ORIGINAL ARTICLE
Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits
Homi Joshi,
Pratima Awasthi,
Navin C. Shahi,
Corresponding Author
Homi Joshi
Department of Foods and Nutrition, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India
Correspondence
Homi Joshi, Department of Foods and Nutrition, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India.
Email: [email protected]
Search for more papers by this authorPratima Awasthi
Department of Foods and Nutrition, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India
Search for more papers by this authorNavin C. Shahi
Department of Post-Harvest Process and Food Engineering, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India
Search for more papers by this authorHomi Joshi,
Pratima Awasthi,
Navin C. Shahi,
Corresponding Author
Homi Joshi
Department of Foods and Nutrition, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India
Correspondence
Homi Joshi, Department of Foods and Nutrition, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India.
Email: [email protected]
Search for more papers by this authorPratima Awasthi
Department of Foods and Nutrition, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India
Search for more papers by this authorNavin C. Shahi
Department of Post-Harvest Process and Food Engineering, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India
Search for more papers by this authorAbstract
The present study aims at optimizing the process variables for development of horse gram flour incorporated biscuits, high in protein and dietary fiber. Box–Behnken design was employed to optimize the levels of three independent variables viz. flour: fat ratio, % whole wheat flour (WWF) replaced by horse gram flour (HF) and baking time (minutes) and their effects were determined over the response parameters that is, overall acceptability, fat content (g/100 g), dietary fiber (g/100 g), hardness and color difference (ΔE). Results showed that increasing the flour: fat ratio and % of WWF replaced by HF significantly decreased (p < 0.05) the overall acceptability. Fat content of biscuits was also significantly affected by the flour: fat ratio and % of HF. The hardness and dietary fiber content of biscuits was found to be positively correlated with flour: fat ratio and % WWF replaced by HF. It was observed that prolonging the baking time led to an increase (p < 0.05) in the hardness and color difference of biscuits. The optimized nutritious biscuits were obtained at flour: fat ratio 4.15:1, 23.5% WWF replaced by HF and baking time 29 min. Horse gram flour incorporated biscuits thus optimized were high in dietary fiber (9.37 g/100 g) and low in fat (16.41 g/100 g). Other responses predicted in terms of OA, hardness and color difference (ΔE) were 7.03, 31.53 N and 8.01 respectively. The study thus explains that the under-utilized grain legume – horse gram can be successfully incorporated to develop fiber rich nutritious biscuits with good consumer acceptability.
Novelty Impact Statement
In this study, response surface methodology (RSM) was used to develop and optimize horse gram flour incorporated biscuits by supplementing horse gram flour to whole wheat flour in different ratios. These biscuits being high in dietary fiber, protein and low in fat may be a better alternative for the commercially available biscuits, especially for the diabetics. Also, this may improve the status of underutilized indigenous legume horse gram.
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this manuscript. No conflict of interest exits in the submission of this manuscript.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
REFERENCES
- Adeola, A. A., & Ohizua, E. R. (2018). Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food Science & Nutrition, 6(3), 532–540. https://doi.org/10.1002/fsn3.590
- Aleem Zaker, M. D., Genitha, T. R., & Hashmi, S. I. (2012). Effects of defatted soy flour incorporation on physical, sensorial and nutritional properties of biscuits. Journal of Food Processing and Technology, 3(4), 1–4. https://doi.org/10.4172/2157-7110.1000149
10.4172/2157?7110.1000149 Google Scholar
- Amerine, M. A., Pangborn, R. M., & Roessler, E. B. (1965). Principles of sensory evaluation of food. Academic Press.
- AOAC. (1995). Official methods of analysis ( 17th ed.). Association of Official Analytical Chemists.
- Asp, N. G., & Johansson, C. G. (1981). Techniques for measuring dietary fiber: Principal aims of methods and a comparison of results obtained by different techniques. The Analysis of Dietary Fiber in Food, 3, 173–179.
