Scientific publications
Kesnel Dtsayo Immata
Marlyne Joséphine Mananga
Eliane Flore Eyenga
Brice Didier Kouandjoua Ndjigoui
Ruth Dallonnes Fangueng Kamgo
Nicolas Policarpe Nolla
Asian Food Science Journal
Background and Aims: Beetroot, papaya and pineapple constitute important natural ingredients in producing functional foods due to the presence of bioactive and antioxidant compounds. Therefore, this study aimed to formulate and evaluate the physicochemical composition and antioxidant properties of biscuits fortified with papaya, pineapple and beetroot mixed powder at the rates of 10%, 15%, 20% and 25% (w/w). Methods: The hardness, pH, water absorption capacity, nutritional content and in vitro antioxidant profile were analysed using standard methods. Sensory analysis parameters were determined using 9-level hedonic scale. Results: The hardness varied from 92.02 ± 4.29 to 104.66 ± 2.98 N for biscuits with 25% and 10% of fruit powder respectively. pH values decreased significantly with fruit powder addition in biscuits. The use of beetroot, pineapple and papaya powder resulted in a slight increase in water absorption capacity (33.32-160.53%). Moisture, fat, protein, fiber, ash, soluble sugars and carbohydrate content ranged from 4.79-9.92%, 17.02-21.65g/100g, 7.94-9.89g/100g, 2.46-14.86g/100g, 2.39-3.55g/100g, 42.14-56.85g/100g, 5.29-8.69g/100g respectively. The micronutrients Fe, Zn, Mg and Vitamin C ranged from 4.28-8.39%, 4.82-5.74%, 20.41-62.31% and 41.44-84.68% respectively. The antioxidant profiling showed a similar increase in ferric reducing antioxidant power (FRAP) (0.91-3.36µmol.100g-1) total flavonoids (158.75-861.25 mg. QE 100g-1), total phenolic (203.75-562.65 mg GAE.100g-1), 2,2-Diphenyl-1-PicrylHydrazyl (DPPH) free radical scavenging activities (20.83-69.71 %) and anti-radical activity (42.59-94.34%). Among the different formulations, the biscuits prepared with 10% of fruit powder (PAB10) had the highest sensory quality with an overall acceptability score of 6.71. While the biscuit with the best nutritional potential was the biscuit fortified with 25% of fruit powder. This study highlights the potential of utilizing papaya, pineapple and beetroot in functional biscuits, hence it can serve as relief for malnutrition.
