Gupta et al., IJPSR, 2017; Vol. 8(12): 5186-5193.

E-ISSN: 0975-8232; P-ISSN: 2320-5148

IJPSR (2017), Volume 8, Issue 12 (Research Article)

Received on 14 April, 2017; received in revised form, 12 June, 2017; accepted, 26 July, 2017; published 01 December, 2017

FORMULATION OF VALUE ADDED LOW-CALORIE, HIGH FIBRE BISCUITS USING FLAX

SEEDS AND STEVIA REBAUDIANA
Ena Gupta*1, Shalini Purwar 1, Neelesh Kumar Maurya 2, Snehlata Shakyawar 1 and Shashi Alok 2

Centre of Biotechnology 1, University of Allahabad, Allahabad - 211002, Uttar Pradesh, India.

Department of Pharmacy 2, Bundelkhand University, Jhansi - 284128, Uttar Pradesh, India.
Keywords: ABSTRACT: Worldwide scientists are focusing on developing
Stevia rebaudiana, functional food products which are healthy and low in calories. The
Roasted flax seeds flour, possibility of incorporating roasted flax seeds flour (RFF) and
Biscuits, Sensory evaluation substituting sugar with Stevia rebaudiana leaves powder (SLP) for
Correspondence to Author: developing nutritious, healthier and high quality biscuits has been
Ena Gupta investigated. Overall six biscuit formulations were designed besides
Centre of Biotechnology, control. SLP was used as a natural sweetener and RFF was used as a
University of Allahabad, source of dietary fibre. Standardisation was done by evaluating the
Allahabad - 211002, Uttar Pradesh, sensory quality of the formulated biscuits prepared from a mixture of
India. blends. As soon as standardisation of blends was completed, the
E-mail: [email protected] standardised flour mix was used to formulate biscuits by substituting
sucrose with SLP at levels of 5.5%, 6%, 6.5%, 7%, 7.5% and 8%. The
treatment (T4) was found to be the best among different variations on the
basis of sensory evaluation with incorporation of 8% (RFF) and 7%
(SLP) resulted in increased moisture (7.57%), ash (3.69%), protein (18.88
g/100g), fat (10.97 g/100g), fibre (4.52 g/100g), calcium (408.23
mg/100g), phosphorus (445.03 mg/100g) and iron (10.01 mg/100g)
content in comparison to control (T0) which was high in calories (384
Kcal/100g) and carbohydrate (62.34g/100g) content. Thus, results signify
that incorporation of RFF at 8% and SLF at 7% enhance the functional
properties of developed biscuits by reducing the calorie density and
improving the health benefits.
INTRODUCTION: In recent era, the people are Consumption of high sucrose content is associated
more concerned for their health and lifestyle; there with common conditions that show negative effects
is a demand on the production of low calorie, high on human body. It can lead to life threatening
fibre ready to eat food products. Numerous studies complications like high blood pressure,
have been conducted for appropriate replacement atherosclerosis, coronary heart disease, obesity,
of sucrose (sugar) with artificial/natural sweeteners. cancer, diabetes mellitus type 2, high blood
cholesterol, insomnia, bone and joint diseases.
QUICK RESPONSE CODE
DOI:
10.13040/IJPSR.0975-8232.8(12).5186-93 The increased prevalence of these non-
communicable diseases is due to decreased
Article can be accessed online on:
physical activity and sedentary life style, high level
www.ijpsr.com of mental stress and increased consumption of
unhealthy diet rich in starch, sugars, saturated fat
DOI link: http://dx.doi.org/10.13040/IJPSR.0975-8232.8 (12).5186-93
and excessive calories.

