Abstract:
The present study focused on the development of a functional biscuit by incorporating
green tea powder, sesame seeds, and oats as partial replacements for wheat flour.
Green tea powder is rich in bioactive compounds, particularly catechins, which possess
strong antioxidant and antimicrobial properties, contributing to both health benefits
and product stability. Sesame seeds serve as a valuable source of healthy fats, proteins,
essential minerals, and natural antioxidants, while oats provide dietary hbre, B-glucan,
and various micronutrients.
Five formulations (Tr-Ts) were prepared by varying the proportions of green tea
powder, sesame seeds, and oats, with T' serving as the control (I00% wheat flour) and
other treatments were prepared based on wheat flour substituted with ( Tz) GT- 59,
SS- 59, Oats- 5g; (T:) GT- 10g, SS- 8g, Oats- 5g; (T+) GT- 8g, SS- 59, Oats- 49; (T5)
GT- 39, SS- 29, Oats- 29. The biscuits were evaluated for sensory characteristics,
including colour, taste, aroma, texture, and overall acceptability using a 7-point
hedonic scale. Physical parameters such as diameter, thickness, spread ratio, and
hardness were determined, along with proximate composition analyses for moisture,
ash, fat, protein, fibre, and carbohydrate contents. Among all formulations, T:
containing 10 g of green tea powder, 8 g of sesame seeds, and 5 g of oats was identified
as the best-performing sample based on sensory evaluation, exhibiting superior
acceptability among panellists. Tr also demonstrated enhanced nutritional properties,
with higher protein (12.25 + 0.00yo), fibre (1.48 + 0.003o/o), and ash (0.89 + 0.01%)
contents compared to the control. Microbiological analysis confirmed that the
developed biscuits remained safe and stable under standard storage conditions. The
findings indicated that the incorporation of functional ingredients significantly
influenced both the structural and textural characteristics of the biscuits, supporting
the potential of T: as a nutritionally improved and consumer-acceptable functional
biscuit.
