DEVELOPMENT OF VEGAN FIBRE RICH PRODUCT AND IT’S

POTENCY EVALUATION USING FOOD BASED APPROACH

Synopsis
Submitted
in
Partial fulfilment of the requirement
for the Degree of
Ph.D. in Home Science
(Food and Nutrition)

Supervisor Submitted by
Dr. Trapti Pandey Ms. Nishika Johri
Assistant Professor
Dept. of Home Science

Faculty of Home Science

IFTM
Moradabad (244001)

2021-2022

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 CONTENTS
S.NO CHAPTER PAGE.NO
1 Introduction 3–4
2 Review of literature 5–6
3 Methodology 7 – 16
4 Results & discussion 17
5 Summary & conclusion 18
6 Bibliography 19 – 20
7 Appendices 21 – 24

2
Introduction
Today’s consumers are conscious of their diet, and many prefer eating healthy
foods. Biscuits represent a fast-growing segment of food in India because of
consumer demands for convenient and nutritious food products. The
consumer’s demand has increased for the quality food products with taste,
safety, convenience and nutrition. Thus, nutrition has an or enhanced foods, and
dietary supplements urged as an added dimension in the chain of food product
development. Biscuits are popular food stuff consumed by a wide range of
population due to their varied taste, long shelf life and relatively low cost (1,2).
The growth of bakery industry is about 10% per annum and the products are
increasingly becoming popular among all sections of people (3).
Baking industry is considered as one of the major segments of food processing
in India. Baked products are gaining popularity because of their availability,
ready to eat, convenience and reasonably good shelf life. Cookies are ideal for
nutrient availability, palatability, compactness and convenience (4).
New developments are taking place, given the benefits of new knowledge in
nutrition science, new process technologies and the modern consumers demand
for foods with multiple health benefits. Also, the focus is on disease prevention
and optimizing health by the use of functional food ingredients. Functional
foods have been defined as foods and food components that provide a health
benefit beyond basic nutrition (for the intended population). Examples may
include conventional foods, fortified, enriched or enhanced foods, and dietary
supplements (5)
Oats are rich source of dietary fiber but more importantly, oats are high in fiber,
specially, β- glucan. Oatmeal is a tonic for general debility, treats anorexia, is
good for convalescence and fatigue, lowers blood cholesterol levels and helps to
control hormonal activity. Oatmeal cuts the risk of strokes and heart attacks
from blocked arteries, stabilizes blood sugar and increases the body’s ability to
fight off infectious disease. (7)
Flaxseed is one of the richest vegetarian sources of alpha-linolenic acid (omega-
3 fatty acid) and soluble mucilage. It is small, flat, oval, brown or fawn or
yellow coloured, glossy in appearance with mucilaginous taste and oil nature
(8,9)
.
The flaxseed is also an excellent source (about 28%) of dietary fiber. About two
third of the total fiber in flaxseed is insoluble which increase the bulk
indigestive system, thus aids in digestion and prevent constipation. These
properties of fiber provide great protection against cancers. Whereas, remaining

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fiber portion of the flaxseed is soluble having the ability to lower cholesterol
levels in the body (10).
Chickpea (Cicer arietinum) is widely consumed throughout the world. Chickpea
seeds are rich source of protein ranging from 12.6% to 30.5% (11).
The protein efficiency ratio (PER) of chickpea protein has been reported higher
than that of pigeonpea, blackgram and mungbean (12).
The replacement of refined wheat flour with chickpea, oats and flaxseed powder
will be upgrading the nutritional quality of such products with changed sensory
attributes. Thus, a chickpea – plantain blend would provide a nutritionally
balanced food for both infants and adults because of the expected improved
quality as well as abundant energy content.

