Dear all who and all seeing this ppt thanks for reading here is small brief information about this presentation. It contain the lab scale biscuits preparation which were fortified with flaxseed powder and fenugreek leaves. the increase or decrease of and quality attributes and reason for it. this is 6 moths study of my UG program hope it will use full to who have been chosen baking technology as their domain and to all food technologist . Regards Pallavi

1. BISCUITS FORTIFIED
WITH FLAXSEED POWDER
AND FENUGREEK LEAVES
.

2. CONTENT
• Introduction
• Review of literature
• Purpose of the study
• Objectives
• Formulations
• Ingredients
• Sensory analysis
• Physical parameters
• Chemical analysis
• Quality analysis
• conclusion

3. INTRODUCTION
• The biscuits are made by blending the wheat flour
with the flaxseed and fenugreek leaves Both are
rich in protein ,fat ,fiber minerals and PUFA .
• Both flaxseed and fenugreek having the
hypocholesterolemic and hypoglycemic properties .
• Flaxseed is the richest source of omega 3 fatty acid ,
which reducing the risk factors for cardiovascular
diseases , stroke and inflammatory disorders

4. NUTRITIONAL INFORMATION(Quantity per 100g)
Composition FLAXSEED FENUGREEK
Moisture 7% 4%
Energy 534 kcal 49kcal
Fat 41 g 0.24g
Protein 20 g 0.85g
Carbohydrate 29 g 6
Dietary fibre 28 g 0.9g
Ash 3.4 % 6.2%
Calcium 236 mg 395mg
Iron 5.73 mg 1.24mg
Source: Flax council of Canada (2007) http://www.flaxcouncil.ca/spanish/pdf/FlxPrmr-R11-
Ch1_Span.pdf

5. Health benefits
FLAXSEED FENUGREEK
prevent heart disease
promote weight loss
reduce the risk of diabetes
Hypocholesterolemic
anti-carcinogenic
good remedy for anemic
patients
 control Constipation
support immune function
Treating Diabetes and
Lowering Blood Sugar Levels
Aid Milk Production in
Lactating Women
good remedy for anemic
patients
anti-diabetic, antioxidant,
anti-neoplastic, gastro
protective, hepatoprotective,
hypocholesterolemic and
hypoglycaemic

6. Review of literature
FLAXSEED
Bashir et al. (2006) reported on the effect of flaxseed flour
supplementation on the baking properties of cakes and
cookies. Wheat flour was replaced with flaxseed flour at
five different levels i.e. 5, 10, 15, 20 and 25%
respectively. The average thickness and width of cookies
increased as the amount of flaxseed was increased but,
spread factor was decreased. The overall volume of cakes
decreased as the amount of flaxseed was
increased.Supplementation of 10 to 20% of flaxseed flour
resulted in favorable baked products with respect to
organoleptic properties. Therefore, it is highly
recommended to explore the potential of flaxseed health
benefits to provide value added products to consumer.

7. Hussain et al. (2006) evaluated physical and sensory attributes
of flaxseed flour supplemented cookies. Full fat flaxseed flour
was supplemented with wheat flour @ 5, 10, 15, 20, 25 and
30%. Cookies prepared without flaxseed flour were kept as
control. The mean quality score of the cookies decreased with
the increase in the level of the flaxseed flour supplementation.
Colour and crispiness of the cookies showed a declining trend
as compared to flavour and texture of cookies. Cookies
containing 20% and lower level of the full fat flaxseed flour
were acceptable in relation to their overall acceptability.
Significant reduction in the spread factor of the cookies was
observed. Addition of the flaxseed flour restricted the spread
of the cookies.

