Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Figures & data

Table 1. Composition of biscuits.

Tabla 1. Composición de las galletas.

	Level of fat replacement
Ingredients (g/100 g)	Control	5% LRF	10% LRF	15% LRF	20% LRF	25% LRF
Allpurpose wheat lour (g)	100	100	100	100	100	100
Fat (g)	40	38	36	34	32	30
Icing Sugar(g)	40	40	40	40	40	40
Baking powder (g)	02	02	02	02	02	02
Egg (g)	13.4	13.4	13.4	13.4	13.4	13.4
Soya lecithin (g)	0.25	0.25	0.25	0.25	0.25	0.25
Salt (g)	01	01	01	01	01	01
Glucose (g)	0.5	0.5	0.5	0.5	0.5	0.5
Water (mL)	20 ± 5	20 ± 5	20 ± 5	20 ± 5	20 ± 5	20 ± 5
LRF (g)	-	02	04	06	08	10

Table 2. Effect of Lotus root flour (LRF) addition on proximate and chemical properties of wheat flour.

Tabla 2. Efecto de la adición de harina de raíz de loto (LRF) en las propiedades químicas y aproximadas de la harina de trigo.

Sample	Moisture (%)	Protein (%)	Ash (%)	Fat (%)	Carbohydrate (%)	Gluten Index		Dry gluten (%)
Wheat flour (control)	14.20 ± 0.01^a	10.80 ± 0.05^d	0.62 ± 0.00 ^f	1.36 ± 0.01^a	73.02 ± 0.68^e	94.01 ± 0.56^a	7.60 ± 0.07^a
5% LRF	14.00 ± 0.05^b	11.30 ± 0.02 ^c	0.74 ± 0.01^e	1.36 ± 0.02^a	72.60 ± 0.62^e,d,e	93.11 ± 0.99^a,b	6.80 ± 0.15^b
10% LRF	13.90 ± 0.01^b,c	11.51 ± 0.02^b	0.86 ± 0.01^d	1.37 ± 0.01^a	72.36 ± 0.46 ^c	90.10 ± 0.90^d	6.80 ± 0.05^b
15% LRF	13.81 ± 0.07 ^c	11.61 ± 0.04^a	0.93 ± 0.02 ^c	1.37 ± 0.01^a	72.28 ± 0.41 ^c	93.12 ± 0.49^a,b	6.40 ± 0.05 ^c
20% LRF	13.90 ± 0.02^b,c	11.70 ± 0.10^a	1.02 ± 0.02^b	1.36 ± 0.02^a	72.02 ± 0.36^b	91.01 ± 0.65 ^c,d	6.80 ± 0.25^b
25% LRF	14.00 ± 0.10^b	11.70 ± 0.03^a	1.10 ± 0.01^a	1.37 ± 0.02^a	71.83 ± 0.31^a,b	92.13 ± 0.75^b,c	6.20 ± 0.05 ^c

^{a, b, c d}Means within a column differ significantly (P ≤ 0.05) and calculated by the Duncan method. Each value expressed as mean ± SD (n = 3).

^{a, b, c d}Las medias dentro de una columna difieren significativamente (P ≤ 0.05) y se calculan por el método Duncan. Cada valor se expresa como media ± DE (n = 3).

Table 3. Effect of different levels of lotus root flour (LRF) on functional properties of wheat flour.

Tabla 3. Efecto de diferentes niveles de harina de raíz de loto (LRF) en las propiedades funcionales de la harina de trigo.

Sample	Water absorption capacity (%)	Oil absorption capacity (%)
Wheat flour (control)	145.60 ± 1.01^a	153.17 ± 2.10 ^f
5% LRF	146.31 ± 1.02^b	152.22 ± 1.03^e
10% LRF	146.96 ± 1.01^b	150.21 ± 2.11^d
15% LRF	148.60 ± 1.05 ^c	149.71 ± 1.07 ^c
20% LRF	150.26 ± 2.03^d	146.82 ± 2.01^b
25% LRF	155.40 ± 1.04^e	140.30 ± 1.00^a

^{a, b, c, d, e, f}Means within a column differ significantly (P ≤ 0.05) and calculated by Duncan method. Each value expressed as mean ± SD (n = 3).

^{a, b, c, d, e, f}Las medias dentro de una columna difieren significativamente (P ≤ 0.05) y se calculan por el método Duncan. Cada valor se expresa como media ± DE (n = 3).

Table 4. Micro Visco-Amylo-Graph properties of wheat flour and different ratios of lotus root flour (LRF) incorporated.

