Physicochemical and sensory properties of functional biscuits fortified with oat flour

Abstract EN

This study aimed to produce functional biscuits from wheat flour (72% ext.

) fortified with oat flour at different levels (20, 40, 60, 80, and100% ).

Physical, chemical and sensory evaluation of biscuits was performed.

Oat flour had a high content of protein, ash, fat and fiber which were 13.45, 3.01, 8.91 and 7.69% , respectively.

Oat flour was rich source of K, Ca, Mg, Na, Fe, Mn and Zn which were 367.0, 78.52, 118.0, 6.74, 18.30, 5.2 and 3.6 mg/100 g on dry weight, respectively.

Results revealed that Faringraph and extensograph parameters showed that water orption, dough weakening and arrival time increased as oat flour level increased in the blends.

While dough stability, dough development time, extensibility, proportional number, energy and resistance to extension were decreased by adding oat flour to wheat flour at all levels replacement.

Biscuit produced from wheat flour (72% ext.

) with oat flour at different levels (0, 20, 40, 60, 80 and 100% ) caused increase in crude protein, crude fat, ash, crude fiber contents from 12.87% , 14.28% , 0.63% and 3.39% , respectively for control treatment to 15.20% , 22.09% , 3.09% and 10.04% , respectively for treatment containing 100% oat flour.

Highly acceptable biscuits could be obtained by substituting 80% oat flour in the wheat biscuits formulation.