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In the biscuit industry sucrose (sugar) is the main Joint FAO/WHO Expert Committee on Food
ingredient that plays a significant role in the Additives (JECFA) suggesting that at least 95% of
development of the final quality of the product. It’s the known steviol glycosides should be present in
a very big challenge to replace sugar from the the steviol glycoside sweeteners 9. Many
biscuit industry as it improves the taste and boost International brands like truvia, purevia and
the flavour of the product. Plant derived natural suncrystals use purified stevia leaf extract to
sweeteners are non-toxic and it excludes chemical develop natural table top sweetener which keeps
modification during the extraction and production the calories down in a natural way and enhance the
process. sweetness. Therefore there is an urgent need to
substitute sugar with natural low calorie sweeteners
Worldwide, for the past few years the demand for like Stevia rebaudiana leaves powder which will
bakery products is increasing and biscuits are one increase the nutritional profile of the products.
such ready-to-eat, inexpensive and convenient Therefore, it is important to develop new products
processed food product which is widely consumed which include nutritional and functional
in India. The major ingredients required for the characterization, with special emphasis on
preparation of biscuits are wheat flour, butter/oil consumer acceptance.
and sugar, which overall imparts flavour, taste,
texture and overall acceptability along with Alpaslan and Hayta 10 reported that consumption of
providing dense calories, saturated fat, low fibre bakery products like biscuits are the best possible
and mineral contents. way for delivering bioactive compounds in human
diet. There is an increased demand for health
Now a day, Flaxseeds (Linum usitatissimum) is oriented functional food products such as low
being identified as functional foods and being used calorie, sugar free and high fibre products.
as nutraceuticals due to its health promoting and
therapeutic properties. It possesses significant Therefore, the aim of present study was to
quantities of linolenic acids (omega-3), dietary formulate a low calorie, high fibre biscuits by
fibres and lignins. These compounds help in incorporating different proportions of roasted
lowering blood cholesterol and reduce the risk of flaxseeds flour (RFF) and substituting sucrose with
heart disease, stroke, immunological and S. rebaudiana leaves powder (SLP) along with
inflammatory disorders 1. Still the consumption of evaluation of sensory attributes and nutritional
flax seeds is very low in India but due to growing quality of the developed biscuits.
interest of consumers to adopt healthy lifestyle and
eating habits they demand for nutritionally Raw Materials and Ingredients: In the
adequate and sensory quality food. formulation of biscuits the different ingredients
used were procured from various sources. Fresh
Stevia rebaudiana (Bertoni) is one such herb leaves of S. rebaudiana were purchased from
possessing medicinal and commercial importance Bioved Research Institute, Allahabad. All the
contributing low calorie sweetness and bioactive required basic ingredients such as whole wheat
properties 2. The non-toxic sweet tasting, natural flour, oats meal, flaxseeds, sugar, refined oil,
constituents present in the plant are ent-kaurene cinnamon powder, salt, skimmed milk powder,
diterpene glycosides – stevioside, rebaudiosides A– vanilla essence, baking powder and carom seeds
G, dulcoside A, rubusoside and steviolbioside. (ajwain) were purchased from the specialised and
These glycosides are 250-300 times sweeter than certified food markets of Allahabad city.
sucrose on a weight basis 3. In addition to
sweetness, various therapeutic activities of these Preparation of Stevia Leaves Powder: Fresh
glycosides have been identified such as anti-cancer leaves of S. rebaudiana were cleaned; stems and
4
, anticariogenic 5, anti-hyperglycaemic 6, anti- unwanted parts were removed and washed with
inflammatory 7 and antioxidant activity 8. This is lukewarm water to remove dirt particles, excess
one of a most desirable option for consumers water was drained out and leaves were dried under
looking after healthy alternatives to sucrose. In shade for about 5 days and then powdered by using
2007, the specifications were laid down by the a high-speed blender (25000/min) then sieved

