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    ThesisItemOpen Access
    Nutritional evaluation and glycemic response of fiber rich biscuits
    (CCSHAU, 2009) Aggarwal, Richa
    Three types of wheat bran and guar gum supplemented sweet as well as salty biscuits were prepared using different combinations of wheat bran, guar gum and wheat flour. The biscuits were evaluated for their sensory characteristics, nutrient composition and glycemic response in normal adults. The most acceptable biscuits were stored for a period of two months and biscuits were evaluated organoleptically as well as chemically at an interval of 15 days till 2 months of storage. The results of the study showed that biscuits supplemented with 25 per cent wheat bran and 1 per cent guar gum were most acceptable having highest overall acceptability scores. Among sweet biscuits, biscuits supplemented with 25 per cent wheat bran i.e. Type IV and biscuits supplemented with 1 per cent guar gum i.e. Type III contained protein content of 9.96 and 11.69 per cent, respectively. Among salty biscuits protein content of, biscuits supplemented with 25 per cent wheat bran i.e. Type III and biscuits supplemented with 1 per cent guar gum i.e. Type II had protein content of 9.30 and 11.72 per cent, respectively. A non-significant difference was found in fat content of control and fiber rich biscuits. The crude fiber content of sweet biscuits in Type IV and Type III were found to be 3.68 and 2.40 per cent, respectively whereas in case of salty biscuits crude fiber content of Type III and Type II were found to be 3.67 and 2.22 per cent, respectively. Ash content was found significantly higher in wheat bran supplemented sweet biscuits as well as salty expect guar gum supplemented sweet as well as salty biscuits as compared to control sweet as well as salty biscuits. Carbohydrate content of Type IV sweet biscuits and Type III sweet biscuits were found to be 50.68 and 53.84 per cent, respectively. Among salty biscuits carbohydrate content of Type III biscuits and Type II sweet biscuits were found to be 51.55 and 52.18 per cent, respectively. Energy content of sweet as well as salty biscuits of wheat bran supplemented biscuits were found to be 519.60 and 518.55 Kcal, respectively and in guar gum supplememented sweet as well as salty biscuits were found to be 519.60 and 518.55 Kcal, respectively. Total dietary fiber content in sweet control biscuits was found to be 10.30 per cent which was significantly different from Type IV i.e. 14.60 per cent where as in guar gum supplemented sweet biscuits had 11.10 per cent total dietary fiber. Insoluble dietary fiber was found to be the highest in wheat bran supplemented sweet as well as in salty biscuits and soluble dietary fiber found to be the highest in guar gum supplemented sweet as well as in salty biscuits. The total soluble sugar, reducing sugar and non-reducing sugar content of control biscuits was significantly higher than all type of fiber rich sweet as well as salty expect guar gum supplemented sweet as well as salty biscuits. Among fiber rich sweet as well as salty biscuits, biscuits based on 100 per cent refined flour contained minimum (216.00 mg/100g) phytic acid and biscuits supplemented with 25 per cent wheat bran contained the maximum (396 mg/100g) phytic acid while the in vitro protein digestibility of refined flour biscuits was higher (65.04 per cent) as compared to all other fiber rich sweet as well as salty biscuits. Wheat bran supplemented biscuits had higher total calcium (55.73 mg/100g), iron (4.32 mg/100g) and phosphorus (164.68 mg/100g) content than wheat (control) biscuits. Refined flour biscuits had maximum availability of calcium (41.80 per cent), iron (39.92 per cent) and phosphorus (34.92 per cent) as compared to all other fiber rich biscuits. Similar trend was noticed in salty biscuits too. Both the wheat bran and guar gum supplemented sweet as well as salty biscuits could be stored upto 60 days and overall acceptability of biscuits was in the category of ‘liked moderately’. Fat acidity and free fatty acid content of stored biscuits increased with the advancement of the storage period. The peroxide value was not detected on any of the day of storage. The GI of control biscuits (64.3) were not considerably different from the GI of biscuits with 1 per cent guar gum (61.9) where as GI of control biscuits (64.3) were considerably different from that of the wheat bran (48.6) supplemented biscuits. In salty biscuits, the highest range of GI was noticed in refined flour biscuits (72.0) and the lowest was in wheat bran supplemented biscuits (48.6). Wheat bran supplemented salty biscuits may be recommended for diabetic patients as their GI is found to be lowest in all types of fiber rich salty biscuits.