Production of biscuits with higher nutritional value

Abstract

Biscuits were prepared by substituting wheat flour with Jerusalem artichoke powder, which is a widespread plant, and powder of cacao bean shells, which is a by-product of the cocoa bean refining process. Both of these were added to biscuit dough. Biscuits were analyzed for physical and chemical parameters. The results indicate that both materials contain highly valuable ingredients for production of a new type of biscuits. Jerusalem artichoke powder and cocoa shells contributed to fibre content, and the content of protein and fat changed. Also, the hardness and colour of the biscuits differed compared to the control.