Improvement of the Nutritional Value of Rice Biscuits with Some Vitamins and Minerals Using Soy Flour and Strawberry Powder
Hayat M. N. Afify
Department of Bread and Pastry Research, Food Technology Research Institute, Agricultural Research Centre, Cairo, Egypt.
Hanan A. Hussien *
Department of Bread and Pastry Research, Food Technology Research Institute, Agricultural Research Centre, Cairo, Egypt.
S. R. Shams Omima
Department of Bread and Pastry Research, Food Technology Research Institute, Agricultural Research Centre, Cairo, Egypt.
*Author to whom correspondence should be addressed.
Abstract
Aims: The purpose of this paper is to develop a biscuit incorporated with defatted soy flour and strawberry powder to enhance its nutritional value of it.
Methodology: The proportion of rice flour and defatted soy four were 25% and the level of strawberry powder used for making biscuit samples was 0, 5, 10 and 15% respectively. The biscuits were evaluated for their quality based on proximate analysis, physical properties and sensory evaluation.
Results: Based on chemical analysis protein, fiber content and β-carotene level increased with increasing the amount of strawberry powder. The most preferred products were that with 25% defatted soy flour and 10 per cent strawberry powder. It is noticed that 100gm of biscuits with 20% defatted soy flour and 10% strawberry powder provide 4-8 years-old children with 44% of their needs of protein, 20.23% of their needs of iron, 19.06% of zinc and 48.01% of folate.
Conclusion: The addition of both defatted soy flour and strawberry powder as a flour replacer in gluten-free biscuits improves its nutritional value without affecting its physical properties and consumer acceptance.
Keywords: Gluten-free biscuits, rice flour, defatted soy flour, strawberry powder