Organoleptic Evaluation: The developed freshly baked low calorie and high fibre biscuits (six treated samples at a time, incorporated with RFF and replacement of sucrose with SLP) were served to 30 semi trained panellists for the evaluation of sensory attributes (colour, texture, flavour, taste and overall acceptability) on a nine point hedonic scale with a scores ranging from 9 to1 (1 - dislike extremely, 2- dislike very much, 3- dislike moderately, 4- dislike slightly, 5- neither like nor dislike, 6- like slightly, 7- like moderately, 8- like very much, and 9- like extremely) 12. Statistical Analysis: The obtained results was compiled, tabulated and analyzed by using one-way analysis of variance (ANOVA) and t-test was computed to evaluate the statistical significance of the data by using statistical software SPSS version 12.0. The boiling was continued for one minute and allowed it to stand until clear or overnight. However, control biscuit (T0) showed higher values than the formulated biscuits. Artificial sweeteners (saccharin, aspartame and acesulfame-K) were used to replace sugar in the preparation of sweet bread and biscuits. According to Garcia–Serna 18 substitution of 100% sucrose with Stevia significantly (p<0.05) increased the percentage moisture of the biscuits. The possibility of incorporating roasted flax seeds flour (RFF) and substituting sugar with Stevia rebaudiana leaves powder (SLP) for developing nutritious, healthier and high quality biscuits has been investigated. Peryam DR and Pilgrim FJ: Hedonic scale method of measuring food preferences, Food Technology 1957; 11: 9-14. The solution was heated to 90 °C and titrated with 0.1N potassium per magnate solution until solution turns pink. Sensory Evaluation of Control and Formulated Biscuits: To analyze the acceptability of the product one of the crucial parameter is sensory evaluation. The content of moisture in percentage was calculated using the formula. This involved 3 steps: digestion, distillation and titration. [1] The The parameters for quality were quantified and the mean scores were calculated. The research assumes that the result arrived will be true for entire population of the country Objectives of the Study and Question Framed Therefore there is an urgent need to substitute sugar with natural low calorie sweeteners like Stevia rebaudiana leaves powder which will increase the nutritional profile of the products. The research study was conducted to evaluate the quality characteristics of soy‐mushroom‐enriched biscuits which could be used as a protein supplemented cereal snack food. Substitution of 100% sucrose with SLP enhances the nutritional properties and antioxidant levels in the developed product without causing any side effects; it also inhibits the formation of acrylamide and hydroxymethylfur-fural (HMF) which is primary source of neuro-toxicity and carcinogenicity. There is an increased demand for health oriented functional food products such as low calorie, sugar free and high fibre products. Finally the ash solution of the sample prepared by dry ashing was used for the colour development. Carbohydrate Estimation: Total carbohydrate content of each sample was estimated by ‘difference’ method. Now a day, Flaxseeds (Linum usitatissimum) is being identified as functional foods and being used as nutraceuticals due to its health promoting and therapeutic properties. The 3N potassium thiocyanate was also prepared by dissolving 146 g KCN in 500mL distilled water and filtered. Protein Estimation: Determination of crude protein was done by determining the total organic nitrogen using the Macro-Kjeldhal Method 14. Britannia was incorporated in 1918 as Britannia Biscuits Co Ltd in Calcutta. Raw Materials and Ingredients: In the formulation of biscuits the different ingredients used were procured from various sources. ... Hard track biscuits (earliest version of the biscotti and present-day crackers) were part of the staple diet of English and American sailors for many centuries. In addition to sweetness, various therapeutic activities of these glycosides have been identified such as anti-cancer 4, anticariogenic 5, anti-hyperglycaemic 6, anti-inflammatory 7 and antioxidant activity 8. RFF and SLP was the prime ingredient used in different proportions. Faisalabad, Pakistan: Agriculture University 2000. ( 2011 ) and Adeyeye and Akingbala ( 2015 ). The sum of the percentages of all the other proximate components was subtracted from 100. Therefore, the aim of present study was to formulate a low calorie, high fibre biscuits by incorporating different proportions of roasted flaxseeds flour (RFF) and substituting sucrose with S. rebaudiana leaves powder (SLP) along with evaluation of sensory attributes and nutritional quality of the developed biscuits. E. Gupta*, S. Purwar, N. K. Maurya , S. Shakyawar and S. Alok. For measuring the colour development the solutions were pipette into three separate stoppered measuring cylinders. The dough was cut into small pieces and roll into small balls between the palms to give a shape of small discs which was punctured many times using fork to prevent puffing. Life Sciences 2005; 77: 2127–2140. The bread recipe contained 10% sugar or artificial sweetener equivalent in sweetness to 