- Banerjee, C., Singh, R., Jha, A., & Mitra, J. (2014). Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology. Journal of Food Science and Technology, 51(10), 2762–2768. https://doi.org/10.1007/s13197-012-0810-0
- Bazzano, L. A., Thompson, A. M., Tees, M. T., Nguyen, C. H., & Winham, D. M. (2011). Non-soy legume consumption lowers cholesterol levels: A meta-analysis of randomized controlled trials. Nutrition, Metabolism and Cardiovascular Diseases, 21(2), 94–103. https://doi.org/10.1016/j.numecd.2009.08.012
- Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 43(2), 414–431. https://doi.org/10.1016/j.foodres.2009.09.003
- Brockway, B. (1990). Biscuits, cookies and crackers—Vol. 1. The principles of the craft: By Peter Wade (p. 176). Elsevier Applied Science Publishers.
- Brown, L., Rosner, B., Willett, W. W., & Sacks, F. M. (1999). Cholesterol-lowering effects of dietary fiber: A meta-analysis. The American Journal of Clinical Nutrition, 69(1), 30–42. https://doi.org/10.1093/ajcn/69.1.30
- Calvo, C., Salvador, A., & Fiszman, S. M. (2001). Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts. European Food Research and Technology, 213(2), 99–103. https://doi.org/10.1007/s002170100359
- Chauhan, A., Saxena, D. C., & Singh, S. (2016). Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies. Cogent Food & Agriculture, 2(1), 1–8. https://doi.org/10.1080/23311932.2015.1125773
10.1080/23311932.2015.1125773 Google Scholar
- Cornell, J. A. (2011). Experiments with mixtures: Designs, models, and the analysis of mixture data. John Wiley & Sons.
10.1002/9780470907443 Google Scholar
- Dahl, W. J., & Stewart, M. L. (2015). Position of the academy of nutrition and dietetics: Health implications of dietary fiber. Journal of the Academy of Nutrition and Dietetics, 115(11), 1861–1870. https://doi.org/10.1016/j.jand.2015.09.003
- Demirkesen, I. (2016). Formulation of chestnut cookies and their rheological and quality characteristics. Journal of Food Quality, 39(4), 264–273. https://doi.org/10.1111/jfq.12209
- Dhingra, D., Michael, M., Rajput, H., & Patil, R. T. (2012). Dietary fibre in foods: A review. Journal of Food Science and Technology, 49(3), 255–266. https://doi.org/10.1007/s13197-011-0365-5
- Dubey, K. K., Janve, M., Ray, A., & Singhal, R. S. (2020). Ready-to-drink tea. In Trends in non-alcoholic beverages (pp. 101–140). Academic Press, Elsevier Inc. https://doi.org/10.1016/B978-0-12-816938-4.00004-5
10.1016/B978-0-12-816938-4.00004-5 Google Scholar
- Gallagher, E., Kenny, S., & Arendt, E. K. (2005). Impact of dairy protein powders on biscuit quality. European Food Research and Technology, 221(3), 237–243. https://doi.org/10.1007/s00217-005-1140-5
- Gallagher, E., O'Brien, C. M., Scannell, A. G. M., & Arendt, E. K. (2003). Use of response surface methodology to produce functional short dough biscuits. Journal of Food Engineering, 56(2–3), 269–271. https://doi.org/10.1016/S0260-8774(02)00265-0
- Garg, M. (2015). Nutritional evaluation and utilization of pea pod powder for preparation of jaggery biscuits. Journal of Food Processing and Technology, 6(12), 1–4. https://doi.org/10.4172/2157-7110.1000522
10.4172/2157-7110.1000522 Google Scholar
- Gull, A., Prasad, K., & Kumar, P. (2015). Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta. LWT-Food Science and Technology, 63(1), 470–474. https://doi.org/10.1016/j.lwt.2015.03.008
- Gutkoski, L. C., Bonamigo, J. M. D. A., Teixeira, D. M. D. F., & Pedó, I. (2007). Development of oat based cereal bars with high dietary fiber content. Food Science and Technology, 27, 355–363. https://doi.org/10.1590/S0101-20612007000200025
- Handa, V., Kumar, V., Panghal, A., Suri, S., & Kaur, J. (2017). Effect of soaking and germination on physicochemical and functional attributes of horsegram flour. Journal of Food Science and Technology, 54(13), 4229–4239. https://doi.org/10.1007/s13197-017-2892-1
- Hathan, B. S., & Prassana, B. L. (2011). Optimization of fiber rich gluten-free cookie formulation by response surface methodology. World Academy of Science, Engineering and Technology, 5(12), 669–678. https://doi.org/10.5281/zenodo.1057257
10.5281/zenodo.1057257 Google Scholar
- Joglekar, A. M., May, A. T., Graf, E., & Saguy, I. (1987). Product excellence through experimental design. In Food product and development: From concept to the marketplace (pp. 211–445). Chapman & Hall.
