering, Sam Hagginbottom Institute of Agriculture, Technology and Science, ALLAHABAD (U.P.), India

Abstract


Biscuit are convenient food products, becoming very popular among both rural and urban populations of India. Some of the reasons for such wide popularity are low cost among other processed foods. India is the second largest wheat producing nation after China in the world and contributes approximately 12 per cent to the world wheat production. The principle basis of most baked products that can be regarded, as snack food is wheat flour. The flour quality is defined as ability of flour to produce uniformly good product and it will be very misleading to define the product. This may be also because of good quality of one product may not be good quality of another baked product. Fenugreek seeds are rich in carbohydrates, and especially mucilaginous fibre. This soluble fibre is comprised of galactomannas, similar to properties in that of guar gum. Fenugreek also contains a rich variety of steroid saponins and flavonoids all of these substances are known to lower blood lipid levels. Fenugreek seeds also contain 4-hydroxyisoleucine, an unusual amino acid that initiates insulin release form the pancreas. The ability of fenugreek to improve glucose tolerance is further enhanced by its rich content of soluble fibre. Biscuit prepared from the blends containing different proportions (0%, 5%, 10%, 15% and 20%) of germinated fenugreek seed flour were evaluated for width, thickness, spread ratio and sensory characteristics. The thickness of fenugreek supplemented biscuits increased, whereas width and spread ratio of biscuits decreased with the increasing level of fenugreek flour. The sensory results showed that a maximum of 10 per cent fenugreek flour can be incorporated to prepare acceptable quality biscuits. Addition of germinated fenugreek flour to wheat flour increased the content of protein (10.5%, 10.4% and 11.0%) lysine (2.15, 2.20 and 2.25 g/100 g protein), dietary fibre (12.7%, 11.3% and 10.9%) total Ca (58.3, 57.1, 57.7 mg/100 g) and total iron (7.40 ,7.26 and 7.36 mg/100g ), respectively, at 10 per cent level of substitution. These biscuits can be safely stored in polypropylene bags upto 1 month without altering their organoleptic properties.

Keywords


Biscuit, Wheat, Fenugreek, Physical, Sensory, Nutritional Analysis.

References