Fortification of Biscuit with Flaxseed: Biscuit Production and Quality Evaluation

@article{Masoodi2012FortificationOB,
  title={Fortification of Biscuit with Flaxseed: Biscuit Production and Quality Evaluation},
  author={Lubna Masoodi and Vidhu Aeri and Khalid Bashir},
  journal={IOSR Journal of Environmental Science, Toxicology and Food Technology},
  year={2012},
  volume={1},
  pages={06-09}
}
Effects of fortification of flaxseed at different levels were assessed on the nutritional and sensory quality of biscuit. Supplementation of wheat flour with flaxseed powder was done at different levels 0-43%. A novel fortified biscuit was successfully produced and it was observed as the concentration of flaxseed increased the moisture, fat, ash, protein showed gradual increase whereas dietary fibre showed a rapid increase and however, carbohydrate content was decreased. The antioxidant… Expand

Figures and Tables from this paper

Flaxseed and multigrain mixtures in the development of functional biscuits
Abstract Market reports show an increasing interest for healthy biscuits, with omega-3 and lignan rich flaxseeds being highlighted as key ingredients. Usage of milled flaxseed in comparison to theExpand
Physico Chemical and Sensory Evaluation of the Fortified Biscuits with Sesame Cake Flour
Sesame (Sesamum indicum, L.) is the main important crop, edible oil source and protein in Saudi Arabia. In the present study, wheat flour supplemented with sesame cake flour (SCF) at different levelsExpand
Development and Quality Evaluation of Cookies Fortified with Flaxseed Flour
The fortification of flaxseed at different levels were assessed on the nutritional and sensory quality of cookies. The flaxseed as functional ingredient, roasted flaxseed flour (RFF) was incorporatedExpand
Sensory Evaluation of Wheat Bran Biscuits Mixed with Flaxseed
Biscuit consumption is considered one of the top ten daily consumed foods [1]. The objective of this study was acceptability of biscuit containing three different combinations of powders of wheatExpand
Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies
Abstract Aim of present study was to estimate quantitative changes in nutraceutical properties of cookies. Refined wheat flour and raw/roasted flaxseed flour blends (100:00, 90:10, 80:20, and 70:30)Expand
Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile andExpand
Effect of flaxseed incorporation on physical , sensorial , textural and chemical attributes of cookies
Considering the potential of flaxseed as functional ingredient, roasted flaxseed flour (RFF) was incorporated by substituting refined wheat flour at 5%, 10%, 15%, 25% and 30% in cookies formulations.Expand
Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies
Considering the potential of flaxseed as functional ingredient, roasted flaxseed flour (RFF) was incorporated by substituting refined wheat flour at 5%, 10%, 15%, 25% and 30% in cookies formulations.Expand
Preparation and Quality Evaluation of Flaxseed Incorporated Cereal (Oat) Bar
 A study was carried out to prepare cereal bars incorporated with flaxseed rich in nutritional and sensory characteristics which are convenient to carry and consume as a snack. Full fat roastedExpand
Study on Quality Attributes of Flaxseed Flour Supplemented Cookies
  • N. N. Kelapure
  • Mathematics
  • International Journal of Pure & Applied Bioscience
  • 2018
Flaxseed can be added to baked products as a whole seed, imparting a healthy appearance and increased texture quality. Flaxseed is emerging as one of the key sources of phytochemicals in theExpand
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 21 REFERENCES
Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits
Abstract Nutritional, sensory and textural characteristics of defatted mustard flour fortified biscuits were studied to optimize the mustard flour supplement in the blend for making biscuits. TheExpand
Development and Evaluation of Nutritionally Superior Baked Products Containing Flaxseed
2 Abstract: The unleavened flat breads were prepared from Whole Wheat Flour (WWF) fortified with 16% Partially Defatted Flaxseed Flour (PDF) and 12% full fat flaxseed flour. Similarly Straight GradeExpand
Production And Evaluation Of Doughnuts And Biscuits From Maize – Pigeon Pea Flour Blends
Flour blends of maize and pigeon pea were composite at replacement levels of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% and 90%. The nutrient contents of the flour blends were determined using standardExpand
Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies
Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. TheExpand
Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality
Demand for health oriented products such as sugar-free, low calorie and high fibre products is increasing. One such recent trend is to increase the fibre content in food products to overcome healthExpand
Nutritional evaluation of cookies produced from pigeon pea, cocoyam and sorghum flour blends
TLDR
It is concluded that cookies from the flour blends showed promise in helping to combat protein malnutrition in those countries where protein malnutrition poses a threat. Expand
Dietary Flaxseed Oil Protects against Bleomycin-Induced Pulmonary Fibrosis in Rats
TLDR
Dairy flaxseed oil may prove beneficial against the side effects of this highly effective chemotherapeutic agent and its known toxic effects on the lung, as previously evidenced in the kidney. Expand
Studies on the baking potential of non-wheat composite flours
Evaluation de l'aptitude boulangere de farines de mais-amidon de manioc-soja ou mais-amidon de manioc-pois chiche. Le second melange donne de meilleurs resultats, a condition que le taux de poisExpand
The effects of traditional antidiabetic plants on in vitro glucose diffusion
TLDR
The results suggest that part of the antihyperglycemic actions of these plants may be by decreasing glucose absorption in vivo. Expand
Dietary fatty acids and the immune system
TLDR
It is reported that fish oil supplementation has some beneficial effects in rheumatoid arthritis, psoriasis, lupus, and inflammatory bowel disease and prolongs the survival of grafts and relatively low levels of n3 PUFA are required to bring about some of these suppressive effects. Expand
...
1
2
3
...