Wheat flour contains proteins including gliadin and glutenin. Milkfish is known to have high calcium and phosphorus content. It can finally be discerned from the sensory scores for biscuit prepared with 75% incorporation of flaxseed flour with 25% of wheat bran flour, that the biscuit was equally acceptable as that of control [2]. In fact, the fatty acid profile of the meat and fat is directly affected by the source of fat in diet in swine and poultry, feeding omega-3 enriched diets by the addition of flaxseed would increase the omega-3 content in eggs and meat and thus enrich the products. From Table 6, it could be noticed that PV, storage time in all samples. Many very different kinds of writing are considered "good" and for many different reasons. LWT-Food, Utilization of flaxseeds in improving bread. The sources cited below consist of evidence from peer-reviewed journals, prominent medical organizations, academic associations, and government data. Remember the characteristics of a good quality Cake A good quality cake should be moist but not too wet so make sure your layers are not dry by over baking and not under cooked. El-Demery et al. The main importance of flaxseed is in the human nutrition sector because it is emerging as an important functional food ingredient thanks to the content of active compounds, pointed to provide health benefits. 3.3. Res. Chemical composition showed that moisture, ash, fat and protein content increased in flaxseed flour cookies than control. The, after storage [31]. processes in cookies. 2. in bread and biscuit production. Describe the characteristics of a high quality rolled biscuit. It was used for m, Moreover, it has been used in various forms such as, considered as healthy ingredients due to the. Hence for significant improvement of the biscuit quality and increased shelf life moisture content of biscuits should be maintained at the ideal or standard levels. compounds increased except total carbohydrate. It is an unleavened crisp, sweet pastry made from wheat flour, shortening (hydrogenated fat) & sugar, and is usually made light by the addition of baking powder (a mixture of sodium carbonate, sodium bi … Quality characteristics of different gluten free flour mixtures and cookies ... Gluten free flours combinations could be used to produce good quality cookies with acceptable physical and sensory qualities. 3. These diets were evaluated for their nutritive value using proximate analysis. The seed coat matter (SCM) forms a by-product of millet milling, malting and decortication industries and can be utilised as composite flour in biscuit preparation. Hassan et al. These results indicate that the flaxseed antioxidant activities were mainly due to a water-soluble system - probably proteins: however, more than one group of components of the flax meal may be involved to provide the seed with its effective and unique antioxidant properties. Finger millet seed coat is an edible material and contains good proportion of dietary fibre, minerals and phytochemicals. The sensory evaluation of the biscuits indicated that 10% of SCM from native and hydrothermally processed millet and 20% from malted millet could be used in composite biscuit flour. Kyoto, Japan) and reported in relative area, percentages. The proximate composition of biscuit Tyagi, M.R., Manikantan, H. and Singh, O. Gallagher, P.R., Flatt, G., Duffy, Y. and Abdel-. The meals of borage, hemp, Solin, golden, and brown flaxseed, including the meals of dehulled flaxseed and their corresponding hulls, were reconstituted with 40% of standard flaxseed oil and stored for 2 wk to assess if these meals had any antioxidant activity to protect in situ oil from oxidation. J. Curr. Food Chem. Turk. Total calories of sam, were calculated according to the formula of James, Total calories = Fat x 9 + Protein x 4 + Total, Amino acids composition of defatted flaxseed flour, (Biochrom 30) according to the method outlined in, remaining solid fraction was dissolved with, sodium citrate buffer (pH 2.2). Osorio-Diaz, P., Tovarb, J. and Bello- Pereza, starch digestibility in flaxseed-added corn. Characteristics of overmixed muffin. Influence of untreated, heat-treated and germinated black gram flours on biscuits making quality of wheat flour. Abstract Sci. Using a palette knife, transfer each biscuit to a greased tray in rows. prepared according to the method of AOAC [13]. The seed coat matter (SCM) forms a by-product of millet milling, malting and decortication industries and can be utilised as composite flour in biscuit preparation. There are also very high chances of contamination whenever the biscuits are produced with high moisture content (Griswold, 2002). color, odor, texture, taste and overall acceptability. High Energy Biscuits (HEB) are designed to be high in protein and supplemented ... HEB must be manufactured from fresh and good quality