Development of Fiber Rich Soft Dough Biscuits Fortified with Kohila (Lasia spinosa) FlourPupulawaththa AW1, Perera ODAN1*and Ranwala A2
- *Corresponding Author:
- Perera ODAN
Department of Food Science and Technology
Faculty of Livestock Fisheries and Nutrition
Wayamba University of Sri Lanka
Makandura, Gonawila (NWP), Sri Lanka
E-mail: [email protected]
Received date: October 15, 2014; Accepted date: October 29, 2014; Published date: November 06, 2014
Citation: Pupulawaththa AW, Perera ODAN, Ranwala A (2014) Development of Fiber Rich Soft Dough Biscuits Fortified with Kohila (Lasia spinosa) Flour. J Food Process Technol 5:395. doi:10.4172/2157-7110.1000395
Copyright: © 2014 Pupulawaththa AW, et al. 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.
Currently there is a growing demand for fiber fortified food products in the world to prevent from non-communicable diseases. To develop high fiber soft dough biscuit, kohila flour was added to biscuit formulation at 10% and 15% levels (w/w), respectively. Sugar was substituted with sucralose (1 g) to obtain a low energy product. The chemical and proximate compositions of the product (moisture, pH, protein, fat, ash, dietary fiber, carbohydrate, sodium and heavy metal, antioxidant capacity) were determined. Sensory evaluation was carried out by a panel of thirty semi trained panelists, using a paired preference test and hedonic test to select the most preferred sample with the best sensory attributes. A market survey was done by using sixty sample sizes to evaluate the consumer preference for the prepared biscuit. Results showed that kohila flour fortified biscuits contained significantly (p<0.05) high amount of fiber (7% (w/w), on dry basis). High amount of iron (48% ppm, dry basis) contained in fortified biscuits while none of the toxic heavy metals (As, Pb and Cd) were absent. The antioxidant capacity (Radical DPHH scavenging capacity) was as high in kohila flour added biscuits (20-23%). The 10% kohila flour added biscuits yielded the highest consumer acceptability. Survey results showed that there was a correlation between preference for sucralose added biscuits and health condition (p<0.05) of the consumers. The preference for fiber fortified biscuits and sucralose added biscuit were high in consumers with higher level of education. Findings of this study revealed that 10% kohila flour fortified biscuits can be used as a rich source of dietary fiber which was beneficial to improve the health of the consumers.