DEVENDRASING D. PATIL et al.
Volume 3 Issue 3: 2015
Citation: 10.2348/ijset06150770
Impact Factor- 3.25
ISSN (O): 2348-4098
ISSN (P): 2395-4752
DEVELOPMENTANDQUALITYEVALUATIONOFGARDENCRESSSEEDBISCUITS
1DEVENDRASINGD.PATIL,2Er.ADITYALAL,3VINODD.NANDKULE
1M.TechFoodSafetyandStandards,DepartmentofFoodProcessEngineering,SamHigginBottomInstituteofAgriculture,
TechnologyandSciences‐DeemedUniversityP.O‐Naini,Allahabad,U.P211007,India,[email protected]
2
AssistantProfessor,DepartmentofFoodProcessEngineering,SamHigginBottomInstituteofAgriculture,Technologyand
Sciences‐DeemedUniversityP.O‐Naini,Allahabad,U.P‐211007,India,[email protected]
3M.TechFoodqualityManagement,DepartmentofFoodProcessEngineering,SamHigginBottomInstituteofAgriculture,
TechnologyandSciences‐DeemedUniversityP.O‐Naini,Allahabad,U.P211007,India,[email protected]
ABSTRACT
The garden cress seed biscuit is prepared by the using of the garden cress seed. Garden cress seed are having a medicinal
propertiesandhealthbenefitstothehumanbody.Gardencressseedrichsourceofprotein,iron,mineralsanditprotectmuch
deficiencydiseaselikeanemia.Medicinalandnutritionalimportanceofgardencressseedwasthemostimportantaspectof
thisstudy.Studieswereconductedonincorporationofgardencressseedpowder(Lepidiumsativum)inbiscuit.Theseused
garden cress seed as 05, 10, 15 and 20% level to prepare garden cress seed were analyzed for physical analysis diameter,
thickness,sparedratio,volumeanddensity(4.6,0.8,5.7,13.26,0.7)respectivelychemicalanalysisprotein,fat,moisture,ash,
(6.25,17.46,1.98,2.74,g/1OOg)respectivelyOnthebasisofoverallsensoryattributes,colourofsample100:10%hasbetter
appearanceascompareto100:05%and100:15%.Flavour,Aroma,Taste,AfterTasteandOverallAcceptabilityofsample
100: 10% has got higher score than sample 100:05% and 100:15% because of dark browning colour of garden cress seed
biscuits.Afterchemicalanalysisitwasfoundthatsample100:15%hadhighpercentageofproteinandothernutrientsitwas
concludedthatonthebasisofsensoryevaluationgardencressseedcanbesubstitutedupto10%inwheatflourtoprepare
gardencressseedwithoutadverselyaffectingqualityattributes.
IndexTerms:Nutritional,Gardencressseed,Qualityevaluation,Minerals,Medicinal
1. INTRODUCTION
Biscuits may be regarded as a form of confectionery
dried to very low moisture content. According to
(Fayemi,1981) biscuit is defined as a small thin crisp
cake made from unleavened dough.(Okaka,1997)
describedtheproductionofbiscuitsasamixtureofflour
and water but may contain fat, sugar and other
ingredients mixed together into dough which is rested
foraperiodandthenpassedbetweenrollerstomakea
sheet. Biscuits may be classified either by the degree of
enrichmentandprocessingorbythemethodadoptedin
shaping them. Based on the enrichment criterion,
biscuits may be produced from hand dough, soft dough
orfrombatters(Fayemi,1981).
Garden cress has been considered as an important
nutritional and medicinal plant in India since the Vedic
era (between 500‐1700 B.C.). In Ayurveda, the
indigenous medicinal system, it is described as hot,
bitter, galactogogue and claimed to destroy vata (air)
andkapha(phlegm).Seedsarealsorichsourceofomega
3‐fatty acids which helps to lower cholesterol in hyper
cholesterolemicpatients(agarwalandSharma,2013).
Gc seeds are well known for their various ethno
pharmacologicalproperties(vohora,1977).Gcseedsare
used in South Asia as traditional medicine to treat
bronchitis, asthma and cough. It is considered
aborfacient,
diuretic,
expectorant,
aphrodisiac,
antibacterial, gastrointestinal stimulant, gastro
protective,laxativeandstomadic(dhuke1992).Gcseed
isreportedtoexhibitantirheumatic(akshan,1989)and
bronchodilatory potential (mali, 2008).The paste ofGC
seeds is applied in rheumatic joints to relieve the pain
and swelling. It is also useful in hiccup, dysentery,
diarrheaandskindiseasecausedbyimpuritiesofblood
(guptaandrehimi,2010).EthanolicextractsofGcseed
were effective in treating inflammatory bowel disease.
