Skip to main content

Advertisement

SpringerLink
Log in

Developing consumer acceptable biscuits enriched with Psyllium fibre

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Consumer’s demand for functional food is a trend of the last decades. Nowadays, the attention is focused on the development of products with health claims on the label, which can result in value-added products for the producers companies. Cookies are popular staple foods in the human diet in many countries and are generally well accepted by consumers due to their sensory attributes, long shelf life and convenience. The incorporation of solid components on the biscuit dough, such as dietary fibre, could have serious implications on its structure and perceived texture which explains the technological limitations for the fibre incorporation. The aim of this work is to develop an enriched functional biscuit with Psyllium fibre and understand the impact of the new ingredient on physicochemical and sensorial properties of the dough and biscuits. The optimum biscuit’s formulation was determined using the response surface methodology (RSM). Effects of wheat flour (48–52 %) and Psyllium (3–9 %) contents on the dimensional features (spread ratio, expansion factor), water activity, colour parameters (L*, a*, b*), texture characteristics (firmness, adhesiveness, cohesiveness, springiness) and sensory properties (colour, flavour, texture, overall acceptability) of dough and biscuits were investigated. The most representative parameters evaluated were used to develop biscuits with similar features to commercial references. An optimum formulation was obtained by incorporating 6 % Psyllium and 50 % flour. This biscuit has the enough amount of Psyllium soluble fibre recommended by Food and Drug Administration (FDA) to prevent the risk of coronary heart disease and to bear a health claim on the label.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  • Angioloni A, Collar C (2011) Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT - Food Sci Technol 44:747–758

    Article  CAS  Google Scholar 

  • AOAC method 935.29 (1998) Gaithersburg, USA

  • AOAC method 991.43 (1998) Gaithersburg, USA

  • Arimi JM, Duggan E, O’Sullivan M, Lyng JG, O’Riordan ED (2010) Effect of water activity on the crispiness of a biscuit (Crackerbread): mechanical and acoustic evaluation. Food Res Int 43:1650–1655

    Article  Google Scholar 

  • Bedard AM, Lai GH, Wullschleger RD, Kincaid JG (1995) Psyllium enriched pasta products and methods for making same. US Patent 5384144

  • Bijkerk CJ, Muris JWM, Knottnerus JA, Hoes AW, de Wit NJ (2004) Systematic review: the role of different types of fiber in the treatment of irritable bowel syndrome. Aliment Pharmacol Ther 19:245–251

    Article  CAS  Google Scholar 

  • Bourne M (2002) Food Texture and Viscosity. Academic, London

    Book  Google Scholar 

  • Cheng Z, Blackford J, Wang Q, Yu L (2009) Acid treatment to improve psyllium functionality. J Funct Foods 1:44–49

    Article  CAS  Google Scholar 

  • Cronin K, Preis C (2000) A statistical analysis of biscuit physical properties as affected by baking. J Food Eng 46:217–225

    Article  Google Scholar 

  • Dikeman CL, Fahey GC Jr (2006) Viscosity as related to dietary fiber: a review. Crit Rev Food Sci 46:649–663

    Article  CAS  Google Scholar 

  • FDA (2012) CFR - Code of Federal Regulations, Title 21.http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.81. Accessed 16 May 2013

  • Fischer MH, Yu N, Gray GR, Ralph J, Anderson L, Marlett JA (2004) The gel-forming polysaccharide of psyllium husk (Plantago ovata Forsk). Carbohyd Res 339:2009–2017

  • Fontana AJ (2001) Water activity’s role in food safety and quality. Food Safety Magazine.http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2001/water-activitye28099s-role-in-food-safety-and-quality/ Accessed 8 July 2013

  • Fustier P, Castaigne F, Turgeon SL, Biliaderis CG (2009) Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies. J Food Eng 90:228–237

    Article  CAS  Google Scholar 

  • Gallagher E, O’Brien CM, Scannell AGM, Arendt EK (2003) Use of response surface methodology to produce functional short dough biscuits. J Food Eng 56:269–271

    Article  Google Scholar 

  • Gan HE, Karim R, Muhammad SKS, Bakar JA, Hashim DM, Rahman R (2007) Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. LWT - Food Sci Technol 40:611–618

    Article  CAS  Google Scholar 

  • Garcia JJ, Fernandez N, Carriedo D, Diez MJ, Sahagun A, Gonzalez A, Calle A, Sier M (2005) Hydrosolublefiber (Plantagoovata husk) and levodopa I: experimental study of the pharmacokinetic interaction. Eur NeuropsychoPharmacol 15:497–503

    Article  CAS  Google Scholar 

  • Gouveia L, Batista AP, Miranda A, Empis J, Raymundo A (2007) Chlorella vulgaris biomass used as colouring source in traditional butter biscuits. Innov Food Sci Emerg 8(3):433–436

    Article  CAS  Google Scholar 

  • Gouveia L, Coutinho C, Mendonça E, Batista AP, Sousa I, Bandarra NM, Raymundo A (2008) Functional biscuits with PUFA-ω3 from Isochrysis galbana. J Sci Food Agric 88(5):891–896

  • Guo Q, Cui SW, Wang Q, Young JC (2008) Fractionation and physicochemical characterisation of Psyllium gum. Carbohyd Polym 73:35–43

