Hudhayfa I. Al-Alwani; Noor J. Fadhil; Saad I. Yousif
Volume 23, Issue 4 , December 2023, , Pages 74-84
Abstract
The purpose of this investigation was to learn more about the chemical make-up of various grains and to analyze the chemical compositions, fatty acids, and antioxidant content of biscuits made with varying amounts of sesame and flax flour (0, 10, 20, and 25% replacement ratios). The chemical composition ...
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The purpose of this investigation was to learn more about the chemical make-up of various grains and to analyze the chemical compositions, fatty acids, and antioxidant content of biscuits made with varying amounts of sesame and flax flour (0, 10, 20, and 25% replacement ratios). The chemical composition of the biscuits created by substituting sesame flour and flax indicated that the moisture content in all samples was between 5.90 and 6.33%, although the findings showed a disparity in the percentage of moisture for the various biscuit kinds. The proportion of ash increased dramatically with the replacement rates, from 1.33 to 1.70%. The BS25% treatment had the greatest protein concentration, at 14.43%. As the rate of replacement increased, a corresponding rise in protein content was seen. There was also a correlation between the replacement rates for the treatments investigated and the proportion of fats, with the highest percentage of fats being 10.33%. The BS20% treatment had the greatest fiber percentage (12.20%). The highest carbohydrate percentages (55.10-68.33%) suggested a decreasing carbohydrate ratio when replacement rates were increased. The outcomes also demonstrated that both essential and non-essential fatty acids were present in all types of grains studied. Finally, the highest proportion of antioxidants, which reached 58%, was recorded with the biscuits without any substitutes.