Traditional sweets for lactating mothers are prepared
fromtheGcseeds(mandal,2008).
2. MATERIALSANDMETHOD
The experiment was carried out in the Dept. of Food
Process Engineering, Vaugh School of Agricultural
Engineering and Technology, Sam Higginbottom
Institute of Agriculture, Technology and Sciences,
Allahabad.
As per requirement for the experiment good quality of
wheat flour and sugar, baking powder were purchased
fromthelocalmarket.Gardencressseedwaspurchased
from Maharashtra. Preparation garden cress seed
powder by the using of grinder seed is converted in to
the powdered form. Sieving process with 40, 60 mesh
sizes used to sieve the end product. Baking oven was
used for baking the prepared biscuit, baking were
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DEVENDRASING D. PATIL et al.
Volume 3 Issue 3: 2015
Citation: 10.2348/ijset06150770
Impact Factor- 3.25
carried out at 165°C for 25‐30 minutes. Five different
sampleratios(0,5,10,15and20%).Gardencressseed
biscuitswaspackedandsealedinpolyethylene(PE).
Preparationofgardencressseedbiscuits:
Biscuit were prepared by the standard method for the
preparation of Biscuit. Garden cress seed percentages
were05,10,15and20%asgivenTable1.
Table1.Standardizedincorporatedratioinbiscuit
byusingwheatflour,gardencressseedpowderin
differentsamples.
Sr.No
Wheatflour(%)
Gardencress
seedpowder(%)
T0
100
00
T1
95
05
T2
90
10
T3
85
15
T4
80
20
2.1PHYSICALANALYSIS
(AACC,2000)
Diameter(D):Sixbiscuitswereplacedhorizontally(edge
toedge)androtatedat90°angleforreading.Measured
byverniercaliper.
Thickness (T): biscuits thickness was measured with a
vernier caliper in triplicate. Means were recorded. Six
cookiesweremeasuredone‐by‐one.
Spread ratio (SF): It was calculated according to the
followingformula.
SF=D/T
Volume(V):Itwascalculatedaccordingtothefollowing
formula.
V=D2XpXT/4
Density(D):Itwascalculatedaccordingtothefollowing
formula.
D=Mass/Volume
2.2CHEMICALANALYSIS
Moisture:Estimationofmoisturehotairovenmethodat
105°cforhrs(ByAOAC,1995).
Ash: By using muffle furnace method up to constant
weigh.Igniteinamufflefurnaceat550+/‐25°cfor4hrs
(ByRanganna,1986).
Fat:ExtractingthesampleinaSoxhletapparatusfor6‐8
h using petroleum ether. The solvent is evaporated and
theresidueisweighed(ByRanganna,1986).
Protein: The estimation of nitrogen is done by kjeldahl
method where in the protein content is obtained by
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multiplyingthenitrogenvaluewith6.25(ByRanganna,
1986).
Iron: the determination of iron by using atomic
absorption spectroscopy (AAS) dry ashing method (By
millerandrutzke2010)
Sensory evaluation: After preparing biscuits were
evaluated for colour, flavour, aroma, taste, and overall
acceptabilityacceptabilityusingnine‐pointhedonicscale
(1=dislikeextremelyto9=likeextremely)byapanelof
5judgescomprisingprofessorandpostgraduatestudent
of the Food Process Engineering and technology
Allahabad.
Shelflifeanalysis:Thegardencressseedbiscuitsamples
were packed in PE packaging material under ambient
temperaturefor4monthshasevaluated.
Statisticalanalysis:Dataobtainedfromphysico‐chemical
analysis were subjected in terms of average scores for
differentattributesandanalyzedstatisticallybyone‐way
analysisofvariance(ANOVA)andanalysisiscarriedout
byusingMicrosoftExcel.
3. RESULTANDDISCUSSION
3.1 PHYSICAL ANALYSIS OF GARDEN CRESS SEED
BISCUIT
The physical characteristics of biscuits prepared
replacingwheatflourwith0to20percentgardencress
seedpowderarepresentedinTable3.1. Theamountof
water used for making dough was increased with
increasing level of garden cress powder in the
formulation.TheDiameterofgardencressseedbiscuits
sample T0, T1, T2,T3 and T4 were 4.5, 4.5, 4.6, 4.7and
4.8respectivelyDiameterwasincreasedwiththelevelof
garden cress seed powder biscuit. The Thickness of the
biscuits sample T0, T1, T2,T3 and T4 were 0.8,0.8, 0.8,
0.6and 0.6 respectively observed on the thickness of
biscuit sample T3 was lightly change. Thickness was
found maximum (0.8) of garden cress seed biscuit. The
spreadratioofthebiscuitssampleT0,T1,T2,T3andT4
were 5.6, 5.6, 5.7,7.8 and 8.0 respectively T1 was
decreased significantly with increasing level but T0,
T1,T2 and T4 sample increased with increasing level
garden cress seed powdered biscuit. The Volume of
garden cressseed biscuitssample T0, T1, T2,T3 andT4
were 12.69, 12.69, 13.26,10.41 and 10.86 respectively
Volume was decreased with the level of garden cress
seed biscuit. The Density of garden cress seed biscuits
sample T0, T1, T2, T3 and T4 were 0.7, 0.7, 0.7,0.9 and
0.9respectivelyDensitywasincreasedsignificantlywith
thelevelofgardencressseedbiscuitasshowninTable
2.Likewisealsofoundthesameresult.
