Nutritional and sensory evaluation of corn oil biscuits processed from bajra and whole

wheat flour for cardiac patient:

Sanober Fatima1,1 , Sonia Nabi2,1, Saman Shamim3,1, Sehrish Mehmood4,1, Umama Masood5,1, Dr Rashida
Ali6,2 Jinnah University for Women1,
University of Karachi2

Abstract:
The present study was to develop the biscuit product using corn oil and pearl millet. Pearl millet is
nutritionally rich and important millet in the diet of humans, while Corn oil is consider as the important oil
in lowering the cholesterol level as compare to other extra virgin oil also it having the plant sterols
difference, Corn Oil has more cholesterol-blocking plant sterols than other cooking oils and 4x more than
olive oil. Plant sterols are naturally occurring nutrients found in plants that can help block the body’s
absorption of LDL (bad) cholesterol. Also it is more versatile than any extra virgin oil like olive oil which
has a strong flavor that can change the taste of the foods you cook. Corn Oil lets the true flavors of your dish
come through. Its high smoke point makes it great all-purpose cooking oil for everything from grilling and
sautéing to stir frying and baking. . The aim of this research is to review the potential health benefits of corn
oil and pearl millet. As Pearl millet is a gluten free cereal grain, so it is beneficial to gluten intolerant people,
and addition of corn oil make it beneficial for the cardiac patients as well due to above mention properties of
oil .The popular bakery product such as biscuits was developed by fortifying wheat flour with pearl millet
flour and replacing corn oil from total fat (butter). The different sample prepared were M1, M2 and M3 in
the ratios of (Wheat flour: Bajara flour) 50:50 +corn oil, all-purpose flour and corn oil and control sample
respectively. The physical, chemical properties and Sensory evaluation of corn oil bajara biscuit was carried
out. The sensory result showed that M2 was rated most acceptable by a panel of judges on a nine point
hedonic scale. The physical properties like width, thickness, spread factor and texture profile along with
chemical properties like ash%, moisture content% and dry matter% was analyzed.

Keywords: Pearl millet, Corn oil, Sensory evaluation, pomegranate peel powder, Gluten.

1- Introduction:
Pomegranate Peel powder work as an antioxidant which prevent the formation of free radical and
frightening against heart disease.Pomegranate (punica granatum) peel powder is added in biscuits to make it
more beneficial for heart patient, because it has an antioxidant property which prevent the formation of free
radical in body and fight against heart diseases , but it is added after detanniation to reduce it bitter taste.
Bajra (pearl millet) belongs to family of graminea. This grain is basically originated from india and Africa
considered as poor man staple food, it is rich in protein , the amino acid profile of pearl millet is better than
other grains. It is very good source of energy. It promotes heart health, help in reducing weight, digestive
disorders, prevent cancer and control blood sugar level.Whole wheat (T .astium) flour cultivated from it
seed. it belongs to family poacae , it is second most produce cereal after maize we use whole wheat flour
because it is more nutritious containing all part of wheat including germ and bran , dietary fiber can help
you to improve blood cholesterol level and lower risk of heart diseases.Mostly bakery product consume by
people due to their availability, having high shelf life, due to low moisture content so there is a less chance
of microbial growth, and they are ready to eat more suitably for light and nutritious breakfast. Among all
bakery product, Biscuit has a high demand because vastly used as a snack by all age group. the aimed of the
study was to develop nutritional and functional product which is low fat corn oil biscuit for cardiac patient.
The purpose of using corn oil is that it contains good fat MUFA (Oleic acid) and PUFA (linoleic acid). PUFA
rich in omega-36 which is essential fatty acid whose importance in the health of circulatory system is
transcended (lowering cholesterol, prevent atherosclerosis, decrease the risk of heart attack) along with it
enhance the flavor of product but it contain higher calorie but in biscuit, It is used in small amount as
compared to use in product for frying, so product like biscuit can be choose for incorporating corn oil for
heart patient

2- Material and Method:

The whole wheat flour,bajra flour and all-purpose flour was used.as a base material for the preparation of
biscuit with other ingredient included sugar, pomegranate peel powder baking powder, baking soda, corn oil,
Milk powder, water ,vanilla essence , egg ,salt, coca powder. All ingredient were purchased from imtiaz
super market.

