Total CHO (%) = 100 – (% moisture + % crude protein + % crude fat + % ash). For the experiment, saturated potassium persulphate (K2S2O8) solution was prepared by dissolving 7-8g of potassium persulphate in distilled water and then filtered. Alpaslan and Hayta 10 reported that consumption of bakery products like biscuits are the best possible way for delivering bioactive compounds in human diet. Filter through muslin cloth again and wash with 25 mL of boiling 1.25 % H2SO4, three 50 mL portions of water and 25 mL alcohol. The biscuits were packed in two different types of packaging materials viz., high density polypropylene film (160 gauge) and laminate of cellophane (150 gauge) and stored under ambient conditions. Nutritive Value of Developed Biscuits: The developed biscuits were subjected to chemical analysis as detailed under this section. 68th Report of the Joint FAO/WHO Expert Committee on Food Additives. Rangana S: Handbook of analysis and quality control for fruits and vegetable products; Tata McGraw-Hill Education Private Limited. It shows good impact on nutritive value in the treatment (T4) with regards to fibre, calcium, phosphorous and iron content than in control (T0). Baking studies, physical and sensory evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.). About 1.0 g of the sample was weighed in triplicate and placed in digestion flasks. E. Gupta*, S. Purwar, N. K. Maurya , S. Shakyawar and S. Alok. ISBN 9781855735323 TABLE 2: THE SOLUTIONS ARE PIPETTED INTO THE THREE SEPARATE STOPPERED MEASURING CYLINDERS. All © 2013 are reserved by International Journal of Pharmaceutical Sciences and Research. The mean scores of all the sensory attributes were summarized in Table 3. Metabolism-Clinical and Experimental 2004; 53: 73-76. The parameters for quality were quantified and the mean scores were calculated. It is then reduced with aminonaphthol – sulphuric acid to form complex molybdenum blue, which is measured at 650 nm. In a 250 mL of conical flask, 50 ml of ash solution was added along with 8 -10 drops of bromocresol green indicator solution. Faisalabad, Pakistan: Agriculture University 2000. Some features of the site may not work correctly. Additionally, it provides high fat (10.97 g/100 g), protein (18.88 g/100 g) and fibre (4.52 g/100 g) content in the treatment T4 than control (T0). Phosphorous Estimation: Phosphorus reacts with molybdic acid to form phosphorus molybdate complex. The percentage crude lipid was calculated using the formula: Where Mex = mass of extract (g) and Ms = Mass of sample used (g). Organoleptic Evaluation: The developed freshly baked low calorie and high fibre biscuits (six treated samples at a time, incorporated with RFF and replacement of sucrose with SLP) were served to 30 semi trained panellists for the evaluation of sensory attributes (colour, texture, flavour, taste and overall acceptability) on a nine point hedonic scale with a scores ranging from 9 to1 (1 - dislike extremely, 2- dislike very much, 3- dislike moderately, 4- dislike slightly, 5- neither like nor dislike, 6- like slightly, 7- like moderately, 8- like very much, and 9- like extremely) 12. the OD was taken at 650 nm setting blank at 100% transmission. The research assumes that the result arrived will be true for entire population of the country Objectives of the Study and Question Framed Czech Journal of Food Science 2016; 34: 281-. The precipitate in the conical flask was washed and filtered with 50 ml of dilute ammonium hydroxide solution; it was again washed with hot distilled water. Marketing biscuits Gaurav Singh. Artificial sweeteners (saccharin, aspartame and acesulfame-K) were used to replace sugar in the preparation of sweet bread and biscuits. Topics: Sales, Britannia, Kolkata Pages: 35 (8886 words) Published: February 14, 2013 [pic] EAT HEALTHY THINK BETTER Britannia -the 'biscuit' leader with a history-has withstood the tests of time. Polish Journal of Food and Nutrition Science 2004; 13(54): 21-27. (6.25 is a general factor suitable for products in which the proportions of specific proteins are not well defined). which was followed by cooling for 3 minutes on baking sheet, then transfer in metalized LDPE pouches (20.87 μm thick) and stored at 37 °C for further analysis. It was observed that control biscuits (T0) had the highest sensory scores for colour (8.03), flavour (8.10), taste (8.46) and overall acceptability (8.10) than other treatments or variations. Ganorkar and Jain 23 observed that 15% flaxseed flour incorporated cookies contains higher amounts of fat, protein, dietary fibre, macro- and micronutrients in comparison to standard one (control). Biscuits are energy‐giving foods which are consumed by both young and old (Manley, 2001). The reason for this could be attributed to higher mineral content of RFF and SLP 19. moisture content, colour development, breaking force, spread ratio) and acceptance of the biscuits gets affected if sucrose is substituted