DEVELOPMENT OF FIBRE RICH OAT-WHEAT FLOUR BLENDED BISCUITS USING MANGO PEEL
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Date
2018
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Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu
Abstract
Baking industry has been increasingly engaged in production of fibre enriched biscuits with the aim to offer such product as a valuable constituent of proper nutrition and dietetic functional food intended for risky populations. Thereby, commercially available pure fibres or fibre-rich raw materials have been used for the enrichment of biscuits, prevalently pure fibres. In the present study, fibre rich oat-wheat flour blended biscuits using mango peel were prepared by using Wheat flour(WF), Oat flour(OF) and mango peel powder(MPP) of two cultivar viz. Chausa (CMPP) and Langra (LMPP) at different replacing levels in the ratios of T1(100:0:0::WF:OF:MPP);T2(0:100:0::WF:OF:MPP);T3(50:42:8::WF:OF:CMPP);T4(50:42:8::WF:OF:LMPP); T5(50:40:10::WF:OF:CMPP);T6(50:40:10::WF:OF:LMPP);T7(50:38:12::WF:OF:CMPP);T8(50:38:12::WF:OF:LMPP); T9(50:36:14::WF:OF:CMPP); T10(50:36:14::WF:OF:LMPP); T11(50:34:16::WF:OF:CMPP) and T12(50:34:16::WF:OF:LMPP). Chemical analysis of fresh mango peels, mango peel powders and wheat flour and oat flour were carried out. The result revealed that MPP had high contents of ash, fiber and polyphenols. The oat flour yielded higher contents of protein, fat, ash and crude fiber as compared to wheat flour sample. The processed product was stored at ambient conditions and subjected to chemical, microbial and sensory evaluations at an interval of one month for a period of three months. The highest moisture content of 4.37 per cent was recorded in treatment T11(50:34:16::WF:OF:CMPP) and lowest of 2.55 per cent in treatment T1(100:0:0::WF:OF:MPP). Highest crude fiber content of 5.10 per cent was recorded in treatment T11(50:34:16::WF:OF:CMPP) and lowest crude fiber content of 2.65 per cent was recorded in treatment T1(100:0:0::WF:OF:MPP). The highest protein content of 8.77 per cent was recorded in treatment T2(0:100:0::WF:OF:MPP) and the lowest of 6.99 was recorded in treatment T12(50:34:16::WF:OF:LMPP) at 0 day storage. The highest crude fat content of 22.85 was recorded in treatment T11(50:34:16::WF:OF:CMPP) and the lowest of 20.87 was recorded in treatment T1(100:0:0::WF:OF:MPP). The treatment T2(0:100:0::WF:OF:MPP) recorded the highest value of ash content of 2.42 per cent at initial day storage.The minimum and maximum carbohydrate content of 56.55 and 65.42 per cent was recorded in treatment T2(0:100:0::WF:OF:MPP) and T1(100:0:0::WF:OF:MPP), respectively. The highest total phenolic contentof 7.33 mgGAE/g was recorded in treatmentT11(50:34:16::WF:OF:CMPP and lowest of 1.74 mgGAE/g was recorded in treatment T1(100:0:0::WF:OF:MPP). The highest scavenging activity of 33.14 per cent was recorded in treatmentT11(50:34:16::WF:OF:CMPP) and minimum value of 28.72 per cent was recorded in treatmentT1(100:0:0::WF:OF:MPP).However, with the advancement of storage an increasing trend was observed in moisture content and carbohydrate. The decreasing trend was observed in crude fiber, crude protein, crude fat, ash, total phenolics and scavenging activity. No microbial count was observed at initial days. During 90days of storage the lowest microbial count was observed in treatment T4(50:42:8::WF:OF:LMPP) and the highest in treatment T1(100:0:0::WF:OF:MPP). On the basis of organoleptic evaluation among the blends, treatment T5(50:40:10::WF:OF:CMPP)was adjudged best, scoring 7.47 for taste,7.51 for flavour and 7.29 for overall acceptability. Storage studies revealed that all the treatments could be kept for at least 90 days without affecting the quality attributes.
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