Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 7 Issue 6

Development of Functional Biscotti with Incorporation of Triticum Aestivum Spelta, Salvia Hispanica Seeds and Tribulus Terrestris Fruit

Bhavya Chopra1* and Neelam Chaturvedi2

11Faculty of Science, Department of Home Science, University of Delhi, India
2Associate Professor, Banasthali Vidyapith, Rajasthan, India

*Corresponding Author: Bhavya Chopra, Faculty of Science, Department of Home Science, University of Delhi, India.

Received: April 26, 2023; Published: May 06, 2023

Abstract

Nowadays consumers are becoming increasingly interested in health and the demand for foods that offer health benefits has been increasing. Bakery foods being the most acceptable in all age groups and having longer shelf life are considered as ideal products for nutritional improvement. An outstanding coincidence between indigenous medicinal plant uses and scientifically proved pharmacological properties of compounds present in them has been observed along the years. In view of the above aspects, the present work provides nutritional and antioxidant potential of Triticum aestivum spelta (Spelt), Salvia hispanica seeds (Chia seeds) and Tribulus terrestris fruit (Gokhru) and a functional biscotti based on the mentioned functional ingredients. The study revealed that among the basic ingredients, chia seeds have the highest value of protein, fat and calcium whereas gokhru is reported to contain a high amount of fibre and iron content at p ≤ 0.05 level. The standard biscotti and its three variants of functional biscotti were developed in which Variant A was highly acceptable by the panel. Variant A had significantly higher value for nutritional and antioxidant properties at p≤0.05 when compared to standard biscotti. Thus, for such bakery product to be conventional by the modern consumers, it has to satisfy few determinants like sensory quality and positive health image, so functional biscotti has been prepared by keeping in mind about the consumers preferences about nutritious and tasty food.

Keywords:Functional Food; Healthy; Health Benefit; Bakery Food; Omega-3; Functional Ingredients

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Citation

Citation: Bhavya Chopra and Neelam Chaturvedi. “Development of Functional Biscotti with Incorporation of Triticum Aestivum Spelta, Salvia Hispanica Seeds and Tribulus Terrestris Fruit".Acta Scientific Nutritional Health 7.6 (2023): 19-23.

Copyright

Copyright: © 2023 Bhavya Chopra and Neelam Chaturvedi. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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