PRODUCTION OF PREBIOTIC BISCUITS
Abstract: The effect of using both of Jerusalem artichoke and tiger nut flour as a source of inulin to improve the functional properties of wheat biscuit was explored. Wheat flour in the biscuit formulation was replaced at five levels, 10, 20, 30, 40 and 50% with both of Jerusalem artichoke and tiger nut flour. Biscuit containing only wheat flour was used as control. Prepared biscuits were analyzed for their proximate composition, physical properties and sensory characteristics. The results revealed that, incorporation of Jerusalem artichoke and tiger nut flour resulted in a significant increase in ash, fibre and inulin contents and in a decrease in protein content. The spread ratio of the biscuits increased significantly by increasing both of Jerusalem artichoke and tiger nut flour content. Also, the obtained results revealed that, Jerusalem artichoke and tiger nut flour were successfully replaced wheat flour in production of biscuit up to 30 and 40% respectively, without any unfavorable change in its sensory characteristics. To investigate the nutritional quality and the physiological status of the produced biscuit by the previous treatments and their interactions, a biological experiment was carried out using four groups of male albino rats. It was observed that, feeding biscuit prepared by partial replacement of
wheat flour by 30% Jerusalem artichoke flour and 40% for tiger nut flour significantly reduced both of animals final body weight, body weight gain, feed
efficiency, blood glucose level, serum total lipids, triglycerides, total cholesterol, LDL-cholesterol and VLDL-cholesterol compared to their content in rats group which fed on control biscuits diet. In comparison with the rats groups, fed the biscuit samples which prepared by partial replacement of wheat flour by 30% Jerusalem artichoke flour and 40% for tiger nut flour resulted in a considerable increase in their colon content of Lactobacillus sp., Bifidobacteria sp., however, the counts of coliforms and enterobacteria were decreased compared with the
group which was fed on control basal diet and control biscuit diet which prepared by using 100% wheat flour.
Publication year 2018
Pages 12-24
Organization Name
Author(s) from ARC
External authors (outside ARC)
    محمد رشاد جودة يوسف معهد بحوث تكنولوجيا الاغذيه
    سعاد أحمد على جامعه القاهره -القصر العينى
Publication Type Journal
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