Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition
International Journal of Nutrition and Food Sciences
Volume 3, Issue 4, July 2014, Pages: 246-250
Received: Apr. 18, 2014; Accepted: May 13, 2014; Published: Jun. 30, 2014
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Authors
Md. Ariful Alam, Department of Food Technology, Thakurgaon Polytechnic Institute, Thakurgaon 5100, Bangladesh
Md. Jahangir Alam, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
Md. Abdul Hakim, Department of Agricultural Chemistry, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200, Bangladesh
A. K. Obidul Huq, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
S. M. Golam Moktadir, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
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Abstract
The study was designed to formulate a fiber enriched herbal biscuits (Holy Basil and Moringa) that contains sufficient nutrient (protein and fiber enriched). The objectives of this research were to determine the Biochemical and organoleptic attributes of Herbal biscuit substituted with four different percentages i.e., Normal, Sample -1(1 %), Sample – 2 (2 %) and Sample – 3 (3%) both Tulshi and Moringa leaves. Fiber enriched herbal biscuits were developed by incorporating Tulshi (Ocimum sanctum) leaves, Moringa (Moringa oleifera) leaves, whole wheat flour, egg white, vegetable oil, margarine (dalda) and other necessary ingredients. This recipe was standardized and evaluated for organoleptic acceptability by five point’s hedonic scale. The overall acceptability score of normal biscuit, sample biscuit 1, 2 and 3 were 4.46, 4.43, 4.03 and 4.14 respectively out of 5. The nutritive values of the normal standard biscuits were protein 14.7g, fat 19.5g, carbohydrate 56.6g, fiber 2.3g, ash 2.1% and 458Kcal. On the other hand, the prepared herbal biscuits of sample-1 contain 4.6% moisture, 2.9% crude fiber, 460Kcal energy and 14.8% protein, 20.1% fat, 55.4% carbohydrate, 2.2% ash. But the Sample-2 and 3 biscuits contains 4.5% moisture, 3.5% crude fiber, 457 Kcal energy and 14.6% protein, 19.9% fat, 55.2% carbohydrate, 2.3% ash and 4.7% moisture, 4.1% crude fiber, 449 Kcal energy and 14.9% protein, 19.3% fat, 54.6% carbohydrate, 2.4% ash respectively. It was noted that the quality characteristics were improved due to incorporation of acceptable level of Tulshi and Moringa leaves at certain proportion. The organoleptic test showed that the addition of both Tulshi and Moringa leaves at 1% was more acceptable comparing with all quality characteristics.
Keywords
Herbal Biscuit, Holy Basil, Moringa, Dietary Fiber, Protein, Carbohydrate, Fat, Organoleptic Test, Nutritive Value, Hedonic Scale
To cite this article
Md. Ariful Alam, Md. Jahangir Alam, Md. Abdul Hakim, A. K. Obidul Huq, S. M. Golam Moktadir, Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition, International Journal of Nutrition and Food Sciences. Vol. 3, No. 4, 2014, pp. 246-250. doi: 10.11648/j.ijnfs.20140304.13
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