The research aimed to analyze the effect of katuk leaf biscuit consumption toward increasing breastmilk volume on the 10th day. The research subjects are postpartum mother and baby on the first day ...at the health center of Bandung city. The research was RCT post-test only control group design with a double-blind approach with sample consisted of n1=n2=50 respondents. First treatment group were given the katuk leaf biscuit and the control group were biscuit not katuk leaf, for 9th days. Data were collected and analyzed by the Mann Whitney test. The result of the research shown the significant effect of katuk leaf biscuits towards increasing breastmilk volume on the 10th day of postpartum with a high percentage of 79,6%. The result from counting Number Needed to Treat (NNT) breastmilk volume gained NNT =3. The increased of breastmilk volume caused by katuk leaf were contained fitosterol and papaverin that can increase the prolactin and oxytocin hormone. It is also containing nutrition as the material for breastmilk production. The conclusion of the research there was a significant effect of katuk leaf biscuit consumption towards increasing breastmilk production volume. So that the biscuit can be used as a supplement to increase the breastmilk volume.
•We tested if food healthiness is affected by tactile surface qualities.•Implicit textures of surface biscuits can be used to influence perceived healthiness.•Properties such as crunchiness can be ...dependent on surface texture.
In this paper, we test whether the evaluation of food healthiness is affected by tactile surface qualities that are seen but not touched. Furthermore, we explored if visually based tactile surface cues influence perception more or less depending on whether they are explicitly or implicitly presented. Participants were shown 3 implicitly and 3 explicitly textured biscuits that were identical apart from the surface texture. The surfaces were either smooth, medium or rough and were rated on perceived healthiness. Additionally, the biscuits were rated on tastiness, likelihood of purchase, crunchiness and chewiness, aspects that can affect consumer choice outcomes. A pattern emerged whereby implicit surface textures affected perception more than explicit textured surfaces. Specifically, perceived product healthiness was greater for medium textured implicit surfaces. Thus, it seems that food healthiness is influenced by cross-sensory cues. Implicitly rough textures were found to be perceived as crunchier. Determining food properties usually relies on exposing receptors within the mouth to the components of ingested food. However, we demonstrate here that properties such as crunchiness also can be dependent on surface texture. The findings can be used to encourage consumers to purchase healthier food products.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Abstract
The study was conducted in the laboratories of the College of Agriculture, University of Tikrit, where functional biscuits were produced that treat some pathological conditions in children ...from malnutrition and intestinal diseases, which were prepared with different mixtures to find out which of these mixtures is better. Among the studied treatments, the standard treatment amounted to 4, while the treatments began to decrease until it recorded 3.19 in treatment D, and the results of the chemical analysis observed an increase in moisture and ash in treatment D to reach (4.33, 2.66)%, respectively, while fat and protein recorded the highest percentage in treatment B, which amounted to (9.97, 16.71)%, but carbohydrates had the highest percentage in the standard treatment, which amounted to 76.12%. Through the sensory evaluation of the samples and through the sensory evaluation, the results showed that the characteristic of color was high in treatments B and C, which amounted to 19 compared to other treatments, while the characteristic of taste and flavor increased in treatment C, which scored 29, while the characteristic of texture was high in the two treatments A, C which amounted to 19. When the treatments were stored in polyethylene bags for a period of 28 days at room temperature and the hardness was measured, the highest value was for treatment A, which ranged from (4.32-7). This indicates that the addition of materials high in the percentage of protein increases the hardness of biscuits with an increase in the storage period.
Pumpkin seed oil press cake (PSOPC) is a by‐product of pumpkin oil production, and after cold pressing, a significant amount of oil still remains in the press cake. The aim of this study was to ...investigate the possible use of PSOPC flour as a substitute for wheat flour in biscuit production and, consequently, for reducing shortening usage. Biscuits have been produced from composite blends of plain white flour and PSOPC flour in ratios 100:0, 80:20, 60:40 and 40:60, respectively. Shortening addition was gradually reduced depending on the PSOPC flour addition. Biscuit baking quality was determined by width, thickness, spread factor, volume and textural properties. Computer vision was used to evaluate biscuit colour, and sensory evaluation was conducted for colour, taste, texture and overall acceptance. Results showed that PSOPC flour decreased biscuit diameter, height and volume and also caused a softer texture of biscuit. PSOPC flour contributed to the greenish colour of biscuits and the pleasant taste of roasted pumpkin seed. PSOPC flour can be successfully used as a functional and nutritionally valuable substitute for wheat flour and shortening, even in quantities up to 60%, without significant deterioration of the technological quality of biscuits.