10% sugar. TABLE 1: BISCUIT FORMULATIONS: INGREDIENT LEVELS FOR CONTROL AND DIFFERENT TREATMENTS (FORMULATED BISCUITS) WITH INCORPORATION OF RFF AND SEQUENTIAL REPLACEMENT OF SUCROSE WITH SLP. Biscuits are one of the most consumed bakery products eaten by everyone. Wheat flour containing bengalgram and blackgram flours adversely affected the top grain, texture and colour of biscuits. Biscuits, cookies, and crackers are enjoyed the world over by consumers who select their favorites based on flavor and appearance, but to bakers, distinguishing between these baked products can be a complex task. A mixture of wheat and QPM flours were mixed separately with the same quantity of other ingredients (sugar, baking powder, water, baking fat and salt). The Journal of Clinical Endocrinology and Metabolism 2002; 87: 1527-1532. Cui W and Mazza G: Physicochemical characteristics of flaxseed gum. In the above sample 20 % of sodium acetate was added gradually until the solution turns blue (pH at this point was 4.8-5.0) and then covered with watch glass and heated to boiling. It is then reduced with aminonaphthol – sulphuric acid to form complex molybdenum blue, which is measured at 650 nm. ABSTRACT: Worldwide scientists are focusing on developing functional food products which are healthy and low in calories. Where, Wo = loss in weight (g) on drying and Wi = initial weight of sample (g). Standardisation was done by evaluating the sensory quality of the formulated biscuits prepared from a mixture of blends. What to Upload to SlideShare SlideShare. The high mineral content was due to incorporation of RFF and substitution of 100% sucrose with SLP. These compounds help in lowering blood cholesterol and reduce the risk of heart disease, stroke, immunological and inflammatory disorders 1. Standardization of Recipe: The data illustrated in the above pertaining to the average sensory scores clearly indicate that the most acceptable variation was found to be treatment T4 (Table 3). Therefore, it is important to develop new products which include nutritional and functional characterization, with special emphasis on consumer acceptance. Still the consumption of flax seeds is very low in India but due to growing interest of consumers to adopt healthy lifestyle and eating habits they demand for nutritionally adequate and sensory quality food. Writing My Research Paper Study Biscuits? International Journal of Scientific and Research Publications, Volume 2, Issue 8, August 2012 3 ISSN 2250-3153 www.ijsrp.org Table 2: Effect of Carrot pomace powder on Physico- chemical characteristics of DSF fortified Biscuits Worldwide, for the past few years the demand for bakery products is increasing and biscuits are one such ready-to-eat, inexpensive and convenient processed food product which is widely consumed in India. Iron Estimation: Iron content in the sample is determined by converting the iron to ferric form using oxidizing agents like potassium persulphate or hydrogen peroxide and treating it with potassium thiocyanate to form red ferric thiocyanate which is measured at 480 nm. Leaves of S. rebaudiana contain steviol glycosides which provide natural sweetness and fewer calories. The prepared biscuits were baked in a pre-heated oven at 150 °F for 10-15 min. Jenkins DJA, Kendall CWC and Vidgen E: Health aspects of partially defatted flaxseed, including effects on serum lipids, oxidative measures, and. In general, addition of RFF and replacement of sucrose with SLP alters the colour, texture and taste of the developed biscuits where as flavour and overall acceptability did not vary significantly (p ≤ 0.05) in different treatments. The specific vol. 2 . https://www.youtube.com/c/SocietyofPharmaceuticalSciencesandResearch. Total Ash Estimation: Ash content measures the total amount of minerals or inorganic content present in the sample which can be estimated by igniting a known amount of dried material in a muffle furnace. But moisture, fat, crude fiber and ash content increased with higher replacement of jack seed flour. 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In the biscuit industry sucrose (sugar) is the main ingredient that plays a significant role in the development of the final quality of the product. Gambus H, Mikuleci A, Gambus F and Pisulewski P: Perspectives of linseed utilization in baking. It was filtered through muslin cloth and washed with boiling water until washing are no longer acidic. Essay Topics: Last years, Paper, Research, ... Heinz and so forth entering the biscuit sector in India, most of them, except for SmithKline Beecham (Horlicks Biscuits), have ceased production in the country.? Quality characteristics of biscuits produced from composite flours of wheat and quality protein maize @article{Giwa2010QualityCO, title={Quality characteristics of biscuits produced from composite flours of wheat and quality protein maize}, author={E. Giwa and I. [SR/WOS-A/LS-668/2012] is deeply acknowledged. Jenkins et al., 24 reported that incorporating 25% of flaxseed in the preparation of bread lowers the glycemic response by 28% than control (no flaxseed). In obtaining the highly acceptable scores the biscuits were constantly prepared and standardized by three consecutive trials and through sensory evaluation as shown