Result and Discussion

III. PROJECT

3.2. Result and Discussion

a. Fortified biscuits for children aged 6-59 months old i. Physical properties measurement

The result from the diameter, thickness, and spread ratio value could be seen in Table 3.3. The p-value for all physical properties are >0.05, meaning no significant difference is observed between F1 and F2. Diameter and spread ratio in F2 were insignificantly higher with the value of 62.93 ± 0.40 mm and 8.412 ± 0.03 mm respectively, while F1 has higher thickness value of 7.5 ± 0.1 mm.

Spread factor. Study from Shahid (2009) reported that size of the biscuits and spread potential are affected by the particle size of flour and moisture content. Result presented in Table 3.3. Is aligned with the research from Shahid (2009), where the increase of diameter and spread factor along with the decrease in thickness is observed in the increasing concentration of vitamin A in the form of retinyl acetate. Addition of zinc sulfate decreases the diameter and thickness of the cookies, caused by the reduction of starch network and strength of gluten (Usman et al., 2021).

Table 3.5. Measurement of diameter, thickness, and spread factor of fortified biscuits

Physical Properties Formula

p-value F1 (without premix) F2 (with premix)

Diameter (mm) 62.89 ± 0.34^a 62.93 ± 0.40^a 0.895

Thickness (mm) 7.5 ± 0.1^a 7.48 ± 0.03^a 0.722

Spread Factor 8.39 ± 0.07^a 8.412 ± 0.03^a 0.502 Note : Parametric test with independent t-test was performed to find the statistical differences among samples. Values with different superscript letters in similar row indicate

significant difference (P < 0.05)

ii. Moisture content analysis

The moisture content of F1 and F2 for the biscuits were 5.41% and 4.15%.

Lower moisture content was observed in the fortified biscuit. This result could be caused due to the micronutrient content that increases the solid content (Herawati et al., 2015). Another possible reason for lower moisture content in the fortified biscuits is due to the binding interaction of the vitamins and minerals in the premix with the free water molecules in the biscuits (Mileiva et al., 2017).

iii. Sensory acceptance evaluation

Several organoleptic properties of the biscuits were analyzed, which are color, taste, texture, and overall liking. Figure 3.5. shows the acceptability of the biscuits. The sensory acceptance was analyzed using Mann-Whitney U test due to the data that is not normally distributed. The result shows that the p-value for aroma, taste, and overall liking is p>0.05, meaning that there is no significant difference between F1 and F2.

Table 3.6. Sensory acceptance of fortified biscuits

Sensory Attributes Formula

p-value F1 (without premix) F2 (with premix)

Aroma 6.7 ± 0.88^a 6.8 ± 0.67^a 0.538

Taste 6.7 ± 0.83^a 6.4 ± 0.73^a 0.837

Texture 6.1 ± 1^a 6 ± 0.78^a 0.905

Overall Liking 7.1 ± 0.71^a 7 ± 0.78^a 0.776

Note : Parametric test with independent t-test (taste and texture) and non-parametric test with Mann-Whitney U test (aroma and overall liking) was performed to find the statistical differences among samples. Values with different superscript letters in similar row indicate

significant difference (P < 0.05)

The overall liking for both F1 and F2 were 6.5 ± 0.88 and 6.5 ± 0.71 respectively, meaning that biscuits with and without premix were slightly liked by

the panelists. F1 has the highest acceptance in taste with the value of 6.7 ± 0.83 and F2 has the highest acceptance in aroma with the value of 6.8 ± 0.67, however it was not significantly different (p>0.05). All of the sensory attributes values analyzed were not significantly different where the p-value is >0.05, meaning that the null hypothesis is accepted, thus there is no difference in unfortified and fortified biscuits. This result aligned with the result from Herawati et al. (2015) which shows that the addition of micronutrient premix does not alter both taste and color of the biscuits. Research from Osei et al., (2008) proof that fortification of several micronutrient (vitamin A, vitamin D, vitamin E, vitamin C, thiamine, riboflavin, niacin, pyridoxine, folic acid, cyanocobalamin, iron, zinc, iodine, and copper) to a school meal did not affect the sensory acceptability.

Figure 3.7. Illustration of sensory acceptance of fortified biscuits with and without premix

iv. Analysis of thiamine and riboflavin in the premix 2

Results from HPLC analysis are shown in Table 3.5. and Table 3.6. for thiamine and riboflavin respectively. The premix 2 was stored in a sealed plastic and placed in a desiccator. After 5 months of storage, the concentration of both thiamine and riboflavin was decreasing to 45.08% and 56.69% respectively. These findings could be caused by the sensitivity of thiamine and riboflavin to light exposure (Ahmad et al., 2012; Gonzales, 2022), due to the storage condition of the premix. The premix is stored in a transparent plastic, therefore exposing the premix to light.

Table 3.7. Concentration of thiamine

Sample Concentration

Thiamine_1 43.29%

Thiamine_2 42.98%

Thiamine_3 48.98%

Average Concentration 45.08%

Table 3.8. Concentration of riboflavin

Sample Concentration

Riboflavin_1 57.77%

Riboflavin_2 57.51%

Riboflavin_3 57.78%

Average Concentration 57.69%

b. Soy flour substituted sugar-free biscuits for diabetics i. Spread factor analysis

Table 3.7. shows the result of diameter, thickness, and spread factor of the sugar-free biscuits. It was found a significant difference in diameter and spread factor of the biscuits, while no significant difference is observed in thickness. The diameter of the biscuits is decreasing with increasing amounts of soy flour substitution, from 62.72 ± 0.92 mm to 60.06 ± 0.10 mm (p=0.022). The spread ratio of the biscuits are also decreasing with the increase of soy flour substitution, ranging from 16.18 ± 0.12 to 15.64 ± 0.23 (p=0.013).

