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Innovative Nutritious Biscuits Limit Aflatoxin Contamination.

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    Incorporating food byproducts like wheat bran (WB), goldenberry fruit (GBF), and goldenberry peel (GBP) into biscuits enhances their nutritional value and safety. These ingredients also improve dough properties and exhibit antimicrobial activity, leading to a safer biscuit alternative.

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    Area of Science:

    • Food Science
    • Nutritional Science
    • Microbiology

    Background:

    • Food byproducts such as wheat bran (WB), goldenberry fruit (GBF), and goldenberry peel (GBP) possess active compounds.
    • Incorporating these byproducts into food products can improve safety, nutritional profile, and dough characteristics.

    Purpose of the Study:

    • To evaluate the impact of incorporating WB, GBF, and GBP into biscuit formulations.
    • To assess the antioxidant, anti-aflatoxigenic, and antifungal activities of these byproducts.
    • To determine the effects on biscuit sensory attributes, chemical composition, and baking quality.

    Main Methods:

    • Partial replacement of wheat flour (WF) with WB, GBF, and GBP in biscuit dough.
    • Evaluation of antioxidant activity, chemical composition, and baking quality.
    • Assessment of anti-aflatoxigenic and antifungal activities and aflatoxin reduction.

    Main Results:

    • Biscuits with added byproducts showed acceptable sensory profiles.
    • GBF and GBP demonstrated high antioxidant and phenolic content, correlating with antimicrobial effects.
    • WB, GBF, and GBP inhibited fungal growth, with 20% GBF yielding the greatest aflatoxin reduction.
    • Biscuit-specific volume increased with GBF and GBP inclusion; color, baking quality, and texture remained largely unaffected.

    Conclusions:

    • The incorporation of WB, GBF, and GBP offers a promising strategy for developing safer and more nutritious biscuits.
    • These byproducts contribute to enhanced antimicrobial properties and improved dough characteristics.
    • The study presents a novel, safer alternative to traditional biscuit formulations.