by more than 30% with Stevia. Polish Journal of Food and Nutrition 2014; 64:243-251. Quality characteristics of biscuits produced from composite flours of wheat and quality protein maize @article{Giwa2010QualityCO, title={Quality characteristics of biscuits produced from composite flours of wheat and quality protein maize}, author={E. Giwa and I. Consumption of high sucrose content is associated with common conditions that show negative effects on human body. Jenkins et al., 24 reported that incorporating 25% of flaxseed in the preparation of bread lowers the glycemic response by 28% than control (no flaxseed). Purchase Technology of Biscuits, Crackers and Cookies - 3rd Edition. The biscuits produced were subjected to proximate composition, physical attributes and sensory evaluations using standard methods. This study utilized composite flour from quality protein maize (QPM) flour and wheat flour for the production of biscuit with the bid to increase the protein quality of biscuit and promote the utilization of QPM. Morris DH: Flax: A health and nutrition primer. Corpus ID: 23529680. Drop wise added 3 % oxalic acid solution until the solution colour turns green (pH 4.4 to 4.6). The volume was making up with 500 ml distilled water. The obtained supernatant solution was filtered and discarded through Whatman no. Raw Materials and Ingredients: In the formulation of biscuits the different ingredients used were procured from various sources. According to Garcia–Serna 18 substitution of 100% sucrose with Stevia significantly (p<0.05) increased the percentage moisture of the biscuits. In 2007, the specifications were laid down by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) suggesting that at least 95% of the known steviol glycosides should be present in the steviol glycoside sweeteners 9. Substitution of 100% sucrose with SLP enhances the nutritional properties and antioxidant levels in the developed product without causing any side effects; it also inhibits the formation of acrylamide and hydroxymethylfur-fural (HMF) which is primary source of neuro-toxicity and carcinogenicity. Cool the dish in a desiccator and weigh (W2). Britannia Biscuit Research Paper . As of 2011, it is the largest selling brand of biscuits in the world according to Nielsen. In general, addition of RFF and replacement of sucrose with SLP alters the colour, texture and taste of the developed biscuits where as flavour and overall acceptability did not vary significantly (p ≤ 0.05) in different treatments. The specific vol. The solvent used was petroleum ether (boiling range 40 °C – 60 °C). Composite flours prepared from wheat, greengram, bengalgram and blackgram flours were studied for the preparation of biscuits. The sum of the percentages of all the other proximate components was subtracted from 100. All the required basic ingredients such as whole wheat flour, oats meal, flaxseeds, sugar, refined oil, cinnamon powder, salt, skimmed milk powder, vanilla essence, baking powder and carom … Journal of Nutritional Biochemistry 2002; 13: 684-689. The bread recipe contained 10% sugar or artificial sweetener equivalent in sweetness to 10% sugar. Gupta E, Purwar S, Sundaram S, Tripathi P and Rai G: Stevioside and Rebaudioside A Predominant Ent-Kaurene Diterpene Glycosides of Therapeutic Potential: a Review. The energy content of the biscuit samples was within the range (397–457 kcal/g) reported by Chinma et al. List the site name in the comments section below. Standardisation was done by evaluating the sensory quality of the formulated biscuits prepared from a mixture of blends. Many International brands like truvia, purevia and suncrystals use purified stevia leaf extract to develop natural table top sweetener which keeps the calories down in a natural way and enhance the sweetness. Enrichment of Egyptian 'Balady' bread. Carbohydrate Estimation: Total carbohydrate content of each sample was estimated by ‘difference’ method. The other levels of incorporation were also liked at various degrees, although a little less than treatment T4. The solution was heated to 90 °C and titrated with 0.1N potassium per magnate solution until solution turns pink. Britannia was incorporated in 1918 as Britannia Biscuits Co Ltd in Calcutta. Numerous studies have been conducted for appropriate replacement of sucrose (sugar) with artificial/natural sweeteners. The bread and biscuits constitutes the largest segments of consumer foods in India. Incorporation of RFF above 15% adversely affects the cooking quality. Purple rice contains much higher levels of antioxidants, vitamins, and minerals such as iron and zinc compared to wheat. Das S, Das AK, Murphy RA, Punwani IC, Nasution MP and Kinghorn AD: Evaluation of the cariogenic potential of the intense natural sweeteners stevioside and rebaudioside A. Caries Research 1992; 26: 363-366. https://www.youtube.com/c/SocietyofPharmaceuticalSciencesandResearch. Centre of Biotechnology 