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 CHAPTER- 2

REVIEW OF LITERATURE

Introduction
Cookies are widely consumed throughout the world. In fact, they represent the
largest category of snack foods in most parts of the world (Lorenz, 1983).
Wheat flour, which is the flour of choice for producing cookies, is unavailable
or uneconomical in many regions in the world. Therefore to produce baked
goods, regions with limited supplies of wheat flour must rely on imports of
exclude wheat products from the diet (Holt et al. 1992). The consumption of
cereal based foods like cookies require the development of an adequate
substitute for wheat (Eneche, 1999). The substitute should be one that is readily
available, cheap and able to replace wheat flour in terms of functionality. Flours
produced from only either cereals, legumes or tubers will have a nutritional
value inferior to those produced from a combination of cereals, legumes or
tubers. For instance, composite flours produced from cereals and legumes have
the advantage of improving overall nutrition (FAO, 1995) while composite
flours produced from legumes and tubers will have high protein content and will
also have high calorific value (Chinma et. Al. 2007). In selecting the
components to be used in composite flour blends, the materials should
preferably be readily available, culturally acceptable and provide increased
nutritional potential (Akobundu et. Al. 1998 and Laura and Eric 2011).
Recently this concern has been increasing in the country since other successful
examples can be observed in different parts of the world and our consumers are
becoming more demanding for food diversity and quality.
Oat grains (Avena sativa) are rich in natural compounds with high nutritional
value, such as soluble fibers, protein, vitamins, minerals and unsaturated fatty
acids (Flander et al.2008). The most important characteristic of Oat flour is high
content of fibers, especially β-glucan, which reduces the level of cholesterol in
the blood by increasing the secretion of bile in the body (Jenkins and Kendall
2002). Many studies recommended using Oat flour as a source of dietary fiber
in various products such as bread and biscuits (Laurikainen et al. 1998;
Leelavathi and Haridas rao 1993).
Chickpea (Cicer arietinum) The biological value (BV) of chickpea proteins

5
generally ranges from 75% to 85% which is highly considerably higher than
other legume proteins. Functional properties, which are assuming greater
significance in terms of diversified and novel food uses of crops, play an
important role in the utilization of chickpea in the cereal based composite flour
(Iyer and Singh 1997) .
The functional properties of chickpea such as water absorption, oil absorption,
gelation capacity, gel consistency and nitrogen solubility index (NSI) are
considered important from utilization point of view of grain legumes (Singh et
al. 1997).
In the last two decades, flaxseed has been the focus of increased interest in the
field of diet and disease research due to the potential health benefits associated
with some of its biologically active components. Flaxseed contains functional
components such as dietary fibers, oil, protein and phenolic compounds
including lignans, flavonoids and phenolic acids, which are responsible for
several health benefits. The seed contains approximately 40% lipids, 30%
dietary fiber and 20% protein (Goyal et al.,2014). Flaxseed has a unique fatty
acid profile. It is high in polyunsaturated fatty acids; alpha- linolenic acid
(ALA) the essential omega- 3 fatty acid and Linoleic acid an omega- 6 fatty
acid and low in saturated fatty acids. Flaxseed flour contains high concentration
of calcium, which is a key component to mineralize the bone matrix.
Nowadays, bakers and commercial food companies in a number of countries are
using whole flaxseed and its derivatives as ingredients for designer foods
(Giada, 2010).

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 CHAPTER – 3
RESEARCH DESIGN AND METHODOLOGY

The present study on “Development of vegan fiber rich product and its potency
evaluation using food based approach” will be carrying out with the following
objectives:

 To manufacture biscuits incorporated with flaxseed, oats and chickpea

flour.
 To conduct proximate analysis of raw flaxseed, oat and chickpea flour
 To study the effect of flaxseed, oat and chickpea flour incorporation on
the making of biscuits.

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Conceptual framework
Graphic display of the conceptual framework illustrated in figure1

OBJECTIVES
SOURCES

 Market
 Experts
 Users MARKET NEEDS

 Individual
 Environmental
FOODPRODUCT  Food product attributes

 Attributes
 Benefits-product
 Benefits

FEASIBILITY STUDIES CONSUMERRESEARCH

 Target market  Low-income

 Real works  Low literacy

DESIGNPARAMETERTRENDS
 Formulation components
 Product concept + elements

FOOD PRODUCT CONCEPT FORMULATION FRAMEWORK

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 STUDENTS
PEOPLE ON DIET
 As a snack during studying.
 High in dietary fibres,
 Students normally consume
proteins and nutritional
unhealthy food by consuming this
values.
it provides nutritional value.
 Result in weight loss.
 Save time and money.

TARGET MARKET

KIDS WORKING PEOPLE

 Kids insist on consuming  Eat during breakfast.

vegetables or fruit due its taste by
providing these cookies children
will eat without making a fuss
about it.
 These cookies provide Vitamin A
 Oat contain beta-glucan that
make consumer easily full.
 Provide various health
benefits.

