Baodong Zheng
Fujian Agriculture and Forestry University, China
Title: Sensory and nutritional properties of chinese olive pumace based high fiber biscuit
Biography
Biography: Baodong Zheng
Abstract
Consumer interest in healthy eating is shifting towards the potential health benefits of specific foods and food ingredients. Unconventional ingredients combined with usual bakery flour yields better acceptable, healthy and nutritious bakery products. The present study aims to evaluate the sensory and nutritional properties of Chinese olive pumace based high fiber biscuit. The high fiber biscuit was formulated using Chinese olive pumace powder (15%), wheat (100 g), sugar powder (33%) and spices after repeated trials and the recipe was standardized. When subjected to sensory evaluation, the newly formulated high fiber biscuit derived a score of 4.5±0.51, out of a maximum score of 5, for its overall acceptability, indicating the biscuit was well accepted. The results of the nutritional quality and cost of the newly formulated high fiber biscuit showed that it contains the 10.20 g fiber, 1454 Kcal calories and 18.30 g fat in 100 g biscuit. Furthermore, the glycemic index (GI) results indicated that GI of olive high fiber biscuits was 63.68 which was significantly lower than the control one with the GI value of 76.66. Besides, the physical and chemical indicators as well as the microbiological indicators were also up to the Chinese national standards (GB/T20980-2007 and GB7100-2003). Hence, the study proved that the newly formulated olive pumace powder based biscuit is well acceptable based on its sensory properties and fiber rich nutritional quality.