- Joshi, H., & Awasthi, P. (2020). Evaluation of physical properties and sensory attributes of biscuits developed from whole wheat flour supplemented with horse gram flour. Journal of Pharmacognosy and Phytochemistry, 9(5), 1652–1656.
- Kaur, J., Kaur, K., Singh, B., Singh, A., & Sharma, S. (2021). Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits. Journal of Food Measurement and Characterization, 16(1), 1–14. 10.1007%2Fs11694-021-01179-z
- Kemp, S. E., & IFST PFSG Committee. (2008). Application of sensory evaluation in food research. International Journal of Food Science & Technology, 43(9), 1507–1511. https://doi.org/10.1111/j.1365-2621.2008.01780.x
- Köksel, H., & Gökmen, V. (2008). Chemical reactions in the processing of soft wheat products. In Food engineering aspects of backing sweet goods (pp. 37–38). CPC Press Taylor and Francis Group.
10.1201/9781420052770.ch3 Google Scholar
- Kumar, K. A., Sharma, G. K., Khan, M. A., & Semwal, A. D. (2015). Optimization of multigrain premix for high protein and dietary fibre biscuits using response surface methodology (RSM). Food and Nutrition Sciences, 6(9), 747–756. https://doi.org/10.4236/fns.2015.69077
- Lai, H. M., & Lin, T. C. (2006). Bakery products: Science and technology (pp. 3–365). Blackwell Publishing Ltd.
10.1002/9780470277553.ch1 Google Scholar
- Madamba, P. S. (2002). The response surface methodology: An application to optimize dehydration operations of selected agricultural crops. LWT-Food Science and Technology, 35(7), 584–592. https://doi.org/10.1006/fstl.2002.0914
- Mamat, H., & Hill, S. E. (2014). Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit. Journal of Food Science and Technology, 51(9), 1998–2005. https://doi.org/10.1007/s13197-012-0708-x
- Marak, N. R., Malemnganbi, C. C., Marak, C. R., & Mishra, L. K. (2019). Functional and antioxidant properties of cookies incorporated with foxtail millet and ginger powder. Journal of Food Science and Technology, 56(11), 5087–5096. https://doi.org/10.1007/s13197-019-03981-6
- McCrory, M. A., Hamaker, B. R., Lovejoy, J. C., & Eichelsdoerfer, P. E. (2010). Pulse consumption, satiety, and weight management. Advances in Nutrition, 1(1), 17–30. https://doi.org/10.3945/an.110.1006
- Meullenet, J. F. (2004). Consumers and texture: Understanding their perceptions and preferences. Texture in Food, 2, 33–52. https://doi.org/10.1533/978185538362.1.33
10.1533/978185538362.1.33 Google Scholar
- Mishra, A., Devi, M., & Jha, P. (2015). Development of gluten free biscuits utilizing fruits and starchy vegetable powders. Journal of Food Science and Technology, 52(7), 4423–4431. https://doi.org/10.1007/s13197-014-1521-5
- Morales, F. J., & Jiménez-Pérez, S. (2001). Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chemistry, 72(1), 119–125. https://doi.org/10.1016/S0308-8146(00)00239-9
- Murray, J. M., & Baxter, I. A. (2003). Sensory evaluation. Food acceptability and sensory evaluation. the encyclopedia of food sciences and nutrition (pp. 5131–5136).
