Journal of Food Engineering 80 (2007) 10431050

www.elsevier.com/locate/jfoodeng

Eect of mustard our incorporation on nutritional, textural

and organoleptic characteristics of biscuits
S.K. Tyagi, M.R. Manikantan, Harinder Singh Oberoi *, Gurlen Kaur
Central Institute of Post-Harvest Engineering and Technology, PO:PAU, Ludhina 141004, Punjab, India
Received 11 January 2006; received in revised form 24 August 2006; accepted 25 August 2006
Available online 20 October 2006

Abstract
Nutritional, sensory and textural characteristics of defatted mustard our fortied biscuits were studied to optimize the mustard our
supplement in the blend for making biscuits. The wheat our was replaced by defatted mustard our at 5, 10, 15 and 20% incorporation
levels in biscuit preparation. The protein content of mustard our biscuit increased nearly 2.5 times as a result of mustard our incorporation, coupled with reduction in fat and an increase in ber content. Sensory evaluation results revealed that the sample containing
15% defatted mustard our scored highest in most of the attributes including overall acceptability. Textural characteristics of all dough
and biscuit upto 15% supplement of defatted mustard our were similar while at 20% level, the values were signicantly dierent. The
study reveals that incorporation of 15% defatted mustard our gave desirable results in terms of nutritional, sensory and textural attributes of mustard fortied biscuits.
 2006 Elsevier Ltd. All rights reserved.
Keywords: Defatted mustard our; Mustard fortied biscuit; Texture analysis; Nutritional analysis; Sensory analysis

1. Introduction
In developing countries like India with the increasing
urbanization, the demand of processed food is also increasing rapidly. Among the processed foods, bakery products,
particularly biscuits command wide popularity in rural as
well as urban areas among all the age groups (Agrawal,
1990). Biscuit along with bread forms major baked food
accounting for over 30 and 50% of total bakery products,
respectively, produced in India. The production of bread
and biscuit have increased from 5 to 19 lakh tonne from
1975 to 1990 and 19 to 30 lakh tonnes during 19901999,
respectively, recording sixfold increase in a quarter of a
century (Shukla, Shilpa, & Thind, 2000). The production
of biscuit was estimated at the level of 7 lakh tonnes with
*
Corresponding author. Tel.: +91 161 2808825x2808669; fax: +91 161
2808670.
E-mail addresses: harinderoberoi@hotmail.com, hari_manu@yahoo.
com (H.S. Oberoi).

0260-8774/$ - see front matter  2006 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2006.08.016

annual turnover of about 15 billion Indian Rupees (Alagh,

1990). In India, total number of units producing bread and
biscuit belong to medium and small scale sector and their
number is estimated at about 4800. The per capita consumption of biscuit and bread is increasing gradually. Shukla et al. (2000) have reported that the per capita
consumption of biscuit in India is 8 kg per annum as
against 15 kg per annum in developed countries.
The use of protein rich full fat and defatted mustard
our shows promise in improving the nutritive value of
the nal product as well as optimum utilization of our.
Protein fortication of food is of current interest because
of increasing awareness in consumer towards health and
quality of food and also because of government guidelines
and policies across the globe. There is a lot of competition
in the market which forces bakery industry to search for
ingredients which impart specic functionalities to the
baked product. The protein fortied biscuit contains nutrients in concentrated forms for feeding programs at institutes such as daycare centers and schools or for

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S.K. Tyagi et al. / Journal of Food Engineering 80 (2007) 10431050

