Isaac Scientific Publishing

Advances in Food Science and Engineering

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

Download PDF (396.2 KB) PP. 81 - 97 Pub. Date: September 1, 2018

DOI: 10.22606/afse.2018.23001

Author(s)

  • Warinporn Klunklin*
    Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
  • Geoffrey Savage
    Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand

Abstract

Biscuits are excellent snacks with a long shelf life. However, they are also high-energy foods so there is a great need to improve their nutrient value. Many substitutions of composite flours for wheat flour have been studied in order to reduce their potential negative impact on human health. Whole purple rice flour is a novel flour with high antioxidant contents and dietary fiber. However, the partial replacement of wheat flour with purple rice flour can affect the physicochemical properties and consumer preferences of biscuits. Therefore, producing a new product to meet consumer demands presents many challenges. Lipid oxidation is always a problem during extended storage. Inhibition of lipid oxidation in biscuits leading to rancidity and loss of nutritional value is also an important consideration for these biscuits. There is a high demand to use natural antioxidants in foods to enhance the shelf life of biscuits. Hence the scope of replacing wheat flour with purple rice flour in biscuit production needs further study.

Keywords

Biscuits; purple rice flour; consumer preference; texture; antioxidants; color

References

[1] C. Caleja, L. Barros, A. L. Antonio, et al., “A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits”. Food Chemistry, vol. 216, pp. 342-346, 2017.

[2] A. Chauhan, D. C. Saxena, and S. Singh, “Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour”. LWT - Food Science and Technology, vol. 63, pp. 939-945, 2015.

[3] N. ?ukelj, D. Novotni, H. Sarajlija, et al., “Flaxseed and multigrain mixtures in the development of functional biscuits”. LWT - Food Science and Technology, vol. 86, pp. 85-92, 2017.

[4] M. ?wieca, U. Gawlik-Dziki, D. Dziki, and B. Baraniak, “Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity”. Food Chemistry, vol. 221, pp. 1451-1457, 2017.

[5] C. E. Chinma, B. D. Igbabul, and O. O. Omotayo, “Quality characteristics of cookies prepared from unripe plantain and defatted sesame flour blends”. American Journal of Food Technology, vol. 7, pp. 398-408, 2017.

[6] H. O. Agu and N. A. Okoli, “Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain”. Food Science and Nutrition, vol. 2(5), pp. 464–469, 2014.

[7] M. Raihan and C. S. Saini, “Evaluation of various properties of composite flour from oats, sorghum, amaranth and wheat flour and production of cookies thereof”. International Food Research Journal, vol. 24(6), pp. 2278-2284, 2017.

[8] E. N. Herken, S. Simsek, J. B. Ohm, and A. Yurdunuseven, “Effect of mahaleb on cookie quality”. Journal of Food Processing and Preservation, vol. 41, e13032, 2017.

[9] D. Vitali, I. V. Dragojevi?, and B. ?ebe?i?, “Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits”. Food Chemistry, vol. 114, pp. 1462–1469, 2009.

[10] R. K. Owusu-Apenten, Introduction of food chemistry. CRC press, 2005.

[11] A. K. Oladale and J. O. Aina, “Chemical composition and functional properties of flour from two varieties of tigernut (Cyperus esculentus)”. African Journal of Biotechnology, vol. 6, pp. 2473-2476, 2007.

[12] S. Y. Giami, S. C. Achinewhu, and C. Ibaakee, “The quality and sensory attributes of cookies supplemented with fluted pumpkin (Telfairia occidentalis Hook) seed flour”. International Journal of Food Science and Technology, vol. 40, pp. 613–620, 2005.

[13] V. Jayasena and S. M. Nasar-Abbas, “Effect of lupin flour incorporation on the physical characteristics of dough and biscuits”. Quality Assurance and Safety of Crops and Foods, vol. 3, pp. 140–147, 2011.

[14] D. ?oronja-simovi?, B. Pajin, D. ?ubari?, et al., “Quality, sensory and nutritional characteristics of cookies fortified with chestnut flour”. Journal of Food Processing and Preservation, vol. 41, e12887, 2017.

[15] W. Klunklin and G. Savage, “Effect of substituting purple rice flour for wheat flour on physicochemical characteristics, in vitro digestibility and sensory evaluation of biscuits”. Journal of Food Quality, vol. 2018, 8 pages, 2018.

