TEST RESULTS FOR PHYSICOCHEMICAL PARAMETERS
Total Dietary Fibre | Energy | Protein | Carbohydrates | Acid-Insoluble Ash | Acidity of Extracted Fat | Moisture
Total Dietary Fibre Dietary fibre has many health benefits. In addition to being important for the digestive system, dietary fibre can also reduce one’s risk for heart disease, diabetes and some cancers, and help in weight control. • Dietary fibre was highest in Patanjali (7.1 per cent), followed by Priyagold with 6.6 per cent. It was lowest in Cremica (4.3 per cent). It may be noted that dietary fibre in Patanjali was lower than their claim of 12.48 per cent. Energy Energy value is the amount of calories which our body obtains from food. While there is no requirement prescribed in the national standards, energy value is expected to be higher in biscuits. • Among the tested brands, energy value was highest in Dukes (499.9 kcal/100 gm) and lowest in Anmol (458.6 kcal/100 gm). Protein Protein is an essential nutrient. It plays an important role in cellular maintenance, growth and functioning of the human body. • The highest amount of protein was found in Priyagold (8.6 per cent); it was lowest in Cremica (7.0 per cent). Carbohydrates Carbohydrates are a source of energy. No requirement for carbohydrates has been specified in the Indian Standard because of the wide variety of biscuits produced. • Carbohydrates percentage was highest in Anmol
(73.4) and lowest in Unibic (63.8).
Acid-Insoluble Ash Acid-insoluble ash indicates the presence of sand, dirt and dust. As per the Indian Standard, acidinsoluble ash in biscuits should not be more than 0.05 per cent; as per FSS Regulations, it should not be more than 0.1 per cent. • Acid-insoluble ash was found within the specified
limit (0.05 per cent). Acidity of Extracted Fat The acidity of extracted fat in biscuits is greatly influenced by the germ-oil content and acidity in the flour. You would have noticed that fried snacks that have been stored for a long time give off a bad smell and taste. It indicates rancidity. Biscuits turn rancid either when the fat used in processing is rancid or if the biscuit is not fresh.
As per Indian Standard, acidity of extracted fat shall not be more than 1.2 per cent; as per FSS Regulations, it shall not be more than 1.5 per cent. • All the brands fell within the specified limit (1.2
per cent). Moisture Moisture generally refers to the presence of water in a product. The texture, taste, appearance and stability of food products depend on the amount of water they contain. It may be noted that biscuits with less amount of moisture is better as it translates into a longer shelf life.
As per Indian Standard, moisture content in biscuits shall not be more than 5.0 per cent by mass. • Moisture content in all the brands was within the
specified limit. • The lowest moisture content was in Patanjali (1.9 per cent), followed by Priyagold (2.0 per cent). Parle was found with highest moisture content (4.8 per cent).