International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 2 (2016)

Formulation of Functional Biscuit for Lowering Blood Lipid Level


Neha Mishra

The purpose of the study is to formulate the functional biscuit for lowering blood lipid level and to elucidate its effect on hyperlipidemic patient. Functional biscuits T1, T2 & T3 were prepared by replacing the 10%, 15% and 20% refined wheat flour with soy flour. The prepared biscuits were evaluated for its physical, sensory and chemical properties. Result of sensory (appearance, color, flavor, texture, taste, and overall acceptability) evaluation of biscuits showed that treatment T1 (10% of soy flour) was best. The other treatments T2 & T3 were also found acceptable. The result of chemical analysis of functional biscuit showed moisture, ash, protein, fiber content increases with supplementation whereas fat, carbohydrate and energy value decreases with supplementation. 14 patients suffering from hyperlipidemia were selected for the study and were treated by 60gm of functional biscuit T1 for 45 days. Blood lipid level – total cholesterol, low density lipoprotein (LDL), highdensity lipoprotein (HDL) and triglycerides were measured before and after the ingestion of biscuit formula. This study shows that biscuit formulations can be modified significantly to develop functional biscuit which could be useful as a therapy for improving blood lipid profile.
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How to cite this article:
Neha Mishra. Formulation of Functional Biscuit for Lowering Blood Lipid Level. International Journal of Food Science and Nutrition, Volume 1, Issue 2, 2016, Pages 08-14
International Journal of Food Science and Nutrition