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Developing consumer acceptable biscuits enriched with Psyllium fibre.

Patricia Fradinho1, M Cristiana Nunes2, Anabela Raymundo1

  • 1CEER - BiosystemsEngineering, Instituto Superior de Agronomia, Tapada da Ajuda, 1349-017 Lisbon, Portugal ; Núcleo de Investigação em Engenharia Alimentar e Biotecnologia-Instituto Piaget, Quinta da Arreinela de Cima, 2800-305 Almada, Portugal.

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|August 6, 2015
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Summary

Functional biscuits enriched with Psyllium fibre were developed to meet consumer demand for healthier options. An optimal formulation was achieved, enabling health claims related to coronary heart disease prevention.

Keywords:
Commercial biscuitsDietary fibreResponse surface methodology

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Area of Science:

  • Food Science and Technology
  • Nutritional Science
  • Product Development

Background:

  • Growing consumer demand for functional foods with health claims presents opportunities for value-added products.
  • Cookies are popular, convenient foods, but incorporating ingredients like dietary fibre poses technological challenges due to texture and structural impacts.
  • Psyllium fibre is a soluble fibre recognized for its health benefits, including cardiovascular health.

Purpose of the Study:

  • To develop a functional biscuit enriched with Psyllium fibre.
  • To investigate the impact of Psyllium fibre on the physicochemical and sensory properties of biscuit dough and final product.
  • To determine an optimal biscuit formulation that meets regulatory health claim requirements.

Main Methods:

  • Response Surface Methodology (RSM) was employed to optimize biscuit formulation.
  • Investigated the effects of varying wheat flour (48-52%) and Psyllium (3-9%) content.
  • Evaluated dimensional features, water activity, color (L*, a*, b*), texture (firmness, adhesiveness, cohesiveness, springiness), and sensory attributes (color, flavor, texture, overall acceptability).

Main Results:

  • An optimal biscuit formulation was determined with 6% Psyllium fibre and 50% flour.
  • The developed biscuit meets the recommended intake of Psyllium soluble fibre for health claims.
  • Physicochemical and sensory properties were analyzed to ensure similarity to commercial products.

Conclusions:

  • A successful functional biscuit enriched with Psyllium fibre was developed.
  • The optimal formulation allows for a health claim regarding the prevention of coronary heart disease.
  • This research supports the development of value-added functional foods meeting consumer health trends.