Materials and Methods

3.1 Procurement of material.

3.2 Processing of raw material.
3.3 Development of biscuits.
3.4 Sensory evaluation.

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 3.5 Statistical analysis.
3.1 Procurement of material
For the present investigation material e.g. Oats, flaxseed and chickpea flour will
be purchasing from the local market of govind nagar, Moradabad city. To
prepare the fiber rich powder, all the ingredients will be cutting into small pieces,
sun dry for two- three days and grind into a fine powder using household grinder.
Refined, wheat flour, butter, baking powder, sugar, oats and vanilla essence will
be purchasing from Departmental Store in Govind Nagar colony, Moradabad.
This study will be conducting in the Department of Home Science, IFTM
Moradabad.

3.2 Processing of Raw material

Processing of Oats
This material will be subjecting to cleaning, washing and drying in the
following manner.
Cleaning and washing
Oats will be washing two times with tap water and then rinse with water
to remove dirt, dust and other adhering impurity.
Drying
Oats will be spreading on polythene sheet in shade and will be covering by
muslin cloth to protect from foreign particles at room temperature for 2-3 days
till they become brittle.
Powder making
The dry oats will be converting into powder separately through grinder and
strain to get uniform powder.

Preparation of flaxseed flour and chickpea flour

The flaxseed and chickpea will be sorting and roasting until it gets change into
light brown colour. The roasted flaxseed will be grounding in a domestic
grinder. The flaxseed powder will be sieving through a sieve. The sample will

10
be keeping in air tight container. Place chickpea in a coffee grinder and grind
them into a fine powder. Sieving the flour to remove any larger lumps and then
we will be regrinding these too. Once ready, store chickpea flour into a air
tight container.
Product development
Biscuit will be preparing from refined wheat flour, oats flour, flaxseed flour,
chickpea flour will be blending in the ratio of 100:0:0, 80:10:10, 60:20:20,
40:30:30 and 20:40:40 respectively. White flour biscuits will be considering as
control. The standardized formulation for the biscuits will be having the
ingredients as 100g flour, 60g sugar, 40g ghee, 1.5g ammonium bicarbonate
and required amount of milk. Ghee and grown sugar will be taking and cream
to a uniform consistency. The flour, require amount of milk and ammonium
bicarbonate will be adding to the creamy mixture at medium speed to obtain
homogenous mixture. The dough will be rolling out into thin sheets of uniform
thickness and will be cutting into desire shape using mould. The cut pieces will
be placing over a perforated tray and transferring into a baking oven at 1900C
till baking. Now the well baking biscuits will be removing from the oven,
cooling to room temperature, packing and storing in air tight container till
further use.

Sensory evaluation
The samples of cookies so prepare will be furthering subjected to sensory
evaluation by trained panel consisting of 6 person using 9 – point hedonic scale
(Rangana, 1986) ranking will be noting on the sensory sport card. Based on
sensory score the sensory score will be optimizing for the best mixed flour
which is suitable for increasing fiber content of cookies.
Physico - chemical analysis
The prepare samples of cookies incorporated with oats flour, carrot flour, lotus
stem flour at various levels at 10, 15, 20 percent will be analyzing for physical
properties i.e, diameter, thickness, spread factor and texture profile. Chemical
analysis of the cooking sample will be preparing using optimize formulation
based on maximum sensory score will be carrying out using standard methods.
Determination of diameter (width), thickness and spread factor of cookies will
be carrying out by the standard methods described by the Zucco et al. (2011).
Diameter
To determine the diameter (D), six cookies will be placing edge to edge. The

11
 total diameter of the six cookies will be measuring in mm by using a ruler. The
cookies will be rotating at an angle of 90⁰ for duplicate reading. This will
repeating once more and average diameter was reported in millimeters.