8. FENUGREEK
A.I.Hegazy and M.I.Ibrahim(2009) studied on Evaluation of the
Nutritional protein quality of wheat biscuit supplemented by fenugreek
and explained an effect of partial replacement of wheat flour by different
levels (5,10,15 and 20%) fenugreek on the sensory and chemical
characteristics for biscuits produced was studied.
Tamiru Kasaye Atilaw and Yogesh Kumar Jha studied on Utilization of
Fenugreek to Develop Value Added Biscuits and Breads incorporated
fenugreek supplemented at 5, 10, and 15% levels with wheat flour was
assessed for the production of bread and biscuit to improve its nutritional
profile. The nutritive values in terms of protein, fibre, ash as well as
calcium, magnesium, iron and zinc content of bread and biscuit increased
as a result of the supplementation of fenugreek to wheat flour.

9. Purpose of the study
• keeping in view the nutritional and health
benefits the study was conducted to improve
the nutritional properties of biscuits by the
incorporation of flax seed and fenugreek
leaves in wheat flour
• Hence development and consumption of
therapeutic bakery product would help to raise
the nutritional status of the population

10. OBJECTIVES
 To standardize the level of ingredients
 To carry out the sensory evaluation to know the acceptance of
the product
 To asses the nutritive value and physico-chemical
characteristics of the product

11. MATERIALS REQUIRED
 Wheat flour
 Flaxseed powder
 Fenugreek leaves
 Hydrogenated fat
 Milk powder
 Salt
 Sugar
 Baking powder
1.To standardize the level of ingredients

12. FOMULATION
INGREDIENTS CONTROL (g) SAMPLE 1 ( g) SAMPLE 2 ( g)
wheat flour 100 88 76
Flaxseed powder 0 10 20
Fenugreek leaves 0 2 4
Hydrogenated fat 50 50 50
Milk powder 25 25 25
Salt 2 2 2
Sugar 25 25 25
Baking powder 1 1 1

13. FLAXSEED FLOUR MAKING
PROCEDURE
Cleaned flaxseed
Roasted @ 190◦c for 8-10min
Grinding
Powder was packed in
polythene pouches
Flaxseed flour

14. Unit operations: biscuit making
1. Weighing of ingredients.

15. 2. SIEVING OF DRY INGREDIENTS
Flaxseed flour

16. .
. Mixing- is done by 2 steps
a. Shortening (Vanaspati) and
sugar powder and salt are
creamed together.
b. Remaining ingredients such
as flour, , milk powder, baking
powder ,flax seed powder
fenugreek leaves are
kneaded by hand

17. .
4. Moulding: Mixing is
followed by molding, in
which the shapes are
achieved through biscuit
cutter.
5. Baking is done at 1500C for
10 min

18. 6. Cooled to room
temperature: After baking
The temperature is brought
down to room temperature.
Natural cooling is preferred
over the forced cooling as it
maintains the texture
quality of biscuits.
Packaging : is done by using
polythene cover

19. 2. carry out the sensory
evaluation to know the
acceptance of the product
• .

20. SENSORY EVALUATION
• The products obtained after baking was subjected for
sensory evaluation. The formulated biscuits were compared
with the control samples i.e without flaxseed flour and
fenugreek leaves. The score record sheet were prepared
based on the five point hedonic scale . The sensory
attributes that were taken into consideration include : color ,
texture , aroma , flavour ,and overall acceptability .
Control Sample 1 Sample2

21. Mean Acceptability Score Of Attributes
(By Hedonic Scale )
Sensory qualities Sample Score
T1 T2 T3(accepted) 5=highly acceptable
4=moderately
acceptable
3=neither acceptable
nor not acceptable
2=poorly acceptable
1=very poorly
acceptable
Color 4.8 4.00 4.6
Appearance 4.6 4.2 4.2
Aroma 4.8 4.00 4.8
flavour 5.00 4.2 4.8
Texture 4.8 4.8 4.4
Total acceptability 4.8 4.24 4.6
Sample-T1: biscuits with 0% flaxseed flour Sample
T2 = biscuits with 10% flaxseed flour Sample and 2% fenugreek leaves
T3 = biscuits with 20% flaxseed flour and 4% fenugreek leaves

