Report
DEVELOPMENT OF FORTIFIED BISCUITS FOR CHILDREN AGED 6-59 MONTHS OLD AND SUGAR-FREE BISCUITS ENRICHED WITH SOY FLOUR FOR DIABETICS
riple burden malnutrition is currently a problem faced by the public health across the world,
where micronutrient deficiency, undernutrition, and overnutrition occurs at the same time.
Prevalence of overweight and obesity in all age groups is increasing, along with undernutrition and
the burden of diet-related disease. Meanwhile, diabetes is also increasing in its prevalence due to
change in lifestyle. To overcome this problem, several strategies could be done, such as food
fortification and food incorporation. Hence, this study aims to evaluate the effect of vitamins and
minerals fortifications and substitution of wheat flour with soy-flour to sugar-free biscuits towards
physical properties (diameter, thickness, and spread factor), moisture content, and sensory
acceptance of the biscuits. Physical properties of the biscuits were measured using ruler for diameter
and caliper for thickness, rapid moisture analyzer for moisture content, and the sensory acceptance
evaluation was done using a 9-point hedonic scale. In the fortified biscuits, no significant differences
(p>0.05) were observed in both physical properties and sensory acceptance between unfortified and
fortified biscuits. Highest spread factor and overall liking of the biscuits were observed in fortified
biscuits and unfortified biscuits respectively. The result from the sensory acceptance evaluation
showed that both formulas were moderately liked by the panelists. For the sugar-free biscuits,
diameter and spread ratio of the biscuits were significantly affected (p
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