Thickness, diameter, and weight of the high-fiber biscuits
Parameter
B1
B2
B3
B4
Control
Thickness (cm)
0.32 ± 0.05a
0.36 ± 0.02ab
0.42 ± 0.02ab
0.47 ± 0.02b
0.35 ± 0.01ab
Diameter (cm)
4.67 ± 0.12a
5.17 ± 0.07ab
5.47 ± 0.09b
5.03 ± 0.07ab
5.23 ± 0.22ab
Weight (g)
6.87 ± 0.27ab
7.13 ± 0.30ab
7.03 ± 0.13ab
7.97 ± 0.66b
6.20 ± 0.17a
Spread ratio
15.02 ± 1.99a
14.36 ± 1.05a
13.04 ± 0.38a
10.70 ± 0.65a
14.91 ± 1.19a
L*
67.40 ± 5.02a
66.17 ± 2.28a
54.93 ± 4.11a
64.73 ± 3.08a
68.73 ± 6.54a
a*
19.93 ± 5.71a
18.03 ± 4.13a
30.70 ± 3.99a
15.97 ± 6.15a
12.57 ± 1.57a
b*
48.33 ± 4.41a
39.87 ± 15.19a
52.53 ± 2.12a
51.37 ± 8.19a
50.70 ± 3.17a
Browning index
29.01 ± 8.98a
25.57 ± 7.29a
47.99 ± 7.13a
25.61 ± 8.25a
20.82 ± 2.83a
B1: biscuit made from formulated flour 1; B2: biscuit made from formulated flour 2; B3: biscuit made from formulated flour 3; B4: biscuit made from formulated flour 4; Control: biscuit made from wheat flour; L*: lightness; a*: position of color in the green-red axis; b*: position of color in the blue-yellow axis. Values carrying different superscripts (a, b) in the same row are statistically significant (P < 0.05)
Declarations
Acknowledgments
The authors would like to express their gratitude to all the participants who took part in the sensory evaluation, whose valuable insights greatly contributed to the findings of this study.
Author contributions
BUFS: Conceptualization, Methodology, Formal analysis, Writing—original draft. ATC: Conceptualization, Methodology, Visualization. IT: Conceptualization, Formal analysis. NYJ: Methodology, Investigation, Data curation. GGMM: Methodology, Investigation, Data curation. NJKE: Methodology, Investigation, Data curation. ATD: Methodology, Investigation, Data curation. LKN: Supervision, Validation, Writing—review & editing. All authors read and approved the submitted version.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
The study was approved by the Ethical Review Committee of the University of Bamenda, Cameroon (approval number: 2024/0163H/UBa/IRB) and complied with the Declaration of Helsinki. Animal management adhered to the guidelines set forth by the European Communities Council Directive 86/609/EEC for the care and use of experimental animals.
Consent to participate
Voluntary agreement from individuals to taste and evaluate these biscuits was obtained. Participants were fully informed about the study’s purpose, the nature of the biscuits, any potential risks (such as allergens), and the evaluation process. They are assured of their right to withdraw at any time without consequence. Participants know their role and rights to maintain ethical standards in the research.
Consent to publication
Not applicable.
Availability of data and materials
The original data underpinning the conclusions presented in this manuscript will be accessible to any qualified researcher upon request, without any undue reservation from the authors.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
References
Jayedi A, Soltani S, Abdolshahi A, Shab-Bidar S. Healthy and unhealthy dietary patterns and the risk of chronic disease: an umbrella review of meta-analyses of prospective cohort studies.Br J Nutr. 2020;124:1133–44. [DOI] [PubMed]
Reynolds AN, Akerman AP, Mann J. Dietary fibre and whole grains in diabetes management: Systematic review and meta-analyses.PLoS Med. 2020;17:e1003053. [DOI] [PubMed] [PMC]
Waddell IS, Orfila C. Dietary fiber in the prevention of obesity and obesity-related chronic diseases: From epidemiological evidence to potential molecular mechanisms.Crit Rev Food Sci Nutr. 2023;63:8752–67. [DOI] [PubMed]
Dragomir N, Ianitchi D, Maftei ML, Bahaciu GV, Posan P. Functionality and application of dietary fiber in food products - a review.Sci Papers Ser D Anim Sci. 2023;66:489–99.
