Physicochemical, antioxidant, microstructural, and sensory characteristics of biscuits as affected by addition of onion
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ORIGINAL PAPER
Physicochemical, antioxidant, microstructural, and sensory characteristics of biscuits as affected by addition of onion residue Guihun Jiang1 · Zhaogen Wu1 · Kashif Ameer2,3 · Chunmei Song1 Received: 30 April 2020 / Accepted: 28 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Onion residue, obtained from onion processing, is valuable source of health-promoting compounds including polyphenols, mainly quercetin. In this study, biscuits were prepared by enrichment with onion residue (OS). Moreover, the influence of OS supplementation on physicochemical properties, antioxidant activities, mineral profiles, microstructural and sensory characteristics of biscuits were evaluated. Overall, the addition of OS up to 3% level significantly (p 70) which restricts their preference for specific consumers, such as obese people [2]. In recent years, the various researches have been carried out on value addition of bakery products including biscuits with wide range of dietary ingredients to impart decreasing tendency in GI value and quality improvement of biscuits and cookies. Moreover, the increasingly popular rise in consumer demand and acceptability of convenience foods with improved nutritional quality has fostered the food scientists and technologists worldwide to explore alternate dietary ingredients for intended consumers [1, 3]. Since last decades, vegetables and fruits have become increasingly famous and have garnered attention as rich sources of bioactive compounds exhibiting medicinal benefits, such as antioxidant, antimutagenic and anticarcinogenic activities. It is suggested in published literature that growing consumption trends of antioxidants have opened new avenues for increased marketing of food products include bakery items, such as biscuits, cookies etc. enriched with antioxidant and bioactive compounds originated from fruits and vegetables [1, 4].
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Onion (Allium cepa L.) is one of widely used food commodities famous worldwide for its unique taste, flavor, aroma, and nutritional values. Onion is widely being used as a potent source of bioactive compounds (carotenoids, flavonoid, polyphenols and anthocyanins etc.) which have antioxidant, antibacterial, anticancer, antidiabetic and several other beneficial effects [5]. Onion skin and residues comprise of significant amounts of antioxidant compounds in their compositions- mainly polyphenols. It has been already established by majority of published in vitro studies that polyphenols exhibit strong potential to scavenge free radicals on the basis of their capacity to donate electron or hydrogen and chelating potential of transition metals [6]. According to an estimate, the total cereal consumption comprises of ca. 70% of bread and bakery products on daily basis. Cereal products including biscuits provide rich amounts of unsaturated fats, proteins, carbohydrates and dietary fiber, however, biscuits and other bakery items are usually deficient in antioxidants. Moreover, antioxidan
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