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VOL. 10, ISSUE 1 (2025)
Micronutrient, total Phenol content and total antioxidant activity of Biscuits with assorted Nutraceuticals
Authors
Piverjeet Kaur Dhillon, Beenu Tanwar, Rasane Prasad Jayprakash, Priya Singla
Abstract

Background: In contemporary times, biscuits become inevitable parts of our dietaries. These contain refined wheat flour which is generally lacking in vitamins and minerals.

Methods: Three wheat flour-based treatments i.e. T1, T2 and T3 containing 60, 50 and 40% of Defatted soya flour (DSF) to wheat flour (WF) were standardized and evaluated against T0 (100% WF). To develop biscuits with assorted nutraceuticals (T4 and T5), 50% of DSF was replaced with blend of nutraceutical ingredients including 7% of wheat bran. This study aimed to compare the vitamin, mineral, total phenol content and total antioxidant activity of developed biscuits.

Results: T5 with tomato-tangerine peel powder had the highest content of vitamin A, C and E, respectively. Calcium and phosphorus content was the highest in T1 while iron and zinc contents were higher in T5 and T4, correspondingly. A significant difference (p<0.05) in total phenol content and total antioxidant activity was observed between nutraceutical ingredients with the highest total antioxidant activity in tangerine peel powder. Hence, the same was recorded higher in T5 than other treatments. Nutraceutical blend with tangerine peel powder and tomato pulp along with 7% wheat bran should be included as functional ingredients for biscuits containing 60% WF.
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Pages:21-26
How to cite this article:
Piverjeet Kaur Dhillon, Beenu Tanwar, Rasane Prasad Jayprakash, Priya Singla "Micronutrient, total Phenol content and total antioxidant activity of Biscuits with assorted Nutraceuticals". International Journal of Food Science and Nutrition, Vol 10, Issue 1, 2025, Pages 21-26
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Micronutrient, total Phenol content and total antioxidant activity of Biscuits with assorted Nutraceuticals | International Journal of Food Science and Nutrition