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through 52 mesh sieve to obtain a particle size of whereas SLP was used in case of treatment
355 μm or less and stored in airtight polythene bags biscuits, with the addition of vanilla essence. In to
at 4 °C for analysis of further study 11. this the above flour mixture was added and
homogenously mixed to a crumbly texture. For
Preparation of Biscuits: Overall 7 biscuit dough preparation required amount of water was
formulations were prepared which includes control added for kneading until just combined which was
and different treatments as described in Table 1. allowed to rest for 30 min.
First of all oat meal and flax seeds was roasted and
then allowed to cool which was then coarsely The dough was cut into small pieces and roll into
grinded. For the preparation of dough different small balls between the palms to give a shape of
ingredients are mixed together in specified small discs which was punctured many times using
proportions like skimmed milk powder, whole fork to prevent puffing. The prepared biscuits were
wheat flour, roasted oat meal flour, roasted flax baked in a pre-heated oven at 150 °F for 10-15 min.
seeds flour, baking soda, baking powder, cinnamon which was followed by cooling for 3 minutes on
powder, carom seeds and salt. In a large bowl, baking sheet, then transfer in metalized LDPE
vegetable oil and granulated sugar was blended pouches (20.87 μm thick) and stored at 37 °C for
together for 4-5 minutes in case of control biscuits further analysis.
TABLE 1: BISCUIT FORMULATIONS: INGREDIENT LEVELS FOR CONTROL AND DIFFERENT
TREATMENTS (FORMULATED BISCUITS) WITH INCORPORATION OF RFF AND SEQUENTIAL
REPLACEMENT OF SUCROSE WITH SLP
Biscuit Formulations
Ingredients (g) Control (T0) T1 T2 T3 T4 T5 T6
Roasted oats meal flour 25 g 25 g 25 g 25 g 25 g 25 g 25 g
Roasted flaxseeds flour - 9.5 g 9g 8.5 g 8g 7.5 g 7g
Whole wheat flour 25 g 25 g 25 g 25 g 25 g 25 g 25 g
Refined oil 5 ml 5 ml 5 ml 5 ml 5 ml 5 ml 5 ml
Skimmed milk powder 25 g 25 g 25 g 25 g 25 g 25 g 25 g
Vanilla essence 1 ml 1 ml 1 ml 1 ml 1 ml 1 ml 1 ml
Cinnamon powder 1g 1g 1g 1g 1g 1g 1g
Salt 0.5 g 0.5 g 0.5 g 0.5 g 0.5 g 0.5 g 0.5 g
Carom seeds 1g 1g 1g 1g 1g 1g 1g
Baking soda 0.5 g 0.5 g 0.5 g 0.5 g 0.5 g 0.5 g 0.5 g
Baking powder 1g 1g 1g 1g 1g 1g 1g
Sucrose 15 g - - - - - -
Stevia leaves powder - 5.5 g 6g 6.5 g 7g 7.5 g 8g
Total 100 100 100 100 100 100 100

Organoleptic Evaluation: The developed freshly Nutritive Value of Developed Biscuits: The
baked low calorie and high fibre biscuits (six developed biscuits were subjected to chemical
treated samples at a time, incorporated with RFF analysis as detailed under this section.
and replacement of sucrose with SLP) were served
to 30 semi trained panellists for the evaluation of Moisture Estimation: The proximate composition
sensory attributes (colour, texture, flavour, taste of the samples was determined using the methods
and overall acceptability) on a nine point hedonic of the AOAC 13. In washed, dried and weighed
scale with a scores ranging from 9 to1 (1 - dislike crucible, 1.0g of dried sample was placed. This was
extremely, 2- dislike very much, 3- dislike transferred in an oven and dried at 105 °C for three
moderately, 4- dislike slightly, 5- neither like nor hours. The sample was allowed to cool in
dislike, 6- like slightly, 7- like moderately, 8- like desiccators and then reweighed. The content of
very much, and 9- like extremely) 12. The moisture in percentage was calculated using the
parameters for quality were quantified and the formula.
mean scores were calculated.

