Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, minerals (Mn, Ca, Fe, Cu, P, Na and K), vitamins (C, Folic acid, A, and E), and amino acid composition of wheat biscuits and 15%, 20% wheat germ fortified biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that 20% wheat germ fortified biscuits proved to be nutritious functional healthful food. It improved both physical, sensory characteristics and recorded the highest crude protein (12.20%), crude fiber (2%), and the least fat (9.63%), moisture (3.01%), and caloric value (436.31 Kcal/100g). While it recorded the highest Mn and Cu contents as well as increased vitamins C, Folic acid, A, and E. Besides, 20% wheat germ fortified biscuits increased all the eight essential amino acids contents resulting in an improvement of the nutritive value of wheat biscuits. Therefore it could be recommended for caloric reduced diets for obese and overweight persons. Likewise, it should be increasing interest as an ingredient in the industry as functional and healthy foods formulations as biscuits, bread and cakes.
Wheat germ constitutes about 2.5% - 3% of the wheat seed and is reckoned valuable healthful functional food [
On the other hand, [
On the other hand, wheat germ contained high vitamin, dietary fibre contents and a low fat content [
Furthermore, [
The fortification of bakery products and bakers confectionery with wheat germ, i.e. bread, toast bread, biscuits, and cakes were reported by several authors, i.e. [
This investigation was designed to produce fortified wheat biscuits with wheat germ, which has better nutritional value, available and relatively cheap and does not require any preparation efforts before using. The objectives of this investigation were to study the gross chemical composition, caloric value, the mineral composition, the vitamin composition, the amino acid composition as well as physical and sensory quality attributes of wheat biscuits and wheat germ fortified biscuits.
5 kg wheat flour 72% extraction hard red winter and 3 kg wheat germ were obtained from El-Haram Milling Company, Faesal, Giza in December 2014. Sugar powder, powdered milk, butter, sodium chloride, ammonium bicarbonate, sodium bicarbonate and baking powder were purchased from Cairo local market in December 2014.
Both wheat flour and wheat germ were kept in glass containers at 4˚C in the refrigerator till the analysis.
Control biscuit dough was prepared according to the formula presented in
Powdered sugar and butter were creamed in Braun Mixer with a flat beater for 2 minutes at 5 rpm. Water containing sodium chloride, ammonium bicarbonate, powdered milk, sodium bicarbonate and baking powder were added to the cream and mixed for 5 minutes at 125 rpm to obtain a homogenous cream. Thereafter the flour was
Ingredients | Gram |
---|---|
Wheat flour (72% extraction rate) | 100 |
Powdered sugar | 20.00 |
Sodium chloride | 0.50 |
Powdered milk | 10.00 |
Butter | 40.00 |
Ammonium bicarbonate | 1.00 |
Sodium bicarbonate | 0.50 |
Baking powder | 0.50 |
Water | 25.00 |
*[
added slowly to the above cream and was mixed for 2 minutes at 60 rpm to obtain biscuit dough [
The dough was sheeted to thickness of about 3 mm using Atlas Brand Rolling Machine. The sheeted dough was cut into round shape using a 45 mm diameter cutter and baked on an alluminium tray in an electric oven at 180˚C for 6 minutes. The biscuit was cooled for 30 minutes, packed in polyethylene bags stored under desiccation [
Blends of biscuits:
Blends of biscuits were prepared using wheat flour 72% extraction rate as control or those which were substituted with 15% and 20% wheat germ.
Biscuit were evaluated for height (cm), width (cm), spread ratio and spread factor. Five biscuits were used for the evaluations from the three studied biscuits and averages were recorded. The spread ratio and spread factor were calculated according to [
Sensory evaluation for the color, texture, taste, odor, and overall acceptability were done in order to determine consumer acceptability. A numerical hedonic scale ranging from 1 to 10 (1 is very bad and 10 for excellent) was used for sensory evaluation [
Moisture, protein, fat, crude fiber and ash were determined according to the methods described in [
Total carbohydrates content was calculated by difference (100―total gross chemical composition) on dry weight basis according to [
The caloric value was calculated according to the method of [
Total content of elements was carried out using a mixture of (HClO4/HNO3) according to (Inductive Coupled Plasma Emission Spectrometry). The elements Ca, Mn, Cu and Fe) were determined using ICP (ICAP6200) according to [
Vitamin C was determined using Aglient HPLC (uv-vis) as described by [
Acid hydrolysis was carried out according to the method of [
Then the residue was dissolved in diluting citrate buffer (pH 2.2). The system used for the analysis was High Performance Amino Acid Analyzer, Model: Ingos AAA400.
