Nutritional and Sensory Properties of Formulated Biscuits Supplemented with Vernonia amygdalina Del Leaves And Heteroclarias Spp Viscera Oil
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Date
2024-04-26
Journal Title
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Publisher
Department of Food Technology, Universitas Sultan Ageng Tirtayasa
Abstract
The high prevalence of nutrition-related health issues has spurred a growing interest in
developing healthier snack alternatives. The aim of this study therefore was to develop
and assess the sensory as well as the nutritional properties of biscuits supplemented with
Vernonia amygdalina leaf (VA) and Heteroclarias spp viscera oil. Four biscuit samples
were developed: one without Vernonia amygdalina and fish oil (labeled BWVF) and
three others containing increasing quantities of VA (BWVF-1 g, BWVF-2 g, and
BWVF-3 g). A commercially purchased conventional biscuit (CB) was utilized as a
control. Physicochemical parameters of fish viscera oil, proximate analysis and sensory
evaluation using a 9-point hedonic scale was carried out on the formulated biscuits.
Results showed that the physicochemical properties of the fish viscera oil were within
range recommended for edible oil. Carbohydrate was significantly lower (p < 0.05) in
BWVF- 1 g, BWVF- 2 g and BWVF- 3 g in a dose dependent manner compared to the
CB, while percentage crude protein, lipid and ash contents increased significantly (p <
0.05) compared to CB. The rating of appearance, texture/consistency, crunchiness, and
overall acceptability of the test biscuits were not significantly different (p > 0.05) to CB.
However, there was a dose-dependent decrease in the ratings for the taste of BWVF-1
g, BWVF-2 g and BWVF-3g compared to CB and BWVF. In conclusion, Vernonia
amygdalina and fish oil-supplemented biscuits have good sensory evaluation and
contain nutrients that can contribute to the daily nutritional and caloric needs of
consumers
Description
Keywords
: Biscuit, Nutrients, Trained panelist, Vernonia, Viscera oil