[16] I. Markovic, J. Ilic, D. Markovic, et al., “Color measurement of food products using CIE L*a*b* and RGB color space”. Journal of Hygienic Engineering and Design, vol. 4, pp. 50-53, 2013.

[17] F. Caponio, C. Summo, D. Delcuratolo, and A. Pasqualone, “Quality of the lipid fraction of Italian biscuits”. Journal of the Science of Food and Agriculture, vol. 86(3), pp. 356-361, 2006.

[18] S. Protonotariou, C. Batzaki, S. Yanniotis, and I. Mandala, “Effect of jet milled whole wheat flour in biscuits properties”. LWT - Food Science and Technology, vol. 74, pp. 106-113, 2016.

[19] M. L. Sudha, R. Vetrimani, and K. Leelavathi, “Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality”. Food Chemistry, vol. 100(4), pp. 1365-1370, 2007.

[20] H. Goesaert, K. Brijs, W. S. Veraverbeke, et al., “Wheat flour constituents: how they impact bread quality, and how to impact their functionality”. Trends of Food Science and Technology, vol. 16, pp. 12–30, 2005.

[21] C. W. Wrigley and J. A. Beitz, Proteins and amino acids. In: Y. Pomeranz (Ed), Wheat: Chemistry and Technology. American Association of Cereal Chemistry, 1998.

[22] E. Gallagher, C. M. O’Brien, and A. G. M. Scannell, “Arendt, E.K. Evaluation of sugar replacers in short dough biscuit production”. Journal of Food Engineering, vol. 56, pp. 261–263, 2003.

[23] B. Pareyt, F. Talhaoui, G. Kerckhofs, et al., “The role of sugar and fat in sugar-snap cookies: Structural and textural properties”. Journal of Food Engineering, vol. 90, pp. 400–408, 2009.

[24] H. Mamat, and S. E. Hill, “Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit”. Journal of Food Science and Technology, vol. 51(9), pp. 1998–2005, 2014.

[25] L. C. Okpalan and P. N. Egwu, “Utilisation of broken rice and cocoyam flour blends in the production of biscuits”. Nigerian Food Journal, vol. 33, pp. 8–11, 2015.

[26] C. J. Uchenna and F. T. Omolayo, “Development and quality evaluation of biscuits formulated from flour blends of wheat, bambara nut and aerial yam”. Annals: Food Science and Technology, vol. 18(1), pp. 51-56, 2017.

[27] P. R. Whitely, Biscuit manufacture. In: P. R. Whitely (Ed), Fundamentals of in-line production. Springer, 1971.

[28] E. G. Khater and A. H. Bahnasawy, “Heat and mass balance for baking process”. Journal of bioprocessing and biotechniques, vol. 4(7), pp. 1-6, 2014.

[29] J. Park, I. Choi, and Y. Kim, “Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value”. LWT - Food Science and Technology, vol. 63(1), pp. 660-666, 2015.

[30] H. Khouryieha and F. Aramouni, “Physical and sensory characteristics of cookies prepared with flaxseed flour”. Journal of the Science of Food and Agriculture, vol. 92, pp. 2366–2372, 2012.

[31] L. Okpala, E. Okoli, and E. Udensi, “Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours”. Food Science and Nutrition, vol. 1(1), pp. 8–14, 2013.

[32] A. Akesowan, “Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten-free cookie”. International Journal of Food Science and Technology, vol. 51(7), pp. 1560-1569, 2016.

[33] S. A. Mir, S. J. D. Bosco, M. A. Shah, et al., “Effect of apple pomace on quality characteristics of brown rice based cracker”. Journal of the Saudi Society of Agricultural Sciences, vol.16, pp. 25–32, 2017.

[34] A. A. Adeola and E. R. Ohizua, “Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato”. Food Science and Nutrition, 1-9, 2018.

[35] F. J. Gbenga-Fabusiwa, E. P. Oladele, G. Oboh, et al., “Nutritional properties, sensory qualities and glycemic response of biscuits produced from pigeon pea-wheat composite flour”. Journal of Food Biochemistry, e12505, 2018.

[36] K. D. More, S. V. Ghodke, and D. H. Chavan, “Preparation of gluten free rice flour biscuits”. Food Science Research Journal, vol. 4(2), pp. 111-115, 2013.