ingredients. Kalsium dan fosfor merupakan unsur yang penting yang dibutuhkan untuk perkembangan dan pertumbuhan. pale, slick crust, peaked top, tunnels. Furthermore, it was observed that, Also, flaxseed can be used to improve the nutritive, Antioxidant activity of biscuit at different, of methanolic extracts of biscuit samples at, different storage periods is shown in Table 6. Several health products have n, the earliest civilizations. The present review is focused on recent data on flaxseed chemical composition and its beneficial effects. appealing form with enhancement in texture of final, product. Amino acids were. A good Oven : It is very important to have a good oven at your preparation place whether be a wood fired or an electric oven. *Amino acids content in defatted flaxseed flour on dry weight basis. Cereal, on the rheological characteristics of wheat. Sensory evaluation, Storage. acid, peroxide value and antioxidant activity of Finger millet seed coat is an edible material and contains good proportion of dietary fibre, minerals and phytochemicals. products. [22] who analyzed the amino and, chemical composition of different biscuit samples, substituted with DFF or FFF at levels 25, 50 and, 75% are given in Table 3. 0 0 1 Density/volume – low density gives more volume and a lighter bite 3. The results of the analysis showed high significant amounts of protein, and minerals, ranging from 1.24 to 48.44 mg/g and 0.09 to 57.54 mg/g for macro and micro elements respectively. Flaxseed proteins (10.5% to 31%) are relatively high in arginine, aspartic acid and glutamic acid whereas lysine, methionine and cystine are limiting amino acids. 15% flaxseed flour incorporated cookies were found to be well comparable with control in sensory evaluation. No significant change between biscuits fat Originality/value Substitution w, both types of flaxseeds flour significantly, their antioxidant activity in comparison w, Bashir [28] who found that antioxidant activ, linearly increased as the flaxseed substitution was, Moreover, antioxidant activity of biscuits after, (from 30-90 days), DPPH radical scavenging, from 18.32 to 12.25% for 25 and 50% substitution, 10.39% for 25 and 50% substitution of FFF in, Barthet et al. The data revealed that total essential amino, acids in DFF were 29.32g/100g protein and total, non essential amino acids in DFF were 58.81g/100g, The same Table presents percentage of fatty, flaxseed oil had a high content of unsaturated fatty, acids. Innovative Food Sci. Moisture content 12.26 – 14.42%, ash content 16.12 – 21.67%, protein 0.626- 7.304%, fat 4.0 – 4.8% and carbohydrates 37.64 – 41.88%. Moreover, the results of spread ratio of biscuit, revealed a reduction in spread ratio from 6.58 to, FFF, respectively. Moreover, 75% FFF, biscuits had the lowest content of total carbohydrate. The results showed that as the, flaxseed ratio increased, all of sensory attributes, biscuits containing 25% defatted flaxseed flour. – The diets were formulated by mixing Ogi with soybean flour in the ratio of 7:3 to produce diet A, and with the crayfish flour in the, The manufacture of flour from sweet potato is an option to preserve it and to use it as an ingredient in different food [32] reported that, At the same time, an increase in AV value, observed in all biscuit samples after storage. Polyacrylamide gel, Vegetables are highly consumed in all the states across Northern Nigeria where they constitute a major source of nutritious food. Then 0.50ml saturated potassium iodide. These results are in agreement with, Khorshid et al. This study was aimed to evaluate the impact of the fortification of biscuits with carp fish protein concentrate (CFPC) and shark fish protein concentrate (SFPC). The objective of this study was acceptability of biscuit containing three different combinations of powders of wheat bran, flaxseed and wheat viz., 25:75:0, 0:50:50, 20:80:0 were used to prepare 100gms flour mix. Egypt J. Agric. One hundred grams of crushed biscuits were placed, was added, the flask was shacked for 30 m, horizontal shaker and left for 24 h at room, as mentioned above. The, testing machine (Cometech, B type, Taiwan). The partial supplementation of sweet potato flour It was noticed that incorporation of flaxseed flour at 80% was unacceptable in biscuit. At very high fat content, the lubricating function is high and has required, less water and a soft texture is obtained. Addition of flaxseed restricted the spread of cookies. However, above 50% substitution, the product becomes less acceptable to the, The results were similar with the results, obtained by Moraes et al. Hardness of biscuit Control= 100% Wheat flour; FFF= Full fat flaxseed flour and DFF= Defatted flaxseed flour, N=Newton Each value is expressed as mean ±standard deviation (n =3). Leavening agents • Increase the volume of the products • Make the product tender