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Where, Wo = loss in weight (g) on drying and Wi = Where Mex = mass of extract (g) and Ms = Mass of
initial weight of sample (g). sample used (g).
Total Ash Estimation: Ash content measures the Fiber Estimation: Extract 2 g of ground material
total amount of minerals or inorganic content with ether or petroleum ether to remove fat (Initial
present in the sample which can be estimated by boiling temperature 35-38 °C and final temperature
igniting a known amount of dried material in a 52 °C). After extraction with ether boil 2 g of dried
muffle furnace. A known amount of dry sample (2 material with 200 mL of sulphuric acid for 30 min
to 5 g) was placed in a crucible of constant weight, with bumping chips. It was filtered through muslin
which is then transferred in a muffle furnace and cloth and washed with boiling water until washing
heated at 550 ± 5 °C for 12 hours, allowed to cool are no longer acidic. 200 mL of sodium hydroxide
and then transferred to a dryer and again carefully solution was boiled for 30 min. Filter through
weigh the crucible with the ash. muslin cloth again and wash with 25 mL of boiling
1.25 % H2SO4, three 50 mL portions of water and
Calculation: Ash content (%) = 100XA-B/C 25 mL alcohol. The residue was removed and
transferred to ashing dish (pre-weighed dish W1).
Where, A=weight of crucible with sample (g)
Dry the residue for 2hr at 130 ± 2 °C. Cool the dish
B=weight of crucible with ash (g)
in a desiccator and weigh (W2). Ignite for 30 min at
C=weight of sample (g).
600±15 °C. Cool in a desiccator and reweigh (W3).
Protein Estimation: Determination of crude
protein was done by determining the total organic
nitrogen using the Macro-Kjeldhal Method 14. This
involved 3 steps: digestion, distillation and
titration. About 1.0 g of the sample was weighed in Carbohydrate Estimation: Total carbohydrate
triplicate and placed in digestion flasks. The total content of each sample was estimated by
organic nitrogen (TON) was then calculated using ‘difference’ method. The sum of the percentages of
the formula: all the other proximate components was subtracted
from 100.
Total CHO (%) = 100 – (% moisture + % crude
protein + % crude fat + % ash)
Where, TV = titre value, NE = mg nitrogen
equivalent to molarity of acid, TVd = total volume Calcium Estimation: 5 ml of concentrated
to which digest was diluted, Ms = mass of sample hydrochloric acid was added in a 10 g of ash
(g) and Vd = volume of digest distilled. sample; the upper part of dish is rinsed and
evaporated to dryness. 2 ml of hydrochloric acid
% crude protein = % TON x 6.25 was added in the residue and covered with watch
(6.25 is a general factor suitable for products in glass and then ash solution was filtered into 100 ml
which the proportions of specific proteins are not volumetric flask and diluted to 100 ml volume. In a
well defined). 250 mL of conical flask, 50 ml of ash solution was
added along with 8 -10 drops of bromocresol green
Fat Estimation: Determination of crude lipid indicator solution. In the above sample 20 % of
content of the samples was done using direct sodium acetate was added gradually until the
solvent extraction method 14. The solvent used was solution turns blue (pH at this point was 4.8-5.0)
petroleum ether (boiling range 40 °C – 60 °C). 3.0 and then covered with watch glass and heated to
g of the dried sample was weighed in triplicate and boiling.
secured in soxhlet extraction thimble. The
percentage crude lipid was calculated using the Drop wise added 3 % oxalic acid solution until the
formula: solution colour turns green (pH 4.4 to 4.6). The
boiling was continued for one minute and allowed
it to stand until clear or overnight.

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The obtained supernatant solution was filtered and sulphuric acid was added, the solution was warmed
discarded through Whatman no. 42 filter paper. slightly and potassium permanganate solution was
The precipitate in the conical flask was washed and added drop by drop until a drop produces a
filtered with 50 ml of dilute ammonium hydroxide permanent colour. The volume was making up with
solution; it was again washed with hot distilled 500 ml distilled water. Finally the ash solution of
water. Finally the filter paper was washed with a the sample prepared by dry ashing was used for the
solution containing 125 ml distilled water and 5 ml colour development. For measuring the colour
concentrated sulphuric acid, the tip of filter paper development the solutions were pipette into three
was broken and the washing was collected in separate stoppered measuring cylinders. In each of
original empty conical flask. The solution was the above cases, the volume was making up to
heated to 90 °C and titrated with 0.1N potassium 15ml with distilled water. The colour developed
per magnate solution until solution turns pink. was measured spectrophotometrically at 480 nm
setting the blank at 100% transmission.
Calculation: 1ml of 0.1N KMnO4 = 2 mg Calcium
Calculation:
mg calciumin 100g of sample  2  A  B 1 
V 100
V W