[37] L. L. Yeh, K. O. Kim, P. Chompreeda, et al., “Comparison in use of the 9-point hedonic scale between Americans, Chinese, Koreans, and Thai”. Food Quality and Preference, vol. 9(6), pp. 413–419, 1998.

[38] A. Torbica, M. Hadna?ev, and C. T. Hadna?ev, “Rice and buckwheat flour characterisation and its relation to cookie quality”. Food Research International, vol. 48, pp. 277-283, 2012.

[39] G. Giuberti, A. Marti, P. Fortunati, and A. Gallo, “Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics”. Journal of Cereal Science, vol. 76, pp. 157-164, 2017.

[40] H. Chung, A. Cho, and S. Lim, “Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies”. LWT - Food Science and Technology, vol. 57, pp. 260-266, 2014.

[41] S. Chandra, S. Singh, and D. Kumari, “Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits”. Journal of Food Science and Technology, vol. 52, pp. 3681–3688, 2015.

[42] A. R. Abdel-Moemin, “Healthy cookies from cooked fish bones”. Food Bioscience, vol. 12, pp. 114-121, 2015.

[43] C. Marco and C. Rosell, “Effect of different protein isolates and transglutaminase on rice flour properties”. Journal of Food Engineering, vol. 84, pp. 132–139, 2008.

[44] S. Sarabhai, D. Indrani, M. Vijaykrishnaraj, et al., “Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation”. Journal of Food Science and Techology-Mysore, vol. 52, pp. 3763-3772, 2015.

[45] W. Klunklin and G. Savage, “Physicochemical properties and sensory evaluation of wheat-purple rice biscuits enriched with green-lipped mussel powder (Perna canaliculus) and spices”. Journal of Food Quality, vol. 2018, 9 pages, 2018. https://doi.org/10.1155/ 2018/7697903.

[46] W. Klunklin and G. Savage, “Addition of defatted green-lipped mussel powder and mixed spices to wheat–purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation”. Food Science and Nutrition, vol. 00, pp. 1–9, 2018 https://doi.org/10.1002/fsn3.675.

[47] B. Varastegani, W. Zzaman, and T. A. Yang, “Investigation on physicochemical and sensory evaluation of cookies substituted with papaya pulp flour”. Journal of Food Quality, vol. 38, pp. 175–183, 2015.

[48] Y. F. Cheng and R. Bha, “Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour”. Food Bioscience, vol. 14, pp. 54–61, 2016.

[49] W. Klunklin and G. Savage, “Physicochemical, antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures”. International Journal of Food Science and Technology, pp. 1-10, 2018. https:// doi.org/10.1111/ijfs.13785.

[50] N. Sozer, L. Cicerelli, R. L. Heini?, and K. Poutanen, “Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits”. Journal of Cereal Science, vol. 60(1), pp. 105-113, 2014.

[51] L. Vuji?, C. D. Vital, and I. Vedrina-Dragojevi?, “Impact of dietetic tea biscuit formulation on starch digestibility and selected nutritional and sensory characteristics”. LWT-Food Science and Technology, vol. 62(2), pp. 647-653, 2015.

[52] M. Giarnetti, V. M. Paradiso, F. Caponio, et al., “Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil”. LWT-Food Science and Technology, vol. 63(1), pp. 339-345, 2015.

[53] S. S. Umesha, R. S. Manohar, A. R. Indiramma, et al., “Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha linolenic acid) rich garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits”. LWT - Food Science and Technology, vol. 62, pp. 654-661, 2015.

[54] A. Pasqualone, A. M. Bianco, V. M. Paradiso, et al., “Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract”. Food Research International, vol. 65, pp. 385-393, 2014.

[55] S. Butsat and S. Siriamornpun, “Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice”. Food Chemistry, vol. 119, pp. 606-613, 2010.

[56] S. Yodmanee, T. T. Karrila, and P. Pakdeechanuan, “Physical, chemical and antioxidant properties of pigmented rice grown in Southern Thailand”. International Food Research Journal, vol. 18(3), pp. 901-906, 2011.

[57] P. Boonsit, D. Karladee, and P. Phongpiachan, “Gamma oryzanol content in purple rice Thailand local genotypes”. in Prosperity and poverty in a globalized world-challenges for agricultural research, 2006. Proceedings. International research on food security, natural resource management and rural development. Bonn, Germany, Oct 11-13, 2006, pp. 1-4.

