Malnutrition in children is a current global burden. A common snack for children is biscuits prepared from cereals. However, these types of biscuits have low protein content. Therefore, producing ...healthier biscuits enriched with essential amino acids (EAAs) and other micronutrients is of great interest to researchers and manufacturers. In this study, biscuits produced from low gluten wheat flour fortified with sturgeon fillet powder (SFP) in various mixing ratios (100:0, 95:5, 93:7, and 90:10, respectively) were investigated. The results revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (6.77 ± 0.06-7.65 ± 0.06), protein (13.23 ± 0.35-17.12 ± 0.02), fat (15.57 ± 0.18-15.85 ± 0.25), ash (0.84 ± 0.07-0.92 ± 0.06), spread ratio (14.0 ± 0.92-14.33 ± 0.21), and hardness (2,057.90 ± 28.33-3,089.02 ± 51.53). Total amino acids were 6.91, 9.34, 10.32, and 10.58; and EAAs were 2.43, 3.97, 4.48, and 4.22 g/100 g for 0%, 5%, 7%, and 10% SFP, respectively. Leucine was the major amino acid with 5% and 10% SFP, while methionine was the major amino acid with 7% SFP. Fungal counts were not observed, and quality indices were below the maximum acceptable limits in the products. Biscuits supplemented with 7% SFP showed the highest sensory evaluation score. Overall, the inclusion of 7% SFP could produce protein enriched cereal-based fortified biscuits with acceptable sensory and quality attributes and ultimately could insure effective fish utilization and solve malnutrition problems.
This paper deals with the effects of changes in the amounts of ingredients added to a biscuit dough on its rheological behaviour. The main rheological characteristics of dough used in the biscuit ...industry were analysed. The effects of the main ingredients and their impact on both process and biscuit were investigated to ensure the colour, taste and dimension of the finished product, and both consumer and packaging requirements. The results obtained showed, either by online or laboratory-scale tests, that variations in the proportions of ingredients with respect to the original recipe can impact on the elastic flow strain of dough. A significant influence of the enzymatic activity on elasticity and extensibility was observed, which was directly associated with mixing temperature profile and working time. Opposite influence of water and flour variations on gluten network mobility was noticed. Variations in the proportions of other components, such as sugars and fats, were also shown to influence the rheological properties of dough, the largest effects being observed during the initial phases.
The materials used in the chocolate, confectionery and biscuit industries are very diverse from the point of view of their structural complexity. A study of food colloids is essential for ...understanding the engineering aspects of food production. The principal difference between the deformation and dispersion methods is that one dimension of the colloids generated by deformation is macroscopic. This chapter shows the possible combinations of states that can give colloidal systems; of these, emulsions and suspensions are of particular interest. The properties of macromolecular colloids are determined by the monomers and the segments. When the concentration of a polymer solution is increased, the segments may permeate through neighbouring segments. Organic substances which contain both polar and non‐polar groups are capable of forming associations. The properties of colloids and of coarse dispersions made up of microphases are determined by the structure of the boundary layer between the two phases.
