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Effect of Natural Antioxidants in Biscuit Making
Nanditha, B. (2007) Effect of Natural Antioxidants in Biscuit Making. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Additional Information: | In the present investigation, an attempt has been made to use natural antioxidants from three different plant sources (Garcinia, Peltophorum ferrugineum, and curcumin) as antioxidants in biscuit preparation. The antioxidant activity of these biscuits was compared with BHA and TBHQ biscuits. Control biscuits (without added antioxidants) were also studied for comparison. Based on sensory studies, the optimum level of different natural antioxidants was selected as 200 ppm for the biscuit preparations. The biscuits prepared were packed in polyethylene pouches and stored for 2 months. The antioxidant activity was studied at various levels such as pure extract, dough stage, after baking and after storage for 2 months. The quality of biscuits was studied by various parameters such as texture, colour, physical parameters. The biscuits were evaluated for their proximate composition. The biscuits with these antioxidants were found to be acceptable based on sensory studies. Results of retention of antioxidant activity during baking and storage and their ability to prevent lipid oxidation, G-1, G-2, C-1 and C-2 were found to be suitable for use in biscuits as natural antioxidants and results were comparable with BHA and TBHQ. Electrophoresis study of biscuit dough showed that the antioxidants have less effect on protein fractions except for FE where the extractability was less due to acidic condition. FE was found to be not suitable for use in biscuits supported by SEM result which showed that both A and B type of starch granules are deformed in FE biscuit dough micrograph. Results indicated that G-1, G-2, C-1, C-2 and BHA biscuits were most acceptable and FE biscuit least acceptable. |
| Uncontrolled Keywords: | biscuits synthetic antioxidants natural antioxidants Peltophorum ferrugineum Garcinia curcumin |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 Aug 2007 10:08 |
| Last Modified: | 28 Dec 2011 09:30 |
| URI: | http://ir.cftri.res.in/id/eprint/1402 |
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