An Investigation on the Preparation of Containing Low Caloric Biscuits with Supplementation of Dietary FiberTariq Kamal*
Faculty of Rural Social Sciences, Department of Agricultural Extension Education and Communication, The University of Agriculture Peshawar, Pakistan
- *Corresponding Author:
- Tariq Kamal
Faculty of Rural Social Sciences
Department of Agricultural Extension
Education & Communication
The University of Agriculture Peshawar, Pakistan
E-mail: [email protected]
Received date: February 22, 2015; Accepted date: April 24, 2015; Published date: May 01, 2015
Citation: Kamal T (2015) An Investigation on the Preparation of Containing Low Caloric Biscuits with Supplementation of Dietary Fiber. J Food Process Technol 6:455. doi:10.4172/2157-7110.1000455
Copyright: © 2015 Kamal T. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
This research was conducted to find out the effect of wheat bran, rice bran, corboxy methyl cellulose (CMC) and guar gum supplementation on the quality of whole wheat flour biscuits. The proximate composition of whole wheat flour (WWF), wheat bran (WB) and rice bran (RB) were 9.0, 11.30, and 7.00% moisture, 7.19, 12.61 and 14.80% crude protein, 1.92, 3.79, and 2.29% crude fat, 0.36, 4.78 and 9.96% ash, 1.97, 12.7 and 14.2% crude fiber and 75.95, 67.52 and 65.95% NFE respectively. Biscuits were prepared by adding this bran’s @ 4 to 8% and CMC and guar gum @ 0.14% in WWF. The samples were prepared as Bo (control), B1 96%WWF+4%WB, B2 92%WWF+8%WB, B3 96%WWF+4%RB, B4 92%WWF+8%RB, B5 96%WWF+4% WB + 0.14% CMC, B6 96%WWF+4% WB +0.14 % guar gum, B7 96%WWF+4% RB + 0.14 CMC and B8 96%WWF+4%RB +0.14% guar gum. The moisture content (%) increased in WB (from 2.71 to 2.87) and RB (from 2.69 to 2.78) supplemented biscuits, while decrease was recorded in CMC (from 2.82 to 2.62) and guar gum (from 2.69 to 2.58) respectively. Protein content (%) increased in WB (from 5.09 to 5.51) and RB (from 5.17 to 5.61) supplemented biscuits, while decrease was recorded in CMC (from 5.44 to 5.35) and guar gum (from 5.33 to 5.08) respectively. The NFE content (%) decreased in WB (from 65.39 to 59.0) and RB (66.74 to 66.09) supplemented biscuits, while it is increased in CMC (from 64.05 to 64.69) and guar gum (from 64.42 to 65.17) respectively. The moisture, crude protein, crude fat, crude fiber, ash content and NFE were significantly (p<0.05) influenced by the level of supplementation. The physical analysis i.e. width and spread factor decreased by increasing the levels of bran, CMC and guar gum, while thickness increased by increasing levels of bran and decreased in CMC and guar gum supplementation. There was significant difference in the mean scores for sensory evaluation of the biscuit (p<0.05).