Tryptophan was determined by the colormetric method using UV-1601PC, Shimadzu. UV-Visible spectrophotometer (550 µm) according to the method described by [
Wheat germ had been considered as a functional food supplement in several bakery products. The mean values of physical characteristics of wheat biscuits and fortified wheat biscuits are presented in
The data recorded a gradual increment of spread ratio of both 15% and 20% wheat germ fortified biscuits ranging from 7.50 to 7.87; respectively. Considering the spread factor of control biscuits (100% wheat flour 72% extraction ratio biscuits) as 100, results given in
The sensory characteristics of the studied wheat biscuits as influenced by incorporation of 15% and 20% wheat germ are outlined in
Biscuit samples | Widtha (cm) | Thicknessb (cm) | Spread ratioc | Spread factord |
---|---|---|---|---|
100% wheat flour-72% extraction biscuits (control) | 5.5 | 0.8 | 6.87 | 100.00 |
15% fortified wheat biscuits with wheat germ | 6.0 | 0.8 | 7.50 | 109.00 |
20% fortified wheat biscuits with wheat germ | 6.3 | 0.8 | 7.87 | 11400 |
aWidth of 5 biscuits in series; bThickness of 5 biscuits in series; cWidth/thickness; d
Biscuits samples | Color | Texture | Taste | Odor | Overall acceptability |
---|---|---|---|---|---|
100% wheat flour-72% extraction biscuits (control) | 7.00 | 7.50 | 7.50 | 8.00 | 7.50 |
15% fortified wheat biscuits with wheat germ | 8.00 | 8.20 | 7.80 | 8.20 | 7.90 |
20% fortified wheat biscuits with wheat germ | 8.00 | 8.30 | 800 | 7.20 | 8.20 |
*Mean of ten replicates.
germ improved all studied sensory characteristics. However, the best scores were recorded for 20% wheat germ fortified biscuits. Such data are in good agreement with [
The mean value of gross chemical composition and caloric value of wheat biscuits and fortified wheat biscuits with 15% and 20% are given in
The mean values of minerals composition of wheat biscuits and 15%, 20% wheat germ fortified biscuits are outlined in
The data outlined in
The amino acid composition data of wheat biscuits and 15%, 20% wheat germ fortified biscuits are presented in
Biscuit’s samples | Moisture | Ash | Protein | Fat | Crude fiber | Total carbohydrates | Caloric value Kc/100g |
---|---|---|---|---|---|---|---|
Wheat flour biscuits (72% extraction rate) | 3.75 | 0.95 | 9.11 | 11.75 | 1.00 | 77.19 | 450.95 |
15% wheat germ flour fortified wheat flour biscuits | 6.50 | 0.96 | 10.25 | 13.12 | 2.00 | 73.67 | 453.76 |
20% wheat germ flour fortified wheat flour biscuits | 3.01 | 0.96 | 12.20 | 9.63 | 2.00 | 75.21 | 436.31 |
*Mean of three replicates.
Biscuit’s samples | Mn mg/kg | Ca mg/kg | Fe mg/kg | Cu mg/kg | P mg/kg | Na mg/kg | K mg/kg |
---|---|---|---|---|---|---|---|
Wheat flour biscuits (72% extraction rate) | 5.79 | 1635 | 173.05 | 0.00 | 1299.78 | 6073 | 2756 |
15% wheat germ flour fortified wheat flour biscuits | 40.18 | 1773 | 226.65 | 0.27 | 2923.24 | 6563 | 6290 |
20% wheat germ flour fortified wheat flour biscuits | 48.31 | 1406 | 122.05 | 0.85 | 2667.73 | 5000 | 6200 |
*Mean of three replicates.
Biscuit’s samples | Vitamin C mg/100g | Folic acid mg/100g | Vitamin A mg/100g | Vitamin E mg/100g |
---|---|---|---|---|
Wheat flour biscuits (72% extraction rate) | 0.00 | 0.071 | 1354 | 4.00 |
15% wheat germ flour fortified wheat flour biscuits | 2.3 | 0.067 | 1155.30 | 4.60 |
20% wheat germ flour fortified wheat flour biscuits | 1.9 | 0.080 | 1454 | 5.70 |
*Mean of three replicates.
Biscuit’s samples | Isoleucine | Leucine | Lysine | Methionine | Phenylalanine | Threonine | Tryptophan | Valine |
---|---|---|---|---|---|---|---|---|
Wheat flour biscuits (72% extraction) | 0.67 | 5.24 | 1.17 | 0.96 | 1.02 | 0.67 | 0.48 | 3.58 |
15% wheat germ flour fortified wheat flour biscuits | 0.76 | 5.22 | 2.01 | 0.92 | 1.20 | 1.12 | 0.50 | 3.36 |
20% wheat germ flour fortified wheat flour biscuits | 0.80 | 6.04 | 2.76 | 0.99 | 1.28 | 1.21 | 0.56 | 3.80 |
with [
In conclusion, 20% wheat germ fortified biscuits proved to be nutritious functional and healthful food. Moreover, it could be recommended for caloric reduced diets for obese and over-weight persons. Likewise, it should be increasing interest as an ingredient in the food industry such as functional and healthy foods formulations as biscuits, bread, and cakes.
Hanan M. K. E.Youssef, (2015) Assessment of Gross Chemical Composition, Mineral Composition, Vitamin Composition and Amino Acids Composition of Wheat Biscuits and Wheat Germ Fortified Biscuits. Food and Nutrition Sciences,06,845-853. doi: 10.4236/fns.2015.610088