Development of Fortified Biscuits For Children Aged 6-59 Months Old and Sugar-Free Biscuits Enriched with Soy Flour For Diabetics

Abstract

ripple burden malnutrition is currently a problem faced by public health across the world, where micronutrient deficiency, undernutrition, and overnutrition occur at the same time. The prevalence of overweight and obesity in all age groups is increasing, along with undernutrition and the burden of diet-related diseases. Meanwhile, diabetes is also increasing in prevalence due to lifestyle changes. Several strategies could be done to overcome this problem, such as food fortification and incorporation. Hence, this study aims to evaluate the effect of vitamins and minerals fortifications and substituting wheat flour with soy flour to sugar-free biscuits towards physical properties (diameter, thickness, and spread factor), moisture content, and sensory acceptance of the biscuits. The physical properties of the biscuits were measured using a ruler for diameter and a caliper for thickness, a rapid moisture analyzer for moisture content, and the sensory acceptance evaluation was done using a 9-point hedonic scale. No significant differences (p>0.05) were observed in the fortified biscuits' physical properties and sensory acceptance between unfortified and fortified biscuits. The biscuits' highest spread factor and overall liking were observed in fortified and unfortified biscuits, respectively. The result from the sensory acceptance evaluation showed that the panelists moderately liked both formulas. The sugar-free biscuits' diameter and spread ratio were significantly affected (p<0.05) by adding soy flour. Sensory acceptance results showed that taste was significantly affected (p<0.05), where T2 (25% substitution of soy flour) received the highest score and T3 (50% substitution of soy flour) received the lowest score. On the other hand, adding soy flour to the biscuits did not affect aroma, texture, and overall liking. The score from the 9-point hedonic scale showed that the substitution of 50% wheat flour with soy flour received the lowest score for all sensory properties.