Korese JK, Chikpah SK, Hensel O, Pawelzik E, Sturm B. Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies.Eur Food Res Technol. 2021;247:889–905. [DOI]
Van Toan N, Tran NTT. Preparation and quality evaluation of flour and biscuits made from red corn powder using as supplement with different ratios of red corn flour.Int J Sci Res Manag. 2022;10:43–62. [DOI]
Ronoh AK, Serrem CA, Tumwebaze SB, Were GM. Descriptive and rapid sensory profiling of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder.Appl Food Res. 2024;4:100504. [DOI]
Mancebo CM, Picón J, Gómez M. Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies.LWT - Food Sci Technol. 2015;64:264–9. [DOI]
Khairuddin MAN, Lasekan O. Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years.Foods. 2021;10:2523. [DOI] [PubMed] [PMC]
Singh M, Liu SX, Vaughn SF. Effect of corn bran as dietary fiber addition on baking and sensory quality.Biocatal Agric Biotechnol. 2012;1:348–52. [DOI]
Hryhorenko N, Krupa-Kozak U, Bączek N, Rudnicka B, Wróblewska B. Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance.J Cereal Sci. 2023;110:103646. [DOI]
Kindeya F, Hailu W, Dessalegn T, L Kibr G. Effect of blending ratio of wheat, orange fleshed sweet potato and haricot bean flour on proximate compositions, β-carotene, physicochemical properties and sensory acceptability of biscuits’.F1000Res. 2021;10:506. [DOI] [PubMed] [PMC]
Nashat S, Abdullah MZ. Chapter 21 - Quality Evaluation of Bakery Products.In: Computer Vision Technology for Food Quality Evaluation (Second Edition). San Diego: Academic Press; 2016. pp. 525–89. [DOI]
Świąder K, Marczewska M. Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme.Foods. 2021;10:446. [DOI]
Ma S, Wang H, Li J, Xue M, Cheng H, Qin Y, et al. Effect of the ratio of wheat flour and cassava and process parameters on the pellet qualities in low starch feed recipe extrusion.Anim Feed Sci Technol. 2021;271:114714. [DOI]
Bodor K, Szilágyi J, Salamon B, Szakács O, Bodor Z. Physical-chemical analysis of different types of flours available in the Romanian market.Sci Rep. 2024;14:881. [DOI] [PubMed] [PMC]
Pietiäinen S, Lee Y, Jimenez-Quero A, Katina K, Maina NH, Hansson H, et al. Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure.Foods. 2024;13:2309. [DOI]
Wu S, Jia W, He H, Yin J, Xu H, He C, et al. A New Dietary Fiber Can Enhance Satiety and Reduce Postprandial Blood Glucose in Healthy Adults: A Randomized Cross-Over Trial.Nutrients. 2023;15:4569. [DOI]
Mikhailova DV, Shevchenko OG, Golubev DA, Platonova EY, Zemskaya NV, Shoeva OY, et al. Antioxidant Properties and Geroprotective Potential of Wheat Bran Extracts with Increased Content of Anthocyanins.Antioxidants (Basel). 2023;12:2010. [DOI] [PubMed] [PMC]
Chaudhary P, Janmeda P, Docea AO, Yeskaliyeva B, Abdull Razis AF, Modu B, et al. Oxidative stress, free radicals and antioxidants: potential crosstalk in the pathophysiology of human diseases.Front Chem. 2023;11:1158198. [DOI] [PubMed] [PMC]
Dapčević-Hadnađev T, Hadnađev M, Pojić M. 2 - The healthy components of cereal by-products and their functional properties. In: Galanakis CM, editor. Sustainable Recovery and Reutilization of Cereal Processing By-Products. Woodhead Publishing; 2018. pp. 27–61. [DOI]
Lin MJY, Humbert ES, Sosulski F. Certain functional properties of sunflower meal products.J Food Sci. 1974;39:368–70. [DOI]
Tambo Tene S, Klang JM, Ndomou Houketchang SC, Teboukeu Boungo G, Womeni HM. Characterization of corn, cassava, and commercial flours: Use of amylase-rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours-Influence on the nutritional and energy value.Food Sci Nutr. 2019;7:1190–206. [DOI] [PubMed] [PMC]
Khattab RY, Arntfield SD, Nyachoti CM. Nutritional Quality of Legume Seeds as Affected by Some Physical Treatments, Part 1: Protein Quality Evaluation.LWT - Food Sci Technol. 2009;42:1107–12. [DOI]
Takashi S, Seib RA. Paste and gel properties of prime corn and wheat starches with and without native lipids.Cereal Chem. 1988;65:474–83.
Erukainure OL, Adeboyejo FO, Elemo GN, Ebuehi OAT. Modulation of lipid peroxidation, hypolipidemic and antioxidant activities in brain tissues of diabetic rats by fibre-enriched biscuits.J Acute Dis. 2012;1:42–6. [DOI]
Bala A, Gul K, Riar CS. Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours.Cogent Food Agric. 2015;1:1019815. [DOI]
Ruangchakpet A, Sajjaanantakul T. Effect of browning on total phenolic, flavonoid content and antioxidant activity in Indian gooseberry (Phyllanthus emblica Linn.).Kasetsart J (Nat Sci). 2007;41:331–7.
Association française de Normalisation (AFNOR). Recueil de normes françaises. Produits agricoles alimentaires. Directives générales pour le dosage de l’azote avec minéralisation selon la méthode de Kjedahl. Paris, France: AFNOR; 1984.
