Production and evaluation of functional biscuit by using natural sources

The purpose of this study is to produce functional biscuit by using natural sources which have chemo-prevents such as sources rich in dietary fiber, specially pectin [whole meal wheat, dry powder for orange albedo layer, carrot and apple and pure pectin for citrus and apple], lsoflavone [soy isoflavon], and natural oil such as corn oil and corn oil plus 2% mint oil, lettuce or onion oil. All types of biscuits were evaluated chemically, organolyptically, microbiologically and economically. The current study showed that orange albedo layer biscuit was the lowest value in both of fat and energy and was the highest value in crude fiber compared with corn oil biscuit [control] and other types of biscuit. Energy value from biscuits ranged from 453.85 - 461.13 K.cal. Citrus pectin biscuit and apple pectin biscuit were the best in sensory evaluation, corn oil biscuit; whole meal biscuit, carrot biscuit and orange albedo layer biscuit were the lowest in economic cost. And the total microbial count, peroxide value and characteristics of taste and odor for the different kinds of biscuit samples were considerable in limit permitted and safe in food after 12 months of storage in polyethylene bags at 25 C[degree]

Production of biscuit by using untraditional oils

The purpose of this study is to produce low cholesterol biscuit by using untraditional oils [Papaya, Pumpkin and Linseed oil] comparing with Corn oil. The chemical composition, sensory evaluation and economic evaluation were done for biscuit made with different types of oil. The result of this study showed that there is no significant effect for the baking temperature of biscuit on physical and chemical characteristics of used oils. Also chemical composition of produced biscuit reported no significant deference for both crude protein, fat, total carbohydrates, crude fiber, ash and energy. Sensory evaluation recorded the highest degree for the biscuit produced from pumpkin oil than corn oil, papaya oil, and lastly linseed oil respectively. The economic evaluation showed that the biscuit made from linseed oil and papaya oil could be produced with lower cost than that made from corn oil and pumpkin oil