Thickness
To determine the thickness (T), six cookies will be placing on top of one
another. The total height will be measuring in millimeters with the help of
ruler. This process will be repeating get an average value and results will be
reporting in mm.
Spread factor
Spread factor (SF) will be determining from the diameter to thickness ratio.
Textural analysis
Different samples of cookies as prepare will be studying for the effect of wheat
flour with oat flour, carrot flour, lotus stem flour for its breaking strength,
Using Texture Analysis with the test setting. The measurement of each sample
will be performing in triplicates. The texture will be quantifying as total
required for rupturing the cookies. Snap strength test will be conducting for the
same.
Proximate analysis
Determination of Moisture content
Sample of 5g will be weighing in an aluminium dish and allowed to dry in a
hot air oven maintained at 1000C for 4 hours. It will be cooling in a desiccators
to room temperature. Until constant weight achieved, it will be placing in oven
and desiccators. Difference in weight in percentage will be reporting as
moisture content (A.O.A.C., 2012).
Determination of ash content
Sample of 5g will be weighing into silica crucible and placed in muffle
furnace. It will be keeping in muffle furnace maintained at 550 0C for 4 hours. It
will be cooling in desiccators and weighed. This will be repeating until two
consecutive weights will constant. The percent ash will be calculating using the
difference between the initial and final weight. (A.O.A.C., 2012).
Determination of fat content
Ground 5g sample will be weighing accurately in thimble and defatted with
petroleum ether using Soxhlet apparatus for 6-8 hours at 700C. The resultant
ether extract will be evaporating to remove traces of ether and lipid content
12
 will be calculating (A.O.A.C., 2012)
Determination of Protein content
Analysis of protein content will be doing using the Kjeldah method. (AOAC,1990)
Determination of Carbohydrate content

The carbohydrate content will be calculating by difference between 100 and total sum
of the percentage of moisture, protein, fat, fiber and ash while the energy values will be
calculating using Atwater formula.
Estimation of crude fiber
Crude fiber of the samples will be estimating by using moisture and fat free samples and
will be expressing as g/100g of the sample (AOAC,1990)

13
 CHAPTER- 4

RESULT &
DISCUSSION
This will be doing after practical implication of the product.

14
 CHAPTER – 5
SUMMARY AND CONCLUSION
The detail of this study will be writing after practical implication.

15
 BIBLIOGRAPHY

 Agarwal SR. Current and future trends of biscuits in industry in India Sharma. India
Food industry. 1994;13(4):32-37.
 Ahmad AOCS press, Champaign, Washington. Calder PC. Dietary fatty acids and
the immune system. Nutr. Rev, 1999; 56:S70-S83.
 AOAC. Association of official Analytical Chemists. Official Methods of
Analysis. 19th Edn. Washington D.C, 2012.
 AOAC. Official Method of Analysis for moisture and fiber. Association of Official
Analytical Chemists. 14th Edition. Washington, DC, 1990.
 Cho SS, Prosky L (1999) Application of complex carbohydrate to food
product fat mimetics. In: Cho SS, Prosky L, Dreher, M (eds) Complex
carbohydrate in foods. Marcel Dekker, New York, pp 411-430
 Daun JK, Barthet VJ, Chornick TL, Duguid S. Structure, Composition, and variety
development of flaxseed. In Flaxseed in human nutrition, pp. 1-40, LU Thompson
and Cunnane, editors. Champaign, IL: AOAC Press, 2003.
 Indrani S, Savithri GD, Venkateswara Rao G (1997) Effect of defatted soy flour on
the quality of buns. J Food Sci Technol 34:440-442
 Akobandu, E.N.T., C.N. Ubbaonu and C.E. Ndupuh., (1998), Studies on the
baking potential of non- wheat composite flours. Journal of Food Science
and Technology. 25: 211-214
 Chinma, C.E., E.K. Ingbian and M. Akpapunam., (2007), Processing and
acceptability of fried cassava balls (“Akara- akpu”) supplemented with melon
and soybean flours., Journal of Food Processing and Preservation., 31(2):
143-156
 Eneche, E.H., (1999), Biscuit making potentials of millet/pigeon pea
flour blends, Plant Foods Human Nutrition, 54: 21-27
 Holt, S.D., V.A. Resurrections and K.H. Mc- Watters., (1992),
Formulation, Evaluation and Optimization of tortillas containing wheat,
cowpea and peanut flours using mixture response surface methodology,
Journal of Food Science., 57(1): 121-127
 Laura C. Okpala and Eric C. Okoli., (2011), Formulation and Evaluation of
Cookies Containing Germinated pigeon Pea, Fermented Sorghum and
Cocoyam Flour Blends using mixture Response Surface Methodology,
Advance Journal of Food Science and Technology, 3(5): 366-375, ISSN:
2042-4876
 Lorenz, K., (1983), Protein fortification of Biscuits, Cereal Foods
World, 28: 449-452
 Ganorkar PM, Jain RK. Flaxseed – a nutritional punch, International
Food Research Journal. 2013;20(2):519-52.

