Development and Evaluation of Foxnut and Pea Based Functional Biscuits: Nutritional and Organoleptic Perspective

Aneeza  Imran; Tuba  Fatima; Muneeb  Khan; Maha  Hanif; Saira  Batool; Usma  Khannum; Fahad  Mustafa; Mohsina  Abid; Sajal  Farooqi

doi:10.54112/bcsrj.v6i9.1980

Authors

Aneeza Imran Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
Tuba Fatima Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
Muneeb Khan Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
Maha Hanif Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
Saira Batool Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
Usma Khannum Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
Fahad Mustafa Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
Mohsina Abid Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
Sajal Farooqi Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan

DOI:

https://doi.org/10.54112/bcsrj.v6i9.1980

Keywords:

Dietary Fiber Antioxidants Food, Fortified Cookies Sensory Evaluation

Abstract

The growing consumer interest in nutritious and functional snacks has driven innovation in bakery products using unconventional, nutrient-dense ingredients. Foxnut and pea flour are promising plant-based sources of protein, fibre, and antioxidants that can enhance the nutritional profile of bakery products. Objective: To develop and evaluate functional biscuits (fox pea sticks) fortified with foxnut and pea flour, assessing their nutritional, physicochemical, and sensory characteristics. Methods: Three biscuit formulations were prepared: T₀ (control, 100% wheat flour), T₁ (5% foxnut + 5% pea flour), and T₂ (10% foxnut + 10% pea flour), sweetened with 1.5% stevia as a sugar substitute. Proximate composition, texture profile (hardness, chewiness, springiness, cohesiveness, resilience), antioxidant activity, and sensory attributes were analyzed over a 14-day storage period. Data were statistically evaluated using ANOVA, with significance set at p < 0.01. Results: Substitution with foxnut and pea flour significantly improved the nutritional quality of the biscuits. Protein, dietary fibre, and antioxidant activity were notably higher in T₁ and T₂ compared to T₀. Texture profiling showed a significant (p < 0.01) increase in hardness, chewiness, and springiness in T₂, reflecting enhanced structural integrity. Sensory evaluation revealed that T₂ achieved the highest scores for appearance, texture, taste, and overall acceptability, indicating superior consumer preference. The T₂ formulation maintained its quality and palatability throughout storage. Conclusion: Incorporation of foxnut and pea flour into wheat-based biscuits successfully enhanced nutritional and functional properties without compromising sensory appeal. The optimized T₂ formulation demonstrated the best balance of texture, nutrition, and acceptability, establishing foxnut and pea flour as sustainable, functional ingredients for health-oriented bakery products.

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