22. Comments :
• Sample 3 was good
• Slightly bitter after taste
• Sample 3 was taste better than sample2

23. .• The biscuits were prepared by incorporation of flaxseed
powder at 10%and 20% , fenugreek leaves at 2% and 4% in
the formulations to evaluate the sensory qualities of biscuits . A
Panel of 6 tasters evaluated the colour, Aroma, taste, texture
and overall acceptance of biscuits. The results are presented in
the Table. It was observed that total score of biscuits
containing 20% and 4% of flaxseed powder and fenugreek
leaves for aroma, taste, texture and over all acceptability were
higher than the cookies containing10% and 2% .

24. Graph :showing the result of sensory
evaluation4.8
4.6
4.8
5
4.8
4
4.2
4
4.2
4.8
4.6
4.2
4.8
4.8
4.4
COLOR APPEARANCE AROMA FLAVOUR TEXTURE
control T1 sample T2 sample

25. 3. asses the nutritive
value and physio-chemical
characteristics of the
product
,

26. PHYSICALANALYSIS
The biscuits prepared by incorporating with 0 and 20% of
flaxseed powder , 4% fenugreek leaves are evaluated for its
physical parameters like weight thickness, diameter and spread
ratio .results are presented in the table.
• Table 2: The effects of flaxseed powder and fenugreek in the weight, diameter,
thickness, and spread ratio of cookies
Parameter T1 sample T3 sample
Weight (g) 11.72 12.4
length 4.5cm 4.82cm
Thickness 0.639cm 0.783cm
Spread ratio (D/T) 6.24 6.16

27. 11.72
4.5
0.639
6.24
12.4
4.82
0.783
6.16
0
2
4
6
8
10
12
14
weight length thickness spread ratio
graph1:Physical analysis of control and sample
control sample

28. CHEMICAL ANALYSIS
• The biscuits containing 0 and 20% , 4% flaxseed powder and fenugreek
leaves were analyzed for moisture, protein, fat, ash, fibre as per the method
of AOAC (1975) and the carbohydrate content was determined by total
carbohydrate by difference method. The results are presented in table.
• Table 4 : Proximate composition of T1 and T3 sample (in %)
Parameter control sample
Moisture 4.8 5.30
Protein 9.80 12.62
Fat 14.89 24.2
Ash 0.98 1.86
Fibre 3.20 5.46
Carbohydrate 66.33 50.44
Energy (k cal) 438.53 472.04
Calcium(mg/100g) 68.23 73.01
Iron (mg/100g) 1.41 2.048

29. .
• .graph 3: proximate composition of control v/s sample
4.8 9.8
14.89
0.98 3.2
66.33
5.3
12.62
24.2
1.86 5.46
50.44
0
10
20
30
40
50
60
70
control sample

30. .
–QUALITY ANALYSIS

31. CHEMICALS USED
• Dilute HCl –5.5 N
• Concentrated Sulphuric acid – Specific gravity 1.84
• 45% Sodium Hydroxide – Dissolve 450 gm of Sodium hydroxide
pellets in 1000 mL water
• Standard Sulphuric acid solution – 0.1 N
• Standard Sodium Hydroxide solution – 0.1 N
• Methyl Red Indicator solution – Dissolve 0.5 gm methyl red in 100
mL of alcohol
• Dilute Sulphuric acid – 1.25% (w/v) accurately prepared
• Sodium Hydroxide solution – 1.25% (w/v) accurately prepared
• Ethyl alcohol – 95% by volume
• Petroleum ether
• Dinitrosalicylic acid reagent
• 40% Rochelle salt solution (potassium sodium tartarate).

