Preparation and sensory evaluation of oat and wheat flour mixed biscuits and its health impact on adult women

Oats as a functional food having physiological benefits like hypoglycemic effect, hypocholestrolemic effect, has effect on reduction of cancer and hypertension. Soluble fibres have been known to lower blood cholesterol levels. Oat fibre has been associated with reduced risk of heart diseases. Oat compounds provide various opportunities for incorporating oats in functional food products. There is a great need to determine the bioavailability of antioxidants from oat and other food sources and to determine various effects on human and animal health. In the stomach and small intestine, oat-soluble fibre b glucan acts primarily by increasing the viscosity of the gastric and intestinal contents, and the action is mediated via the neuro-hormonal systems involving both endocrinal and gastrointestinal hormones. The favourable effect on colon function is based partly on the enhanced production of microbial mass with good water retention properties, partly by the bulking effect of the insoluble components of the fibre. Oat has a well-balanced nutritional composition. The study was carried out for determination of the highest sensorially acceptable level of the added oat flour to biscuits. Blends were carried out using concentrations of 20 per cent, 40 per cent, 60 per cent, 80 per cent oat flour and 80 per cent, 60 per cent, 40 per cent, 20 per cent (w/w) added wheat flour. Then the prepared biscuits were sensorially evaluated by 8 trained panelists.