Physicochemical Analysis of Dietary Fibre Enriched Prebiotic Biscuit

Author: Rita Mondal, Moumita Das, Pragya Tiwari and Ranajit Kumar Khalua

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Abstract

This research study's primary goal was to assess the physicochemical analysis of freshly made biscuits. In this study, control biscuits were made without prebiotics, while experimental biscuits were made with varying prebiotic dosages. A prebiotic was used, oat powder. Customers' interest was piqued by the nutritional content of bakery goods and their potential for use in feeding programmes and crises. Physical and chemical tests revealed that the experimental treatment combination had a higher concentration of dietary fibre.

Keywords

Bakery products, carbohydrate, dietary fibre, fat, physicochemical analysis, prebiotics, protein, oats

Conclusion

Following a carbohydrate descriptive statistical analysis, it was discovered that the average carbohydrate content of the control (T0) biscuit was 42.26% and the average carbohydrate content of the experimental biscuit was 61.83, 65.72 and 67.81, respectively. Protein content in control (T0) biscuits averaged 3.35%, while it was 4.61, 4.62 and 4.68 in experimental biscuits, respectively. Additionally, it was discovered that the average fat content of control (T0) biscuits was 12.53 percent, whereas the average fat content of experimental biscuits was 13.59, 13.65, and 13.68 percent, respectively. After conducting a descriptive statistical analysis of the ash content, it was discovered that the control (T0) biscuit's mean ash content was 1.48% and the mean ash contents of the experimental biscuits were, respectively, 1.95, 2.16 and 2.24. The mean value of ash content of the control (T0) biscuit was 1.26%, while the mean value of ash content of the experimental biscuit was 1.53, 1.64 and 1.69, respectively, according to descriptive statistical analysis of moisture content. Following a descriptive statistical study of the dietary fibre content, it was discovered that the control (T0) biscuit's mean ash content was 2.28% and the experimental biscuit's mean ash content was 6.70, 7.29 and 7.89, respectively.

References

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How to cite this article

Rita Mondal, Moumita Das, Pragya Tiwari and Ranajit Kumar Khalua (2023). Physicochemical Analysis of Dietary Fibre Enriched Prebiotic Biscuit. Biological Forum – An International Journal, 15(7): 349-354.