Optimization of a process for high fibre and high protein biscuit.
Biscuits are popular and convenient food products due to their ready to eat nature. Biscuits were prepared from sorghum and whole wheat flour with the addition of spirulina (Spirulina platensis) powder to produce high fibre and high protein biscuit. Levels of ingredients in biscuits such as spirulina powder, sorghum flour and guar gum were optimized using response surface methodology (RSM) for its sensory, textural and antioxidant attributes. Sensory attributes as colour intensity (R2 = 0.89, P < 0.0001), flavor (R2 = 0.98, P < 0.0001), sweetness (R2 = 0.97, P < 0.0001), graininess (R2 = 0.99, P < 0.0001), and crispiness (R2 = 0.94, P < 0.0001), textural attributes as hardness (R2 = 0.95, P < 0.0001) and fracturability (R2 = 0.96, P < 0.0001), antioxidant activity as DPPH inhibition (R2 = 0.87, P < 0.0001) and antioxidant activity as ABTS inhibition (R2 = 0.98, P < 0.0001) were significantly related to processing parameters of biscuit. Rheological characteristics (TPA and extensograph) of biscuit dough were measured. Studies indicated that amongst all the processing parameters, the composition of spirulina powder and sorghum flour was found to have significant effect on the responses.
Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
Parul
P
Singh
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, 131 028 India.
Rakhi
R
Singh
Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
Alok
A
Jha
Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
Prasad
P
Rasane
Department of AH & Dairying, Banaras Hindu University, Varanasi, 221 005 India.
Anuj Kumar
AK
Gautam
Antioxidant activity; Sensory properties; Spirulina; Textural properties