Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2023, Vol. 4, Issue 1, Part B
Antioxidant activity (DPPH percentage) of dietary fibre enriched prebiotic biscuit


Author(s): Rita Mondal, Pragya Tiwari and Ranajit Kumar Khalua

Abstract: The main objective of this study was to evaluate the antioxidant content (DPPH %) of recently baked biscuits. In this study, prebiotics were added in varying amounts to the experimental biscuits while being left out of the control biscuits. A prebiotic was used, oat powder. Customers\\\\\\\' interest was piqued by the nutritive qualities of bakery goods and their potential for use in feeding programmes and crises. After analysis of DPPH (%), it was found that the mean value of DPPH percentage of control (T0) biscuit was 14.66% and mean value of DPPH (%) of experimental (T1, T2 and T3) biscuit were 25.00%, 28.00% and 30% respectively. The results from the previous analysis showed that there was a significant difference between (T0) & (T2), (T1) & (T3); (T0) & (T3) and (T1) & (T1) & (T3) at p<0.01. There was insignificantly difference between (T1) & (T2); (T2) & (T3).

Pages: 115-118 | Views: 242 | Downloads: 82

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How to cite this article:
Rita Mondal, Pragya Tiwari, Ranajit Kumar Khalua. Antioxidant activity (DPPH percentage) of dietary fibre enriched prebiotic biscuit. J Curr Res Food Sci 2023;4(1):115-118.

Journal of Current Research in Food Science

Journal of Current Research in Food Science

Journal of Current Research in Food Science
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