Devani MB, Shishoo CJ, Shal SA, Suhagia BN. Spectrophotometrical method for micro determination of nitrogen in kjeldahl digest.J Assoc Off Anal Chem. 1989;72:953–6. [DOI]
Singleton VL, Rossi JA Jr. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents.Am J Enol Vitic. 1965;16:144–58. [DOI]
Braca A, Sortino C, Politi M, Morelli I, Mendez J. Antioxidant activity of flavonoids from Licania licaniaeflora.J Ethnopharmacol. 2002;79:379–81. [DOI] [PubMed]
Yildirim A, Mavi A, Oktay M, Kara AA, Algur OF, Bilaloglu V. Comparison of antioxidant and antimicrobial activities of tilia (Tilia argentea Desf ex DC), sage (Salvia triloba l.), and black tea (Camellia sinensis) extracts.J Agric Food Chem. 2000;48:5030–4. [DOI] [PubMed]
Sangnark A, Noomhorm A. Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse.Food Chem. 2003;80:221–9. [DOI]
Trinder P. Determination of Glucose in Blood Using Glucose Oxidase with an Alternative Oxygen Acceptor.Ann Clin Biochem. 1969;6:24–7. [DOI]
Hussain M, Saeed F, Niaz B, Afzaal M, Ikram A, Hussain S, et al. Biochemical and nutritional profile of maize bran-enriched flour in relation to its end-use quality.Food Sci Nutr. 2021;9:3336–45. [DOI]
Jenfa MD, Adelusi OA, Aderinoye A, Coker OJ, Martins IE, Obadina OA. Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour.Food Sci Nutr. 2024;12:2364–78. [DOI] [PubMed] [PMC]
Olamiti G, Ramashia SE. Impact of Composite Flour on Nutritional, Bioactive and Sensory Characteristics of Pastry Foods: A Review.Nutr Food Sci. 2024;12. [DOI]
Ibrahim AG, Ayo JA, Joseph HM. Effects of orange‐fleshed sweet potato supplementation on the phytochemical composition, physicochemical, and sensory properties of sorghum‐based kunu‐zaki.Res J Food Sci Nutr. 2021;6:22–9. [DOI]
Ekunseitan OF, Obadina AO, Sobukola OP, Omemu AM, Adegunwa MO, Kajihausa OE, et al. Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour.J Food Process Preserv. 2017;41:e13150. [DOI]
Awuchi CG, Igwe VS, Echeta CK. The functional properties of foods and flours.Int J Adv Acad Res. 2019;5:139–60.
Ndungutse V, Ngoda PMN, Vasanthakaalam H, Shakala EK, Faraj AK. Functional properties of flour from selected potato (Solanum tuberosum L.) cultivars grown in Rwanda.Potato J. 2019;46:115–23.
Lauková M, Karovičová J, Kohajdová Z, Minarovičová L. Thermo-mechanical properties of dough enriched with wheat bran from different wheat variety.Potravinarstvo Slovak J Food Sci. 2018;12:202–8. [DOI]
Kong F, Li Y, Xue D, Ding Y, Sun X, Guo X, et al. Physical properties, antioxidant capacity, and starch digestibility of cookies enriched with steam-exploded wheat bran.Front Nutr. 2022;9:1068785. [DOI]
Rabie MMA, Safia M. Evaluation of Some Local and Imported Wheat Cultivars: Chemical, Rheological Properties and Mineral Contents of Their Flours.Int J Food Process Technol. 2022;8:1–8. [DOI]
Gómez M, Ronda F, Blanco CA, Caballero P, Apesteguía A. Effect of dietary fibre on dough rheology and bread quality.Eur Food Res Technol. 2003;216:51–6. [DOI]
Ciccoritti R, Nocente F, Sgrulletta D, Gazza L. Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process.LWT - Food Sci Technol. 2019;101:10–6. [DOI]
Molina MT, Lamothe L, Gunes DZ, Vaz SM, Bouchon P. The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits.Foods. 2021;10:2335. [DOI] [PubMed] [PMC]
Renzetti S, van der Sman RGM. Combining bran-enrichment with sugar replacement in biscuits enables the flexible use of a sustainable and fibre-rich by-product.Food Hydrocolloids. 2024;146:109226. [DOI]
Williams CL, Bollella M, Wynder EL. A new recommendation for dietary fiber in childhood.Pediatrics. 1995;96:985–8. [DOI]
Krajewska A, Dziki D. Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes.Molecules. 2023;28:4005. [DOI] [PubMed] [PMC]
Pinto D, Moreira MM, Švarc-Gajić J, Vallverdú-Queralt A, Brezo-Borjan T, Delerue-Matos C, et al. In-vitro gastrointestinal digestion of functional cookies enriched with chestnut shells extract: Effects on phenolic composition, bioaccessibility, bioactivity, and α-amylase inhibition.Food Biosci. 2023;53:102766. [DOI]
Jiang C, Wang R, Liu X, Wang J, Zheng X, Zuo F. Effect of Particle Size on Physicochemical Properties and in vitro Hypoglycemic Ability of Insoluble Dietary Fiber From Corn Bran.Front Nutr. 2022;9:951821. [DOI] [PubMed] [PMC]
Owheruo JO, Edo GI, Oluwajuyitan DT, Faturoti AO, Martins IE, Akpoghelie PO, et al. Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom.Food Chem Adv. 2023;3:100375. [DOI]
Jiang C, Zeng X, Wei X, Liu X, Wang J, Zheng X. Improvement of the functional properties of insoluble dietary fiber from corn bran by ultrasonic-microwave synergistic modification.Ultrasonics Sonochem. 2024;104:106817. [DOI]