Weight of the sample (W) = 5 g

Volume of ash solution made (V) = 100 ml Phosphorous Estimation: Phosphorus reacts with
Volume of ash solution used (V1) = 50 ml molybdic acid to form phosphorus molybdate
Volume of 0.1N KMnO4 used for sample = A complex. It is then reduced with aminonaphthol –
Volume of 0.1N KMnO4 used for blank = B sulphuric acid to form complex molybdenum blue,
which is measured at 650 nm. 5 ml of ash solution
Iron Estimation: Iron content in the sample is was taken which was obtained by dry ashing and 5
determined by converting the iron to ferric form ml of molybdate reagent was added along with
using oxidizing agents like potassium persulphate addition of 2ml of aminonaphthol – sulphonic acid
or hydrogen peroxide and treating it with potassium solution and then volume was raised up to 50 ml.
thiocyanate to form red ferric thiocyanate which is The blank was similarly prepared using distilled
measured at 480 nm. For the experiment, saturated water in place of the sample. After 10 min. the OD
potassium persulphate (K2S2O8) solution was was taken at 650 nm setting blank at 100%
prepared by dissolving 7-8g of potassium transmission.
persulphate in distilled water and then filtered. The
3N potassium thiocyanate was also prepared by Calculation:
dissolving 146 g KCN in 500mL distilled water and
filtered. 20ml of pure acetone was added in the
filtrate to improve the keeping quality.
Statistical Analysis: The obtained results was
TABLE 2: THE SOLUTIONS ARE PIPETTED INTO THE
THREE SEPARATE STOPPERED MEASURING compiled, tabulated and analyzed by using one-way
CYLINDERS analysis of variance (ANOVA) and t-test was
Reagents Blank(ml) Standard(ml) Sample (ml) computed to evaluate the statistical significance of
Standard iron 0.0 1.0 0.0
solution
the data by using statistical software SPSS version
Sample ash 0.0 0.0 5.0 12.0.
solution
Distilled water 5.0 4.0 0.0 RESULTS AND DISCUSSION: The entire
Conc.H2SO4 0.5 0.5 0.5 experiment was under taken to develop low calorie,
Potassium 1.0 1.0 1.0
persulphate high fibre biscuits and its evaluation was done by
Potassium 2.0 2.0 2.0 incorporating different percentage of RFF and SLP.
thiocyanate Results related to the development and
For the preparation of standard iron solution, standardization of biscuits i.e. sensory evaluation
0.351g of ferrous ammonium sulphate was and nutritional analysis were discussed under this
dissolved in 50ml water and 2.5ml concentrated section.

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Sensory Evaluation of Control and Formulated of the developed biscuits where as flavour and
Biscuits: To analyze the acceptability of the overall acceptability did not vary significantly (p ≤
product one of the crucial parameter is sensory 0.05) in different treatments. According to Abdel–
evaluation. The mean scores of all the sensory Shafi 15 substitution of sucrose with SLF inhibits
attributes were summarized in Table 3. It was the formation of acrylamide and also alters dough
observed that control biscuits (T0) had the highest rheology along with baking attributes of biscuits.
sensory scores for colour (8.03), flavour (8.10), The quality attributes (viz. moisture content, colour
taste (8.46) and overall acceptability (8.10) than development, breaking force, spread ratio) and
other treatments or variations. The other levels of acceptance of the biscuits gets affected if sucrose is
incorporation were also liked at various degrees, substituted by more than 30% with Stevia.
although a little less than treatment T4. It was Ganorkar and Jain 16 studied that incorporating
observed that there was no significant difference (p RFF from 5 to 30% with substitution of refined
≤ 0.05) in the sensory scores for flavour and overall wheat flour decrease the colour and sensory score
acceptability. However, control biscuit (T0) showed along with spread ratio. Incorporation of RFF
higher values than the formulated biscuits. In above 15% adversely affects the cooking quality.
general, addition of RFF and replacement of Therefore, incorporating 15% of RFF in cookies
sucrose with SLP alters the colour, texture and taste results in product acceptability.
TABLE 3: AVERAGE SENSORY SCORE (9-POINT HEDONIC SCALE) OF DIFFERENT PARAMETERS IN
CONTROL AND TREATED BISCUIT SAMPLES
Sensory Scores on 9 point hedonic scale
Characteristics / Treatments Colour Texture Flavour Taste Overall acceptability
T0 (Control) 8.03±0.48 7.60±0.45 8.10±0.21 8.40±0.39 8.10±0.35
T1 7.45±0.43 7.65±0.41 7.80±0.91 7.45±0.28 7.58±0.17
T2 7.85±0.24 7.70±0.25 7.45± 0.49 7.50±0.04 7.62±0.18
T3 7.75±0.425 8.35±0.33 7.45±0.68 7.25±0.54 7.70±0.47
T4 7.90±0.39 8.60±0.21 8.05±0.83 7.65±0.53 7.87±0.16
T5 7.55±0.43 8.35±0.33 7.50± 0.52 6.75±1.11 7.53±0.65
T6 7.50±0.47 8.25±0.35 7.40±0.51 6.70±1.08 7.46±0.63
F value 4.98* 13.88* 2.22 7.272* 1.066
CD (P=0.05) 0.373 0.307 0.568 0.605 0.379
9-point hedonic scale is as follows: 1-dislike extremely, 2-dislike very much, 3-dislike moderately, 4-dislike slightly, 5-neither
like or dislike, 6-like slightly, 7-like moderately, 8-like very much, 9-like extremely.
* -Significant difference is at 0.05 levels; Values are means (± SEM).