32. MOISTURE
ESTIMATED BY HOT AIR OVEN
(AOAC METHOD
Where,
W1 = Weight in gms of the dish with the
material before drying
W2 = Weight in gms of the dish with the
material after drying
W3 = Weight in gms of the empty dish
W1 – W2
Moisture % = x 100
W1 - W3

33. REASON
Graph:3 showing variation of moisture content
4.8
5.3
4.5
4.6
4.7
4.8
4.9
5
5.1
5.2
5.3
5.4
CONTROL SAMPLE
MOISTURE
INCREASED
MOISTURE CONTENT OF
BISCUITS INCREASED DUE TO
HIGHER FIBRE IN FLAXSEED
AND FENUGREEK

34. FAT:
• SOXHLET APPARATUS
• AOAC METHOD
• % fat content =
weight of the ether extract (g)
weight of the sample take
X100

35. FAT ESTIMATION
14.89
24.2
0
5
10
15
20
25
30
CONTROL SAMPLE
Graph:4 showing variation of FAT content
• Flaxseed is higher
in fat content
INCREASED

36. ASH ESTIMATION (AOAC )
Weighed sample Ignition Muffle furnace
water bath Makeup for 100 ml

37. Calculation:
(W3 – W1)
• Total ash on
dry basis (% by weight) = X 100
(W2 – W 1)
Where,
• W3 = Weight in gm of the dish with the ash
• W1 = Weight in gm of empty dish
• W2 = Weight in gm of the dish with the sample
taken for test

38. Both flaxseed and fenugreek
are rich in minerals
0.98
1.86
0
0.5
1
1.5
2
CONTROL SAMPLE
ASH
INCREASED

39. PROTEIN BY KJELDHAL METHOD
(AOAC)
DIGESTION Kjeldhal equipments titration

40. Calculation:
Protein on dry wt. basis = Protein content x 100
(100 – Moisture content)
Ideally the protein content of food stuff is calculated by multiplying its
total nitrogen content by a factor 6.25. This factor is used whenever
the nature of the protein is unknown or when the product to be
analyzed is a mixture of different proteins with different factors.
However use of different Nitrogen conversion factors for different
matrices may lead to better accuracy of results.
14.007 x (mL HCl sample – mL HCl blank) x normality of HClN% =
g sample
Calculate protein as = N x 6.25

41. Flaxseed is
good source of
protein
9.8
12.62
0
2
4
6
8
10
12
14
CONTROL SAMPLE
INCREASED

42. FIBRE
:
• FIBRA PLUS APPARATUS
• AOAC METHOD
• Crude fiber % by wt =
Where,
• W1 = wt in gm of Gooch crucible and
contents before ashing
• W2 = wt in gm of Gooch crucible containing
asbestos and ash

43. FIBRE
0
1
2
3
4
5
6
CONTROL SAMPLE
• Both flaxseed and
fenugreek are good
source of dietary fibre
INCREASED

44. carbohydrate
• Total carbohydrate content is determined by the difference
method
• Total carbohydrates (%) = 100 – (moisture + protein + fat + ash
+ fiber)
control sample
carbohydrate 66.33 50.44
0
10
20
30
40
50
60
70
carbohydrate

45. CALCIUM
Calcium is precipitated as calcium oxalate. The precipitate is
dissolved in hot dilute H2SO4 and titrated with standard
potassium permanganate.

46. Flaxseed and
fenugreek ,Both
are rich in
minerals68.23
73.01
65
66
67
68
69
70
71
72
73
74
CONTROL SAMPLE
CALCIUM INCREASED

47. IRON
• Iron in food is determined by converting the
iron to ferric form using oxidising agents like
potassium per sulphate or hydrogen peroxide
and treating there after with potassium
thiocyanate to form the red ferric thiocyanate
which is measured colorimetrically at 480 nm.

48. 1.41
2.048
0
0.5
1
1.5
2
2.5
CONTROL SAMPLE
IRON INCREASED

49. conclusion
• The use of flaxseed powder and fenugreek leaves in biscuits
improved the nutritional value of biscuits..
• The colour, texture, appearance and taste is more acceptable
at 20% flaxseed and 4% fenugreek replacement. The
nutritional quality of refined wheat flour biscuits is improved.

50. .
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53. THANK
YOU