    Article  CAS  Google Scholar 

  • ISO20483 (2006) Cereals and pulses – Determination of the nitrogen content and calculation of the crude protein content – Kjeldahl method. International Organization for Standardization

  • Kristensen M, Jensen MG (2011) Dietary fibers in the regulation of appetite and food intake-Importance of viscosity. Appetite 56:65–70

    Article  CAS  Google Scholar 

  • Lee SC, Rodriguez F, Storey M (1995) Determination of soluble and insoluble dietary fiber in Psyllium-containing cereal products. J AOAC Int 78(3):724–729

    CAS  Google Scholar 

  • Manohar RS, Rao PH (2002) Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality. Food Res Int 35:807–813

    Article  Google Scholar 

  • Marlett JA, Fischer MH (2003) The active fraction of psyllium seed husk. Proc Nutr Soc 62:207–209

    Article  CAS  Google Scholar 

  • Montgomery DC (1991) Design and Analysis of Experiments. Wiley, New York

    Google Scholar 

  • Moraes KS, Zavareze ER, Miranda MZ, Salas-Mellado MM (2010) Avaliação tecnológica de biscoitos tipo cookie com variações nos teores de lipídio e de açúcar. Ciênc Tecnol Aliment 30(Supl.1):233–242

  • Norma Portuguesa NP4168 (1991) Cereais e derivados - Determinação do teor de matéria gorda total. IPQ

  • Norma Portuguesa NP518 (1986) Cereais e Leguminosas - Determinação do teor de cinza. Processo por incineração a 550 °C. IPQ

  • Nunes MC, Raymundo A, Sousa I (2006) Gelled vegetable desserts containing pea protein, k-carrageenan and starch. Eur Food Res Technol 222:622–628

  • Olson BH, Anderson SM, Becker MP, Anderson JW, Hunninghake DB, Jenkins DJA, LaRosa JC, Rippe JM, Roberts DCK, Stoy DB, Summerbell CD, Truswell AS, Wolever TMS, Morris DH, Fulgoni VL (1997) Psyllium-enriched cereals lower blood total cholesterol and LDL cholesterol, but not HDL cholesterol, in hypercholesterolemic adults: results of a meta-analysis. J Nutr 127:1973–1980

    CAS  Google Scholar 

  • Pallant J (2001) SPSS Survival Manual - A step by step guide to data analysis using SPSS for Windows. Open University Press, Philadelphia

    Google Scholar 

  • Piteira MF, Maia JM, Raymundo A, Sousa I (2006) Extensional flow behaviour of natural fiber-filled dough and its relationship with structure and properties. J Non-Newton Fluid 137:72–80

    Article  CAS  Google Scholar 

  • Raymundo A, Fradinho P, Nunes MC (2014) Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough. Bioact Carbohydr Diet Fiber 3:96–105

    Article  CAS  Google Scholar 

  • Saha S, Gupta A, Singh SRK, Bharti N, Singh KP, Mahajan V, Gupta HS (2011) Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit. LWT - Food Sci Technol 44:616–621

    Article  CAS  Google Scholar 

  • Singh B (2007) Psyllium as therapeutic and drug delivery agent. Int J Pharm 334(1–2):1–14

    Article  CAS  Google Scholar 

  • Sudha ML, Vetrimani R, Leelavathi K (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem 100:1365–1370

    Article  CAS  Google Scholar 

  • Temudo MS, Nunes MC, Batista AP, Carvalheiro F, Esteves MP, Raymundo A (2008) Physicochemical characterization of psyllium fibre, in Gums and Stabilisers for the Food Industry. Royal Society of Chemistry, UK

    Google Scholar 

  • Uysal H, Bilgiçli N, Elgun A, Ibanoğlu S, Herken EN, Demir MK (2007) Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. J Food Eng 78:1074–1078

    Article  CAS  Google Scholar 

  • Wang SH, Cabral LC, Fernandes SM (1997) Características tecnológicas e sensoriais de biscoitos com alto teor de casca de soja cozidos em microondas. Pesq Agropec Bras 32(7):739–745

    Google Scholar 

  • Yu L, Perret J, Parker T, Allen KGD (2003) Enzymatic modification to improve the water-absorbing and gelling properties of Psyllium. Food Chem 82(2):243–248

    Article  CAS  Google Scholar 

  • Zoulias EI, Oreopoulou V, Kounalaki E (2002) Effect of fat and sugar replacement on cookie properties. J Sci Food Agric 82(14):1637–1644

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. CEER - BiosystemsEngineering, Instituto Superior de Agronomia, Tapada da Ajuda, 1349-017, Lisbon, Portugal

    Patricia Fradinho, M. Cristiana Nunes & Anabela Raymundo

  2. Núcleo de Investigação em Engenharia Alimentar e Biotecnologia-Instituto Piaget, Quinta da Arreinela de Cima, 2800-305, Almada, Portugal

    Patricia Fradinho & Anabela Raymundo

Authors
  1. Patricia Fradinho
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. Cristiana Nunes
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Anabela Raymundo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Patricia Fradinho.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Fradinho, P., Nunes, M.C. & Raymundo, A. Developing consumer acceptable biscuits enriched with Psyllium fibre. J Food Sci Technol 52, 4830–4840 (2015). https://doi.org/10.1007/s13197-014-1549-6

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-014-1549-6

Keywords

Search

Navigation