International Journal of Nutrition and Food Sciences

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Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition

Received: 18 April 2014    Accepted: 13 May 2014    Published: 30 June 2014
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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.

DOI 10.11648/j.ijnfs.20140304.13
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 4, July 2014)
Page(s) 246-250
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Herbal Biscuit, Holy Basil, Moringa, Dietary Fiber, Protein, Carbohydrate, Fat, Organoleptic Test, Nutritive Value, Hedonic Scale

References
[1] James, M., Lattimer and Mark D. H. “Effects of Dietary Fiber and Its Components on Metabolic Health” (2010). Nutrient, 2: 1266-1289.
[2] Dietary fiber, University of California, Berkeley Bancroft Way Berkeley, CA 9472
[3] Jenkins, D.J.A., Wolever, T.M.S., Leeds, A.R., Gassull, M.A. and Haisman, P.J.B. “Dietary fibres, fibre analogues and glucose tolerance: importance of viscosity” (1978). Brit. Med. J. 1:1392-94.
[4] Holt, S., Heading, R.C., Carter, D.C., Prescott, L. F. and Tothill, P. “Effect of gel fiber on gastric emptying and absorption of glucose and paracetamol” (1979). Lancet 1:636-39.
[5] ADA (American Dietetic Association). Position of the American Dietetic Association: “Health implications of dietary fiber” (2008). J. Am. Diet. Assoc. 108: 1716–31.
[6] James, M., Lattimer and Mark D. H. “Effects of Dietary Fiber and Its Components on Metabolic Health” (2010). Nutrient. 2: 1266-1289.
[7] IFIC (International Food Information Council) (2008). Fiber Fact Sheet. Retrieved Nov. 10, 2010.
[8] Geiss L. S., Herman W. H. and Smith P.J. “National Institute of Diabetes and Digestive and Kidney Disease” (1995). NIH Publication No. 95-1468; pp. 233-257.
[9] Report of the Expert Committee on the Diagnosis and Classification of Diabetes Mellitus (1997). Diabetes Care 20: 1183–1197.
[10] Blackburn, N. A., Redfern, J. S., Jarjis, H. and Holgate, A. M. “The mechanism of action of guar gum in improving glucose tolerance in man” (1984). J. Clin. Sci. 66: 329-36.
[11] Pasha, I., Parveen, S., Salim, U.R. and Nawaz, H. “Baking quality of wheat flour cookies supplemented with fiber from different sources” (2008). Pak. J. Food. Sc. 18:1-4
[12] Maheshwari, R., Rani, B. Yadav, R. K. and Prasad, M. “Usage of Holy Basil for Various Aspects” (2012). Bull. Env. Phar. and Life Sci. 1: 63 – 65.
[13] Shama, S. N. “A mine of medicinal uses: Ocimum sanctum” (2012). Int. J. of Phar. Rev. Res. 2 (2): 69-74.
[14] Kumari, P., Sharma, P. S. and Srivastava M. M. “Bio-sorption studies on shelled Moringa oleifera Lamarck seed powder: Removal and recovery of arsenic from aqueous system” (2006). Int. J. Miner. Proc. 78:131–139.
[15] Caceres, A., Saravia, A. S., Rizzo, L., Zabala, E. D., Leon and Nave, F. “Pharmacologic properties of Moringa oleifera: screening for antispasmodic, anti-inflammatory and diuretic activity” (1992). J. of Ethnophar. 36(3): 233–237.
[16] Marugandan, S., K. Srinivasan, S. K. Tandon and H. A. Hasan. “Anti-inflammatory and analgesic activity of some medicinal plants” (2001). J. Med. Aromat. Plant. Sci. 22:56–58.
[17] Ples, M. And Howell H., Comparative Effects of Moringa Oleifera Lam. Tea on Normal and Hyperglycemic Patients. E-health Int. J. available at: http://www.researchmoringa.com/uploads/2eHealth_International_Blood_Sugar.pdf
[18] Kulkarni, S.D. Roasted soybean in cookies. Influence on product quality (1997). J. Food Sci. Technol. 34: 503-505.
[19] Akubor, P. “Functional properties and performance of cowpea/ plantain/ wheat flour blends in biscuits” (2003). Springer. 58 (3):1-8.
[20] Pratima, A. and Yadava, M.C. “Effect of incorporation of liquid dairy by products on chemical characteristics of soy-fortified biscuits” (2000). J. of Food Sc. and Tech. 37 (2): 158-61.
[21] AOAC. Official methods of Analysis of AOAC, International, Washington, DC: Association of Official Analytical Chemist (1990). 16: 1546.
Author Information
  • Department of Food Technology, Thakurgaon Polytechnic Institute, Thakurgaon 5100, Bangladesh

  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

  • Department of Agricultural Chemistry, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200, Bangladesh

  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

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  • APA Style

    Md. Ariful Alam, Md. Jahangir Alam, Md. Abdul Hakim, A. K. Obidul Huq, S. M. Golam Moktadir. (2014). Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition. International Journal of Nutrition and Food Sciences, 3(4), 246-250. https://doi.org/10.11648/j.ijnfs.20140304.13

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    ACS Style

    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. Int. J. Nutr. Food Sci. 2014, 3(4), 246-250. doi: 10.11648/j.ijnfs.20140304.13

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    AMA Style

    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. Int J Nutr Food Sci. 2014;3(4):246-250. doi: 10.11648/j.ijnfs.20140304.13

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  • @article{10.11648/j.ijnfs.20140304.13,
      author = {Md. Ariful Alam and Md. Jahangir Alam and Md. Abdul Hakim and A. K. Obidul Huq and S. M. Golam Moktadir},
      title = {Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {4},
      pages = {246-250},
      doi = {10.11648/j.ijnfs.20140304.13},
      url = {https://doi.org/10.11648/j.ijnfs.20140304.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20140304.13},
      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.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition
    AU  - Md. Ariful Alam
    AU  - Md. Jahangir Alam
    AU  - Md. Abdul Hakim
    AU  - A. K. Obidul Huq
    AU  - S. M. Golam Moktadir
    Y1  - 2014/06/30
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.20140304.13
    DO  - 10.11648/j.ijnfs.20140304.13
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 246
    EP  - 250
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140304.13
    AB  - 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.
    VL  - 3
    IS  - 4
    ER  - 

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