[58] R. Yawadio, S. Tanimori, and N. Morita, “Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities”. Food Chemistry, vol. 101, pp. 1616-1625, 2007.

[59] N. Thitipramote, P. Pradmeeteekul, J. Nimkamnerd, et al., “Bioactive compounds and antioxidant activities of red (Brown Red Jasmine) and black (Kam Leum Pua) native pigmented rice”. International Food Research Journal, vol. 23(1), pp. 410-414, 2016.

[60] U. K. S. Kushwaha, Black Rice: Research, history and development. Springer International Publishing, 2016.

[61] Y. Tang, W. Cai, and B. Xu, “From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking”. Food Chemistry, vol. 191, pp. 81–90, 2016.

[62] S. Jang and Z. Xu, “Lipophilic and hydrophilic antioxidants and their antioxidant activities in purple rice bran”. Journal of Agricultural and Food Chemistry, vol. 57, pp. 858-862, 2009.

[63] M. Kaur, V. Singh, and R. Kaur, “Effect of partial replacement of wheat flour with varying levels of flaxseed flour on physicochemical, antioxidant and sensory characteristics of cookies”. Bioactive Carbohydrates and Dietary Fibre, vol. 9, pp. 14–20, 2017.

[64] Y. Shao, X. Feifei, S. Xiao, et al., “Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering”. Food Chemistry, vol. 143, pp. 90-96, 2014.

[65] D. Sumczynski, E. Kotásková, H. Dru?bíková, and J. Ml?ek, “Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties”. Food Chemistry, vol. 211, pp. 339–346, 2016.

[66] Y. Shao, Z. Hu, Y. Yu, et al., “Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice”. Food Chemistry, vol. 239, pp. 733–741, 2018.

[67] R. Sompong, S. Siebenhandl-Ehn, G. Linsberger-Martin, and E. Berghofer, “Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka”. Food Chemistry, vol. 124, pp. 132–140, 2011.

[68] R. Chatthongpisut, S. J. Schwartz, and J. Yongsawatdigul, “Antioxidant activities and antiproliferative activity of Thai purple rice cooked by various methods on human colon cancer cells”. Food Chemistry, 2015, vol. 188, pp. 99–105, 2015.

[69] S. Jiamyangyuen, N. Nuengchamnong, and P. Ngamdee, “Bioactivity and chemical components of Thai rice in five stages of grain development”. Journal of Cereal Science, vol. 74, pp. 136-144, 2017.

[70] M. A. Ghani, C. Barril, D. R. Bedgood Jr., and P. D. Prenzler, “Measurement of antioxidant activity with the thiobarbituric acid reactive substances assay”. Food Chemistry, vol. 230, pp. 195–207, 2017.

[71] J. B. L. Tan and Y. Y. Lim, “Critical analysis of current methods for assessing the in vitro antioxidant and antibacterial activity of plant extracts”. Food Chemistry, vol. 172, pp. 814–822, 2015.

[72] Z. Hou, P. Qin, and G. Ren, “Effect of anthocyanin-rich extract from black rice (Oryza sativa L. Japonica) on chronically alcohol-induced liver damage in rats”. Journal of Agricultural and Food Chemistry, vol. 58, pp. 3191–3196, 2010.

[73] A. Pasqualone, A. M. Bianco, V. M. Paradiso, et al., “Production and characterization of functional biscuits obtained from purple wheat”. Food Chemistry, vol. 180, pp. 64-70, 2015.

[74] S. Kraithong, S. Lee, and S. Rawdkuen, “Physicochemical and functional properties of Thai organic rice flour”. Journal of Cereal Science, vol. 79, pp. 259-266, 2018.

[75] C. Kim, S. Kikuchi, Y. K. Kim, and S. C. Park, “Computational identification of seed-specific transciption factors involved in anthocyanin production in black rice”. Biochip Journal, vol. 4(3), pp. 247-255, 2010.

[76] Y. Shao and J. Bao, “Polyphenols in whole rice grain: Genetic diversity and health benefits”. Food Chemistry, vol. 180, pp. 86–97, 2015.