- Okpala, L. C., & Okoli, E. C. (2011). Nutritional evaluation of cookies produced from pigeon pea, cocoyam and sorghum flour blends. African Journal of Biotechnology, 10(3), 433–438. https://doi.org/10.1002/fsn3.2
- Pal, R. S., Bhartiya, A., Arun Kumar, R., Kant, L., Aditya, J. P., & Bisht, J. K. (2016). Impact of dehulling and germination on nutrients, antinutrients, and antioxidant properties in horsegram. Journal of Food Science and Technology, 53(1), 337–347. https://doi.org/10.1007/s13197-015-2037-3
- Pareyt, B., & Delcour, J. A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition, 48(9), 824–839. https://doi.org/10.1080/10408390701719223
- Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., & Delcour, J. A. (2009). The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering, 90(3), 400–408. https://doi.org/10.1016/j.jfoodeng.2008.07.010
- Park, J., Choi, I., & Kim, Y. (2015). Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value. LWT-Food Science and Technology, 63(1), 660–666. https://doi.org/10.1016/j.lwt.2015.03.110
- Phillips, G. O., & Cui, S. W. (2011). An introduction: Evolution and finalisation of the regulatory definition of dietary fiber. Food Hydrocolloids, 25(2), 139–143.
- Prakash, K., Naik, S. N., Vadivel, D., Hariprasad, P., Gandhi, D., & Saravanadevi, S. (2018). Utilization of defatted sesame cake in enhancing the nutritional and functional characteristics of biscuits. Journal of Food Processing and Preservation, 42(9), e13751. https://doi.org/10.1111/jfpp.13751
- Prasad, S. K., & Singh, M. K. (2015). Horse gram-An underutilized nutraceutical pulse crop: A review. Journal of Food Science and Technology, 52(5), 2489–2499. https://doi.org/10.1007/s13197-014-1312-z
- Rajewski, J., & Dobrzyńska-Inger, A. (2021). Application of response surface methodology (RSM) for the optimization of chromium (III) synergistic extraction by supported liquid membrane. Membranes, 11(11), 854. 10.3390%2Fmembranes11110854
- Rajiv, J., Lobo, S., Jyothi Lakshmi, A., & Venkateswara Rao, G. (2012). Influence of green gram flour (Phaseolus aureus) on the rheology, microstructure and quality of cookies. Journal of Texture Studies, 43(5), 350–360. https://doi.org/10.1111/j.1745-4603.2012.00346.x
- Sibian, M. S., & Riar, C. S. (2020). Formulation and characterization of cookies prepared from the composite flour of germinated kidney bean, chickpea, and wheat. Legume Science, 2(3), e42. https://doi.org/10.1002/leg3.42
- Singh, P., Singh, R., Jha, A., Rasane, P., & Gautam, A. K. (2015). Optimization of a process for high fibre and high protein biscuit. Journal of Food Science and Technology, 52(3), 1394–1403. 10.1007%2Fs13197-013-1139-z
- Sparvoli, F., Laureati, M., Pilu, R., Pagliarini, E., Toschi, I., Giuberti, G., Fortunati, P., Daminati, M. G., Cominelli, E., & Bollini, R. (2016). Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits. Frontiers in Plant Science, 7, 928. https://doi.org/10.3389/fpls.2016.00928
- Sreerama, Y. N., Sashikala, V. B., & Pratape, V. M. (2012). Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension. Food Chemistry, 133(1), 156–162. https://doi.org/10.1016/j.foodchem.2012.01.011
- Sreerama, Y. N., Sashikala, V. B., Pratape, V. M., & Singh, V. (2012). Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry, 131(2), 462–468. https://doi.org/10.1016/j.foodchem.2011.09.008
- Sudha, M. L., Vetrimani, R., & Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4), 1365–1370. https://doi.org/10.1016/j.foodchem.2005.12.013
