Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia
Food Chemistry (Impact Factor: 3.26). 06/2009; 114(4):1462-1469. DOI: 10.1016/j.foodchem.2008.11.032

ABSTRACT With the aim to develop nutritionally and functionally improved biscuits, standard wheat flour based recipe was supplemented with inulin (Raftilin) (10.5%) in combination with one of the following raw materials: soy flour, amaranth, carob (24.5%), apple fibre or oat fibre (16.5%). Various nutritional parameters such as proteins, fat, ash, carbohydrates total minerals, protein digestibility and energy value were determined in modified biscuits. Dietary fibre content, polyphenolic content and bioavailability and antioxidative activity were also assessed in the view of estimating the functionality of investigated samples. In order to evaluate the impact of technological procedure (baking) on analysed parameters, all experiments were conducted in dough samples as well. Supplementation with soy flour resulted in significant increase (p < 0.05) in protein content and digestibility (from 10.04 to 14.49 mg/100 g and from 68.9% to 81.5%, respectively). The increase of total dietary fibre content in relation to the reference sample ranged from 30.9% (sample with amaranth) to 130.6% (sample enriched with oat fibre). Best results regarding total phenolic content and antioxidative activity were achieved by incorporation of carob and apple fibre into the reference sample. Supplementation with inulin resulted in significant decrease of the total energy value of modified biscuits (from 445 to 412 kcal/100 g dry matter).

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    • "Apple pomace can be used as a substrate for the production of fungal chitosan (Streit et al., 2009), components of aroma and other volatile compounds (Almosnino & Belin, 1991; Roberts et al., 2004), organic acids (Shojaosadati & Babaeipour, 2002; Gullo´n et al., 2008a), enzymes (Berovic & Ostroversnik, 1997; Villas- Boas et al., 2002), supplement for animal feed (Villas- Boas et al., 2003) and ethanol having better quality than that obtained by the use of sugar-cane (Ngadi & Correia, 1992; Chatanta et al., 2008). Additionally, apple pomace has been studied for its potential use as a nutritional and functional food additive, mainly due to its high antioxidant capacity and fiber content (Sudha et al., 2007; Garcıá et al., 2009; Vitali et al., 2009). The use of apple pomace as a biotechnological substrate is largely dependent on its chemical composition. "
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    Antennas and Propagation Society International Symposium, 1965; 09/1965
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