Production and evaluation of functional biscuit by using natural sources

ABSTRACT

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]