Study on sensory properties and efficacy evaluation of whole wheat biscuits supplemented with peony seed oil and chia seed

MA, Yongjie; BAO, Hongliang; WU, Xinxin; LI, Xingyu; YAN, Huijuan; DONG, Wenbin

doi:10.1590/fst.001623

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Food Science and Technology

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.001623 copy

Study on sensory properties and efficacy evaluation of whole wheat biscuits supplemented with peony seed oil and chia seed

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Nowadays, peony seed oil (PSO) and chia seed (CS) provide a vast potential in the industries of animal feed, food, nutraceutical, pharmaceuticals, and health. In this paper, study on PSO and CS were added into biscuits, and improvement in the nutraceutical properties of biscuits. The studies indicated that biscuits of acceptable overall quality could be prepared using the content of incorporation of PSO (15 g) and CS (12 g) formulations. The total dietary fiber content was positively correlated with different content of PSO and CS. The body weight of the mice in high dose group was lower than that of control group and other groups, indicating that the components PSO and CS in the biscuits could significantly control the body weight of the mice. From the fourth week, average daily food intake of mice in high dose group was significantly lower compared to control group. However, the grasping power of mice in high dose group increased significantly. With the increase in the content of PSO and CS of biscuits, the DPPH radical scavenging activity increased, too. Thus, the results indicated that whole wheat biscuits supplemented with PSO and CS could be considered as dietary fiber-enriched food, and have antioxidant properties.

Keywords:
peony seed oil; chia seed; whole wheat biscuits; efficacy evaluation; antioxidant

Content of PSO (g)	Content of CS (g)	Colour (9)	Appearance (9)	Flavor (9)	Texture (9)	Acceptability (9)
0	0	8.35 ± 0.26^a	8.51 ± 0.51^a	8.26 ± 0.75^a	7.96 ± 0.33^a	8.47 ± 0.62^a
10	8	7.95 ± 0.53^ab*	8.22 ± 0.93^a	8.17 ± 0.86^a	7.63 ± 0.69^a	8.21 ± 0.35^a
15	12	7.61 ± 0.67^ab*	7.89 ± 0.67^a	8.31 ± 0.91^a	7.72 ± 0.55^a*	8.38 ± 0.42^a*
20	16	6.82 ± 0.56^ab	7.53 ± 0.46^a	7.76 ± 0.71^b	7.21 ± 0.81^a	7.69 ± 0.56^ab
25	20	5.10 ± 0.83^b	7.36 ± 0.82^a	5.87 ± 0.55^c	6.79 ± 0.46^a	6.81 ± 0.86^b

Component (%)	PSO and CS addition level (g)
Component (%)	0	PSO(10), CS(8)	PSO(15), CS(12)	PSO(20), CS(16)	PSO(25), CS(20)
Moisture	2.10 ± 0.48^a	2.35 ± 0.21^a	2.74 ± 0.53^ab	1.98 ± 0.17^ab	1.86 ± 0.35^b
Fat	10.01 ± 0.32^d	11.23 ± 0.11^c	13.01 ± 0.42^b^* * p < 0.05 indicates a significant difference between groups.	13.78 ± 0.57^b	14.62 ± 0.38^a
Total protein	7.11 ± 0.26^d	7.94 ± 0.57^d	8.26 ± 0.23^c*	8.87 ± 0.47^b	9.32 ± 0.19^a
Total carbohydrate	62.81 ± 3.16^a	63.37 ± 4.65^a	58.19 ± 2.87^ab	54.87 ± 4.12^ab	51.38 ± 4.15^c
Total sugar	2.16 ± 0.03^f	2.81 ± 0.17^e	3.61 ± 0.12^d*	3.21 ± 0.27^a	3.37 ± 0.19^a
Acid value	0.187 ± 0.12^ab	0.192 ± 0.17^a	0.195 ± 0.11^b	1.01 ± 0.26^ab	0.197 ± 0.14^b
Peroxide value	0.05 ± 1.17^c	0.07 ± 0.134^f	0.06 ± 0.18^d	0.07 ± 1.28^c	0.06 ± 0.13^a
Total dietary fiber	1.23 ± 0.15^c	6.37 ± 0.11^e	9.21 ± 0.17^f	10.89 ± 0.35^c	12.36 ± 0.41^a
Total polyphenols	0.81 ± 0.12^c	0.97 ± 0.25^c	1.16 ± 0.19^b*	1.27 ± 0.03^b	1.31 ± 0.14^a

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[1] *Corresponding author: mayongjie113@163.com