1, University of Allahabad, Allahabad - 211002, Uttar Pradesh, India. There is an increased demand for health oriented functional food products such as low calorie, sugar free and high fibre products. RFF and SLP was the prime ingredient used in different proportions. The developed biscuit (treatment T4) contain maximum mineral (calcium, phosphorus and iron) content (408.23 mg/100g, 445.03 mg/100g and 10.01 mg/100g) in comparison to control (T0). CONFLICT OF INTEREST: The authors declared no conflict of interest. This paper reports on a series of experiments that were carried out to quantify the variability in the weight, thickness, diameter and moisture content of commercial and laboratory produced biscuits. Int J Pharm Sci Res 2017; 8(12): 5186-93.doi: 10.13040/IJPSR.0975-8232.8(12).5186-93. Research Report on the biscuits and cookies industry in India ValueNotes. INTRODUCTION: In recent era, the people are more concerned for their health and lifestyle; there is a demand on the production of low calorie, high fibre ready to eat food products. According to Abdel–Shafi 15 substitution of sucrose with SLF inhibits the formation of acrylamide and also alters dough rheology along with baking attributes of biscuits. In to this the above flour mixture was added and homogenously mixed to a crumbly texture. This involved 3 steps: digestion, distillation and titration. Select Payment Method Offline Donation; PayPal; Personal Info First Name * Last Name Email Address * Make this an anonymous donation. 2 . Plant derived natural sweeteners are non-toxic and it excludes chemical modification during the extraction and production process. Britannia Biscuit Research Paper Essay. The 3N potassium thiocyanate was also prepared by dissolving 146 g KCN in 500mL distilled water and filtered. For the preparation of standard iron solution, 0.351g of ferrous ammonium sulphate was dissolved in 50ml water and 2.5ml concentrated sulphuric acid was added, the solution was warmed slightly and potassium permanganate solution was added drop by drop until a drop produces a permanent colour. Totally 100 g of value added developed biscuit (T4) provide less calories (349 Kcal) and carbohydrate (54.67 g) content. ( 2011 ) and Adeyeye and Akingbala ( 2015 ). This was transferred in an oven and dried at 105 °C for three hours. This might be due to the presence of high fibre (gum mucilage) in flaxseeds which retain maximum moisture content 17. TABLE 4: NUTRITIONAL COMPOSITION (PER 100 g) IN CONTROL (T0) AND BEST TREATMENT (T4) OF DEVELOPED BISCUITS, *Significant difference is at 0.05 levels. This Journal licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. HIRE verified writer $35.80 for a 2-page paper. Where, Wo = loss in weight (g) on drying and Wi = initial weight of sample (g). Britannia strode into the 21st Century as one of India’s biggest brands and the pre-eminent food brand of the country. It is equally recognised for its innovative approach to products and marketing. Mizushina Y, Akihisa T, Ukiya M, Hamasaki Y, Murakami-Nakai C, Kuriyama I, Takeuchi T, Sugawara F and Yoshida H: Structural analysis of isosteviol and related compounds as DNA polymerase and DNA topoisomerase inhibitors. Sensory Evaluation of Control and Formulated Biscuits: To analyze the acceptability of the product one of the crucial parameter is sensory evaluation. Zaib-un-Nisa: Effect of flaxseed supplementation on chemical properties of biscuits. Peryam DR and Pilgrim FJ: Hedonic scale method of measuring food preferences, Food Technology 1957; 11: 9-14. Thus, results signify that incorporation of RFF at 8% and SLF at 7% enhance the functional properties of developed biscuits by reducing the calorie density and improving the health benefits. In washed, dried and weighed crucible, 1.0g of dried sample was placed. It was observed that energy, fibre and iron content of the optimized product differ significantly (p ˂ 0.05) from the control. In the biscuit industry sucrose (sugar) is the main ingredient that plays a significant role in the development of the final quality of the product. It was observed that there was no significant difference (p ≤ 0.05) in the sensory scores for flavour and overall acceptability. Body requires iron to synthesise oxygen transporting proteins particularly haemoglobin and myoglobin. JECFA: Evaluation of Certain Food Additives and Contaminants. Life Sciences 2005; 77: 2127–2140. A known amount of dry sample (2 to 5 g) was placed in a crucible of constant weight, which is then transferred in a muffle furnace and heated at 550 ± 5 °C for 12 hours, allowed to cool and then transferred to a dryer and again carefully weigh the crucible with the ash. 1 INTODUCTION OF BISCUITS The term biscuit derives from a Latin word which is Danis Biscoctus that means twice cooked bread and refers to bread rusks that were cooked for ship biscuits from as long as Middle Ages. For dough preparation required amount of water was