Ashraf Mahdy Abd El-Hameid Sharoba
Dept. Head
Production of functional biscuits fortified with sweet almond flour and chia seeds
Euphrates Journal of Agricultural Science • 2025
Publication Information
Authors
Sabraa Saad Yaseen, Ahmed Muhsin Al- janabi, Entisar Dawood Mustafa
and Ashraf Mahdy Abd El-hameid Sharoba
Keywords
Functional biscuits, chia seeds, almonds, proximate composition, minerals,
phenolic compounds, sensory evaluation.
Journal
Euphrates Journal of Agricultural Science
Publisher
ISSN 2072-3857
Volume
17
Issue
4
Pages
1127-1137
publication.type
International
Paper Link
Not Available
Supplementary Materials
Not Available
Abstract
This study aimed to develop functional biscuits fortified with sweet almond flour and chia
seed flour to enhance their nutritional and health-promoting properties. Biscuits were
evaluated for proximate composition, mineral profile, total phenolic content (TPC), and
sensory characteristics. The results showed that fortification with 50% almond or chia flour
significantly improved the nutritional value compared with the control (wheat-based) biscuits.
Protein, fat, ash, and mineral contents (Ca, Mg, Na, K, Fe) were markedly higher in fortified
samples, while carbohydrate levels decreased (59.12% in almond and 57.98% in chia vs.
83.42% in control). Chia biscuits exhibited the highest mineral content, including calcium
(11.01 mg/100 g) and potassium (49.04 mg/100 g). TPC values increased substantially,
reaching 200 mg GAE/100 g in chia biscuits and 125 mg GAE/100 g in almond biscuits,
compared with 45 mg GAE/100 g in the control. Sensory evaluation revealed that, although
the control scored slightly higher for color and shape, fortified biscuits maintained high
consumer acceptance (≈9.0 on the hedonic scale). Overall, fortification with almond and chia
flours enhanced the nutritional and functional quality of biscuits without comp
seed flour to enhance their nutritional and health-promoting properties. Biscuits were
evaluated for proximate composition, mineral profile, total phenolic content (TPC), and
sensory characteristics. The results showed that fortification with 50% almond or chia flour
significantly improved the nutritional value compared with the control (wheat-based) biscuits.
Protein, fat, ash, and mineral contents (Ca, Mg, Na, K, Fe) were markedly higher in fortified
samples, while carbohydrate levels decreased (59.12% in almond and 57.98% in chia vs.
83.42% in control). Chia biscuits exhibited the highest mineral content, including calcium
(11.01 mg/100 g) and potassium (49.04 mg/100 g). TPC values increased substantially,
reaching 200 mg GAE/100 g in chia biscuits and 125 mg GAE/100 g in almond biscuits,
compared with 45 mg GAE/100 g in the control. Sensory evaluation revealed that, although
the control scored slightly higher for color and shape, fortified biscuits maintained high
consumer acceptance (≈9.0 on the hedonic scale). Overall, fortification with almond and chia
flours enhanced the nutritional and functional quality of biscuits without comp