[77] S. Cho, S. H. Yoon, J. Min, et al., “Sensory characteristics of seolgitteok (Korean rice cake) in relation to the added levels of brown rice flour and sugar”. Journal of Sensory Studies, vol. 29(5), pp. 371-383, 2014.

[78] A. Noomhorm, D. C. Bandola, and N. Kongseree, “Effect of rice variety, rice flour concentration and enzyme levels on composite bread quality”. Journal of the Science of Food and Agriculture, vol. 64, pp. 433-440, 1994.

[79] N. Nammakuna, S. A. Barringer, and P. Ratanatriwong, “The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten-free crackers”. Food Science and Nutrition, pp. 1-13, 2015.

[80] S. Sirichokworrakita, J. Phetkhuta, and A. Khommoon, “Effect of partial substitution of wheat flour with riceberry flour on quality of noodles”. Procedia - Social and Behavioral Sciences, vol. 197, pp. 1006–1012, 2015.

[81] A. Gonzalez-galan, S. H. Wang, V. C. Sgarbieri, and M. A. C. Moraes, “Sensory and nutritional properties of cookies based on wheat-rice-soybean flours baked in a microwave oven”. Journal of Food Science, vol. 56(6), pp. 1699-1701, 1991.

[82] J. Surh and E. Koh, “Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice”. Journal of the Science of Food and Agricukture, vol. 94, pp. 3296–3304, 2014.

[83] P. Itthivadhanapong and A. Sangnark, “Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties”. International Food Research Journal, vol. 23(3), pp. 1190-1198, 2016.

[84] D. S. Jung, F. Z. Lee, and J. B. Eun, “Quality properties of bread made of wheat flour and black rice flour”. Korean Journal of Food Science and Technology, vol. 34(2), pp. 232- 237, 2002.

[85] B. Laishram and A. B. Das, “Effect of thermal pretreatments on physical, phytochemical, and antioxidant properties of black rice pasta”. Journal of Food Processing and Engineering, vol. 40, e12553, 2017.

[86] M. E. A. Passos, C. F. F. Moreira, M. T. B. Pacheco, et al., “Proximate and mineral composition of industrialized biscuits”. Food Science and Technology (Campinas), vol. 33(2), pp. 323-331, 2013.

[87] S. Ahmad and M. Ahmed, “A review on biscuit, a largest consumed processed product in India, its fortification and nutritional improvement”. International Journal of Science Invention Today 2014, 3(2), 169-186.

[88] M. S. Andresen, B. S. Dissing, and H. Loje, “Quality assessment of butter cookies applying multispectral imaging”. Food Science and Nutrition, vol. 1, pp. 315–323, 2013.

[89] L. S. Thomson, “Flour needs for the commercial cracker process”. Cereal Food World, vol. 21, pp. 642–644, 1976.

[90] S. N. Jha, Nondestructive Evaluation of Food Quality: Theory and Practice. In S. N. Jha (Ed.), Colour Measurements and Modeling; Springer: 2010, pp. 17-40.

[91] B. Chugh, G. Singh, and B. K. Kumbhar, “Development of low-fat soft dough biscuits using carbohydrate-based fat replacers”. International Journal of Food Science, 1-12, 2013.

[92] J. A. Williams, L. M. Bartoshuk, R. B. Fillingim, and C. D. Dotson, “Exploring Ethnic Differences in Taste Perception”. Chemical Senses, vol. 41, pp. 449–456, 2016.

[93] L. Rolle, R. Siret, S. R. Segade, et al., “Instrumental Texture Analysis Parameters as Markers of Table-Grape and Wine grape Quality: A Review”. American Journal of Enology and Viticulture, vol. 63(1), 11-28, 2012.

[94] H. Tuorila, “From sensory evaluation to sensory and consumer research of food: An autobiographical perspective”. Food Quality and Preference, vol. 40, pp. 255–262, 2015.

[95] H. Stone, R. N. Bleibaum, and H. A. Thomas, Sensory evaluation practices (Fourth edition). Academic Press, 2012.

[96] S. Sharma, D. C. Saxena, and C. S. Riar, “Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets”. Journal of Cereal Science, vol. 72, pp. 153-161, 2016.

[97] D. R. Reed, T. Tanaka, and A. H. McDaniel, “Diverse tastes: Genetics of sweet and bitter perception”. Physiology and Behavior, vol. 88(3), pp. 215–226, 2016.

