Chemical and Nutritional Evaluation of Fortified Biscuit with Yellow Corn Flour as a Functional Food

Salama, Yasmin; Lotfy, Lamiaa; Yousef, Eman; Ibrahim ELdemery, Mervat Ibrahim

doi:10.21608/maat.2023.249542.1119

Chemical and Nutritional Evaluation of Fortified Biscuit with Yellow Corn Flour as a Functional Food

Authors

¹ Dapartment of Home Economics, Faculty of Specific Education, Kafrelsheikh University, Kafrelsheikh, Egypt

² Department of Home Economics, Faculty of Specific Education, Kafrelsheikh University, Kafrelshiekh, Egypt

³ Department of Home Economics, Faculty of Specific Education, KAfrelsheikh University, Kafrelshiekh, Egypt

⁴ Department of Home Economics, Faculty of Specific Education, Kafrelsheikh university, Kafrelsheikh, Egypt

10.21608/maat.2023.249542.1119

Abstract

The research aims to study the nutritional value of yellow corn flour and high nutritive values biscuit samples fortified with different levels of yellow corn flour as a functional food. This study revealed that yellow corn flour contained high level and better source of fat (3.90%), ash (1.85%) and fiber content (2.87%) compared with wheat flour (1.75, 1.30 and 1.12%, respectively). Moreover, yellow corn flour possessed higher mineral content, notably zinc (3.85 mg/100g), iron (4.17 mg/100g), sodium (47.91 mg/100g) and potassium (330 mg/100g) which are vital for health compared with wheat flour (2.70, 3.18, 32.5 and 233 mg/100g, respectively) and was also rich in bioactive compounds such as beta carotene (44.95 µg/g), gallic (56.68 µg/g), caffeic (40.14 µg/g) and coumaric acid (37.28 µg/g). The sensory evaluation revealed that the inclusion of 40% and 50% yellow corn flour in preparing biscuits led to improve the sensory, chemical, nutritional, bioactive compound, color and physical properties in comparison with unfortified biscuit (control).

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