2.2- PROCESSING OF BISCUIT:

Fig 1: Processing of biscuit

2.2.1 PREPARATION OF FLOUR MIXES:

Two samples were prepared having different formulation of flour. Sample A containing whole wheat flour
(50%) and pomegranate peel powder preparation as shown in fig 2. Sample B containing all-purpose flour
only.

fig 2: Preparation of pomegranate peel powder

2.2.2 PREPARATION OF BISCUITS:

The biscuit was prepared after the flour preparation following the same standard formula, with the
replacement of butter with corn oil. The dry ingredient ( flour, salt, baking powder, baking soda) were mixed
and sieved for uniform mixing of ingredient to the flour) sugar , vanilla essence and egg – milk mixture were
beat until very light and fluffy soft dough was prepared by addition of corn oil and then prepared mixture of
egg , milk, sugar and vanilla essence . With sprinkling small quantity of water. Dough was kept for 30 mins.
Then dough was rolled and then biscuit were cut into shapes. And kept in a baking oven for 25 mins at 1200c
to 1300c for uniform baking.

TABLE 2.2.2: STANDARD RECIPIE OF BISCUIT.

INGREDIENTS AMOUNT
Flour mix 100gm
Sugar 50gm
Baking powder 3gm
Baking soda 2gm
Milk powder 20gm
Egg 1
Vanilla essence 0.25gm

3. Testing:
Biscuit sample were analyzed for physical analysis, moisture content, dry matter, ash using the standard
method of AOAC.

3.1: Physical testing:

3.1.1: Spread factor:

A.A.C.C method was used for the evaluation of spread factor. Five biscuit was used for evaluation. Average
thickness was measured by placing the biscuit on top of one another and measure total hight by taking mean.
Width also measured by placing th ebiscuit edge to edge and calculate total width by taking mean. Spread
factor was calculated by using the following formula:
Spread factor = (Width/ Thickness) * 10

3.1.2: Texture profile analysis:

Texture was measured by using texture analyzer and maximum force are used as the hardness value.

3.2. Moisture content:

The sample (2g) was measured in the initially weighed crucible and then dried in oven for 24 hour at
tmperature 100*C. After drying, sample was transferred into dessicator and then cooled for 10 min. Weight
of dried sample with crucible was measured. Moisture content was calculated by the following formula:
% Moisture = (W1 - W3/ W1 -W0)*100
W0 = wright of empty crucible
W1 = weight of sample plus crucible
W3 = weight of dried sample plus crucible

3.3. Dry matter:

Dry matter was calculated by using the same reading of sample which was observed for moisture content
and with the help of following formula:
% Dry matter = (W3 - W0/ W1 - W0 )*100
3.3. Ash:
The sample (2g) was measured in preweight crucible and transferred into muffle furnace at temperature
550*C for 4 hour. It is converted into white ash after 4 hour then cooled the sample to 100*C in air and then
at room temperature in a dessicator and then weighed.
Ash content % was calculated by following formula:
% Ash content = (Weight of ash /Original weight of sample)*100

3.5. Sensory Analysis:

The sensory evaluation was carried out using 20 penalist (faculty member) of department of food science
and technology of Jinnah University for Women. It is evaluated to determine the consumer acceptability. The
qualities assessed include color, appearance, texture, aroma, taste, overall acceptability.A nine-point hedonic
scale 1-extremely dislike 9-extremely like was used.

4. Results and Discussion:

4.1: Preparation of Flour Blends:

4.1.1: For sample # 1

To develop the dough, bajara grain and wheat grain were processed separately, and then both the flours
mixed with in the ratio of 50:50% in order to prepare 100 gm dough for the biscuits along with the small
quantity of pomegranate peel powder of 3 gm.