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 Pohjanheimo TH, Hakala TA, Tahvonen MA, Salminen RL, Kallio,
HP. Flaxseed in breadmaking: effects on sensory quality, aging and
composition of bakery products. Journal of Food Science.
2006;71(4):S343-S348.
 Institute of medicine. Dietary Reference Intakes for Energy,
Carbohydrate, Fiber, Fat, Fatty acids, Cholesterol, Protein, Amino
acids. Page no. Washington, DC: Food and nutrition board, 2002, 8-
97.
 AOAC. Official method of analysis association of official analytic
chemist. 15th Edition. Washington D.C, 1990.
 AOAC. Official method of analysis for ash. Association of official
analytical Chemist. 14th Edition. Washington DC, 1984.
 AOAC. Official method of analysis for fat and carbohydrate.
Association of official analytical chemists. 13th Edition. Washington,
DC, 1981.
 Chandrasekharappa G (1979) Nutritional quality of the blends of
wheat and rice with Bengal gram, red gram and black gram. Nutr Rep
Int 18:401-410.
 Iyer L, singh U (1997) Functional properties of wheat and chickpea
composite flours. Food Australia 49:27:31
 Singh U, Williams PC, Petterson DS (1997) Processing and gain
quality of cool season food legumes to meet the market demands. In
proceedings, International Food Legumes Research Conference (26-30
september 1997), Adelaide, Australia.

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 APPENDICES

Questionnaire on Biscuits/cookies
Biscuits/cookies are long lasting nutritious food to carry anywhere easily, thus
most of the people expect different tastes in order to know which brand is the
majority biscuit/cookies brand and which brand is snaking the world with its
taste questionnaire on biscuits/cookies are prepare.
Fill your details:-
Name:
Gender:

How old are you:

Profession:
Income:
Area/ district you live:

Questionnaire:-
1- Why you prefer eating biscuits?
(a) Time pass
(b) Snacks
(c) When hungry
(d) Any other

2- What flavor of biscuits/cookies do you usually eat?

(a) Chocolate
(b) Orange
(c) Cookies
(d) I don’t eat biscuits

3- How many times a day you eat biscuits/cookies?

(a) Once
(b) Twice

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 (c) Thrice
(d) More than 3 times

4- Who all from your family eat biscuits?

(a) All
(b) Father
(c) Mother
(d) Children
(e) Any other

5- What all nutritional facts you look for while purchasing

biscuit/cookies?
(a) Energy
(b) Protein
(c) Fiber
(d) Carbohydrates
(e) Any other

6- Where you will buy biscuits?

(a) Local kirana shop
(b) General stores
(c) Bakeries
(d) Any other

7- How you will eat your biscuits?

(a) With milk
(b) With coffee
(c) With tea
(d) Any other

8- Have you seen the manufacture of cookies/biscuits any time?

(a) Yes
(b) No

9- Which type of biscuits/cookies you like?

(a) Salty
(b) Sweet
(c) Sugar less

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10- According to you which is the most effective media for
advertising a biscuit/cookies brand?
(a) Newspaper
(b) Television
(c) Magazines
(d) Hordings
(e) Radio

11- What attracts you most to a new untried brand of biscuits?

(a) Advertisements
(b) Attractive packaging
(c) Biscuit name/ picture
(d) Taste described
(e) Other’s opinion

12- Would you try a new brand brought out by an unknown

player?
(a) Yes, it could have a really great taste
(b) May be only if the packaging is very attractive
(c) Absolutely no

13- Do you like hard cookies or soft?

(a) Hard
(b) Soft

14- What color do you prefer for your cookies?

(a) Brown
(b) Red
(c) Yellow
(d) Pink
(e) None – just regular

15- What type of allergies do you have?

(a) Nuts (peanut, pistachio etc.)
(b) Wheat
(c) Fruits
(d) Milk
(e) None

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16- Would you like to buy homemade cookies or cookies from
retail store
(a) Homemade cookies
(b) Retail store cookies

17- Which would you rather have?

(a) Multiple small cookies
(b) One large cookies

18- Would you buy drink with your cookies?

(a) No
(b) Yes (please specify what drink)

19- How much would you pay for a cookies?

(a) Rs 10
(b) Rs 15
(c) Rs 20
(d) Rs 25

20- How many cookies would you buy at once?

(a) 1
(b) 2
(c) 3
(d) 4+

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