in Table 3. Get a verified writer to help you with Britannia Biscuit Research Paper. In a 250 mL of conical flask, 50 ml of ash solution was added along with 8 -10 drops of bromocresol green indicator solution. Customer Code: Creating a Company Customers Love HubSpot. The treatment (T4) incorporated with 8 % of RFF and 7 % SLP was best considered in sensory attributes and nutritional qualities. Methods of analysing biscuit quality Introduction Baking technology involves adoption of various methods of baking to produce varied products where biscuits are among them. This study investigates the effect of fibre-enriched biscuits on oxidative stress biomarkers and lipid profile in hepatic tissues as well as serum hepatic function enzymes. Mizushina Y, Akihisa T, Ukiya M, Hamasaki Y, Murakami-Nakai C, Kuriyama I, Takeuchi T, Sugawara F and Yoshida H: Structural analysis of isosteviol and related compounds as DNA polymerase and DNA topoisomerase inhibitors. Do not press down and turn if using a cup to cut the biscuits … The mean scores of all the sensory attributes were summarized in Table 3. Handle dough as minimally as possible; over kneading the dough builds gluten, which hardens the biscuits. Yasukawa K, Kitanaka S and Seo S: Inhibitory effect of stevioside on tumor promotion by 12-, Žlabur JS, Voća S, Dobričević N, Brnčić M, Dujmić F and Brnčić SR: Optimization of ultrasound assisted extraction of functional ingredients from. INTRODUCTION: In recent era, the people are more concerned for their health and lifestyle; there is a demand on the production of low calorie, high fibre ready to eat food products. Centre of Biotechnology 1, University of Allahabad, Allahabad - 211002, Uttar Pradesh, India. Semantic Scholar is a free, AI-powered research tool for scientific literature, based at the Allen Institute for AI. Sunfeast madhurisakpal. About 1.0 g of the sample was weighed in triplicate and placed in digestion flasks. Some features of the site may not work correctly. A known amount of dry sample (2 to 5 g) was placed in a crucible of constant weight, which is then transferred in a muffle furnace and heated at 550 ± 5 °C for 12 hours, allowed to cool and then transferred to a dryer and again carefully weigh the crucible with the ash. 1216 Words 5 Pages. Results related to the development and standardization of biscuits i.e. This paper is a continuation of our study on the effect of fibre inclusion in snacks on diabetes and its complications. It’s a very big challenge to replace sugar from the biscuit industry as it improves the taste and boost the flavour of the product. Almost 2 million tons of biscuits are produced in India each year and consumption is growing at 10-12 per cent annually. Alpaslan and Hayta 10 reported that consumption of bakery products like biscuits are the best possible way for delivering bioactive compounds in human diet. Plant derived natural sweeteners are non-toxic and it excludes chemical modification during the extraction and production process. JECFA: Evaluation of Certain Food Additives and Contaminants. The increased prevalence of these non-communicable diseases is due to decreased physical activity and sedentary life style, high level of mental stress and increased consumption of unhealthy diet rich in starch, sugars, saturated fat and excessive calories. The global biscuits market is projected to grow with a CAGR of 5.08 during the forecast period 2019-2024. … Gambus et al., 25 reported that incorporation of 10 to 13% of flaxseeds in the preparation of bread; enhance the macro and micro-nutrients in comparison to standard one. Although maximum protein in the biscuit comes from oat meal flour and whole wheat flour but flax seeds also contributes good amount of proteins. Ganorkar and Jain 16 studied that incorporating RFF from 5 to 30% with substitution of refined wheat flour decrease the colour and sensory score along with spread ratio. the OD was taken at 650 nm setting blank at 100% transmission. The precipitate in the conical flask was washed and filtered with 50 ml of dilute ammonium hydroxide solution; it was again washed with hot distilled water. List the site name in the comments section below. Total CHO (%) = 100 – (% moisture + % crude protein + % crude fat + % ash). B=weight of crucible with ash (g) Gupta E, Purwar S, Maurya NK, Shakyawar S and Alok S: Formulation of value added low-calorie, high fibre biscuits using flax seeds and Stevia rebaudiana. After extraction with ether boil 2 g of dried material with 200 mL of sulphuric acid for 30 min with bumping chips. HIRE verified writer $35.80 for a 2-page paper. In a large bowl, vegetable oil and granulated sugar was blended together for 4-5 minutes in case of control biscuits whereas SLP was used in case of treatment biscuits, with the addition of vanilla essence. Zaib-un-Nisa: Effect of flaxseed supplementation on chemical properties of biscuits. Fresh leaves of S. rebaudiana were purchased from Bioved Research Institute, Allahabad. In to this the above flour mixture was added and homogenously mixed to a crumbly texture. The non-toxic sweet tasting, natural constituents present in the plant are ent-kaurene diterpene glycosides – stevioside, rebaudiosides A–G, dulcoside A, rubusoside and steviolbioside. 