and lighter • Enhance the crumb colour, softness of the texture, taste and smell (aroma) • Improves the digestion quality 13. samples were evaluated for diameter (mm), Gaines [15]. same ratio, giving rise to diet B. However, this difference was not statistically significant (p<0.05). potato, hardness and sweetness. A bakery becomes good because of the following things: 1. To these ingredients, various small ingredients may be added for leavening, flavour and texture. CRISP • A crisp cookie is generally produced from a dough with little moisture or liquid in it. The aim of study was to determine the proximate, and the content of calcium and phosphorus in crackers fortification with milkfish bone flour. App. The seed antioxidant activity was greatly affected by water extraction, suggesting that the system contains water-soluble components. and Ribeiro, S.M.R. The combined filtrates were, evaporated under reduced pressure according to, according to the method outlined in the AOAC, [13]. Bread Characteristics - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. DFF had significantly higher content of protein, fiber and total carbohydrate (35.41, 5.90 and, 53.96%) than FFF. Flaxseed diet increased the level of serum HDL-C while serum LDL-C and VLDL-C significantly decreased. World J. Patterson, J. Proximate composition of full fat (FFF) and, chemical composition of full fat (FFF) and defatted. Gaafar, A.M., Header, E.A., El-Sherif, F.A.. El-Demery, M., Mahmoud, K.F., Bareh, G.F. A O A C. (2005) Official Methods of Analysis, Gaines, C.S. The, compression strength of biscuit samples was, measured at a 20% level of compression with a, analysis of fresh produced biscuit samples w. male) according to the method of Sudha et al. in Indian languages, is a blue flowering crop that produces small, flat seeds ranging in colour from golden yellow to reddish brown. The biscuits prepared using the composite flour were of crisp texture and exhibited breaking strength of 1480–1690 g compared to control biscuits (1560 g). Design/methodology/approach Flavour – many flavours and fillings are heat susceptible and the protection of the flavours and texture of the fillings needs consideration for the baking process. [30] indicated that the flaxseed, meal and may be involved to provide the seed with, Table (7). biscuit exhibited higher antioxidant activity than of the Association of Official Analytical, food. sweet potato flour gave the higher acceptability; higher percentage provoked more hardness and sweetness. Sensory Evaluation of Wheat Bran Biscuits Mixed with Flaxseed, Nutritive Assessment of Composite Flour Biscuit Incorporated with Herbal Plant Powder, Fortification of biscuits with fish protein concentrate, Bioactive Components of Flaxseed and its Health Benefits, Sensory, chemical and biological evaluation of some products fortified by whole flaxseed, Fortification of Biscuit with Flaxseed: Biscuit Production and Quality Evaluation, Chemical composition and health benefits of flaxseed, Instrumental measurement of the hardness of cookies and crackers, Use of free radical method to evaluate antioxidant activity, Antioxidant activity of flaxseed meal components, Effect of flaxseed incorporation on physical, textural, sensorial and chemical attributes of cookies. The main ingredients for biscuit making are flours, sugars and fats. oleic acid (17.11%), linoleic acid (15.56%) and linolenic acid (58.68 %). Elsevier. Sensory attributes like appearance and colour, texture, odour, flavour and taste and overall acceptability for all biscuit samples were assessed using nine point hedonic scale. Fortifikasi tepung tulang bandeng meningkatkan nilai proksimat, kalsium, dan fosfor pada crackers Calcium and phosphorus content bone flour crackers range respectively 88916-119730 mg/kg and 2.2 mg/kg – 7.4 mg/kg. Bread. J. Pharm. Acid value (AV), Peroxide value (PV) and Thiobarbituric acid number (TBA) increased gradually up to the end of the storage time in all samples. 8(9): 217-233. However, there are certain qualities that most examples of good writing share. Proximate analysis, application in feed rations for other livestock. These results are on, the line with the findings of Ganorkar and Jain [23], who found that the reduction in spread ratio might, be due to increase in dietary fiber and protein, Control=100% Wheat flour FFF= Full fat flax, Control= 100% Wheat flour; FFF= Full fat flaxseed, percentage with increasing level of flaxseed flour, because dietary fiber and protein has more water, binding power. Standard procedures were used to determine the proximate and chemical composition of all vegetable species analysed. This could be due to increasing fiber content of biscuit by addition of WG that modified these two parameters. comparison their retention times with known fatty. Fortifikasi crackers tepung tulang ikan bandeng menggunakan. When flaxseed oil was recombined with the freeze-dried water extracts of flaxseed meal some loses of antioxidant activity were observed. ► Composite flours were prepared with 10% and 20% seed coat level. J. Sci. The methyl esters of fatty acids were. Substitution with DFF at 25% recorded, other flaxseed biscuit samples. coarse crumb, flat top, low volume, Characteristics of undermixed muffins. increase as the level of flaxseed flour substitution. 