Standardization of Recipe: The data illustrated in Nutritional Evaluation: The seven variations in
the above pertaining to the average sensory scores different composition were used to develop value
clearly indicate that the most acceptable variation added biscuits, as shown in above table. RFF and
was found to be treatment T4 (Table 3). In SLP was the prime ingredient used in different
obtaining the highly acceptable scores the biscuits proportions. On the basis of sensory evaluation, the
were constantly prepared and standardized by three treatment (T4) received maximum mean score after
consecutive trials and through sensory evaluation control (T0) which was identified and analyzed in
as shown in Table 3. The overall mean scores of the laboratory for nutritional properties such as
trials ranged from 6.70 to 8.60. moisture, ash, protein, fat, carbohydrate, energy,
fibre, calcium, phosphorous and iron by AOAC 13
Therefore, from the mean values of sensory methods, the results are shown in (Table 4). The
attributes it can be discerned that treatment T0 moisture content was increased in developed
(control) was found to be the best but substitution biscuit T4 (7.57 %) as compared with control
of sucrose with SLP and fortification of flaxseeds biscuits T0 (7.42%).
were very well acceptable. Among all the
treatments, the treatment T4 (incorporation of 8% This might be due to the presence of high fibre
RFF and substitution of sucrose with 7% SLP) had (gum mucilage) in flaxseeds which retain
highest overall acceptability after control (T0) and maximum moisture content 17. According to
were highly acceptable by the panel members. Garcia–Serna 18 substitution of 100% sucrose with

