INFLUENCE OF BEAN AND CHESTNUT FLOUR ON THE NUTRITIONAL AND SENSORY PROPERTIES OF BISCUITS
Gafur XHABIRI, Namik DURMISHI, Durim ALIJA, Majlinda SANA, Iliana LAZOVA-BORISOVA, Fatos REXHEPI
Abstract
Biscuits are known as a food product with good taste and attractive to consumers, but with a high content of fats, sugar, and calories and low in dietary fiber, vitamins, and minerals. Therefore, this study is based on the research of the nutritional and sensory properties of biscuits enriched with bean and chestnut flour, as well as liquid whey.
Biscuits made from different flour mixtures generally had higher nutritional content than the M0 control biscuits, such as protein, fat, minerals, and cellulose, and lower carbohydrate content. The content of some mineral matter was also much higher in the biscuits made from the different flour mixtures than the control biscuits M0; respectively, the biscuits from the mixture M5 had a higher content of potassium, magnesium, and iron, while the biscuits from the mixtures M4, M5, and M6 had higher copper and zinc content, and the biscuits from the M4 mixture had a higher calcium content. Sensory properties showed that the control biscuits M0 had more accumulated points, but the biscuits from the M5 mixture had the same texture, mouthfeel, and taste as the control biscuits, while the biscuits from the M4 and M6 mixtures had poorer sensory properties. The biscuits from the M5 mixture had the best hardness, while the control biscuits M0 had the weakest. Based on the obtained results and the discussion, we recommend the use of biscuits from the M5 mixture, which in its composition had whey liquid instead of water and 70% wheat flour, 20% chestnut flour, and 10% bean flour.
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