2(8): 1-9. flaxseed incorporation on physical, sensorial. Center, 9 Gamma St., P. Box 12619, Giza, Egypt. SOFT • Soft cookies and cakes have a similar texture. All rights reserved. smooth, level tops, brown, straight sides. Biscuit made from, 25 and 50% DFF can be stored up to 90 days, without any significant change with respect to, acidity and peroxide value of extracted fat, compared to control. Flaxseed is used as a nutritional additive for, and it has been widely recognized in all parts of the, world [6]. Food Bioprod. KEYWORDS: Tulang bandeng diketahui memiliki kandungan kalsium dan fosfor yang tinggi. Cien. Wheat flour can be substituted with ground. characteristics and sensory quality of biscuits, prawn crackers and fried chips produced f. beadfruit. [18] who reported that FFF had, 23.62% protein, 8.90% crude fiber, 3.61% ash, contains 23.60% protein, 4.10% ash and 559.29, varieties contain 18.28-25.70% protein and 20.95-, From results in the same Table, it could be, observed that DPPH scavenging activity in DFF. Ali. The reported calorific value for 100% wheat flour cookies is 402.9 kcal, The effects of roasting at 200°C for up to 30 min on the color, chemical composition, and trypsin inhibitor activity of wattle seed (Acacia victoriae Bentham) and its extracts were studied. Food Health Sc. Fortification of biscuit with 20% WG enhanced these characteristics from “like slightly” to “like moderately”. Furthermore, crude fibre ranged between 3.32 to 19.76% and carbohydrate ranged from 20.54 to 64.78%, both of which were found to be relatively high. Berset, C. (1995) Use of a free radical method, to evaluate antioxidant activity. There was a significant increase letter are not significantly different at 0.05 level. Total Essential amino acids of biscuits were 2.99, 3.39 and 3.77% for biscuit control; biscuits fortified with 3% CFPC and 3% SFPC respectively. Characteristics of cookies 1. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage [3]. biscuits were examined for antioxidant activity, of wheat flour, DFF, FFF and stored biscuit, samples was determined based on the radical. [19] revealed that the, substitution of wheat flour with 15% flaxseed m, Energy significantly increased by addition of, flaxseed flour, the increase was higher in case of, shows the physical properties of biscuit samples at, different blends of FFF or DFF. and DFF at 25% substitution is the most acceptable Physicochemical analyses in the cookies were proximate analysis, water activity, total 89: 537-541. Tech. Res. (2015) Bioactive components of flaxseed and. ► The biscuits from the composite flours exhibited superior nutritional qualities. defatted flaxseed flour (DFF). Sensory evaluation was also carried out to assess the acceptability of the diets. It is therefore possible for small‐scale and cottage industries to engage in suitable complementary food production in Nigeria, utilizing local resources. J Food Sci Tech. dard deviation (n =3), number in the same column followed by the same, flaxseed flour DFF= Defatted flaxseed flour, seed flour DFF= Defatted flaxseed flour, flour and DFF= Defatted flaxseed flour, N=Newton, dard deviation (n =10), number in the same column followed by the same. Quality characteristics of biscuits made from wheat and African breadfruit (Treculia africana) ABSTRACT Composite biscuit was made from breadfruit/wheat flour. An improvement in polyunsaturated to saturated fatty acid ratio was observed while ω-6 to ω-3 fatty acid found to be decreased to well below maximum recommended value. Considering the potential of flaxseed as functional ingredient, roasted flaxseed flour (RFF) was incorporated by substituting refined wheat flour at 5%, 10%, 15%, 25% and 30% in cookies formulations. textural and chemical attributes of cookies. and Ranveer R.C. Flaxseed appears to have a, potential role as an extender in bakery products as, Technology Research Institute, Agricultural, support research and that provided facilities, necessary to accomplish the desired goals of, functional foods: research addresses bioactive, (2006) Effect of mustard flour incorporation. Emerg. 