Table2physicalanalysisgardencressseedbiscuits
sample Diameter Thickness Spread volume Density
ratio
T0
4.5
0.8
5.6
12.69
0.7
T1
4.5
0.8
5.6
12.69
0.7
771
DEVENDRASING D. PATIL et al.
Volume 3 Issue 3: 2015
Citation: 10.2348/ijset06150770
Impact Factor- 3.25
ISSN (O): 2348-4098
ISSN (P): 2395-4752
T2
4.7
0.8
5.7
13.26
0.7
T1
1.87
2.20
17.44
5.98
T3
4.7
0.6
7.8
10.41
0.9
T2
1.98
2.74
17.46
6.25
T4
4.8
0.6
8.0
10.86
0.9
T3
2.12
3.55
17.38
6.60
T4
2.20
3.80
17.30
6.90
Chart‐1:physicalanalysisofgardencressseedbiscuits
3.2 CHEMICAL ANALYSIS OF GARDEN CRESS SEED
BISCUITS
Chemical analysis of garden cress seed biscuits was
calculatedonthebasisofmoisture,ash,fat,proteinand
ironcontent.
During present investigation it was observed that the
present weight of moisture ,fat and protein content of
different treatments (T0, T1, T2,T3 and T4) were not
increase or decrease than the content of cress, ash,
whichwerefoundindifferentpercentweightindifferent
treatment. This is due to present study in the
formulation is based on 5,10,15 and 20 percent garden
cress seed and wheat flour composition of biscuits is
presented in Table 3.2 baking time 25 min and
temperaturewas1650C.Themoisturecontentofgarden
cress seed biscuits sample T0, T1 ,T2,T3 and T4 were
1.74, 1.87, 1.98, 2.12and 2.20 respectively higher than
thosecontrolbiscuitsbecausegardencressseedpowder
arehygroscopicnature.Whichwasduetotheadditionof
garden cress seed powder in 05, 10,15 and 20 per‐cent
proportions in sample T1, T2,T3 and T4 respectively.
Theproteincontentofgardencressseedbiscuitssample
T0,T1,T2,T3andT4were5.19,5.98,6.25,6.60and6.90
respectively higher than those control biscuits .Which
wasduetotheadditionofgardencressseedpowderin
05, 10, 15and 20 percent proportions in sample T1,
T2,T3 and T4 respectively. The fat content of garden
cress seed biscuits sample T0, T1, T2 ,T3and T4 were
17.48, 17.44, 17.46,17.38 and 17.30 respectively
decreasedwithincreaseinthegardencressseedpowder
in biscuits and decrease in the wheat flour. The data
presentedinTable3.
Table3ChemicalAnalysisofgardencressseed
biscuit
Sample Moisture Ash
Fat
Protein
T0
1.74
1.70
17.48
5.19
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Chart‐2:chemicalanalysisofgardencressseedbiscuits
Table4ironanalysisingardencressseedbiscuit
treatment T0
T1
T2
T3
T4
Mg/100g 5.12
21.36 21.59 21.82 22.05
Chart‐3:ironanalysisofgardencressseedbiscuits
3.3SENSORYANALYSISOFGARDENCRESSSEED
BISCUITS
Sensory analysis of garden cress seed biscuits was
calculated on the basis of colour, flavour, texture, taste
and overall acceptability. Sensory analysis of garden
cressseedbiscuitssampleT1,T2,T3,T4andcontrolwas
carriedoutonthebasisofColour,Flavour,Texture,taste
and Overall acceptability with the help of sensory
evaluator.
Sensoryevaluationofgardencressseedbiscuitsprelist
that the score of control biscuits was high i.e. 9, as
compared to experimental biscuits shown in Table 1.
