Effect ofShallot’s PretreatmentMethodsontheFunctional Properties ofShallot–Wheat FlourBlendsandQualityof their Biscuits
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Date
2025-08-14
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Food Processing and Preservation - Wiley
Abstract
Shallots arerichinbioactivecompoundsandantioxidants.Theyare,however,susceptibletoqualitylossduringfood
pretreatments, therebymakingcarefulselectionoftheirpretreatmenttechniqueveryimperative.Thisstudyinvestigatedthe
influence ofshallotpowderpretreatmentmethods(blanching,soaking,andnotreatment)onthefunctionalpropertiesof
shallot–wheat flour blendsandattributesoftheirbiscuits.Pretreatedanddriedshallotpowderwasincorporatedat6gper
100 gofwheat flour inthebiscuitrecipe.Acontrolsamplewaspreparedfrom100%wheat flour. Functionalproperties(water
absorption capacity[WAC],oilabsorptioncapacity[OAC],swellingcapacity[SC],andbulkdensity[BD])ofthe flour blends
were evaluated.Chemicalandphysicochemicalcharacteristicsofbiscuitsfromvariousblendsweredeterminedusingstandard
methods. Anine-pointhedonicscalewasusedtoevaluatethesensorypropertiesofthebiscuitsusing50panelists.Datawere
analyzed usingANOVAat α0.05. Blanchedshallot–wheat flour sampledemonstratedthehighestWAC(79.00%)andOAC
(90.67%), indicatingenhancedhydrationandemulsification potential.Resultsoftheproximateanalysisshowedthatbiscuits
containing shallotpowder,particularlythosepreparedwithblanchedpretreatment,exhibitedincreasedlevelsofprotein
(15.67%), fat(10.33%),andash(4.00%)comparedtothecontrol.Mineralanalysisresultsrevealedelevatedconcentrationsof
iron (10.60mg/100g),potassium(340.78mg/100g),andphosphorus(425.98mg/100g)inpretreatedshallot-supplemented
biscuits. VitaminsA,C,andEwerealsosignificantly improved,withthehighestvaluesinthesamplessupplementedwith
shallot pretreatedbyblanchingandsoaking.Thehighestantioxidantpotentialsofthebiscuits,asmeasuredbyFRAPandtotal
antioxidant capacity,werefoundinpretreatedshallot-supplementedsamples.Samplesofbiscuitssupplementedwithshallots
were withinacceptablerangesfortaste,aroma,andcrispiness,thoughthecontrolbiscuitreceivedthehighestoverallsensory
score. The findings indicatethatshallotpowder,particularlywhenblanchedpriortoapplication,canserveasafunctional
ingredient toimprovethenutritionalqualityofbakedproductswithoutadverselyaffecting consumeracceptability.