Abstract
Food supplementation is a topic of attention now since consumers are becoming more
conscious of their nutritional needs. The purpose of this study was to create innovative
biscuits utilizing fruit and vegetable seeds and to assess their quality. The right-shaped
biscuits were prepared and baked at 170°C for 20 to 25 mins. There were six distinct
varieties of biscuits made: control, date, jackfruit, bean, pumpkin, and mixed seed powder
contained biscuits. When compared to other biscuits, the bean seed powder-incorporated
biscuit gets a high overall acceptance score (7.88). The mixed seed powder incorporated
biscuit had a sizable amount of moisture (4.70%) and ash (1.42%). Jackfruit (24.54%),
pumpkin (18.46%), beans (9.03%), and date (74.19%) seed powder incorporated biscuits
have quite significant levels of protein, fat, crude fiber, and total CHO. Biscuits containing
jackfruit seed powder had relatively high WAC and bulk density (2.51% and 0.67%). The
thickness, volume, density and spread ratio were relatively high in jackfruit (1.43 cm),
mixed (18.58 cm3
), date (0.55 g/cm3
) and bean (4.74) seed incorporated biscuits
respectively. The highest iron content was found in pumpkin seed-incorporated biscuits
(0.41 mg/100 g). The mixed seed powder-incorporated biscuits had a high (95.06%)
percentage of inhibition in antioxidant tests. According to the current study, replacing
wheat powder in biscuits with fruit and vegetable seed powder up to 15% would boost the
biscuit's nutritional content.
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