4.1.2: For sample # 2

To develop the dough we use the all-purpose flour along with corn oil substitution with fat with the ratio
mention above.

4.1.3: For Sample # 3

To develop the dough of control sample we use the same procedure for it as of sample no 2 along with the
total fat incorporation.

4.2: Physical Testing:

All biscuits prepared with the different infusions of the 3 samples were analyzed for the physical
characteristics, there with width, thickness, spread factors and breaking strength by using texture analyzer
were measured.

Table 4.2.1 : Physical analysis of biscuits for 3 samples

Breaking Strength(texture
Samples Spread Factor
profile analysis)
Sample #1 (m1) 10.9 85

Sample #2 (m2) 7.88 90

Control sample (m3) 9.0 80

 The spread factor of sample 1 is higher as compare to control sample while the spread factor of
sample 2 is lesser then control sample.
  The breaking strength of sample 1 is lesser than the control one while the sample 2 having higher
breaking strength than control sample.

4.3: Chemical Testing:

All biscuits prepared with the different infusions of the 3 samples were analyzed for the chemical
characteristics, there ash %, moisture content % and dry matter % were analyzed.

Table 4.3.1: chemical analysis of biscuits for 3 samples

Sample Ash% Moisture Content% Dry Matter%

Sample #1 (m1) 2% 3.9% 97%

Sample #2 (m2) 1.5% 6.5% 94.5%

Control sample (m3) 1% 4.8% 96.2%

 The ash % of sample 1 is double then the control sample while sample 2 having slightly higher % of
ash as compare to control sample, which means that sample 1 having highest content of minerals in
it while control sample having lowest % of mineral content.
 The moisture content % of sample 1 is less than the control sample while sample 2 having higher %
of moisture content as compare to control sample, which means that control sample having
highest content of moisture content in it while sample 1 having lowest % of moisture content.
 The dry matter % of sample 1 is slightly higher than the control sample while sample 2 having
slightly lower % of dry matter as compare to control sample, which means that sample 1 having
highest content of minerals in it while sample 2 having lowest % of mineral content.

4.4: Sensory Analysis of Biscuits:

The results of sensory evaluation of sample M1,M2,M3 containing 50:50 flour (whole wheat flour & millet
flour)and corn oil, all-purpose flour & corn oil and control sample respectively as shown in figure 3.3.1 ,
3.3.2 & 3.3.3.It was found that sample M2 (all-purpose flour & corn oil) was most acceptable by panelists.
Data revealed that the overall acceptability of sample M1 & M2 was 7.85, 7.95 respectively. It was found
that sample M1 was unacceptable in all parameters, because the appearance was affected due to millet
(bajra) flour(darker in color, bitter in taste and harder in texture) Hence in the present investigation, biscuit
with all-purpose flour with corn oil was found more acceptable as a standard recipe.

Fig 4.4.1: Sample #1

Fig 4.4.2: Sample #2

Fig 4.4.3: Sample #3

5. Conclusion:
The result of the research shows that pearl millet flours and corn oil can be successfully incorporated for the
development of biscuits which provide maximum benefits to the consumers. The physical property such as
width, thickness, spread factor and texture profile of different samples was analyzed also the chemical
factors involve are ash %, mineral content%, and dry matter% respectively. According to sensory analysis
from the 3 sample, sample #2 is most acceptable in all parameters, after that sample #1 (Wheat flour: pearl
millet flour taking in the proportion of 50:50 has scored maximum for almost all sensory quality attributes
such as colour, flavor, taste, texture and overall acceptability and having spread factor (10.9)and breaking
strength (85N) respectively in physical test while in chemical test they score 2% ash, 3.9% moisture content
%, and 91% dry matter. Biscuits prepare up to 100% replacement of corn oil from butter and all-purpose
flour by using pearl millet and whole wheat flour and 3% pomegranate peel powder which according to the
sensory results of panel members was the most accepted variation. And from the nutritional point of view we
suggest that the sample 1 is acceptably can be consumed by the people having cardiac issues which may
preferably use as an snack, lowering the cholesterol level up to some extent.
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