[98] J. Prescott, O. Young, L. O'neill, et al., “Motives for food choice: A comparison of consumers from Japan, Taiwan, Malaysia and New Zealand”. Food Quality and Preference, vol. 13, pp. 489-495, 2002.

[99] A. R. Baharuddin and M. S. Sharifudin, “The impact of geographical location on taste sensitivity and preference”. International Food Research Journal, vol. 22(2), pp. 731-738, 2015.

[100] C. Guyon, A. Meynier, and M. Lamballerie, “Protein and lipid oxidation in meat: A review with emphasis on high pressure treatments”. Trends in Food Science and Technology, vol. 50, pp. 131-143, 2016.

[101] M. Koz?owska, A. Zbikowska, E. Gruczyńska, K. Zonta?a, and A. Pó?torak, “Effects of spice extracts on lipid fraction oxidative stability of cookies investigated by DSC”. Journal of Thermal Analysis and Calorimetry, vol. 118, pp. 1697–1705, 2014.

[102] A. J. St. Angelo, “Lipid oxidation in foods”. Critical Reviews in Food Science and Nutrition, vol. 36(3), pp. 175-224, 1996.

[103] P. Kumar, R. S. Manohar, A. R. Indiramma, and A. G. Krishna, “Stability of oryzanol fortified biscuits on storage”. Journal of Food Science and Technology, vol. 51, pp. 2552-2559, 2014.

[104] L. M. Barden, Understanding lipid oxidation in low-moisture food. PhD Thesis, University of Massachusetts Amherst, 2014.

[105] T. Juntachote, E. Berghofer, S. Siebenhandl, and F. Bauer, “The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork”. LWT - Food Science and Technology, vol. 40(2), pp. 324-330, 2007.

[106] M. M. Selani, C. J. Contreras-Castillo, L. D. Shirahigue, et al., “Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage”. Meat Science, vol. 88(3), pp. 397-403, 2011.

[107] L. Ramanathan and N. P. Das, “Natural products inhibit oxidative rancidity in salted cooked ground fish”. Journal of Food Science, vol. 58(2), pp. 318-320, 1993.

[108] D. Pereira, R. S. Pinheiro, L. F. S. Heldt, et al., “Rosemary as natural antioxidant to prevent oxidation in chicken burgers”. Food Science and Technology (Campinas), vol. 37(1), pp. 17-23, 2017.

[109] J. Hu, X. Wang, Z. Xiao, and W. Bi, “Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork”. LWT - Food Science and Technology, vol. 63, pp. 519-526, 2015.

[110] V. Velasco and P. Williams, “Improving meat quality through natural antioxidants”. Chilean Journal of Agricultural Research, vol. 71(2), pp. 313-322, 2011.

[111] A. D. Gupta, V. K. Bansal, V. Babu, and N. Maithil, “Chemistry, antioxidant and antimicrobial potential of nutmeg (Myristica fragrans Houtt)”. Journal of Genetic Engineering and Biotechnology, vol. 11, pp. 25–31, 2013.

[112] B. ?oji?, V. Tomovi?, S. Koci?-Tanackov, et al., “Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage”. Food Control, vol. 54, pp. 282-286, 2015.

[113] I. Stoilova, A. Krastanov, A. Stoyanova, et al., “Antioxidant activity of a ginger extract (Zingiber officinale)”. Food Chemistry, vol. 102(3), pp. 764-770, 2007.

[114] C. Buaniaw, S. Siripongvutikorn, and C. Thongraung, “Effectiveness of ethanolic galangal extract (Alpinia galanga Linn.) on inhibition of lipid oxidation in fish muscle systems”. International Journal of Food Science and Technology, vol. 45(11), pp. 2373-2378, 2010.

[115] A. Yashin, Y. Yashin, X. Xia, and B. Nemzer, “Antioxidant activity of spices and their impact on human health: A review”. Antioxidants, vol. 6, pp. 1-18, 2017.

[116] M. Gupta, A. S. Bawa, and N. Abu-Ghannam, “Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies”. Food and Bioproducts Processing, vol. 89, pp. 520–527, 2011.

[117] P. Sharma and H. S. Gujral, “Cookie making behavior of wheat-barley flour blends and effects on antioxidant properties”. LWT - Food Science and Technology, vol. 55, pp. 301-307, 2014.