Tabla 4. Propiedades micro-visco-amilográficas de la harina de trigo y diferentes proporciones de harina de raíz de loto (LRF) incorporadas.

Sample	Beginning of gelatinization (cP)	Gelatinization temperature (°C)	Maximum viscosity (cP)	Breakdown viscosity (cP)	Setback viscosity (cP)
Wheat flour (control)	44.10 ± 1.01^b	67.53 ± 2.01^a	2304.04 ± 6.01^a	802.11 ± 4.01^a	1154 ± 6.82^a
5% LRF	54.14 ± 1.50^a	67.54 ± 3.61^a	2286.07 ± 10.01^a	764.05 ± 1.80^b	1002 ± 2.70^b
10% LRF	58.11 ± 1.70^a	67.56 ± 1.01^a	2268.02 ± 7.10^a	734.07 ± 3.70 ^c	964 ± 4.41 ^c
15% LRF	40.21 ± 0.51 ^c	67.57 ± 2.65^a	2216.03 ± 10.11^b	694.01 ± 2.62^d	958 ± 2.13 ^c
20% LRF	48.13 ± 1.20^b	67.60 ± 3.10^a	2204.08 ± 7.01^b	676.01 ± 2.91^e	926 ± 3.21^d
25% LRF	42.12 ± 0.40 ^c	67.56 ± 3.61^a	1702.01 ± 14.06 ^c	554.06 ± 4.52 ^f	900 ± 4.50^e

^{a, b, c, d, e, f}Means within a column differ significantly (P ≤ 0.05) and calculated by the Duncan method. Each value expressed as mean ± SD (n = 3).

^{a, b, c, d, e, f}Las medias dentro de una columna difieren significativamente (P ≤ 0.05) y se calculan por el método Duncan. Cada valor se expresa como media ± DE (n = 3).

Table 5. Farinograph properties of wheat flour and different ratios of louts root flour (LRF) incorporated.

Tabla 5. Propiedades farinográficas de la harina de trigo y diferentes ratios de harina de raíz de loto (LRF) incorporadas.

Sample	Water absorption (%)	Dough development time (min)	Dough stability time (min)	Farinograph quality number
Wheat flour (control)	57.51 ± 0.2^a	2.07 ± 0.01^a	7.38 ± 0.18^a	86 ± 1.02^b
5% LRF	63.60 ± 0.20^b	5.90 ± 0.12^b	8.60 ± 0.1^a	77 ± 1.09^a
10% LRF	64.50 ± 0.33 ^c	7.80 ± 0.24 ^c	8.80 ± 0.4^b	120 ± 2.24 ^c
15% LRF	64.90 ± 0.51 ^c	7.80 ± 0.22 ^c	9.60 ± 0.2^c	120 ± 2.01 ^c
20% LRF	65.80 ± 0.58^d	8.10-±0.16^d	10.20 ± 0.33^d	127 ± 1.04^d
25% LRF	72.40 ± 0.81^e	11.50 ± 0.14^e	13.10 ± 0.40^e	139 ± 2.02^e

^{a, b, c, d, e}Means with different letters in superscript within a column differ significantly (P ≤ 0.05) and calculated by Duncan method, each value expressed as mean ± SD (n = 3).

^{a, b, c, d, e}Las medias dentro de una columna difieren significativamente (P ≤ 0.05) y se calculan por el método Duncan. Cada valor se expresa como media ± DE (n = 3).

Figure 1. Scanning electron microscopic images at 500 X of biscuit dough (a) Control (biscuits dough without fat replacement), (b) 5% lotus root flour, (c)10% lotus root flour, (d) 15% lotus root flour, (e) 20% lotus root flour, (f) 25% lotus rot flour.

Figura 1. Imágenes de microscopía electrónica de barrido a 500 X de la masa de galletas (a) Control (masa de galletas sin remplazo de grasa), (b) 5% de harina de raíz de loto, (c) 10% de harina de raíz de loto, (d) 15% de harina de raíz de loto, (e) 20% de harina de raíz de loto, (f) 25% de harina de raíz de loto.

Table 6. Value of 2, 2- Diphenyl-1-picryl-hydrazyl (DPPH), radical scavenging activity, Ferric/Ferricyanide (Fe³⁺) reducing antioxidant power (FRAP) and total phenolic content (TPC) at different levels of lotus root flour (LRF) incorporated in wheat flour and biscuit samples.

Tabla 6. Valor de 2,2- difenil-1-picril-hidrazilo (DPPH), actividad de eliminación de radicales, Férrico/Ferrocianuro (Fe3+) poder antioxidante reductor (FRAP) y contenido fenólico total (TPC) en diferentes niveles de harina de raíz de loto (LRF) incorporada en muestras de harina de trigo y de galletas.