Among the garden cress seed biscuits the sample T2
recorded the highest score in which 9 percent garden
cress seed powder was added. The overall acceptability
ofbiscuits,thetextureofgardencressseedbiscuitswas
significantly affected by increased level of garden cress
seed powder (Hansen 1996). But the during sensory
analysis garden cress seed biscuits its observed that
sampleT2havingahighestscorethatmeansT2whichis
incorporationofgardencressseedpowderis10%more
acceptablethanothersample.
Table5SensoryAnalysisofgardencressseedbiscuits
772
DEVENDRASING D. PATIL et al.
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Citation: 10.2348/ijset06150770
Impact Factor- 3.25
Sampl
e
Colou
r
Flavou
r
Textur
e
Tast
e
T0
T1
T2
T3
T4
7
9
9
8
7
8
8
9
7
6
6
8
9
7
6
7
8
9
7
7
App
Ear
a
nce
7
8
9
7
7
Accep
Tabilit
y
7
8
9
7
7
Chart‐3:sensoryanalysisofgardencressseedbiscuits
4. CONCLUSION
Gc seeds are rich source of proteins, minerals and
essential amino acids. Gc seeds contain phenolic
compounds which might be responsible for its strong
antioxidant capacity. Toxicology studies of Gc seeds
revealed that Gc seeds can be considered as non‐toxic
and safe. Gc seeds shows many medicinal properties
antihypertensive, antidiarrheal, antispasmodic and
laxative activities. It also has fracture healing hepato‐
protective, diuretic, nephrocurative, nephroprtective,
galactogogue,antinflammatory,antipyreticandanalgesic
potential.
Biscuit sample were found 40 days of shelf life on
ambient temperature with PE packaging. Different
sensoryattributeslikecolor,flavor,taste,texture,atover
all acceptability were performed during shelf life study
finallySample80:10:10and sample70:15:15wasfound
significantly difference there taste ,flavor, color change
tostoreforaperiodofupto40daysofshelflifestudy.
Sample80:10:10foundmoresatisfactoryascompareto
sample70:15:15.
ACKNOWLEDGEMENTS
I feel indebted with deep sense of gratitude to my
advisorEr.AdityaLalAssistantProfessor,Departmentof
Food Process Engineering. His kind advises, able
guidance,highinitiativeshavemadeitpossibleformeto
accomplishthisprojectreport.
ISSN (O): 2348-4098
ISSN (P): 2395-4752
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DEVENDRASING D. PATIL et al.
Volume 3 Issue 3: 2015
APPENDIX
Citation: 10.2348/ijset06150770
Impact Factor- 3.25
ISSN (O): 2348-4098
ISSN (P): 2395-4752
ANOVAFORPHYSICALANALYSISOFGARDENCRESSSEEDBISCUITS
Source Treatment Error Total d.f 4 20 24 s.s 436.767 12.7258 449.493 m.s 109.191 0.63629 f cal 171.60 f tab 5% sed(+‐) 2.86608 0.65130 c.d at 5% 1.35859 Result sed(+‐) c.d at 5% S 0.65130 1.35859 ANOVAFORCHEMICALANALYSISOFGARDENCRESSSEEDBISCUITS
Source d.f s.s Treatment 4 759.386 Error 15 5.0147 total 19 764.4017 F tabb sed(+‐
m.s f cal 5% result
) C.Dat 5% 189.846 567.863 3.05556
S 0.4721 1.006257
0.33431
Result sed(+‐) C.D at 5% S 0.4721 1.006257 ANOVAFORSENSORYANALYSISOFGARDENCRESSSEEDBISCUITS
Source d.f s.s m.s Treatment 4 22.2 109.191
Error 25 5 0.63629
total 29 764.4017 f tab sed(+‐
5% result
) C.Dat 5% 2.86608
S 0.4721 1.006257
f cal 171.60 Result S sed(+‐) C.D at 5% 0.531771 0.258199 BIOGRAPHIES
M.Tech(4th sem.) Food Quality
Management, Department of Food
Process
Engineering,
Sam
HigginBottom
Institute
of
Agriculture,
Engineering,
Technology and Sciences‐ Deemed
University, P.O‐Naini, Allahabad,
U.P‐211007,India.
M.Tech(4th sem.) Food Safety and
standards, Department of Food
Process
Engineering,
Sam
HigginBottom
Institute
of
Agriculture,
Engineering,
Technology and Sciences‐ Deemed
University, P.O‐Naini, Allahabad,
U.P‐211007, India. B.Tech in Food
ScienceandTechnology,Dr.BSKKV,
Dapoli,Maharashtra,India
Er. ADITYA LAL – Assistant
Professor, Department of Food
Process
Engineering,
Sam
HigginBottom
Institute
of
Agriculture,
Engineering,
Technology and Sciences‐Deemed
University, P.O‐Naini, Allahabad,
U.P‐211007,Ind
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Maharashtra,India
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