Open AccessEffect of Fortification of De-Oiled Bottle Gourd (Lagenaria Siceraria) seed on the Functional and Chemical Characteristics of the Biscuit: A Nutritional Assessment
Author(s) -
Avinash Singh Patel,
Rama Chandra Pradhan,
Abhijit Kar,
Debabandya Mohapatra
Publication year - 2018
Publication title -
current research in nutrition and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.255
H-Index - 14
eISSN - 2347-467X
pISSN - 2322-0007
DOI - 10.12944/crnfsj.6.3.14
Subject(s) - lagenaria , food science , fortification , bottle gourd , absorption of water , chemistry , wheat flour , swelling capacity , bottle , response surface methodology , dietary fiber , biology , botany , horticulture , swelling , materials science , chromatography , composite material
De-oiled bottle gourd (Lagenaria siceraria) seed is a highly nutritious by-product of edible oil industries. The seed contains a substantial amount of quality protein, dietary fiber, minerals, and essential amino acids. The present study is undertaken to improve the quality of commercial biscuit through replacement traditional wheat flour with de-oiled bottle guard seed cake powder. Response surface methodology was used to carry out experimental layout with two independent variables viz; de-oiled bottle guard seed coded as bottle guard seed cake powder (BGSCP) and whole wheat flour (WWF) against five dependent responses viz., swelling capacity (SC), water absorption capacity (WAC), oil absorption capacity (OAC), protein, insoluble and soluble fiber. The most desirable (R2 - 0.899) solution was found at the formulation level of 50g BGSCP and 40g WWF. Nutritional assessment of optimized biscuit heightened a significant (p 0.05) different.