emergency rations. However, the acceptance of protein fortied biscuits depend on their nutritional and organoleptic
quality and cost of production. These biscuits can be prepared from composite ours such as wheat our fortied
with soy, cottonseed, peanut, mustard or corn germ our
(Tsen, 1976). A protein ingredient for biscuit should have
pleasant avour, low water absorption capacity and high
protein eciency ratio (PER). It should not adversely aect
the spread and texture (i.e., crispiness) or cause considerable changes in the dough consistency, elasticity and undesirable browning reactions (Lorenz, 1983). Since time
immemorial, mustard has been known for its antibacterial
and antifungal properties, as an appetite stimulant and
digestive aid by facilitating the secretion of gastric juices.
Allyl isothiocyanate present in mustard our has shown
remarkable results in inhibiting the growth of food borne
pathogens and growth of cancer cells. Mustard our
(dehulled & defatted) on an average comprises of 46.90%
protein, 1.23% oil, 6% ash and 12.20%, crude ber (Talati,
Patel, & Patel, 2004). Mustard our also has a protein eciency ratio of 109 (Sarwar, Sonsulski, Bell, & Bruland,
1978). Since the available literature on mustard fortied
products is rather scanty, the present investigation was
undertaken to study the nutritional, sensory and textural
characteristics of defatted mustard our fortied biscuits
and optimize the incorporation level of mustard our for
the preparation of biscuits.
2. Materials and methods
Biscuits were prepared using defatted mustard our,
wheat our and other ingredients like sugar, shortening,
sodium bicarbonate and salt (Table 1). Defatted mustard
our prepared from Indian brown mustard (Brassica juncea L) variety Varuna replaced the wheat our to the
extent of 5, 10, 15 and 20% levels without altering the total
our content of the preparation. Defatted mustard our
used in these studies had a moisture content of 9.8% (wet
basis). Defatted mustard our was obtained using a batch
solvent extraction system by drying and grinding the cake
after oil extraction. The our size for both wheat and defatted mustard our used in this study was maintained at
0.124 mm and was obtained by using an ASTM no.120
sieving screen. Individual mixing and baking of the ve
samples of biscuit was done and nally its nutritional, textural and sensory characteristics were evaluated. The bisTable 1
Proportions of various ingredients used in biscuit preparation
Ingredients

Quantity

Wheat our/blend of wheat and mustard our

Sugar
Shortening
Glucose
Sodium bicarbonate
Sodium chloride
Water

100 g
53.0 g
26.5 g
1.10 g
1.10 g
0.89 g
12.0 ml

cuits prepared only from the wheat our were treated as

control. The biscuits prepared were rectangular in shape
with size, 55 mm 35 mm, and thickness 8 mm. Biscuits
were baked in an electric oven at 200 C for 15 min, cooled
for 30 min, packaged in LDPE bags of thickness
0.1016 mm and stored in airtight containers for further
studies. The experiment was conducted in a completely
randomized design (CRD) with three replications for each
parameter and the statistical analysis was carried out using
the method described by Gomez and Gomez (1984).
2.1. Nutritional analysis
The nutritional/analytical parameters such as moisture
content, carbohydrate, ash, crude ber, fat and protein
content were determined using method described by Ranganna (1994).
2.2. Textural characteristics of dough and biscuit
The textural characteristics of dough and biscuit samples such as penetration and stickiness test for dough and
probing, cutting and breaking test for biscuit samples were
carried out using a texture analyzer (Model TA-Hdi, Stable
Microsystems, UK). The software used for analysis of the
curve was Texture ExpertTM.
2.2.1. Penetration test
The ve dough samples comprising of control, and those
containing 5, 10, 15 and 20% mustard our were taken in a
concentric cylinder of 30 mm diameter and placed under a
cylindrical probe (P/5). Texture analyzer settings were kept
as: pre-test speed of 2 mm/s, test speed of 3 mm/s, post-test
speed of 10 mm/s, with a 50 kg load cell and the strain was
set at 60% (Singh, Bajaj, Kaur, Sharma, & Sidhu, 1993).
On running the test, the probe penetrated to 60% of the
dough height and then returned to its original position.
From the resulting forcedistance curve, the absolute peak
force obtained was evaluated and taken as dough hardness
and area under curve was considered as the toughness of
dough.
2.2.2. Stickiness, adhesion and dough strength test for dough
Dough stickiness, adhesion and dough strength test for
ve dough samples comprising of control, ones containing
5, 10, 15 and 20% mustard our was conducted using SMS/
Chen-Hosney Dough Stickiness Cell and 25 mm perspex
cylinder probe. The highest positive peak force from the
resulting curve was considered as the stickiness force. The
area falling under this positive peak force indicated the
work of adhesion and the distance the sample was extended
on probe return was considered as dough strength. The texture analyzer settings were kept at: pre-test speed of 2 mm/
s, test speed of 2 mm/s, post-test speed of 10 mm/s, and
trigger force of 40 g (Bourne, 2002; Raina, Singh, Bawa,
& Saxena, 2005; Singh et al., 1993).

