DEVELOPMENT OF ANTIOXIDANT RICH INSTANT BISCUIT MIX
Objective: Bakery products are important processed foods, commonly consumed across the world. Bakery products have become essential and significant components of the dietary profile of the people. Among that biscuits are the fast growing bakery products in India, because of consumer demand for convenient, safety, low cast, shelf life, verity taste and flavor but those are lack in nutrients and antioxidants.
Methods: To increase the nutrient content in biscuit mix, Wheat flour was added with maida and sugar at three variations (V1-50:50, V2-60:40, V3-70:30) and subjected to organoleptic evaluation. Antioxidant mix (Poshak Pro mix) was formulated using antioxidant rich foods like Finger millet, Black Gram Dhal, Spinach, Carrot, Guava and Sesame seeds. These were processed and formulated into three mixes (Finger millet based mix, Black Gram Dhal based mix and Carrot based mix) and subjected to DPPH radical scavenging test. The mix having highest activity was selected and incorporated into wheat flour biscuit mix at three variations (V1-20:80, V2-3:70, V3-40:60) and subjected to organoleptic evaluation. The accepted variation was analyzed for nutrient and shelf life at polythene and aluminum foil covers.
Results: Among the three wheat flour: Maida variations, V3-70:30 was selected in organoleptic evaluation. In DPPH radical scavenging test Finger Milled based mix was selected and incorporated into selected wheat flour biscuit mix at three variations. V1 (20:80) was selected and nutrients analysis showed that it is rich in Î²-carotene. In shelf life study, both (polythene and aluminum foil) covers were accepted for packaging.
Conclusion: The study proved that local commodities rich in antioxidants can be utilized effectively and economically to improve the health status of the people.
2. Harris J, Shiptosova R. Consumer demand for convenience foods: demographics and expenditures. J Food Distrib Res 2007;38(3):22-37.
3. Blaszozak W. Effect of emulsifiers addition on dough properties, baking quality and microstructure of biscuits. Polish J Food Nutr Sci 2004;13(4):343-8.
4. Mishra N, Chandra R. Development of functional biscuit from soy flour & rice bran. Int J Agric Food Sci 2012;2(1):14-20.
5. Dilis, Trichopoulou. Antioxidant intakes and food sources in Greek adults. J Nutr 2010;140:1274-9.
6. Percival M. Antioxidants, Clinical Nutrition Insights; 1998. p. 1-4.
7. Tiwari. Identification of proglycemic and antihyperglycemic activity in antioxidant rich fraction of some common food grains. Int Food Res J 2011;18(3):915-23.
8. Lui. Whole grain phytochemicals and health. J Cereal Sci 2007;46:207-19.
9. Sripriya G. Spectroscopic studies on free radical quenching action of finger millet (Eleusinecoracana L.). Food Chem 1996;57:537-40.
10. Rao BS. Pulses and legumes as functional foods. Bull Nutr Foundation India 2002;23(1):1-4.
11. Sharma D. Comparative nutritional analysis of spinaciaoleracea in different cities of west utter Pradesh (India). Int J Chem Pharm Sci 2013;4(4):56-64.
12. Subhas G. Spinaciaoleracea Linn: A pharmacognostic and pharmacological overview. Int J Res Ayurveda Pharm 2010;1(1):78-84.
13. Thipong K. Comparision of ABTS, DPPH, FRAP and ORAC assay for antioxidant activity from guava fruit extract. J Food Composition abd Anal 2006;19:669-75.
14. Cefola M. Compositional analysis and antioxidant profile of yellow, orange and purple polignano carrots. J Food Sci 2012;24:284-92.
15. Araujo PM. Drying of carrots in slices with osmotic dehydration. Afr J Biotechnol 2014;13(30):3061-7.
16. Bukya A, Vijayakumar TP. Properties of industrial fraction of sesame seed (SesamumindicumL.). Int J Agric Food Sci 2013;3(3):86-9.
17. Gunashree BS. Nutrients and antinutrients of ragi and wheat as influenced by traditional process. Int J Curr Microbiol Appl Sci 2014;3(7):720-36.
18. Sreeamulu D. Antioxidant activity of commonly consumed cereals, millets, pulses, legume in India. Indian J Biochem Biophy 2009;46:112-5.
19. Ismail A. Total antioxidant activity and phenolic content in selected vegetables. Food Chem 2004;87:581-6.
20. Venkadachalam K. Total antioxidant activity and radical scavenging capacity of selected fruits and vegetables from South India. Int Food Res J 2014;21(3):1039-43.
21. Thaipong K. Hydrophilic and lipophilic antioxidant activities of guava fruit. South Asian J Trop MED Public Health 2005;36(41):254-7.
22. Hassan AM. Studies on egytian sesame seeds (Sesamumindicum. L) and its products. 2. Effect of roasting condition on peroxide value, free acidity, iodine value and antioxidant activity of sesame seeds (Sesamumindicum. L). World J Dairy Food Sci 2013;8(1);11-7.
23. Marx M. Effect of thermal processing on trans-cis-isomerization of beta-carotene in carrot juice and carotene containing preparation. J Food Chem 2003;83:609-17.
24. Ajila CM. Bioactive compounds and antioxidant potential of mango peel extract. Food Chem 2007;105(3):982-8.