- Swapna, K. S., & Rao, K. J. (2016). Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit. Journal of Food Science and Technology, 53(3), 1505–1514. 10.1007%2Fs13197-015-2014-x
- Thompson, H., Echeverria, D., & Brick, M. (2014). Differences among pulse grains and cereal grains in dietary fiber (259.5). The FASEB Journal, 28, 259–255. https://doi.org/10.1096/fasebj.28.1_supplement.259.5
- Thongram, S., Tanwar, B., Chauhan, A., & Kumar, V. (2016). Physicochemical and organoleptic properties of cookies incorporated with legume flours. Cogent Food & Agriculture, 2(1), 1172389. https://doi.org/10.1080/23311932.2016.1172389
10.1080/23311932.2016.1172389 Google Scholar
- Threapleton, D. E., Greenwood, D. C., Evans, C. E., Cleghorn, C. L., Nykjaer, C., Woodhead, C., Cade, J. E., Gale, C. P., & Burley, V. J. (2013). Dietary fibre intake and risk of cardiovascular disease: Systematic review and meta-analysis. BMJ, 347, 6879–6887. https://doi.org/10.1136/bmj.f6879
- Tiwari, B. K., Brennan, C. S., Jaganmohan, R., Surabi, A., & Alagusundaram, K. (2011). Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture. LWT-Food Science and Technology, 44(6), 1533–1537. https://doi.org/10.1016/j.lwt.2011.01.018
- Wade, P. (1988). Biscuits, cookies and crackers, (Vol. 1). The principles of the craft (p. 176). Elsevier Applied Science.
- Waleed, A. A., Mahdi, A. A., Li, Y., Qian, H., & Wang, L. (2018). Optimization and acceptability evaluation of shapporah biscuits formulated by different ingredients: Using response surface methodology (RSM). Journal of Food and Nutrition Research, 6(3), 192–199. https://doi.org/10.12691/jfnr-6-3-9
10.12691/jfnr-6-3-9 Google Scholar
- Weng, W. L., Liu, V. C., & Lin, C. W. (2001). Studies on the optimum models of the dairy product Kou Woan Lao using response surface methodology. Asian-Australasian Journal of Animal Sciences, 14(10), 1470–1476. https://doi.org/10.5713/ajas.2001.1470
- Whitley, P. R. (1970). Biscuit manufacture (p. 330). Applied Science Publishers Ltd.
- Yadav, D. N., Sharma, G. K., & Bawa, A. S. (2007). Optimization of soy fortified instant sooji halwa mix using response surface methodology. Journal of Food Science and Technology, 44(3), 297–300. https://doi.org/10.4236/fns.2012.38145
- Yao, B., Fang, H., Xu, W., Yan, Y., Xu, H., Liu, Y., Mo, M., Zhang, H., & Zhao, Y. (2014). Dietary fiber intake and risk of type 2 diabetes: A dose–response analysis of prospective studies. European Journal of Epidemiology, 29(2), 79–88. 10.1111%2Fjdi.13377
- Yousaf, A. A., Ahmed, A., Ahmad, A., Hameed, T., Randhawa, M. A., Hayat, I., & Khalid, N. (2013). Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour. International Journal of Food Sciences and Nutrition, 64(1), 63–68. https://doi.org/10.3109/09637486.2012.694851
- Zhang, Z., Xu, G., Liu, D., Zhu, W., Fan, X., & Liu, X. (2013). Dietary fiber consumption and risk of stroke. European Journal of Epidemiology, 28(2), 119–130. https://doi.org/10.1007/s10654-013-9783-1
- Zhao, J., Liu, X., Bai, X., & Wang, F. (2019). Production of biscuits by substitution with different ratios of yellow pea flour. Grain & Oil Science and Technology, 2(4), 91–96. https://doi.org/10.1016/j.gaost.2019.09.004
10.1016/j.gaost.2019.09.004 Google Scholar
- Zucco, F., Borsuk, Y., & Arntfield, S. D. (2011). Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT-Food Science and Technology, 44(10), 2070–2076. https://doi.org/10.1016/j.lwt.2011.06.007