[118] M. Mesías, F. Holgado, G. Marquez-Ruiz, and F. J. Morales, “Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour”. LWT - Food Science and Technology, vol. 73, pp. 528-535, 2016.

[119] N. A. Hegazy and S. M. N. Faheid, “Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chick pea and lupine flour”. Die Nahrung, vol. 34(9), pp. 835-841, 1990.

[120] R. Yamsaengsung, E. Berghofer, and R. Schoenlechner, “Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour”. International Journal of Food Science and Technology, vol. 47, pp. 2221–2227, 2012.

[121] A. O. Dauda, O. A. Abiodun, A. K. Arise, and S. A. Oyeyinka, “Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste”. LWT - Food Science and Technology, vol. 90, pp. 265–269, 2018.

[122] M. Nasir, M. Siddiq, R. Ravi, et al., “Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour”. Journal of Food Quality, vol. 33, pp. 72–84, 2010.

[123] C. A. Serrem, H. L. de Kock, and J. R. N. Taylor, “Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour”. International Journal of Food Science and Technology, vol. 46, pp. 74–83, 2011.

[124] J. Rajiv, S. Lobo, A. J. Lakshmi, and G. V. Rao, “Influence of green gram flour (Phaseolus aureus) on the rheology, microstructure and quality of cookies”. Journal of Texture Studies, 2012, 43, 350–360.

[125] B. A. Obeidat, S. S. Abdul-hussain, and D. A. AL Omari, “Effect of addition of germinated lupin flour on the physiochemical and organoleptic properties of cookies”. Journal of Food Processing and Preservation, vol. 37, pp. 637–643, 2013.

[126] M. L. Dreher and J. W. Patek, “Effects of supplementation of short bread cookies with roasted whole navy bean flour and high protein flour”. Journal of Food Science, vol. 49, pp. 922-924, 1984.

[127] M. Parsaei, M. Goli, and H. Abbasi, “Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity”. Food Science and Nutrition, vol. 6, pp. 253-258, 2018.

[128] V. Seevaratnam, P. Banumathi, M. R. Premalatha, “Studies on the preparation of biscuits incorporated with potato flour”. World Journal of Dairy and Food Sciences, vol. 7(1), pp. 79-84, 2012.

[129] S. Wang, A. Opassathavorn, and F. Zhu, “Influence of quinoa flour on quality characteristics of cookie, bread and chinese steamed bread”. Journal of Texture Studies, vol. 46, pp. 281–292, 2015.

[130] A. A. Adebowale, M. T. Adegoke, S. A. Sanni, “Functional properties and biscuit making potentials of sorghum-wheat flour composite”. American Journal of Food Technology, vol. 7, pp. 372–379, 2012.

[131] G. O. Emmanuel, O. F. Omolara, and O. A. Michael, “Effect of curry spice (Murraya koenigii) on the shelflife of cookies (biscuit) produce from sorghum flour blends with wheat flour”. Global Journal of Science Frontier Research, vol. 12(6), pp. 1-6, 2012.

[132] T. Farzana and S. Mohajan, “Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom”. Food Science and Nutrition, vol. 3(5), pp. 363–369, 2015.

[133] W. K. Nip, C. S. Whitaker, and D. Varg, “Application of taro flour in cookie formulations”. International Journal of Food Science and Technology, vol. 29, pp. 463-468, 1994.

[134] M. Himeda, N. N. Yanou, E. Fombang, “Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits”. Journal of Food Science and Technology, vol. 51(9), pp. 1893–1901, 2014.

[135] E. Agama-Acevedo, J. J. Islas-Hernández, G. Pacheco-Vargas, et al., “Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour”. LWT - Food Science and and Technology, vol. 46, pp. 177-182, 2012.

[136] G. D. Singh, C. S. Riar, C. Saini, et al., “Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation”. LWT - Food Science and Technology, vol. 44, pp. 665-672, 2011.

[137] H. Ti, R. Zhang, M. Zhang, et al., “Effect of extrusion on phytochemical profiles in milled fractions of black rice”. Food Chemistry, vol. 178, pp. 186–194, 2015.

[138] T. Laokuldilok, S. Surawang, and J. Klinhom, “Effect of milling on the color, nutritional properties, and antioxidant contents of glutinous black rice”. Cereal Chemistry, vol. 90(6), pp. 552–557, 2013.