Chemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour

Author:

Saadoudi Mouni1,Lekbir Adel1ORCID,Aidat Omaima2,Zidani Sara1,Ferhat Radhia1,Kucher Dmitry E.3ORCID,Shiyapov Timur I.3,Rebouh Nazih Y.3ORCID

Affiliation:

1. Food Science Laboratory (LSA), Department of Food Engineering, Institute of Veterinary and Agricultural Sciences, University Batna 1—Hadj Lakhdar, Batna 05000, Algeria

2. Laboratory of Food Technology and Nutrition, University of Abdelhamid Ibn Badis, Mostaganem 27000, Algeria

3. Department of Environmental Management, Institute of Environmental Engineering, RUDN University, 6 Miklukho-Maklaya St., Moscow 117198, Russia

Abstract

This study aimed to explore the potential use of Aleppo pine seed flour as a nutritious ingredient in biscuit production. Aleppo pine seed flour was blended with wheat flour to create biscuits with varying proportions: 15%, 30%, and 45% Aleppo pine seed flour. The analysis of the chemical composition of the biscuits revealed that increasing the proportion of Aleppo pine seed flour led to higher levels of protein, fat, and ash, while the carbohydrate content decreased. Sensory evaluation showed that biscuits with 15% Aleppo pine seed flour and 85% wheat flour had favorable characteristics in terms of color, flavor, crispness, and overall appeal. These findings indicate that incorporating Aleppo pine seed flour into wheat flour can enhance the nutritional profile of biscuits, offering higher protein, fat, and mineral content. The study suggests that a blend containing 15% Aleppo pine seed flour is optimal for producing biscuits with desirable sensory properties, making it a promising alternative ingredient for healthier biscuit formulations. Overall, this research highlights the potential of Aleppo pine seed flour to improve the nutritional quality of biscuits without compromising their sensory qualities, paving the way for its use in health-conscious baking practices.

Funder

RUDN University Strategic Academic Leadership Program

Publisher

MDPI AG

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