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Sensory and nutrient analysis of oats biscuits enriched with nuts

Author: 
Rumana Farooqui, Aarthi, E., and Ashlesha, P.
Subject Area: 
Life Sciences
Abstract: 

Nuts are nutrient-dense supplying a wide range of essential amino acids, MUFA and PUFA. Oats contains a good source of proteins, fibre and minerals. The amount of oats used for human consumption has increased progressively, the fact health effects of oats benefit mainly on the total dietary fibre and B- glucan content a cholesterol-lowering chemical. Commercially available biscuits are mostly deficient in ALA and dietary fibre. Refined ingredient usage makes biscuits deprive of grain components that are protective of health. Hence under the light of present information, an innovative oats and nut biscuits were prepared using refined wheat flour, butter, and sugar along with three variations containing oats (15g) and nuts (5g,10g and 15g). The product was standardized and subjected to sensory evaluation and variation II and III was accepted by the majority of the panellist. Statistical analysis was done using a t-test, the results found to be insignificant in comparison to the basic with the variation I, variation II and variation III. The biscuits were also subjected to nutrient analysis to analyse protein, fat and fibre. Standardized methods were used for nutrient analysis. The nutrient analysis showed an increase in protein and fibre content of the oats biscuits enriched with nuts. The product developed contains good amounts of nutrients which help in meeting nutritional requirements of all age groups. (KeyWords: B-Glucan- Cholesterol-lowering, MUFA, PUFA and ALA).

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