Moulded dough pieces and baked biscuits with composite blends of pumpkin seed oil press cake and wheat flour.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
Potato whole flour is a promising way to improve the nutrition of tough biscuits, while its gluten‐free characteristic was difficult to form acceptable texture properties. In this study, cellulase ...was used to degrade the cellulose in dough enriched with potato whole flour, so as to mitigate the interference of cellulose with the gluten network, resulting in forming the potato whole flour biscuit with great characteristics. Results indicated that cellulase within 0.2% led to the gradually reduced G' and G’’ values of dough from 5.50×104 to 4.00×104 and 2.66×104 to 1.35×104, respectively. Cellulase at 0.2% resulted in the significantly increased tensile properties of the dough compared to the control. The incorporation of cellulase within 0.2% also led to the tightly ordered and intact network structure base on the results of SEM, disulfide bonds determination and FTIR. Those results indicated that cellulase was beneficial to improve the baking quality of dough, which was conductive to form tough biscuit with great characteristics. The hardness, crunchiness, crispness and specific volume analysis results confirmed that 0.2% cellulase resulted in the significantly decreased hardness by 45.25% and the significantly increased specific volume, crunchiness and crispness by 24.74%, 121.20% and 156.47%, respectively. Overall, cellulase ultimately improved the quality of the biscuits by improving the properties and structure of the dough. It was of great significance for the utilization of potato whole flour resources and the industrial production of its tough biscuits.
Practical Application
The results showed that inclusion of cellulase led to the reduced hardness and increased crunchiness, crispness, and specific volume of potato whole flour tough biscuits. Cellulase could be used as a potential improver of tough biscuits. This study will provide guidance for practical uses of cellulase in improving potato whole flour dough and tough biscuit quality.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
We review the functionality of sucrose during the manufacture of biscuits from the perspective of sugar replacement. Besides to providing sweetness, sucrose has important functionalities concerning ...structure and texture formation. These functionalities also need to be mimicked in reformulated biscuits. First, we review the hypotheses concerning the development of structure and texture of biscuits during manufacturing, which are conveniently summarized in a qualitative way using the Complex Dispersed Systems methodology. Subsequently, we represent the changes of the state of the biscuit during manufacturing in the supplemented state diagram, which indicates the important phase transitions occurring during mixing and baking. We propose that when reformulated biscuits follow similar paths in the state diagram, similar structures and textures can be obtained. Physical theories exist for predicting these phase transitions for existing sucrose-rich biscuits and also reformulated biscuits containing extensive sweeteners as sugar replacers. More accurate predictions of structure and texture can be eventually obtained if they are combined with computational models, including heat and moisture transfer.
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BFBNIB, GIS, IJS, KISLJ, NUK, PNG, UL, UM, UPUK
Acceptability and the sensory profile of experimental and commercial gluten‐free biscuits were evaluated using a consumer test. Experimental biscuits contained flours little employed in commercial ...gluten‐free products (buckwheat, sorghum and lentil) and without rice and maize flours and starches. Liking scores, answers to a Check All That Apply questionnaire and responses to a dietary habits survey were collected from consumers. Consumers were clustered through Hierarchical Clustering of Principal Components and CLUSCATA. Interestingly, the cluster that, based on dietary habits survey, was more used to the consumption of wholemeal biscuits preferred experimental formulations. On the contrary, liking scores expressed by consumers that consumed less often wholemeal biscuits were below the threshold of acceptance. Different groups of consumers had a diverse perception of the products and different drivers of liking and disliking. The information achieved in this study confirms the importance of consumers’ data.
A consumer test was made on experimental and commercial gluten free biscuits. Consumers expressed their liking score and answered to a Check All that Apply questionnaire. Two clustering approaches were used to cluster consumers. On the basis of the answers to a dietary habits survey, it appeared that the cluster of consumers preferring experimental formulations was more used to consumption of wholemeal biscuits. About sensory profile depicted trough CATA questionnaire, it was evident that different groups of consumers had a different perception of the products and diverse drivers of liking.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (
) on ...the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.
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IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
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