Table 3.9. Measurement of diameter, thickness, and spread factor of sugar-free biscuits

Physical Properties Formula

p-value T1 (0%) T2 (25%) T3 (50%)

Diameter (mm) 62.00 ± 0.60^a 61.00 ± 0.44^ab 60.06 ± 0.10^b 0.022 Thickness (mm) 3.83 ± 0.04^a 3.85 ± 0.03^a 3.84 ± 0.01^a 0.778

Spread Factor 16.18 ± 0.12^a 15.87 ± 0.22^ab 15.64 ± 0.23^b 0.013 Note : Parametric test with one-way ANOVA was performed to find the statistical differences among samples. Values with different superscript letters in similar row indicate

significant difference (P < 0.05)

Spread factor is the most prime quality characteristic of the biscuits, where greater values of spread factor is more desirable (Devi & Khatkar, 2016). The highest spread factor could be observed in T1. Significant difference (p<0.05) is also observed in the spread factor, meaning the substitution of soy flour has an effect on the spread factor of the samples. Decrease in the spread ratio of the biscuits attributable to the limited free water present in the dough caused by the soy flour that is competing for available hydrophilic sites (Kulthe et al., 2014).

Research from Sharma & Devi (2021) also observed a decrease in spread ratio with increased levels of soy flour, which could be caused by the increase in the protein content as soy is a rich source of protein. Protein could restrict the increase in spread ratio by binding with water. Another study from Mudgil et al. (2017) reported that the water absorption capacity of the flour used affects the biscuits’

spread, where higher water absorption will restrict the spreading of the biscuits due to the quicker partitioning of free water to the hydrophilic sites of the flour.

ii. Moisture content analysis

Moisture content of the sugar-free biscuits was analyzed using a rapid moisture analyzer. The result showed that the moisture content of T1, T2, and T3 are 3.50%, 3.96% and 4.17% respectively. Highest moisture content was found in the biscuits with 50% substitution of soy flour and the lowest moisture content was found in the biscuits with no substitution of soy flour. Higher moisture content is related to the shelf life of the biscuits. Higher moisture content induces proliferation of microbes leading to spoilage and shorter shelf life of baked products (Ndife et al., 2014).

Moisture content of the biscuits decreased with increasing amounts of soy flour added to the biscuits. This result is in agreement with the research conducted by Aleem Zaker et al. (2012) that found increasing the amount of soy flour will increase the moisture content. High water binding capacity of soy flour might be responsible for retaining moisture content resulting in higher value in the product.

Study from Kulthe et al. (2014) also showed a similar result, which is caused by higher moisture retention possessed by soy flour than wheat flour.

iii. Sensory acceptance evaluation

Data for the sensory acceptance evaluation of the sugar-free biscuits are presented in Table 3.8. No significant differences (p>0.05) are found in aroma, texture, and overall liking, where taste showed significant difference (p<0.05). For aroma, both T1 and T2 have the same aroma score of 6.8 ± 1.03 and 6.8 ± 0.97 respectively, where aroma of T3 decreased slightly with the score of 6.7 ± 1.00.

Ndife et al. (2014) reported that incorporation of soy flour to biscuits commonly linked with beany aroma.

Texture is not significantly affected by different levels of soy flour substitution. However, the score decreased from 7.00 ± 1.05 to 6.2 ± 0.93 as the level of soy flour increased. Ghoshal & Kaushik (2020) reported the same result, where higher levels of soy flour incorporated result in decline in texture. One of the problems in preparation of soymeal fortified goods is coarse texture and dry mouthfeel which is attributed to strong flavor profile resulting in unpalatable and presence of fiber.

Taste was significantly affected (p<0.05) by the substitution of soy flour to the biscuits. T2 received the highest score of taste with the score of 77.1 ± 1.

Overall liking score also showed a similar trend, where 25% incorporation of soy flour to the biscuits received the highest score of 7.4 ± 0.97 and score for 50%

incorporation decreased to 6.7 ±0.97. The most optimum substitution in this study was observed in T2 with 25% of soy flour substitution. Study from Sharma & Devi (2021) showed similar results where cookies below 30% incorporation of soy flour have higher taste and overall liking and after 30% level of substitution, the acceptability decreased. Higher levels of incorporation of soy flour results in greater hardness and poor flavor (Ghoshal & Kaushik, 2020). The undesirable taste of soy flavor is caused by several chemical compounds, including furans, aldehydes, alcohols, trihydroxy fatty acid, fatty acid dimers, phenolics, furfurals, and oxidized phosphatidylcholine present in soybean (Lock, 2007).

Table 3.10. Sensory acceptance of fortified biscuits

Sensory Formula

p-value

Attributes T1 (0%) T2 (25%) T3 (50%)

Aroma 6.8 ± 1.03^a 6.8 ± 0.97^a 6.7 ± 1.00^a 0.965 Taste 7.2 ± 0.87^ab 7.7 ± 1^a 6.5 ± 0.88^b 0.022 Texture 7.00 ± 1.05^a 6.4 ± 1.22^a 6.2 ± 0.93^a 0.228 Overall Liking 7.1 ± 1^a 7.4 ± 0.97^a 6.7 ±0.97^a 0.312 Note : Parametric test with one-way ANOVA was performed to find the statistical differences among samples. Values with different superscript letters in similar row indicate

significant difference (P < 0.05)

Figure 3.6. Illustration of sensory acceptance of sugar-free biscuits enriched with 0%, 25%, and 50% soy flour

3.3. Conclusion and Recommendation