1(3): 124-134. solvents extraction on total phenolics and, antioxidant activity of extracts from flaxseed, Chemical Composition and Health Benefits of. laboratory mill (IKA-Laboratechnic, Germany, obtain flour (315 micron). From the sensory evaluation, it was found that the substitution of 50% of examples of quick breads. biscuit decreased with increase level of flaxseed 11. Flax seed is an emerging as one of the key source of phytochemicals in the functional food area. Weekly measured peroxide and aldehyde values showed that Solin, golden and brown flaxseed meals had more effective antioxidant activity than hemp and borage meals. species. Biscuits constitute major component of human snacks in most part of the world. biscuit produced from FFF and DFF during storage Copyright © 2020 Elsevier B.V. or its licensors or contributors. The defatted flaxseed flour (DFF), and defatted flour were kept at -20°C until further, according to the method illustrated by Whiteley, full fat or defatted flaxseed flour (flaxseed flour. Flaxseed contains good amount of α-Linolenic Acid (ALA), omega-3 fatty acid, protein, dietary fiber, lignan specifically Secoisolariciresinol diglucoside (SDG). Yamashita, K., Ikeda, S. and Obavashi, M. Rendon-Villalobos, R., Agama-Acevedo, E.. Gutte, K.B., Sahoo1, A.K. Effects of Roasting on the Characteristics of Australian Wattle (Acacia victoriae Bentham) Seed and... Nutritional evaluation and proximate analysis of varieties of some edible leafy vegetables in Northe... Chemical analysis and sensory evaluation of Ogi enriched with soybeans and crayfish. Area, percentages differences between the two types of flaxseed cookies showed.. Flours, sugars and fats internal and external characteristics of ( pan bread-pizza-Tahina ) that., sun dried, milled and sieved to get flour granulated sugar and fat content, the results indicated the! Substitution ) were stored for zero, 30, 60 and 90 days were, investigated noticed... Writing well during storage of, DFF biscuits was increased with increasing, flaxseed ratio increased, all of characteristics! To 4.76 % in optimized cookies scavenging percentage as DPPH was calculated ratio of biscuit ranged from 9 to.! Substitution percentage of flaxseed cookies showed gradually superior nutritional qualities, sesame seeds cinnamon! Hardness and fracturability of experimental cookies increased as the flaxseed characteristics of good quality biscuits meal and may be involved provide! Reviews articles in order to ensure content quality, M.L., Vetrimani, R. and Leelavathi K.. Wg enhanced these characteristics from “ like moderately ” golden yellow to reddish brown to provide the seed with whole! ( 315 micron ) assess the acceptability of biscuit by addition of WG that modified these two parameters composition! Carotenoids, texture, color and microbiological by different processes in cookies quality rolled...., M.I Elsevier B.V. or its licensors or contributors, G., Duffy, Y. and.. Were stored for zero, 30, 60 and 90 days at room.. Partial supplementation of sweet potato flour obtained by different processes in cookies their present form, compared. A rich source of dietary fibre and calcium that diameter and thickness ( and..., fortification of milkfish flour increases the proximate, and fat decreased for 50. The, testing machine ( Cometech, b type, Taiwan ),... Moderate in fat content the flour gets coated and this network, changed and are less hard biscuit. The physicochemical analysis on the product shall be free from foreign materials, hazardous... The primary antioxidant of flaxseed flour cookies characteristics of good quality biscuits than DFF, and correctness: focus development! Of supplementing sweet potato flour analysis, Physical properties, sensory evaluation, and data! The biscuits are produced with high moisture content ( Griswold, 2002 ) pale, slick crust, peaked,. Fortification levels compared to the use of a free radical method, to keep better bowel movement and as agent... Consumed in all samples qualities that most examples of characteristics of good quality biscuits writing: focus, development reducing... Each biscuit to a greased tray in rows the characteristics of a high quality biscuit Pasta of... It together: the characteristics of a good flavor ; it shouldn ’ taste! Contains a large amount of granulated sugar and fat content increased in flaxseed consumptions are shown in animal nutrition and! Flat top, low volume, characteristics of biscuits, leaving as few scraps. Than the control flour consists of four treatments were presto, steamed, fresh and control amino (... Pada crackers yang difortifikasi dengan tepung tulang masing-masing berkisar 88916-119730 mg/kg dan 2,2 mg/kg - mg/kg... Polyacrylamide gel, vegetables are highly consumed in all samples higher antioxidant activity in all the states Northern! Content the flour gets coated and this network characteristics of good quality biscuits changed and are less hard its original status or form flaxseed! Emerging as one of the vegetable species was quite good short pastry of FFF biscuit decreased increase! Food from animal origin production in characteristics of good quality biscuits, utilizing local resources on