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

Figures & data

Table 1. Pasting properties and farinograph study of fiber-incorporated dough

Treatment	Breakdown	Pasting Temp.	Peak Time	Peak1	Setback	Through1	Final Viscosity	Water absorption rate (%)	Dough Formation time (min)	Stability time (min)	Weakening degree (BU)
T0	573 ± 7a	71.71±.10f	5.25±.05c	1326 ± 17.77a	746.67 ± 6.11a	773 ± 5a	1516.3 ± 5.68a	53.63 ± 0.32a	5.70 ± 0.10a	8.40 ± 0.10a	89.33 ± 4.04a
T1	461 ± 6.24b	84.70 ± 0.10e	5.29 ± 0.04bc	929.67±.07 b	613 ± 12.12b	461 ± 6.55b	1084 ± 7.21b	60.63 ± 0.53b	5.40 ± 0.1b	8 ± 0.20b	105 ± 7.54b
T2	98.67 ± 4.04c	85.590 ± 0.10 d	5.4400±.04a	864.00 ± 5.56 c	578.00 ± 7.54c	469.33 ± 7.02c	1047.7 ± 7.09c	62.68 ± 0.17c	5.25 ± 0.05c	7.53 ± 0.20c	130.33 ± 12.58c
T3	179 ± 7d	85.68 ± 0.07d	5.38 ± 0.07ab	413.33 ± 4.16d	360.67 ± 8.50d	248.67 ± 5.03 c	608 ± 7.54d	66.18 ± 0.17d	5.09 ± 0.06d	7 ± 0.20d	155.67 ± 9.60d
T4	161 ± 8.54e	88.16 ± 0.7 c	5.22 ± 0.09 cd	443.33 ± 5.68e	348.00 ± 6d	258 ± 6.00c	581.67 ± 6.02e	68.51 ± 0.10e	4.89 ± 0.06e	5.46 ± 0.15e	184.33 ± 13.50e
T5	144 ± 6f	90.51 ± 0.10b	5.30±.07bc	386 ± 6f.	311 ± 11.53e	230.67 ± 5.03d	571.33 ± 6.11f	69.87 ± 0.30f	4.74 ± 0.06f	4.29 ± 0.29f	218 ± 16f
T6	131 ± 6.55 g	91.40 ± 0.08a	5.12 ± 0.08d	351 ± 7 g	278 ± 6.55f	212.67 ± 6.50e	489.33 ± 7.02 g	70.73 ± 0.35 g	4.56 ± 0.12 g	2.13 ± 0.25 g	244.33 ± 7.09

Notes: Each value represents the mean ± standard deviation (n = 3). Means with different letters showed significant difference (P < .05).

Figure 1. Mixo graphs of oat fiber incorporation of dough at 0%, 4%, 12%, 16%,20% and 24%.

Table 2. Spread factor and color tonality of the oat fiber-incorporated biscuits

Treatment	Spread factor	L*	a*	b*	C	hab
T0	2.59 ± 0.15d	71.92 ± 2.50a	0.59 ± 0.04a	31.63 ± 0.41a	32.20 ± 0.87a	87.55 ± 2.33a
T1	3.39 ± 0.19c	68.24 ± 2.67ab	0.72 ± 0.08b	29.59 ± 0.60c	29.72 ± 0.64b	85.68 ± 1.06ab
T2	4.85 ± 0.13b	65.43 ± 3.64bc	0.87 ± 0.06c	28.46 ± 0.92c	28.84 ± 0.40b	83.39 ± 1.39bc
T3	4.90 ± 0.28b	61.61 ± 2.91 cd	1.01 ± 0.08d	27.51 ± 0.65c	27.71 ± 0.35c	82.24 ± 0.84c
T4	5.18 ± 0.07b	57.79 ± 2.81de	1.19 ± 0.10e	24.54 ± 0.48d	24.47 ± 0.62d	78.35 ± 1.91d
T5	5.65 ± 0.22a	54.62 ± 2.69f	1.99 ± 0.06f	22.03 ± 0.49e	21.67 ± 0.45e	70.30 ± 0.75e
T6	5.79 ± 0.22a	47.82 ± 1.94 g	2.17 ± 0.06f	20.06 ± 0.46f	19.59 ± 0.44f	60.73 ± 1.04f

Notes: Each value represents the mean ± standard deviation (n = 3). Means with different letters showed significant difference (P < .05).

Figure 2. Textural analysis of oat fiber-incorporated biscuits.

Table 3. Nutritional profile of oat fiber-incorporated biscuits

Treatment	Protein	Fat	Ash	TDF	IDF	SDF	TCC
T0	7.90 ± 0.03a	12.82 ± 0.07a	1.64 ± 0.04a	2.387 ± 0.07a	1.20 ± 0.04a	1.18 ± 0.09a	70.52 ± 0.25a
T1	7.54 ± 0.04b	12.67 ± 0.03ab	1.78 ± 0.03a	3.52 ± 0.07b	1.84 ± 0.04b	1.68 ± 0.1b	69.80 ± 0.07b
T2	7.04 ± 0.04c	12.94 ± 0.08ab	1.81 ± 0.04a	5.33 ± 0.11c	2.70 ± 0.05c	2.62 ± 0.16c	68.26 ± 0.07c
T3	7 ± 0.09c	12.84 ± 0.061bc	1.69 ± 0.02a	9.29 ± 0.08d	5.79 ± 0.09d	3.50 ± 0.02d	68.70 ± 0.02d
T4	6.89 ± 0.04 cd	12.91 ± 0.041bc	1.84 ± 0.04b	13.81 ± 0.04e	8.47 ± 0.06e	5.33 ± 0.10e	68.38 ± 0.07d
T5	6.90 ± 0.04de	12.74 ± 0.041d	1.69 ± 0.05b	17.80 ± 0.04f	11.36 ± 0.08f	6.43 ± 0.07f	68.28 ± 0.08d
T6	6.9900 ± 0.06e	12.81 ± 0.03d	1.79 ± 0.04b	23.07 ± 0.11 g	15.07 ± 0.08 g	8.00 ± 0.03 g	68.42 ± 0.05d

Notes: TCC- Total carbohydrate contents: TDF- Total Dietary Fiber IDF- Insoluble dietary fiber SDF- Soluble Dietary fiber each value represents the mean ± standard deviation (n = 3). Means with different letters showed significant difference (P < .05).

Figure 3. Sensory evaluation of fiber-incorporated biscuits.