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A Study on Development and Evaluation of Functional Herbal Wafer Biscuits

M. A. Haque*
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh

R. Mandal
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh

N. Akter
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh

S. Akter
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh

M. M. Sultana
Department of Biology, Vrije Universiteit of Brussels, Belgium

Abstract/ Executive Summary:

Herbal extracts are often used by the folk medicinal practitioners, rural peoples of Bangladesh for the treatments of various ailments for the primary health care. Now-a-days its uses are going more frequent with an established scientific literature. Low cost nutritive wafer biscuits made of ayurvedic or herbal extracts such as shatavari, ashwagandha and yastimadhu powder was developed and evaluated for its chemical composition for nutritive parameters. Brief microbiological studies were also planned to evaluate the shelf life and safety of the product. Finally a sensory evaluation was conducted to ascertain its overall acceptability amongst the population. It was shown that newly developed wafer biscuits were rich in carbohydrate (65%), energy and fat (24% fat). The results indicate that newly formulated biscuits were surprising high in protein (8.20%), dietary fiber (1.5%) and widely accepted by the consumers mainly due to its low cost and health benefits with respect to sensory qualities, high nutritive values . The results also indicated that the newly formulated biscuits were high in self-life ranking and it was agreed that this type of initiative could more effective for growing children as well as in certain therapeutic conditions when general malaise dominates the diseases and such type of fortified foods can be industrially launched as a social business.

Keywords: Development, Evaluation, Functional herbal wafer biscuits

Location: Ceylon Biscuits Bangladesh (Pvt.) Ltd and laboratory of food technology and Nutritional science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

Start Date: 00-06-2015

End Date: 00-11-2015

Program Area: Quality and Nutrition

Commodity: Biscuits

Objectives:

The study was aimed to formulate wafer biscuits which are functional with optimum nutritional and sensory attributes. In the present research few herbal plants are investigated for their medicinal and therapeutic use to cure health disorder. The entire work was planned with following objectives.

Methodology:

Study place The study was conducted in different laboratories of Ceylon Biscuits Bangladesh (Pvt.) Ltd and laboratory of food technology and Nutritional science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh during the period June to November 2015. Sample collection Wheat flour collected in 1kg sealed plastic bags from Fresh brand, harbal powder (Ashwagandha, Shatavari, Yastimadhu) from Moulovi bazar, Old Dhaka and other ingredients from reputed supplier and reputed brand. Manufacturing process of wafer biscuits For manufacture of wafer biscuits first mixing the ingredient about 5 minute and make batter. At the same time cream is also prepared by mixing all ingredients about 30 minute and put it into cream holding tank. Then batter is pumped to oven to make wafer sheet. Then the sheet is creaming and cut into desired size according to consumer demand. The final product is packing with wrapping paper and store in both controls (Temp <24⁰ C) condition and normal conditions (ambient conditions). Sampling analysis The stored samples were drawn at monthly intervals for four months and moisture, ash, fat, crude fiber, protein, and PH were determined by oven drying, muffle furnace, Soxhlet apparatus, Kjeldhal method and PH meter. icrobiological analysis was performed by standard plate count method as follows (Frazier and Westoff, 1995). Sensory evaluation for the color, texture, taste, odor and overall acceptability were done in order to determine consumer acceptability. A numerical hedonic scale ranging from 1 to 9 (1 is Excellent and 9 for Very poor) was used for sensory evaluation (Larmond, 1977). The obtained results of sensory evaluation were statistically analysed using SPSS statistical package (Version 20).

Source of Information: J. Environ. Sci. & Natural Resources, 9(1): 17-21, 2016 ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In recent times, bakery products have become increasingly popular among all age groups in all sections of the society. Among these, wafer biscuits are most popular and can be used as a means to contribute health promoting nutrient and/or nutraceutical components. In this regard herbal powder like Ayurvedic powder of Shatavari, Ashwagandha and Yastimadhu is a good source of macronutrients, micronutrients and nutraceutical components. The present investigation undertaken in the Ceylon Biscuits Bangladesh (Pvt.) Ltd. to develop herbal enrich wafer biscuits, to enhance nutrients and/or nutraceutical components through incorporation of traditional or novelin gredients, to analyze nutrient composition and asses consumer acceptability of the most accepted value added wafer biscuits.

Knowledge Management: Journal