Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
*Corresponding author: suryap.singh@bhu.ac.in (ORCID ID: 0000-0002-4098-2534)
Online published on 22 March, 2019.
The colour of sugar free biscuit was recorded by hunter colour flex and the L*, a*, b*, value was 46.40, 12, 20.29, respectively. Developed sugar free biscuit was rich in calcium and magnesium and their concentration were observed 294.8mg/100g and 451.5mg/100g respectively by ion chromatography. Atomic absorption spectroscopy of developed sugar free biscuits was also performed for mineral analysis and reported that it contains iron (1.93mg/100g), copper (0.065mg/100g), and zinc (0.325 mg/100g). Fortified sugar free biscuits was also analysed by rapid visco analyser for pasting properties of starch, gelatin ionization of starch. The shelf-life of sugar free biscuit was lower at 37°C than at 10°C and 25°C. The HMF (Hydroxy Methyl Furfural) concentration which indicates the mallard reaction at a higher temperature and with increasing days of storage, the HMF concentration was also increased. The HMF increased to 6.1, 6.3, 6.5 μmol/100g at 10, 25, 37°C respectively after 30 days from 5.1 mol/100g which was the HMF value initially. The TBA (Thiobarbituric acid) also increased the most at 30 days storage at 10°C as compared to 25°C and 37°C, TBA value was 0.254, 0.265 and 0.286 respectively. The same result was seen in moisture content 5.1, 5.25., 5. 5% at 10°C, 25°C, 37°C respectively from 4% of moisture initially content. The Microbiological studies concluded that the product was safe with no yeast and mould growth and coliform was also not detected. Only total plate count after 30 days was found 3×10 CFU/ml. The product was found safe for consumption even after 30 days of storage.
In the present research analysed micronutrients (calcium, magnesium, copper, zinc, etc.) by AAS and Ion chromatography of developed sugar free biscuit through fenugreek seed powder and natural sweetener stevia was found rich in micronutrient.
Analysis of pasting properties by Rapid Visco Analyser (AVR), shelf-life study at different time and temperature combination, and microbiological analysis of sugar free biscuit.
Chemical properties analysis by Fourier-transform infrared spectroscopy (FT-IR) and colour intensity was measure from hunter colour flex.
AAS, sugar free biscuit, ion chromatography, hunter colour flex
