ArticleHeliyon2023
Formulation of fiber enriched crackers biscuit: Effect on nutritional composition, physical and sensory properties.
Article in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 13 citations in OpenAlex.
- Valorization of Tomato (Plants (Basel, Switzerland) · 2026Article
- Investigation into the Glucose-Regulating Activity and Mechanisms of Siraitia grosvenorii Extracts and their Application in the Innovation of Functional Biscuits.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry.Foods (Basel, Switzerland) · 2025Article
- Nutritional profiling and sensory characterization of gluten-free, high-protein, low glycemic index of sorghum-soy baked and fried chips.Frontiers in nutrition · 2025Article
- Fiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability.Journal of food science · 2025Article
- Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits.Ultrasonics sonochemistry · 2024Article
- Dietary fiber-and antioxidant-enriched cookies prepared by using jackfruit rind powder and ascorbic acid.Heliyon · 2024Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Refined wheat flour commonly used in making crackers biscuits is rich in starch but low in protein and fibre. This study investigated the effect of adding different levels of lemon basil (LBP) and scent leaf powders (SLP) and cashew kernel flour (CKF) incorporation in crackers biscuits on the nutritional, phytochemical, physical and sensory properties. Seven formulations of crackers biscuits were prepared by mixing LBP and SLP in the ratio of 1.0%, 2.5% and 5.0%, respectively and 20% CKF with wheat flour. The result showed that the ash, crude protein, fat and crude fibre content of the enriched crackers was significantly (p < 0.05) higher than the control. Samples containing 5.0% LBP and SLP had the highest calcium, sodium and magnesium and differed significantly (p < 0.05) from the control. Increase in the incorporation with LBP and SLP resulted in a significant (p < 0.05) increase in the phytochemical content. The incorporation of LBP and SLP had no significant (p > 0.05) effect on the height and weight of the crackers. The control crackers scored highest for overall acceptability and this was followed closely by the crackers enriched with 2.5% LBP and 1.0% SLP. Nutritious and acceptable crackers could thus be produced with 1.0% SLP and 2.5% LBP incorporation.
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