The Creation of Fiber-Enriched Herbal Biscuits: Formulation and Standardization of Protein Rich Herbal Biscuits

Abstract

The goal of the study was to create herbal biscuits with fiber (made from holy basil and moringa) and enough nutrients (enhanced with fiber and protein). Making herbal biscuits is a cutting-edge, futuristic study in the realm of preparing useful foods. Castor Sugar, Brown Sugar, ragi flour, milk, Melted Butter, salt, baking soda, baking powder, sugar, vanilla extract, Beetroot powder were used to make wheat flour-based herbal biscuits for this study. Six white butter biscuit samples were made, varying in the amount of ragi flour and Beetroot powder. All six samples underwent sensory analysis using a 9-point hedonic scale. Because of its flavor, the cookie is approved at 2?etroot Powder and 28% ragi. Additionally, ghee was used to enhance the flavor of the biscuits instead of Melted butter. The process for making biscuits was repeated, and the same percentage composition was used for ghee biscuits as well. The samples of Melted butter underwent physical and sensory investigation. The analysis shows that the biscuits prepared from more diameter and thickness and significantly got the highest score in all the aspects of sensory analysis. biscuits are better in context with their nutritional benefits than butter. The health benefits of herbal biscuits might entice consumers to eat them for a healthy, balanced diet by appealing to their taste buds. Thus, creating and using these functional meals will benefit people with a variety of illnesses in addition to improving the population's nutritional status

Keywords

Introduction

Dietary fiber is the endogenous components of plant material in the diet which are resistant to digestive enzymes produced by man. Dietary fiber is an important part of a healthy diet. It helps move food and waste efficiently through the digestive system [4]. Fiber is the part of plant foods that cannot be broken down by human digestive enzymes in the small intestine [5]. Fiber is mostly complex carbohydrates. The two types of fiber are soluble and insoluble. While they work differently, both are needed for proper bowel function. Most fiber sources contain both kinds of fiber in varying amounts. Insoluble Fiber cannot be dissolved in water. This type of fiber attracts water to the intestines, making stools bulky and soft. It also speeds the movement of food through the digestive tract. Therefore, insoluble fiber may help prevent diverticular disease, colon cancer, hemorrhoids, and constipation. Cellulose, hemi cellulose and lignin are insoluble fibers. They produce the tough, chewy texture of wheat bran, whole grains, corn bran, and some vegetables [6] Soluble fiber, or fiber that can dissolve in water, slows the movement of food through the body but does not increase fecal bulk. Soluble fiber helps maintain a healthy cholesterol level, normalize blood sugar levels in diabetics and may even help reduce blood pressure. Pectins and gums are examples of soluble fibers, and they are also found in herbs like Tulshi (Ocimum sanctum), Moringa Leaves (Moringa oleifera), beans, oat bran, psyllium husks, Apple, Apricot, Carrots, Yams and some fruits and vegetables [7,8]. Dietary fiber is essentially intact within the plant matrix, and the enzymes within the human digestive tract are unable to hydrolyze or break it down. Dietary fiber is made up of three varying components. The largest component consists of polysaccharides, or plant fibers such as bran; pectins from fruits and vegetables; various gums; and beta glucans from oats and rye [7]. Dietary fiber is made up of naturally occurring plant materials that are resistant to humanproduced digestive enzymes. Dietary fiber holds significant importance in a nutritious diet. It facilitates the digestive system's effective passage of food and waste [8]. Fiber is the component of plant foods that cannot be broken down by human digestive enzymes in the small intestine [9]. Most complex carbs make up fiber. Soluble and insoluble fibers are the two different kinds. Despite their differing modes of operation, both are essential for healthy colon function. Both types of fiber are present in varied levels in the majority of fiber sources. Water cannot dissolve insoluble fiber. This kind of fiber draws water into the digestive tract, resulting in soft, thick stools. Additionally, it expedites the food's passage through the digestive system. Thus, insoluble fiber may aid in the prevention of constipation, hemorrhoids, colon cancer, and diverticular disease. Insoluble fibers include lignin, hemicellulose, and cellulose. They provide wheat bran, whole grains, corn bran, and some vegetables their coarse, chewy texture [10]. In diabetics, soluble fiber helps to balance blood sugar levels, maintain a healthy cholesterol level, and may even assist lower blood pressure. Soluble fibers include things like pectins and gums, which can be found in some fruits and vegetables, beans, oat bran, psyllium husks, tulshi (Ocimum sanctum), carrots, yams, and herbs like Moringa leaves (Moringa oleifera)[11,12]. The plant matrix contains dietary fiber that is largely intact and cannot be hydrolyzed or broken down by the enzymes in the human digestive system. There are three distinct parts to dietary fiber. Polysaccharides, or plant fibers like bran, pectins from fruits and vegetables, different gums, and betaglucans from rye and oats make up the majority of the mixture [12]. The nutritional benefits, palatability, convenience, and compactness of biscuits make them perfect [13]. Biscuits often have a longer shelf life and are less susceptible to microbial deterioration because to their lower moisture content than cakes and bread [14]. The goal of the current study was to create a product with a low calorie count and a high fiber content. The nutritional benefits, palatability, convenience, and compactness of biscuits make them perfect [13]. Biscuits often have a longer shelf life and are less susceptible to microbial deterioration because to their lower moisture content than cakes and bread [14].

To create a homogenous mixture, sieve the refined wheat flour and add the remaining dry ingredients. 

Preparation of Herbal Biscuit

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Biscuits Before Baking

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Biscuits After Baking

CONCLUSION
Six white butter biscuit prototypes were made using different amounts of Ragi flour and Beetroot powder. The composition of 30% wheat flour, 28% ragi flour, 20% sugar, 15% white butter, and 2% Beetropot Powder was determined to be highly satisfactory following the fabrication of six samples. For the second biscuit flavor, Melted butter to enhance the flavor. Ghee underwent the same process and had the same constituent makeup.The samples of white butter and ghee (2% Beetroot powder and 28% ragi) are next subjected to sensory and physical investigation. According to the analysis, the  biscuits were thicker and larger in diameter, and they also received the top score across the board for sensory analysis. As a result, adding ragi flour and  Beetroot powder to biscuits will improve their nutritional value. The creation of these biscuits will assist treat a variety of illnesses in addition to enhancing their nutritional state.

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