	Flour samples			Biscuit samples
Sample	DPPH- Scavenging activity- IC50 (mg/ml)	FRAP-IC50 (mg/ml)	TPC (mg GAE*/100 gm DW^1)	DPPH-Scavenging activity- IC50 (mg/ml)	FRAP- IC50 (mg/ml)	TPC (mg GAE*/100 g DW^1)
Wheat flour	477.10 ± 3.15^e	348.21 ± 4.52^e	17.73 ± 0.11^a	500.41 ± 3.15 ^f	350.31 ± 4.52 ^f	14.43 ± 0.12^a
5% LRF	321.40 ± 1.29^d	127.35 ± 0.51^d	21.64 ± 1.18^b	245.40 ± 1.29^e	104.45 ± 0.4^e	16.74 ± 2.18^b
10% LRF	248.62 ± 1.21 ^c	125.34 ± 0.21^d	52.81 ± 2.31 ^c	205.62 ± 1.21^d	79.64 ± 0.3^d	39.21 ± 2.21 ^c
15% LRF	227.04 ± 1.01^b	92.32 ± 0.45 ^c	90.69 ± 3.42^d	151.04 ± 1.01 ^c	65.39 ± 0.15 ^c	76.49 ± 3.12^d
20% LRF	210.60 ± 0.92^a	78.81 ± 0.13^b	118.37 ± 3.55^e	120.60 ± 0.92^b	49.88 ± 0.13^b	83.34 ± 3.15^e
25% LRF	153.32 ± 0.42 ^f	53.62 ± 0.11^a	131.37 ± 3.82 ^f	94.32 ± 0.10^a	36.32 ± 0.12^a	94.16 ± 3.92 ^f

^{a, b, c, d, e, f}Means in the column differ significantly and calculated by Duncan method (P ≤ 0.05). Each value expressed as mean ± SD (n = 3).

*GAE = Gallic acid equivalent

¹DW = dry weight

^{a, b, c, d, e, f}Las medias dentro de una columna difieren significativamente (P ≤ 0.05) y se calculan por el método Duncan. Cada valor se expresa como media ± DE (n = 3).

*GAE= Equivalente de ácido gálico

¹DW= peso seco

Table 7. Effect of lotus root flour (LRF) on dimensional and textural properties of biscuits.

Tabla 7. Efecto de la harina de raíz de loto (LRF) en las propiedades dimensionales y de textura de las galletas.

Sample	Diameter^1 (cm)	Thickness^1 (cm)	Spread ratio^1	Breaking Strength^1 (N)
Control*	4.45 ± 0.12^b	0.89 ± 0.07 ^c	5.05 ± 0.47 ^c, d	18.51 ± 0.14^d
5% LRF	4.71 ± 0.10 ^c	0.77 ± 0.03^a	6.15 ± 0.35^e	12.36 ± 0.11^a
10% LRF	4.53 ± 0.16^b	0.87 ± 0.03^b	5.09 ± 0.24^d	14.98 ± 0.18^b
15% LRF	4.50 ± 0.13^b	0.95 ± 0.04^d	4.71 ± 0.15 ^c, d	17.83 ± 0.13 ^c
20% LRF	4.44 ± 0.15^b	0.96 ± 0.04^d	4.66 ± 0.24 ^b	20.45 ± 0.16^e
25% LRF	4.31 ± 0.11^a	1.03 ± 0.06^e	4.17 ± 0.27 ^a	20.61 ± 0.17 ^f

^{a, b, c, d, e f}Mean followed by different letters in the same column differs significantly (P ≤ 0.05). ¹Each value is a mean of three replicates and expressed as mean ± S.D. (n = 3).

*Control represents biscuits without fat replacement.

^{a, b, c, d, e f}Las medias dentro de una columna difieren significativamente (P ≤ 0.05) y se calculan por el método Duncan. Cada valor se expresa como media ± DE (n = 3).

*El control consiste en galletas sin remplazo de grasa.

Figure 2. Effect of Lotus root flour (LRF) on color profile of biscuits samples. Control represents biscuits without fat replacement.

Figura 2. Efecto de la harina de raíz de loto (LRF) en el perfil de color de las muestras de galletas. El control consiste en galletas sin sustitución de grasa.

Table 8. Effect of fat replacement by Louts root flour (LRF) on the nutritional profile of biscuits.

Tabla 8. Efecto del remplazo de grasa por harina de raíz de loto (LRF) en el perfil nutricional de las galletas.

