Functional Biscuit with Detarium microcarpum Fruit - Abstract
Background: Biscuits are the most consumed bakery products globally due to the fact that they are ready to eat, have a reasonable cost, available in different flavors and has an extended shelf life and are consumed by all age groups worldwide. Therefore, there is an interest to produce functional biscuits using functional ingredients. Fruits of D. microcarpum contains functional properties with high natural antioxidant components which can help to reduce oxidative stress. However, it is less used, so its incorporation with other flours in processing of baked products such as biscuits can be considered. This work aimed to valorize fruits of D. microcarpum in biscuits production. Methods: Formulations were developed. physicochemical caracteristics, antioxidants activities and sensory analysis of the biscuits incorporated with D. microcarpum pulp powder were evaluated.
Results: A total of 13 formulations were developed. In a global sense, increase in fruit powder proportion implies an increase in the nutritional quality of the biscuits and in the antioxidant activity of the biscuits. On the contrary, increase in proportion of fruit powder into the biscuit formulation leads to a decrease in sensory attributes and consumer acceptance of the biscuits. The mean sensory scores revealed a statistical difference between samples. Conclusion: This study revealed that D. microcarpum pulp can be incorporated in the production of biscuits and that antioxidant activity increases with an increase in fruit powder. Considering the highest antioxidant activity, the sensory analysis and Principal component analyses, it appears that the most appreciated biscuit was B1 with 31.25% wheat flour, 12.50 sugar and 56.25% D. microcarpum powder.