Nutritional evaluation and glycemic response of fiber rich biscuits
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Date
2009
Authors
Aggarwal, Richa
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
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.
Description
Keywords
Bakery products, Wheats, Gums, Biological phenomena, Milling byproducts, Flours, Acidity, Confectionery, Cereal flours, Carbohydrates