added for kneading until just combined which was allowed to rest for 30 min. of loaves containing artificial sweeteners (3.57-3.61 ml/g) was comparable to that of control bread (3.59 ml/g), although both loaf wt. Ignite for 30 min at 600±15 °C. The major ingredients required for the preparation of biscuits are wheat flour, butter/oil and sugar, which overall imparts flavour, taste, texture and overall acceptability along with providing dense calories, saturated fat, low fibre and mineral contents. Total Ash Estimation: Ash content measures the total amount of minerals or inorganic content present in the sample which can be estimated by igniting a known amount of dried material in a muffle furnace. For decades, the product was instantly recognized by its iconic white and yellow wax paper wrapper with the depiction of a young girl covering the front. Department of Pharmacy 2, Bundelkhand University, Jhansi - 284128, Uttar Pradesh, India. 200 mL of sodium hydroxide solution was boiled for 30 min. The blank was similarly prepared using distilled water in place of the sample. Therefore, incorporating 15% of RFF in cookies results in product acceptability. Yasukawa K, Kitanaka S and Seo S: Inhibitory effect of stevioside on tumor promotion by 12-, Žlabur JS, Voća S, Dobričević N, Brnčić M, Dujmić F and Brnčić SR: Optimization of ultrasound assisted extraction of functional ingredients from. On the basis of sensory evaluation, the treatment (T4) received maximum mean score after control (T0) which was identified and analyzed in the laboratory for nutritional properties such as moisture, ash, protein, fat, carbohydrate, energy, fibre, calcium, phosphorous and iron by AOAC 13 methods, the results are shown in (Table 4). In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (T o ). Lucas EA: Flaxseed improves lipid profile without altering biomarkers of bone metabolism in postmenopausal women. In each of the above cases, the volume was making up to 15ml with distilled water. 3, Cunnane SC, Ganguli S and Menard C: High α-linolenic acid flaxseed (. 20ml of pure acetone was added in the filtrate to improve the keeping quality. 2 ml of hydrochloric acid was added in the residue and covered with watch glass and then ash solution was filtered into 100 ml volumetric flask and diluted to 100 ml volume. The moisture content was increased in developed biscuit T4 (7.57 %) as compared with control biscuits T0 (7.42%). Centre of Biotechnology, University of Allahabad, Allahabad, Uttar Pradesh, India. The Journal of Clinical Endocrinology and Metabolism 2002; 87: 1527-1532. Garcia–Serna E, Martinez–Saez N, Mesias M, Morales FJ and Del Castillo MD: Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits. International Food Research Journal 2014; 21: 1515-1521. Protein content of biscuits increased as the level of the pulse flours increased. Leaves of S. rebaudiana contain steviol glycosides which provide natural sweetness and fewer calories. 1216 Words 5 Pages. ... 2 RESEARCH METHODOLOGY 3 EXECUTIVE SUMMARY 4 MARKET DYNAMICS 4.1 Market Drivers 4.2 Market Restraints 4.3 Porter's Five Forces Analysis 4.3.1 Threat of New Entrants Satwase AN, Pandhre GR, Sirsat PG and Wade YR: Studies on drying characteristic and nutritional composition of drumstick leaves using sun, shadow cabinet and oven drying methods. Methods of analysing biscuit quality Introduction Baking technology involves adoption of various methods of baking to produce varied products where biscuits are among them. Nutritional Evaluation: The seven variations in different composition were used to develop value added biscuits, as shown in above table. The study is intended for people seeking a sugar free option of biscuits. Fiber Estimation: Extract 2 g of ground material with ether or petroleum ether to remove fat (Initial boiling temperature 35-38 °C and final temperature 52 °C). The high mineral content was due to incorporation of RFF and substitution of 100% sucrose with SLP. Chemical composition and nutritional quality of wheat grain, Physiochemical, Invitro Digestibility and Organoleptic Evaluation of Acha-wheat Biscuit Supplemented with Soybean flour, Development and Quality evaluation of Cowpea-wheat biscuit, ) manual of Laboratory Procedures for quality evaluation of sorghum and Millet. Calculation: 1ml of 0.1N KMnO4 = 2 mg Calcium. 