Effect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits

Figures & data

Table 1 Different levels and selected level of mint constituents incorporated in biscuits

Sl. no.	Forms of mint	CODE	Level of incorporation				Selected levels
1.	Mint powder	MNT-P	0.5 %	1 %	2.5 %	5 %	1 %
2.	Mint extract∗	MNT-E	200 mg	400 mg	600 mg	800 mg	500 mg
3.	Pure Menthol	MNT-M	100 ppm	150 ppm	200 ppm	–	100 ppm
4.	Control	CNT
5.	BHA	BNT		As per standard			200 ppm
∗Mint extract — incorporated at 500 mg. Since biscuits with 400 & 600 mg were found to be acceptable intermediate levels, i.e., 500 mg was selected.

Figure 1 Photograph of placement of biscuit on the beam for the textural measurement.

Figure 2 Typical curve for measurement of breaking strength of biscuit using Texture analyzer ( P1 — Peak of the curve).

Table 2 Changes in textural quality∗ of biscuits during storage (g)

	Period in months
Samples	0	1	2	3	4	5
CNT	1445^a	1480^a	1537^a	1598^a	1679^a	1761^a
MNT-P	1475^ab	1518^ab	1578^ab	1638^ab	1705^ab	1817^ab
MNT-M	1612^d	1655^d	1773^d	1892^d	1956^d	2004^d
MNT-E	1520^c	1566^c	1635^c	1704^c	1832^c	1901^c
BNT	1450^a	1470^a	1527^a	1585^a	1656^a	1728^a
∗Means followed by column by different letters differ significantly at 25 df. CNT = Control Biscuit; MNT-P = Mint powder Biscuit; MNT-M = Pure menthol Biscuit; MNT-E = Mint extract Biscuit and BNT = BHA Biscuit.

TABLE 3 Changes in color analysis∗ of biscuits during storage (g)

	Period in months
Samples	0	1	2	3	4	5
CNT	41.98^a	41.64^a	41.48^a	41.11^a	40.83^a	40.56^a
MNT-P	47.72^c	47.51^c	47.23^c	46.83^c	46.62^c	46.23^c
MNT-M	42.63^a	42.12^a	41.92^a	41.78^a	41.46^a	41.08^a
MNT-E	45.55^b	45.27^b	44.98^b	44.61^b	44.19^b	43.99^b
BNT	42.00^a	41.86^a	41.53^a	41.23^a	40.95^a	40.68^a
CNT = Control Biscuit; MNT-P = Mint powder Biscuit; MNT-M = Pure menthol Biscuit; MNT-E = Mint extract Biscuit, and BNT = BHA Biscuit.
∗Means followed by column by different letters differ significantly at 25 df.

Table 4 Mean sensory scores of biscuit variations before storage

Biscuits	Colour (10)	Surface Character (10)	Crumb Colour (10)	Texture (20)	Taste (20)	Mouth feel (10)	Over all quality (80)
CNT	8.1^c,d	8.3^c,d	7.9^b,c	17.7^a,b	17.7^b,c	7.7^b	67.4^d
MNT-P	6.0^a	6.7^a	6.1^a	17.0^a	17.1^a	6.8^a	59.7^a
MNT-M	7.8^c	8.0^c	7.5^b	16.7^a	16.5^a	6.5^a	63.7^b
MNT-E	7.0^b	7.4^b	6.6^a	17.0^a	16.9^a	6.5^a	61.4^c
BNT	7.9^c	8.1^c	7.7^b	17.2^a	17.5^ab	7.8^b	66.5^d
SEM (+/−) Df	0.17	0.15	0.19	0.20	0.17	0.16	0.26
∗Means followed by column by different letters differ significantly at 25 df. ∗∗Values carrying different superscripts a, b, c, — in columns differ significantly (P < 0.05).

Table 5 Mean sensory scores of biscuit variations after five months storage

Biscuits	Colour (10)	Surface character (10)	Crumb colour (10)	Texture (20)	Taste (20)	Mouth feel (10)	Over all quality (80)
CNT	7.6^c,d	7.7^c,d	7.4^c,d	16.7^d	16.8^d	7.2^b,c	63.5^c
MNT-P	5.8^a	6.3^a	5.9^a	16.2^a,b,c	16.7^c,d	6.0^a	57.0^a
MNT-M	7.4^b,c,d	7.4^b,c	7.0^b,c,d	16.0^a,b	16.0^b	6.3^b,c	60.1^b
MNT-E	6.6^b,c,d	6.6^b,c	6.0^b,c	16.4^a	16.4^a	6.0^a	58.0^a,b
BNT	7.7^d	8.0^d	7.5^d	16.7^d	16.5^c,d	7.4^c	63.9^c
SEM (+/−) Df	0.18	0.16	0.20	0.30	0.25	0.17	0.36
∗Means followed by column by different letters differ significantly at 25 df. ∗∗Values carrying different superscripts a, b, c, — in columns differ significantly (P < 0.05).

Figure 3 Comparison of overall quality scores of biscuits incorporated with different mint forms (Before and after storage).

Table 6 Comparison of over all acceptability of biscuits variations over storage period

	Period in months
Samples	0	1	2	3	4	5
CNT	67.4^e,p	66.8^c,o,p	66.5^d,n,o,p	66.0^d,n	64.8^d,m	63.5^d,l
MNT-P	59.7^a,q	59.4^a,o,p	59.2^a,n,o,p	59.0^a,m,n	58.3^a,m	57.0^a,l
MNT-M	63.7^c,p	63.5^c,o	63.0^c,o	62.5^c,n	61.7^c,m	60.1^c,l
MNT-E	61.4^b,p	61.0^b,o,p	60.8^b,n,o,p	60.5^b,m,n	59.5^b,m	58.0^b,l
BNT	66.5^d,o	66.3^c,n	66.2^d,o	66.0^d,o	65.8^e,p	63.9^d,l
SEM∗ (+/−) Df	0.27	0.27	0.24	0.22	0.21	0.20
Values carrying different superscripts a,b,c… ., in columns (comparison between samples) and l.m… ., in rows (comparison between storage period), differ significantly (P ≤ 0.05).
∗ Standard error of the mean at 25 degrees of freedom.