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Stevia significantly (p<0.05) increased the higher amounts of fat, protein, dietary fibre, macro-
percentage moisture of the biscuits. and micronutrients in comparison to standard one
(control).
Ash content in treatment T4 (3.69%) was increased
than in control T0 (2.61%). The reason for this Totally 100 g of value added developed biscuit (T4)
could be attributed to higher mineral content of provide less calories (349 Kcal) and carbohydrate
RFF and SLP 19. Additionally, it provides high fat (54.67 g) content. Leaves of S. rebaudiana contain
(10.97 g/100 g), protein (18.88 g/100 g) and fibre steviol glycosides which provide natural sweetness
(4.52 g/100 g) content in the treatment T4 than and fewer calories. Substitution of 100% sucrose
control (T0). This accounts that flax seeds is a good with SLP enhances the nutritional properties and
source of fat as ground flaxseeds enhances the antioxidant levels in the developed product without
bioavailability of α-linolenic acid which helps in causing any side effects; it also inhibits the
lowering low-density-lipoprotein-cholesterol by formation of acrylamide and hydroxymethylfur-
18% and total serum cholesterol by 9%. fural (HMF) which is primary source of neuro-
toxicity and carcinogenicity.
It also decreases postprandial glucose by enhancing
the level of n-3 fatty acids in plasma and Jenkins et al., 24 reported that incorporating 25% of
erythrocytes 20. Although maximum protein in the flaxseed in the preparation of bread lowers the
biscuit comes from oat meal flour and whole wheat glycemic response by 28% than control (no
flour but flax seeds also contributes good amount flaxseed).
of proteins. High amount of aspartic acid, glutamic
acid and arginine was found in flaxseed proteins The developed biscuit (treatment T4) contain
which play an effective role in lowering plasma maximum mineral (calcium, phosphorus and iron)
cholesterol and triglycerides (TAG) 21. No content (408.23 mg/100g, 445.03 mg/100g and
deleterious effect on the sensory attributes of 10.01 mg/100g) in comparison to control (T0). It
biscuits was seen when flax seeds flour was was observed that energy, fibre and iron content of
supplemented upto 15 percent 22. Flaxseeds are the optimized product differ significantly (p ˂ 0.05)
rich in both soluble and insoluble fibres and the from the control. The high mineral content was due
presence of these fibres add bulk to the waste to incorporation of RFF and substitution of 100%
products present in the gut and increase the bile sucrose with SLP. The major minerals calcium and
movement in the gastrointestinal tract. phosphorus are needed for maintaining electrolyte
and fluid balance within the cells of the body; they
TABLE 4: NUTRITIONAL COMPOSITION (PER 100 g) together mineralize the bone tissue and increase the
IN CONTROL (T0) AND BEST TREATMENT (T4) OF bone mineral density.
DEVELOPED BISCUITS
Nutrients Control (T0) Best Treatment (T4) Body requires iron to synthesise oxygen
Moisture (%) 7.42 ± 2.10 7.57 ± 1.83
Ash (%) 2.61 ± 1.72 3.79 ± 1.80
transporting proteins particularly haemoglobin and
Protein (g) 16.56 ± 2.10 18.88 ± 1.98 myoglobin. One of the major functions of iron is in
Fat (g) 7.47 ± 1.01 10.97 ± 1.91 the formation of heme enzymes and other iron-
Carbohydrate (g) 62.34 ± 3.21 54.67 ± 2.98 containing enzymes involved in oxidation-
Energy (kcal) 384 ± 1.57 349 ± 2.01* reductions and electron transfer. Gambus et al., 25
Fiber (g) 1.55 ± 1.76 4.52 ± 2.10*
Calcium (mg) 367.87 ± 2.37 408.23 ± 1.53
reported that incorporation of 10 to 13% of
Phosphorus (mg) 436.01 ± 1.89 445.03 ± 1.32 flaxseeds in the preparation of bread; enhance the
Iron (mg) 2.41 ± 2.69 10.01 ± 1.72* macro and micro-nutrients in comparison to
*Significant difference is at 0.05 levels standard one.
These fibres have potential effect in increasing CONCLUSION: The results signify that the
insulin secretion and in maintaining plasma glucose incorporation of RFF and SLP in formulation of
homeostasis. Ganorkar and Jain 23 observed that value added biscuits can improve the nutritional
15% flaxseed flour incorporated cookies contains value of the product, which is highly acceptable in
terms of quality attributes. The treatment (T4) best considered in sensory attributes and nutritional
incorporated with 8 % of RFF and 7 % SLP was qualities. It shows good impact on nutritive value

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in the treatment (T4) with regards to fibre, calcium, 9. JECFA: Evaluation of Certain Food Additives and
Contaminants. 68th Report of the Joint FAO/WHO Expert
phosphorous and iron content than in control (T0). Committee on Food Additives. World Health Organization
(WHO), Geneva, Switzerland. WHO Technical Report 2007;
Thus, this new formulated functional biscuit had 947: 50-54.
10. Alpaslan M and Hayta M: The effect of flaxseed, soy and corn
lower calorie count (349 Kcal/100g) than control flours on the textural and sensory properties of a bakery
product (384 Kcal/100g) and can be included in the product. Journal of Food Quality 2006; 29: 617-627.
diet of every age group which will increase the 11. Satwase AN, Pandhre GR, Sirsat PG and Wade YR: Studies
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How to cite this article:

Gupta E, Purwar S, Maurya NK, Shakyawar S and Alok S: Formulation of value added low-calorie, high fibre biscuits using flax seeds and
Stevia rebaudiana. Int J Pharm Sci Res 2017; 8(12): 5186-93.doi: 10.13040/IJPSR.0975-8232.8(12).5186-93.

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