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: 3.33). 06/2009; 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).

1 Bookmark
  • Source
    Comprehensive Reviews in Food Science and Food Safety 07/2013; 12(4). · 5.05 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Biscuits contain high amount of fat and sugar thus having high calorie but low nutrient density. Wheat bran is a good source of dietary fibre (DF) and protein and is thus a good candidate for nutritional enrichment of cereal foods. The aim of this study was to understand the effect of bran incorporation and particle size reduction on biscuit microstructure, texture and in vitro starch digestibility. Five different biscuits containing 5-15 % DF were produced. Two different particle sized wheat brans were used: coarse (450 μm) and fine (68 μm). Bran particle size reduction increased the elastic modulus and hardness of biscuits. Biscuits containing fine bran had visually more compact structure without any surface or internal defects than those with coarse bran. Fine bran containing sample had the highest hardness value. Sensory evaluation showed that roughness and breakdown of biscuits in the mouth was significant for the coarse bran with highest level of bran addition. The instrumental elastic modulus, stress and hardness were closely related to sensory hardness and strength to break. Increasing DF content from 5 to 15 % increased hydrolysis index by 16%, from 32 to 37.
    Journal of Cereal Science 07/2014; · 2.09 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The antioxidant and anticancerous activities of native and microwave roasted barley flour was compared in three different solvents (methanol, ethanol and water) using various antioxidant assays. The extracting solvents significantly affected antioxidant potential and inhibition of DNA damage capabilities of barley flour extracts. Among the different solvents Methanol was found to be the most suitable for extraction, as these extracts showed the highest antioxidant as well as anticancerous activities and also prevented DNA damage to the maximum extent. Microwave roasting resulted in a mixed response towards the antioxidant potential of barley, as% inhibition of DPPH and reducing power increased while all other parameters such as OH radicle scavenging activity, H2O2radicle scavenging activity & total phenolic content showed a decrease. An increase of 13.24% in methanol, 8.14% increase in ethanol, 6% increase in water was reported in case of DPPH & an increase of 21.37% in methanol, 21.43% in ethanol, and 15.23% in water was seen in case of reducing power as a result of roasting. A decrease of 34.39%, 121.477%, and 50% in TPC values was reported as a result of microwave roasting for Methanolic, Ethanolic and Aqueous extracts respectively. However, all the tests showed an overall increase in a dose dependent manner as the concentration of extracts increased. Roasting also resulted in decrease in the anticancerous potential and the inhibition of DNA damage by the barley extracts irrespective of the solvents used. The anti-proliferative activities of the native and microwave roasted barley flour extracts were tested on Colo-205, T47D and MCF7 cell lines. Barley flour extracts inhibited cancer cell growth and was found more for native barley flour (39.81%) than roasted barley flour (22.91%).
    Journal of the Saudi Society of Agricultural Sciences. 06/2014;