Valorization of microwave roasted Tamarindus indica seed in functional biscuit production and effects on rheological and textural properties of biscuit dough.

ABSTRACT

As one of the most popular bakery products, biscuits lack several nutrients such as fiber, protein, and some minerals. In this study, biscuits were enriched with T. indica seed flour. T. indica seeds were roasted by microwave at 600 W for 8, 16 and 24 min. Wheat flour was substituted by unroasted and roasted tamarind flour at level of 10%. Owing to its appreciated antioxidant activity, fiber and protein content, T. indica seed flour improved the nutritional value and antioxidative properties of biscuits. The fiber content of biscuits increased up to 3.88 ± 0.02% and protein content up to 11.22 ± 0.05 (p < 0.05). Moderately roasting process developed the sensory and antioxidative properties of T. indica seeds. Microwave roasting was used successfully for roasting T. indica seeds.