Evaluation of the antioxidant capacity of biscuits containing added ingredients

Abstract

Introduction

Many chronic diseases are associated with oxidative stress imbalances. Incorporating antioxidants into biscuits could provide an effective way to protect against cell damage caused by exposure to free radicals. Various ingredients were investigated. This study aimed to identify ingredients that could enhance the antioxidant content of biscuits.

Methods

Different ingredients were incorporated into biscuit dough. Biscuit extracts were prepared using warm water (0.5% w/w), stirring for 20 minutes at 600 rpm (12 x g) and 45°C.The antioxidant capacity of the aqueous extracts was determined using the ferric reducing antioxidant power (FRAP) method. A calibration curve was constructed using FeSO₄·7H₂O and the results were expressed as µmol FeSO₄/g of dry sample. The colour of the products was measured using a colourimeter to record the L*, a* and b* values.

Results

The results showed that the colour of the biscuits was more consistent when the added ingredients were liquids rather than solids. Carob flour and cinnamon were the solid ingredients that increased antioxidant levels the most. In contrast, the antioxidant capacity did not significantly increase with the liquid extracts of Callistemon citrinus or Tropaeolum majus flowers at 0.02% w/w. The aim was to select ingredients that would significantly increase the biscuits' antioxidant content.

Conclusion

The antioxidant content of biscuits can be increased by adding certain ingredients to the formulation.