Skip to content
Research Article Open access CC BY 4.0

Improvement of the Nutritional Value of Rice Biscuits with Some Vitamins and Minerals Using Soy Flour and Strawberry Powder

Hayat M. N. Afify, Hanan A. Hussien, S. R. Shams Omima

Asian Food Science Journal · pp. 58–69 · Published 2 Sep 2022

10.9734/afsj/2022/v21i1030476

Abstract

Aims:  The purpose of this paper is to develop a biscuit incorporated with defatted soy flour and strawberry powder to enhance its nutritional value of it. Methodology: The proportion of rice flour and defatted soy four were 25% and the level of strawberry powder used for making biscuit samples was 0, 5, 10 and 15% respectively. The biscuits were evaluated for their quality based on proximate analysis, physical properties and sensory evaluation. Results:  Based on chemical analysis protein, fiber content and β-carotene level increased with increasing the amount of strawberry powder. The most preferred products were that with 25% defatted soy flour and 10 per cent strawberry powder. It is noticed that 100gm of biscuits with 20% defatted soy flour and 10% strawberry powder provide 4-8 years-old children with 44% of their needs of protein, 20.23% of their needs of iron, 19.06% of zinc and 48.01% of folate. Conclusion: The addition of both defatted soy flour and strawberry powder as a flour replacer in gluten-free biscuits improves its nutritional value without affecting its physical properties and consumer acceptance.

Gluten-free biscuits rice flour defatted soy flour strawberry powder

References (20)

  1. 1 The strawberry: Composition, nutritional quality, and impact on human health [DOI]
  2. 2 Laboratory methods for sensory evaluation of food
  3. 3 Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder [DOI]
  4. 4 Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes [DOI]
  5. 5 A Better Understanding of Factors That Affect the Hardness and Stickiness of Long‐Grain Rice [DOI]
  6. 6 Functional properties and biscuit making potential of soybean and cassava flour blends [DOI]
  7. 7 Instrumental measurement of the hardness of cookies and crackers
  8. 8 Biscuits, cookies, and crackers
  9. 9 Quality and textural behaviour of par‐baked and rebaked cake during prolonged storage [DOI]
  10. 10 Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits [DOI]
  11. 11 Quality of flash and rotary dried fufu flour
  12. 12 Formulation of Wheat-Soybean Biscuits and their Quality Characteristics [DOI]
  13. 13 PROTEIN ENRICHMENT OF COOKIE FLOURS WITH WHEAT GLUTEN AND SOY FLOUR DERIVATIVES
  14. 14 Children's Acceptance, Nutritional, and Instrumental Evaluations of Whole Grain and Soluble Fiber Enriched Foods [DOI]
  15. 15 Physicochemical Properties of Sorghum Biscuits Enriched with Defatted Soy Flour [DOI]
  16. 16 The Effect of Natural Formulated Functional Biscuits on Elderly Bone Health [DOI]
  17. 17 Evaluation of Defatted soybean flour Inclusion on the properties of Rice based Biscuits
  18. 18 Chemical and Sensory Assessment for some Complementary Food for Older Infants [DOI]
  19. 19 PREPARATION OF GLUTEN FREE LOW PROTEIN COOKIES AND CRACKERS [DOI]
  20. 20 European Journal of Food Science and Technology [DOI]

Cited by 6

Development and Quality Evaluation of Gluten-Free Wafer Sheets Enriched with Strawberry Powder for Use in the Production of Gluten-Free Ice Cream Cones

H. Gül, S. Acun, A. Korkmaz · Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology · 2024

Effect of microwave heat processing on nutritional, antioxidant, antinutrient, and sensory indices of soy flour enriched functional noodles

Muhammad Rizwan Javed, Zulfiqar Ahmad, Muhammad Waseem · Journal of Agriculture and Food Research · 2024

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Amira Omar, Esam Mohamed, H. Hussien · Food Technology Research Journal · 2024

Effects of spray drying and ultrasonic assisted extraction on the phytochemicals, antioxidant and antimicrobial activities of strawberry fruit

Ashiq Hussain, Aneeqa Batool, Shazia Yaqub · Food Chemistry Advances · 2024

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits

Ashiq Hussain, Salah Laaraj, T. Kausar · International journal of food Science · 2023

Showing 5 of 6 known citations — external sources report more than can currently be individually listed.

Related research

Article metrics

Real usage data collected on this platform.

14

Page views

0

PDF downloads

6

Outbound clicks

6

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.