S.K. Tyagi et al. / Journal of Food Engineering 80 (2007) 10431050

2.2.3. Hardness test for biscuit

Hardness of biscuit was measured using cylindrical
probe P/2 of texture analyzer. The individual samples of
biscuits were placed on the platform and the probe was
attached to the crosshead of the instrument. The TA setting
was kept at: pre-test speed of 2 mm/s, test speed of 0.5 mm/
s, and post-test speed of 10 mm/s. The initial signicant
peak force from the resulting curve was considered as the
initial fracture force and the absolute peak force was considered as the hardness of the biscuit (Bourne, 2002; Singh
et al., 1993).
2.2.4. Breaking strength of biscuit
Breaking strength of biscuit was measured using the
HDP/BS blade. The individual samples of biscuits were
placed on the platform such that they were supported
at two points and the blade was attached to the crosshead of the instrument. The TA setting was kept at:
pre-test speed of 2 mm/s, test speed of 3 mm/s; post-test
speed of 10 mm/s. This test simulates the evaluation of
hardness by consumer holding the biscuit in hands
and breaking the same by bending. The absolute peak

1045

force from the resulting curve was considered the breaking strength of the biscuit. (Bourne, 2002; Singh et al.,
1993).
2.2.5. Cutting strength of biscuit
Cutting strength of biscuit was measured using HDP/BS
blade of texture analyzer. The individual samples of biscuits were placed on the platform and the blade was
attached to the crosshead of the instrument. The TA setting
was same as in case of breaking strength test. The absolute
peak force of the resulting curve was considered as cutting
strength of the biscuit (Singh et al., 1993).
2.2.6. Sensory evaluation
Sensory attributes such as colour, avour, texture and
overall acceptability of all the four mustard incorporated
biscuits and biscuits (marked as control) were evaluated
by method recommended by Ranganna (1994) using a
Hedonic Rating test. A semi trained panel consisting of
10 judges was selected to evaluate samples through properly planned experiment. Their judgements were recorded
and appropriate analysis was carried out to determine the

Table 2
Nutritional characteristics of mustard fortied biscuits (mean and standard deviations)
Constituents
(%)

Control biscuit
(without mustard our)

Biscuit containing 5%
defatted mustard our

Biscuit containing 10%

defatted mustard our

Biscuit containing 15%

defatted mustard our

Biscuit containing 20%

defatted mustard our

CD
(0.05)

Moisture
Protein
Fat
Ash
Crude ber
Carbohydrates

2.55 0.14
5.96 0.05
22.1 0.07
0.82 0.05
0.38 0.01
68.1 0.55

2.72 0.09
11.6 0.09
21.0 0.24
1.01 0.08
0.39 0.01
63.3 0.5

2.80 0.18
12.3 0.08
19.3 0.15
1.04 0.09
0.41 0.02
63.9 0.77

3.00 0.07
13.0 0.25
18.6 0.09
1.09 0.07
0.43 0.01
63.9 0.68

3.15 0.14
14.2 0.18
17.1 0.14
1.12 0.1
0.46 0.03
64.0 0.72

0.26
0.31
0.29
0.07
0.02
0.29

Table 3
Sensory evaluation of mustard our biscuits (mean and standard deviations)
Sample

Sensory attributes
Colour

Flavour

Texture

Taste

Overall acceptability

Control
5%
10%
15%
20%

6.50 0.10
6.90 0.09
7.10 0.08
7.70 0.07
7.60 0.10

7.50 0.15
6.50 0.10
6.70 0.19
7.70 0.14
7.40 0.09

7.80 0.08
7.70 0.15
7.50 0.16
7.70 0.12
7.40 0.09

7.50 0.10
6.10 0.15
6.50 0.20
7.90 0.17
7.70 0.10

8.00 0.12
7.20 0.09
7.40 0.21
8.50 0.15
8.20 0.08

CD (0.05)

0.18

0.26

0.22

0.30

0.26

Table 4
Eect of incorporation of defatted mustard our on textural characteristics of dough (mean and standard deviations)
Treatments

Textural characteristics of dough

Hardness (N)

Toughness (N mm)

Stickiness (N)

Adhesion (N mm) (10 2)

Dough strength (N mm)

