Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp | ||
| Egyptian Journal of Chemistry | ||
| Volume 66, Issue 7, July 2023, Pages 633-644 PDF (850.68 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2022.162220.6979 | ||
| Authors | ||
| Hend Mahmoud Mahmoud* 1; Abd alla Saleh Ammar2; Youssef Mostafa Riyad3; Ahmed Said Hussein4; nefisa Abbas hegazy5 | ||
| 1Food Technology Department, National Research Centre, Giza, Egypt | ||
| 2Food science, faculty of agriculture, Cairo university. | ||
| 3food science, faculty of agriculture, Cairo university, Giza, Egypt | ||
| 4Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Giza, Egypt | ||
| 5Food Technology Dept., National Research Centre, Dokki 12622, Giza, Egypt. | ||
| Abstract | ||
| In this study, locally nutrient-dense sources like wheat germ (WG) and sugar beetroot pulp powder (SBP) were used to produce highly nutritive biscuits. Chemical composition and minerals analysis of wheat flour (WF), WG, and SBP were carried out. WF biscuits were prepared by incorporating different percentages of (10, 20, and 25%) WG and (3, 6, and 9%) SBP. The chemical composition, physical parameters, sensory evaluation, color, and texture profile of the prepared biscuits were determined. Physicochemical analysis showed that 25% WG biscuits were significantly (P ≤ 0.05) higher in protein (11.93%), fat (16.82%) and ash (2.08%) contents, whereas 9% SBP biscuits were higher in fiber (2.53%) content and had a lower calorific value than the control sample. Results indicated that as the concentration of WG or SBP in the blend increased, the biscuits became darker in color with a significant (P ≤ 0.05) increase in their spread factor. The texture profile analysis of the biscuits showed that the 9% SBP biscuits had the highest hardness value of 37.16 (N). Sensory panellists rated biscuits containing 10% WG as highly acceptable in relation to their overall acceptability scores and were closest to the control biscuits. It can be concluded that WG and SBP can be tools to produce biscuits with good nutritional and physical characteristics with substitution percentages up to 25% and 6%, respectively. | ||
| Keywords | ||
| Wheat germ; Sugar beetroot pulp; Wheat flour; Fortification; Bakery products; Sensory properties; Fiber | ||
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