Farinograph, mixograph, and pasting properties of oat fiber-incorporated dough and sensory attributes of fiber-incorporated biscuits

Abstract

The incorporation of oat grain fiber (ultrasound-assisted extraction) into the dough was evaluated for its rheological characteristics. Spread ratio increased significantly with an increase in the level of oat fiber. The color tonality of biscuits significantly decreased its L*, b*, C, and hab factors, while the a* factor increased with the level of fortification. A textural study of biscuits showed that less shear force is required to break the biscuits with maximum oat fiber incorporation. Mixograph, Farinograph, and RVA analysis showed that maximum fiber incorporation significantly affected dough stability and development time. With increasing fortification biscuits showed a decrease in protein contents and total carbohydrate contents while fiber and ash contents increased significantly. Non-significant differences among all treatments for fat contents were observed. Dough with 20% incorporation of oat fiber showed good rheological and sensory attributes as compared to 24% fortification (the maximum fortification level). Novel products with improved rheology can be introduced in the market as functional foods against various diseases and product stability.

Keywords:

• oat fiber
• physicochemical
• mixograpgh
• farinograph
• RVA
• sensory evaluation

PUBLIC INTEREST STATEMENT

Oat fiber is a readily available and inexpensive source of dietary fiber. The addition of oat grain at their optimum levels led to dietary fiber-enriched biscuits with improved functional and nutritional properties and without undesirable changes in their sensory properties. The addition of fiber has improved various properties of wheat dough such as water absorption capacity, dough development time, mixing time, softness of dough, dough stability, mixing tolerance index, and peak height. Utilization of fiber in cereal-based products can fulfill many objectives including improving product quality, shelf life, value addition, and maintaining the good health of the consumers. Novel products with improved rheology can be introduced in the market as functional foods against various diseases such as diabetes mellitus, cancer, and bacterial infections.

Acknowledgments

This study was part of my Ph.D. at the Institute of Food and Nutritional Sciences PMAS- Arid Agriculture University Rawalpindi, Pakistan.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Ethical approval

The study does not involve any human or animal testing.

Additional information

Notes on contributors

Asif Ahmad

Asif Ahmad has a PhD degree from National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. He is professor of Food Science at Institute of Food and Nutritional Sciences-PMAS-Arid Agriculture University, Rawalpindi, Pakistan.

Muhammad Nadeem

Muhammad Nadeem has a PhD degree from National Institute of Food Science and Technology, University of Agricuture, Faisalabad, Pakistan. He is Associate Professor of Food Science at Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan.

Muhammad Modassar Ali Nawaz Ranjha

Muhammad Modassar Ali Nawaz Ranjha has a MSc (Hons) degree in Food Science and Technology. His area of research is functional foods and food safety.

Muhammad Ather Nadeem

Muhammad Ather Nadeem is professor at College of Agriculture, University of Sargodha, Sargodha, Pakistan. He has his PhD degree from University of Agriculture, Faisalabad, Pakistan.

Faiqa Malik

Faiqa Malik has a MSc (Hons) degree in Food Science and Technology. Her area of interest is functional foods development and fruit and vegetables processing, beverages.

Tadesse Fikre Teferra

Muhammad Suhail Ibrahim has a PhD degree in Food Science from Institute of Food and Nutritional Sciences-PMAS-Arid Agriculture University, Rawalpindi, Pakistan. He has research in cereals and development of functional foods.