Control
5%
10%
15%
20%

1.17 0.14
1.17 0.16
1.15 0.15
1.12 0.19
3.02 0.11

14.5 0.40
14.2 0.20
14.6 0.25
14.7 0.18
40.1 0.40

0.19 0.01
0.19 0.02
0.18 0.01
0.18 0.02
0.16 0.02

3.80 0.10
3.90 0.20
3.00 0.50
3.10 0.20
2.40 0.40

0.40 0.05
0.40 0.04
0.38 0.01
0.40 0.02
0.34 0.05

CD (0.05)

0.40

0.55

NS

0.01

NS

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S.K. Tyagi et al. / Journal of Food Engineering 80 (2007) 10431050

signicance of variations of average score and the contribution of individual parameter. Samples were served to the
panelists and they were asked to rate the acceptability of
the product on 19 points scale, ranging from the extreme
like (9) to dislike extremely (1) as described by Larmond
(1977).

3. Results and discussion

3.1. Nutritional analysis of biscuits
The results on nutritional analysis presented in Table 2
showed that incorporation of mustard our resulted in a

Table 5
Eect of incorporation of defatted mustard our on textural characteristics of biscuits (mean and standard deviations)
Treatments

Textural characteristics of biscuits

Fracture force (N)

Hardness (N)

Breaking strength (N)

Cutting strength (N )

Control
5%
10%
15%
20%

12.0 0.25
7.84 0.50
5.66 0.40
7.62 0.30
14.1 0.25

7.41 0.30
3.82 0.50
8.55 0.40
4.46 0.20
19.0 0.40

19.0 0.25
17.2 0.15
17.0 0.15
17.0 0.25
24.7 0.50

50.3 0.85
48.8 0.70
47.5 0.90
40.8 0.55
67.5 0.35

CD (0.05)

0.64

0.68

0.57

0.81

Fig. 1a. Typical texture curve for dough hardness.

S.K. Tyagi et al. / Journal of Food Engineering 80 (2007) 10431050

considerable improvement in protein, ash, crude ber and

carbohydrate content of biscuits. The slightly higher moisture content in mustard fortied biscuits (Table 2) might be
due to the higher water binding capacity of mustard our.
These results are corroborated by the ndings of Talati
et al. (2004). Eneche (1999) reported that the moisture content of biscuits from the blends of millet our and pigeon
pea our in dierent proportions was in the range of 5
6.6%. The protein content of mustard fortied biscuit at
20% incorporation level was almost 2.5 times that of control. The 22% decrease in the fat content of this sample
as compared to control sample is largely due to the incorporation of defatted mustard our. Our results are in line
with the results reported by Hooda and Jood (2005) who
concluded that incorporation of raw, soaked and germinated fenugreek our at 10% level increased the protein,
calcium and iron content. Sambucetti, de Scicili, and San-

1047

ahuja (1976) reported highest nutritive value at 60% wheat

our, 28% defatted soy our and 12% defatted sunower
our in terms of protein quantity and quality.
The ash content in mustard our has been reported to be
around 6% (Talati et al., 2004). An increase in the ash content of mustard fortied biscuit with increase in level of
defatted mustard our (Table 2) is obviously due to the
high ash content of mustard our as compared to wheat
our.
The mustard fortied biscuits had a higher crude ber
than the control samples (Table 2). Talati et al. (2004)
reported in their study that the crude ber content in mustard our was 12%, whereas the control biscuit samples in
our study had a mean crude ber content of 0.38%. Hooda
and Jood (2005) also reported increase in dietary ber with
10% substitution of wheat our with fenugreek our
(www.sixwise.com).

Fig. 1b. Typical texture curve for dough stickiness.

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S.K. Tyagi et al. / Journal of Food Engineering 80 (2007) 10431050

3.2. Sensory evaluation of biscuits

3.3. Textural characteristics

Results of sensory evaluation in terms of sensory attributes such as colour, avour, texture and overall acceptability are presented in Table 3. Biscuit containing 15% defatted
mustard our showed mean maximum colour score of 7.70,
which was the highest obtained among the treatments and
control. The avour, taste and overall scores were also highest in the 15% defatted mustard fortied biscuit. The results
reported in the study are similar to the ndings of Singh,
Ahmad, Srivastava, and Srivastava (2005) who reported
highest sensory scores at 15% incorporation levels of green
gram, black gram and bengal gram each while preparing biscuits from composite ours. Eneche (1999) reported highest
sensory scores in terms of avour, texture and general
acceptability for the biscuits prepared from 65% millet our
to 35% pigeon pea our. Singh et al. (1993) have reported
highest overall acceptability scores of sensory evaluation at
30% soy our incorporation level.