Sample	Moisture content (%)	Ash (%)	Protein (%)	Fat (%)	Crude fiber (%)	Carbohydrate (%)	Kcal/ 100 gm
Control*	5.02 ± 0.12^a	0.53 ± 0.01^a	11.20 ± 0.10^b	24.01 ± 0.20 ^f	0.21 ± 0.26^a	59.04 ± 0.80^e	497
5% LRF	5.01 ± 0.30^b	0.81 ± 0.10^b	10.21 ± 0.50^a	21.33 ± 0.01^a	12.30 ± 0.42^e	41.92 ± 0.30^a	265
10% LRF	5.68 ± 0.14^d	1.73 ± 0.03 ^c	12.70 ± 0.12 ^c	19.21 ± 0.14^e	14.60 ± 0.20^b	45.88 ± 0.42^b	408
15% LRF	5.68 ± 0.10^d	1.77 ± 0.01 ^c	12.90 ± 0.11 ^c, d	18.11 ± 0.10^d	14.80 ± 0.11^b,c	46.94 ± 0.57 ^c	402
20% LRF	5.65 ± 0.11 ^c	2.82 ± 0.02^d	12.60 ± 0.15 ^c	15.32 ± 0.21 ^c	15.00 ± 0.21 ^c	48.61 ± 0.64^d	383
25% LRF	5.64 ± 0.12 ^c	2.86 ± 0.06^d,e	13.40 ± 0.20^e	14.01 ± 0.10^b	15.60 ± 0.13^d	48.79 ± 0.60^d	375

^{a, b, c, d, e, f}Mean in the same column differ significantly (P ≤ 0.05). Each value is expressed as mean ± S.D. (n = 3).

*Control represents biscuits without fat replacement.

^{a, b, c, d, e, f}Las medias dentro de una columna difieren significativamente (P ≤ 0.05) y se calculan por el método Duncan. Cada valor se expresa como media ± DE (n = 3).

*El control consiste en galletas sin sustitución de grasa.

Table 9. Effect of lotus root flour (LRF) on sensorial properties of biscuits.

Tabla 9. Efecto de la harina de raíz de loto (LRF) en las propiedades sensoriales de las galletas.

Sample	Color (9)^1	Texture (9)^1	Appearance (9)^1	Taste (9)^1	Overall acceptability (9)^1	Overall score (45)^1
Control^2	8.00 ± 0.55 ^c	8.14 ± 1.41^d	8.00 ± 1.36^e	8.07 ± 1.04^e	8.43 ± 0.85^e	40.64
5% LRF	6.01 ± 1.34^b	6.03 ± 1.10^a	6.71 ± 1.49 ^c	7.12 ± 1.23^d	6.43 ± 0.94^a	32.3
10% LRF	7.57 ± 0.96 ^c	8.17 ± 1.39^d	7.07 ± 1.82^d	7.17 ± 1.26^d	7.36 ± 0.94^d	37.34
15% LRF	8.43 ± 0.92^e	8.16 ± 1.42^d	8.07 ± 1.33^e	7.96 ± 1.35^e	8.39 ± 0.99^e	41.01
20% LRF	7.64 ± 1.01^d	7.29 ± 1.38 ^c	6.29 ± 1.20^b	6.64 ± 1.08^b	7.00 ± 0.88 ^c	34.86
25% LRF	6.00 ± 1.47^a	6.43 ± 1.40^b	5.86 ± 1.51^a	6.36 ± 0.84^a	6.50 ± 0.94^b	31.15

^{a, b, c, d, e}Means within a column differ significantly and calculated by the Duncan method (P ≤ 0.05).¹ 9 Points hedonic scale: 9; like extremely, 8; like very musk, 7; like moderately, 6; like slightly, 5; neither like nor dislike, 4; dislike slightly, 3; dislike moderately, 2; dislike very much, 1; dislike extremely. Each value expressed as mean ± SD. (n; 20 panelists).

²Control represents biscuits without fat replacement.

^{a, b, c, d, e}Las medias dentro de una columna difieren significativamente (P ≤ 0.05) y se calculan por el método Duncan. Cada valor se expresa como media ± DE (n = 3).¹ Escala hedónica de 9 puntos: 9; me gusta mucho, 8; me gusta bastante, 7; me gusta moderadamente, 6; me gusta ligeramente, 5; no me gusta ni me disgusta, 4; me disgusta ligeramente, 3; me disgusta moderadamente, 2; me disgusta bastante, 1; me disgusta mucho. Cada valor se expresa como media ± DE. (n: 20 panelistas).

²El control consiste en galletas sin remplazo de grasa.