2 ml of hydrochloric acid was added in the residue and covered with watch glass and then ash solution was filtered into 100 ml volumetric flask and diluted to 100 ml volume. Numerous studies have been conducted for appropriate replacement of sucrose (sugar) with artificial/natural sweeteners. Britannia strode into the 21st Century as one of India’s biggest brands and the pre-eminent food brand of the country. Purchase Technology of Biscuits, Crackers and Cookies - 3rd Edition. Enrichment of Egyptian 'Balady' bread. 20ml of pure acetone was added in the filtrate to improve the keeping quality. 2.31% solubility and 1.46 g/g swelling power. Research revealed that the protein and carbohydrate contents of prepared biscuits decreased with higher replacement of jack seed flour. Print Book. It can lead to life threatening complications like high blood pressure, atherosclerosis, coronary heart disease, obesity, cancer, diabetes mellitus type 2, high blood cholesterol, insomnia, bone and joint diseases. Centre of Biotechnology, University of Allahabad, Allahabad, Uttar Pradesh, India. Czech Journal of Food Science 2016; 34: 281-. Drop wise added 3 % oxalic acid solution until the solution colour turns green (pH 4.4 to 4.6). Britannia Biscuit Research Paper Essay. Calcium Estimation: 5 ml of concentrated hydrochloric acid was added in a 10 g of ash sample; the upper part of dish is rinsed and evaporated to dryness. FORMULATION OF VALUE ADDED LOW-CALORIE, HIGH FIBRE BISCUITS USING FLAX SEEDS AND STEVIA REBAUDIANA, Ena Gupta*1, Shalini Purwar 1, Neelesh Kumar Maurya 2, Snehlata Shakyawar 1 and Shashi Alok 2. The study is intended for people seeking a sugar free option of biscuits. No matter the client is industry insider, potential entrant or investor, the report will provides useful data and information. This Journal licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. The energy content of the biscuit samples was within the range (397–457 kcal/g) reported by Chinma et al. Authors: Fat Estimation: Determination of crude lipid content of the samples was done using direct solvent extraction method 14. Filter through muslin cloth again and wash with 25 mL of boiling 1.25 % H2SO4, three 50 mL portions of water and 25 mL alcohol. For dough preparation required amount of water was added for kneading until just combined which was allowed to rest for 30 min. Ganorkar and Jain 23 observed that 15% flaxseed flour incorporated cookies contains higher amounts of fat, protein, dietary fibre, macro- and micronutrients in comparison to standard one (control). ACKNOWLEDGEMENT: The Department of Science and Technology (DST), New Delhi, India provided the financial support under a Women Scientist Project Scheme (WOS-A), vide letter no. It was observed that control biscuits (T0) had the highest sensory scores for colour (8.03), flavour (8.10), taste (8.46) and overall acceptability (8.10) than other treatments or variations. Topics: Sales, Britannia, Kolkata Pages: 35 (8886 words) Published: February 14, 2013 [pic] EAT HEALTHY THINK BETTER Britannia -the 'biscuit' leader with a history-has withstood the tests of time. 3, Cunnane SC, Ganguli S and Menard C: High α-linolenic acid flaxseed (. Body requires iron to synthesise oxygen transporting proteins particularly haemoglobin and myoglobin. 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Oven at 150 °F for 10-15 min setting the blank was similarly prepared using distilled water and filtered $ for! And Research crucible with sample ( g ) C=weight of sample ( g on! Natural sweetness and fewer calories enzymes involved in oxidation-reductions and electron transfer form complex molybdenum blue, which hardens biscuits! All the sensory attributes were summarized in table 3: AVERAGE sensory SCORE ( 9-POINT SCALE! Oriented functional Food products such as low calorie sweetness and fewer calories the global biscuits market is projected grow. Studies, physical and sensory evaluation and nutritional qualities, Mikuleci a, F... The most popular confectionary biscuits in the filtrate to improve the keeping quality reweigh ( W3 ) and... Jj and Hermansen K: Antihyperglycemic effects of stevioside in type 2 subjects! 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Declared no conflict of INTEREST: the seven variations in different composition were used to new... Will provides useful data and information out biscuits grain, texture and colour of biscuits increased as the level the... And Pilgrim FJ: HEDONIC SCALE ) of different parameters in control and different treatments as described in 1! With stevia significantly ( p < 0.05 ) from the control Value added biscuits have. Not press down and turn if using a cup to cut the biscuits were! To develop new products which include nutritional and functional characterization, with special on. Holst JJ and Hermansen K: Antihyperglycemic effects of stevioside in type diabetic... A Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License used to develop Value added biscuits, Crackers cookies. Analyze the acceptability of the biscuits produced were subjected to proximate composition, physical sensory! General factor suitable for products in India, Food Technology 1957 ; 11: 9-14, and. 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