The results pertaining to textural evaluation of dough

such as dough stickiness, toughness, dough hardness,
dough strength and biscuits such as breaking strength, cutting strength, hardness and fracture force are presented in
Tables 4 and 5, respectively. Typical texture curves depicting the textural characteristics of dough and biscuit are presented in Fig. 1.
3.3.1. Dough characteristics
There was no statistical dierence in dough stickiness
between mustard fortied samples and control (Table 4)
as shown by the CD. The dough adhesion property of
the samples containing mustard our also showed a very
low CD value of 0.01 revealing a nearly insignicant eect
of the treatments. Likewise, the dough strength also
showed no signicant dierence in the values due to treatments. The CD of 0.40 for the dough hardness value indi-

Fig. 1c. Typical texture curve for biscuit hardness.

S.K. Tyagi et al. / Journal of Food Engineering 80 (2007) 10431050

1049

Fig. 1d. Typical texture curve for biscuit breaking strength.

cated a signicant dierence, especially caused by the larger

value for 20% incorporation of mustard our. Similar
trend was observed in case of dough toughness also where
a mean value of 40.1 N mm for samples containing 20%
defatted mustard was dierent from other treatments
including control. The treatment samples themselves demonstrated no signicant dierences when the 20% fortied
treatment was excluded (Table 4). Our ndings are in line
with the observations made by Conforti and Lupano
(2004) who reported an increase in cohesiveness of dough
used in biscuit preparation by incorporating whey protein
concentrate. They also reported a decrease in rmness
and consistency of the dough. Singh et al. (1993) also
reported similar results in case of dough hardness while
replacing wheat our with soy our.
3.3.2. Biscuit characteristics
The average initial fracture force is the measure of
strength of biscuit. The average fracture force data is sum-

marized in Table 5. There was no specic trend observed

with the level of incorporation of defatted mustard our.
However, treatment with 10% mustard our incorporated
sample showed the least value of initial fracture force,
which indicates the requirement of less force for initiation.
These results obtained are in line with the results of Conforti and Lupano (2004) who reported decrease in fracture
stress with the incorporation of whey protein concentrate.
The average peak force is the measure of biscuit hardness.
In this case also, no specic trend could be seen but the
value obtained from samples containing 20% mustard our
was high as compared with other treatments (Table 5). The
other samples (control and those containing 5, 10 and 15%
mustard our) were relatively soft. The breaking strength is
also one of the criteria to measure the biscuit hardness and
the results for this parameter are summarized in Table 5.
The results indicate that the breaking strength of the samples containing 5, 10 and 15% mustard our was comparable but the treatments involving control and samples with

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S.K. Tyagi et al. / Journal of Food Engineering 80 (2007) 10431050

20% mustard our were signicantly dierent from the

other three. The control sample was softer than any of
the mustard fortied biscuits. An increase in the breaking
strength of the mustard biscuits may be attributed to addition of defatted mustard our, which has dierent characteristics as compared to that of gluten obtained from wheat
our alone. Singh et al. (2005) reported a high compression
force requirement for breaking biscuits prepared by incorporating 15% Bengal gram our. The average maximum
cutting strength (Table 5) values decreased from control
sample with incorporation of mustard our till a level of
15% and then there was an abrupt rise at 20% incorporation level. The trend was similar to that observed for breaking strength. Our results are nearly comparable to the
observations made by Singh et al. (1993) in terms of hardness of biscuits prepared from soy our and wheat our.
4. Conclusions
From the present study it can be concluded that biscuits
containing 20% defatted mustard our were nutritionally
rich but scored lower for sensory quality than the biscuits
prepared from 15% defatted mustard our. The sensory
evaluation results indicated that the samples with 15% of
defatted mustard our gave better results than other samples. The textural characteristics of both dough and biscuit
revealed that the treatments involving control, incorporation level of 5, 10 and 15% defatted mustard our did not
show a signicant dierence. However, the biscuits prepared
from 20% defatted mustard our were signicantly dierent.
This study established that the incorporation of 15% defatted mustard our results in a more nutritious product with
acceptable sensory and textural characteristics.
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