Development of biscuits from Artemisia capillaris (Compositea)

Abstract

Yin Chen Hao (Artemisia capillaris) was made into biscuits, namely A. capillaris biscuits. Three formulations were developed using same methods - grounded A. Capillaris. The differences were based on the amount of grounded A. capillaris added into the biscuits which is Formulation A (1 % of grounded A. capillaris), Formulation B (3% of grounded A. capillaris) and Formulation C (5% of grounded A. capillaris). This food items was subjected to physical and chemical analysis as well as comparative sensory evaluation. The sensory profile and acceptability of three formulations of A. capillaris biscuits were measured. A total of 100 panels were involved in this test. Results revealed that A. capillaris biscuits with 1% addition of grounded A. capillaris which is Formulation A were the most accepted (mean score - 5.08). The hardness of A. capillaris increased as the amount of grounded A. capillaris added into A. capillaris biscuits. A dissimilar result was observed in fracturability. A. capillaris biscuits gave higher reading of fracturability as the amount of grounded A. capillaris is lowest. The colours of A. capillaris biscuits become darker as the amount of grounded leaf is increased. It is same with the greenness of biscuits; it's become more greenish as the amount of grounded A. capillaris added into the biscuits is increased. Formulation C contained more moisture than the other two formulations. Protein content of A. capillaris biscuits were the highest in formulation C (62.87% of protein) than Formulation B and A (56.00% and 53.60% of protein ). Formulation C showed the higher fat content (5% of grounded A. capillaris contained 24.11 % fat) than Formulation B and Formulation A. fiber content of A. capillaris biscuits were the highest in Formulation C (0.34% of fiber). It was found that in overall, A. capillaris biscuits made from 1% of grounded A. capillaris produced better acceptance by most panels.