TITLE:
Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) Powder
AUTHORS:
Mohamed G. E. Gadallah, Ihab S. Ashoush
KEYWORDS:
Desert Truffle, Biscuit, Antioxidant Activity, Phenolic Compounds, Sensory Properties
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.12,
October
27,
2016
ABSTRACT: Desert truffle is popular nutritious food that shows high content of protein, fibers,
phenolic compounds and health promoting bioactive compounds. The aim of
present study is to produce fortified functional biscuits by incorporated Dessert
Truffle Powder (DTP). The effect of replacing 0 (control), 5%, 10% and 15% of wheat
flour with DTP on chemical composition, antioxidant activity, physical properties
and sensory characteristics of biscuits was investigated. The results revealed that the
crude protein, ash and crude fiber content of prepared biscuits improved with the
incorporation of DTP. Phenolic contents of fortified biscuits were increased gradually
with increasing the level of DTP addition. Furthermore, all the selected levels of
DTP incorporated in prepared biscuits showed a good ability in radical scavenging
activity which ranged from 21.52% to 42.11%, compared to 2.08% in case of control
biscuit. Data also indicated that replacing 5% and 10% of wheat flour with DTP in
biscuit preparation resulted in high significance of spread ratio 8.78 and 8.59, respectively
when compared to control biscuit which given 7.53. The lightness (L) and total
intensity of biscuits were decreased from 71.19 to 60.31 and from 76.09 to 66.87 with
increasing the substitution level of DTP in biscuits from 5% to 15%, respectively. Biscuits
incorporated with DTP at up to 10% had the acceptable mean scores by panelists
for all sensory attributes. There was no significant difference in overall acceptability of
biscuits incorporated with 5% and 10% of DTP which recorded 7.4 and 7.5 and control
biscuit 8.2, respectively. Thus, the present study concluded that replacing up to 10% of
wheat flour with DTP enhanced the nutritional quality and antioxidant activity with
acceptable sensory characteristics of biscuits. So, our study recommends encouraging
the bakery products producers to incorporated DTP at 10% in biscuits production.