BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS | ||
| Journal of Food and Dairy Sciences | ||
| Article 9, Volume 34, Issue 4, April 2009, Pages 2953-2967 PDF (653.71 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2009.112449 | ||
| Authors | ||
| Thanaa A. M. Amer; S. L.L. Louz; Mona M. M. Doweidar | ||
| Bread and pastries Res. Dept., Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt. | ||
| Abstract | ||
| This study is a trial to produce healthy biscuits supplemented with nutritional sources belonging to several plant families, rich in antioxidants. The investigated sources used for supplementation were thyme (herbs), parsley (vegetables), and kidney bean (legumes) to obtain healthy biscuits. The Statistical analysis of the organoleptic evaluation showed that biscuits supplemented with 3% thyme, 5% parsley and 15% kidney bean of wheat flour (72% extraction) had slight significant differences compared with the control biscuits. Therefore they were chosen to be evaluated chemically and biologically. The results of chemical evaluation showed that biscuits supplemented with 15% kidney bean had the highest value of protein content (6.88%) and crude fiber content (0.77%), while had the lowest value of carbohydrates content (6.88%) , biscuits supplemented with 5% parsley had the highest value of ash content (2.58%), while all samples of supplemented biscuits had nearly the same contents of fat which ranging from 19.55 to19.59% compared with the control biscuits recording 5.59% of protein, 19. 45% fat, 0.40% crude fiber, 2.51% ash and 72.05% carbohydrates. Data also showed thatall samples of supplemented biscuits had higher antioxidant activity, compared with control biscuits. The highest antioxidant activity was found in the biscuits supplemented with 3% thyme of wheat flour. It is well known that high antioxidant activity extends the shelf life of produced biscuits. The results of biological evaluation showed that all subgroups of healthy rats fed on supplemented biscuits had higher values of food efficiency and HDL cholesterol, and lower values of glucose, total triglycerides, total lipids, total cholesterol, LDL cholesterol, risk ratio and LDL/HDL ratio compared with subgroup of healthy rats fed on control biscuits (Control C). All subgroups of diabetic rats fed on supplemented biscuits diets had the lower values of glucose, total triglycerides, total lipids, total cholesterol, LDLcholesterol, risk ratio and LDL/HDL ratio compared with those of diabetic rats fed on basal diet (Control B), and diabetic rats fed on control biscuits diet (Control D).The highest significant decreases of these parameters were found in rats fed on biscuits supplemented with thyme. On the other hand, HDL cholesterol value increased in all subgroups of diabetic rats fed on supplemented biscuits diets, and the highest value was found in rats fed on biscuits supplemented with thyme compared with controls B and D.So it could be recommended to incorporate the investigated nutritional sources in bakery products to produce healthy products having good biological effects especially diabetic and hypercholesterolemia patients. | ||
| Keywords | ||
| Thyme; kidney bean; Parsley; Healthy biscuits; Sensory evaluation; Antioxidant activity and Biological evaluation | ||
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