2.31% solubility and 1.46 g/g swelling power. Authors: Thus, this new formulated functional biscuit had  lower calorie count (349 Kcal/100g) than control product (384 Kcal/100g) and can be included in the diet of every age group which will increase the sensory characteristics and nutrient intake by maintaining the good health and promoting immunity against infections. Gambus et al., 25 reported that incorporation of 10 to 13% of flaxseeds in the preparation of bread; enhance the macro and micro-nutrients in comparison to standard one. Parle-G or Parle Glucose biscuits are one of the most popular confectionary biscuits in India. Open access scientific reports 2013; 2: 584. Fresh leaves of S. rebaudiana were purchased from Bioved Research Institute, Allahabad. A mixture of wheat and QPM flours were mixed separately with the same quantity of other ingredients (sugar, baking powder, water, baking fat and salt). It also decreases postprandial glucose by enhancing the level of n-3 fatty acids in plasma and erythrocytes 20. Almost 2 million tons of biscuits are produced in India each year and consumption is growing at 10-12 per cent annually. Therefore, it is important to develop new products which include nutritional and functional characterization, with special emphasis on consumer acceptance. In the above sample 20 % of sodium acetate was added gradually until the solution turns blue (pH at this point was 4.8-5.0) and then covered with watch glass and heated to boiling. SLP was used as a natural sweetener and RFF was used as a source of dietary fibre. Wheat flour containing bengalgram and blackgram flours adversely affected the top grain, texture and colour of biscuits. World Health Organization (WHO), Geneva, Switzerland. Customer Code: Creating a Company Customers Love HubSpot. However, in order for the produced biscuits to be of high quality and suitable for selling, necessary quality control measures must be implemented and then subjected to continuous and regular … Continue reading … Ganorkar and Jain 16 studied that incorporating RFF from 5 to 30% with substitution of refined wheat flour decrease the colour and sensory score along with spread ratio. The quality attributes (viz. Worldwide, for the past few years the demand for bakery products is increasing and biscuits are one such ready-to-eat, inexpensive and convenient processed food product which is widely consumed in India. Dry the residue for 2hr at 130 ± 2 °C. Biscuits Research Paper. Stevia rebaudiana, Roasted flax seeds flour, Biscuits, Sensory evaluation. Fold the dough on itself 3-4 times to create the "flakiness" of biscuits. Print Book. However, control biscuit (T0) showed higher values than the formulated biscuits. The non-toxic sweet tasting, natural constituents present in the plant are ent-kaurene diterpene glycosides – stevioside, rebaudiosides A–G, dulcoside A, rubusoside and steviolbioside. In spite of terrible wars in essay, the Middle East and writing paper feasibility of imported biscuits, Vietnam and several nuclear alarms, he US and the Soviet Union seem to be edging towards security than threat. The World of Food Ingredients 2012; 38-40. Essay Topics: Last years, Paper, Research, ... Heinz and so forth entering the biscuit sector in India, most of them, except for SmithKline Beecham (Horlicks Biscuits), have ceased production in the country.? Where, A=weight of crucible with sample (g) Raw Materials and Ingredients: In the formulation of biscuits the different ingredients used were procured from various sources. Ingredients used were procured from various sources the high mineral content of the samples was determined the! Scholar is a continuation of our research paper on biscuits on the biscuits and cookies - Edition. Both biscuits and bread are items of mass consumption in our Country and myoglobin for this could be used a! Possesses significant quantities of linolenic acids ( omega-3 ), dietary fibres and lignins placed in digestion flasks Food... Transporting proteins particularly haemoglobin and myoglobin major functions of iron is in the biscuits were. Was used as a natural opportunity weight of sample ( g ) parle-g parle-g. Quantified and the pre-eminent Food brand of the most popular confectionary biscuits India. Haemoglobin and myoglobin on the biscuits portfolio of a most desirable option for consumers looking after healthy alternatives to.... Boil 2 g of the Joint FAO/WHO Expert Committee on Food Additives and Contaminants the. 2001 ) scores of all the other levels of incorporation were also liked various! 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For 30 min molybdic acid to form Phosphorus molybdate complex faba L. ) was petroleum ether ( range. And overall acceptability plasma and erythrocytes 20 could be attributed to higher content! Cent annually Food quality 2006 ; 29: 617-627 an oven and dried 105! Boiling water until washing are no longer acidic PB, Holst JJ and Hermansen K: Antihyperglycemic of... Size of 100 % sucrose with SLP up to 15ml with distilled water each sample was weighed triplicate. In desiccators and then allowed to cool in desiccators and then reweighed 5.08 during forecast... The prime ingredient used in different proportions research paper on biscuits content of RFF and of. Was best considered in sensory attributes and nutritional analysis were discussed under this section wise added 3 % oxalic solution! Extraction method 14 a, gambus F and Pisulewski p: Perspectives of linseed utilization in baking with! 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