Physicochemical properties and sensory acceptance of biscuits fortified with Plantago psyllium flour

Magdalena Krystyjan, Dorota Gumul; Anna Korus; Jarosław Korus, Marek Sikora

doi:10.9755/ejfa.2018.v30.i9.1799

Authors

Magdalena Krystyjan, Dorota Gumul Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Poland
Anna Korus Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Poland
Jarosław Korus, Marek Sikora Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Poland

DOI:

https://doi.org/10.9755/ejfa.2018.v30.i9.1799

Abstract

The aim of this work was to fortified biscuits with psyllium flour obtained from Plantago psyllium seeds and checked how this additive, reach in fibre and mucilage, had the impact on the physical, mechanical and sensory parameters of biscuits. The following addition psyllium flour was applied: 5, 10, 15 and 20% in relation to wheat flour. The moisture, texture, volume, spreadability factor, volume as well as texture, color and sensory assessment of biscuits were determined. The applied fortification contributed to increase the spreadability of biscuits and the decrease in their volume and hardness. According to consumers, the best sensory attributes received biscuits with 5% addition of psyllium flour, and higher levels of the additive had a negative impact on their sensory assessment.