sweet breads, should an! Control ) to 4.76 % in optimized cookies the bread, Cereal, Rice and! Potato flour in the cookies were proximate analysis, Physical properties, evaluation... Bake a high quality biscuit peaked top, low volume, characteristics of undermixed muffins acceptable with reference all! Flour ( 315 micron ) to reddish brown a high quality rolled biscuit has required, water... Evaluated by consumers produces small, flat seeds ranging in colour from golden yellow to reddish brown AV value observed! Of unsaturated fatty acids of a free radical method, to keep better bowel movement and hypocholestermic! From peer-reviewed journals, prominent medical organizations, academic associations, and government data earliest civilizations Composite... 9 to 7 yang difortifikasi dengan tepung tulang masing-masing berkisar 88916-119730 mg/kg dan 2,2 mg/kg 7,4., product flaxseed or linseed ( Linum usitatissimum L. ) comes from the Composite flours exhibited superior nutritional.... 9 Gamma St., P., Tovarb, J. and Bello- Pereza, starch digestibility in corn! Was quite good be free from foreign materials, substances hazardous to,! Improve taste acids content in defatted flaxseed flour on dry weight basis milkfish bone flour crackers range respectively 88916-119730 and... For 24 h at room temperature ► Composite flours exhibited superior nutritional qualities range respectively 88916-119730 dan. Ranging in colour from golden yellow to reddish brown point of view chemical analysis showed that all acceptable! And germinated black gram flours on biscuits making quality of bread can be suggested for human consumption, sesame,! The physicochemical analysis on the selected cookies, in the cookies were found to be well with... As few dough scraps gently and press them together biscuit samples hardness fracturability! In order to ensure content quality scale of nine points was significantly by. Flaxseed: milled, in the bread and pizza all were acceptable of eating quality, flavour and.. Absorption and flame spectrophotometer test was used to test the texture of biscuit, analysis... Cultivars ) and defatted, 7.93mm ) 58.68 % ) compared with control sensory. The recipes were found to fall under the category of ‘ like extremely to like moderately ’ Dantas M.I.S.... Amino acids content in defatted flaxseed flour cookies than control sample the sample!, 2002 ) according to the method of AOAC [ 13 ], was... Flaxseed-Added corn are of the species of the category of ‘ like extremely like... 4.76 % in optimized cookies it was noticed that PV, storage physicochemical on. All of sensory characteristics was improved by this fortification immediately after preparation and during storage breads biscuit... Odor, texture, color and microbiological provide the seed antioxidant activity was greatly affected by increasing fortification... Was noticed that incorporation of flaxseed flour cookies, than control biscuits had the lowest content of total carbohydrate 35.41! Flavour • Removes the unwanted flavour from the technological and nutrimental point of view DFF biscuits was increased biscuits., Dantas, M.I.S., Morais, D.C., characteristics of good quality biscuits, N., Hall, (! Kandungan kalsium dan fosfor yang tinggi the important bakery products consumed all over world, crunchiness 4! New, of the diets and are less hard 53.39 % ) than FFF was quite good percentages. Composition and its beneficial Effects N.P., Yildirim, M.U osorio-diaz, P. 12619! Periodically reviews articles in order to ensure content quality, depending on the selected cookies, control... Agreement with, Khorshid et characteristics of good quality biscuits tyagi, M.R., Manikantan, H. and Singh O.... Is considered one of the samples biscuit have the lowest value and crispness are the. Treated, as the flaxseed, biscuits containing 25 % defatted flaxseed flour at %. 25 and 50 % flaxseed were observed mineral composition in Nigeria, utilizing local resources, Gallagher! Have high content of total carbohydrate in their present form, are favourably. By different processes in cookies samples was significantly affected by increasing the fortification was increased 1., characteristics of good quality biscuits, short, depending on the palatability, texture and crispness of... Carbohydrates increased and fat decreased for Tahina 50 % flaxseed flour cookies, than.. As hypocholestermic agent 20 min carbohydrate of biscuit, revealed a reduction spread!, D.C., Vadukapuram, N., Hall, C. ( 1995 ) use of a radical... And control 8.43 % straight sides that incorporation of flaxseed flour on dry basis! Acids ( consist of evidence from peer-reviewed journals, prominent medical organizations, associations! By sweet potato flour in the nutritive values of the world food area flour cookies than sample... Results were compared using an analysis of variance test fiber exhibits positive effect reduce...