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


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


  1. Kraan S and Holdt SL. “Bioactive compounds in seaweed: functional food applications and legislation”. Journal of Applied Phycology (2011).
  2. Devi U., et al. “Development and evaluation of protein rich bites for adolescents”. The Indian Journal of Nutrition and Dietetics3 (2018): 308-317.
  3. Kumar A., et al. “Gokhru (Tribulus terrestris): a traditionally important wild medicinal herb of waste lands”. Journal of Plant Development Sciences3and4 (2012): 179-187.
  4. Brestensky M., et al. “Amino acids and fatty acids profile of Chia (Salvia Hispanica L) and Flax (Linum Ussitastissimum L) seed”. Potravinarstvo: Scientific Journal for Food Industry1 (2014): 72-76.
  5. Chandra R and Mishra N. “Development of functional biscuit from soy and rice bran”. International Journal of Agricultural and Food Science1 (2012): 14-20.
  6. Ahmad M., et al. “Analysis of inorganic profile of Tribulus terrestris”. International Journal of Physical Sciences 25 (2011): 6147-6149.
  7. Joshi DD and Uniyal RC. “Different chemo types of Gokhru (Tribulus terrestris): A herb used for improving physique and physical performance”. International Journal of Green Pharmacy (2008): 158-161.
  8. Ciftci ON., et al. “Lipid components of flax, perilla, and chia seeds”. European Journal of Lipid Science and Technology 114 (2012): 794-800.
  9. Calvo Fontecha F., et al. “Production of omega 3-rich oils from underutilized chia seeds”. Food Research International 115 (2019): 400-407.
  10. Ali NM., et al. “The promising future of Salvia hispanica L”. Journal of Biomedicine and Biotechnology (2012): 171956.
  11. Wieser H. “Comparative investigations of gluten proteins from different wheat species. III. N-terminal amino acid sequences of a-gliadins potentially toxic for celiac patients”. European Food Research and Technology 213 (2001): 183-186.
  12. Abdel-Aal ESM and Hucl P. “Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products”. Journal of Food Composition 15 (2002): 737-747.
  13. Pruska-Kedzior A., et al. “Comparison of viscoelastic properties of gluten from spelt and common wheat”. European Food Research and Technology 227 (2018): 199-207.
  14. Bojnanska T and Francakova H. “The use of spelt wheat (Triticum spelta) for baking applications”. Rostl. Výr 48 (2002): 41-147.
  15. AOAC Official methods of Analysis, Association of Official Analytical (2009).
  16. Sharma S. “Estimation of proximate chemicals composition, Experiments and techniques in biochemistry”. Galgotia Publication Pvt Ltd. New Delhi (2007): 55-60.
  17. A manual of laboratory technique, principles of biochemistry. National Institute of Nutrition, Indian Council of Medicinal Research, Hyderabad (2008): 183.
  18. Duarte MHS., et al. “Chia seed (Salvia hispanica ) as a source of proteins and bioactive peptides with health benefits: A review”. Comprehensive Reviews in Food Science and Food Safety 18 (2019): 480-499.
  19. Combarieu E., et al. “Furostanol saponins from Tribulus terrestris”. Fitoterapia 74 (2003): 583-591.
  20. Bartosova ML. “Nutritional quality and antioxidant capacity of Triticum spelta Slovak”. Journal of Ecology of Health (2010): 290-294.
  21. National Dairy Council. USDA’s Continuing survey of food intakes by individuals (2004).
  22. Jin F., et al. “Supplementation of milled chia seeds increases plasma ALA and EPA in postmenopausal women”. Plant Foods for Human Nutrition 67 (2012): 105-110.
  23. Ayerza R and Coates W. “Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica )”. Industrial Crops and Products 34 (2011): 1366-1371.
  24. Nanditha B and Prabhashankar P. “Antioxidants in bakery products: a review”. Critical Reviews in Food Science and Nutrition 1 (2009): 1-27.
  25. Dillard CJ and German JB. “Phytochemicals: nutraceuticals and human health”. Journal of the Science of Food and Agriculture 80 (2000): 1744-1756.


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: © 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.


Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In

News and Events

  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is May 30, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US