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<p>This study investigated the potential of hog plum peel powder (HPPP) and hog plum seed powder (HPSP) as functional ingredients in biscuit formulations, with the aim of enhancing nutritional quality, antioxidant potential, and overall product functionality. Incorporation of these powders at 5% and 10% substitution levels significantly influenced biscuit physicochemical attributes, including moisture, ash, fat, protein, fiber, and carbohydrate content. Antioxidant measurements demonstrated a clear enhancement in extractable phenolic content, total flavonoid content, and DPPH radical-scavenging activity, particularly in biscuits fortified with 10% HPSP, which exhibited the highest antioxidant values. Sensory evaluation indicated that moderate substitution levels (5% HPPP or 5% HPSP) offered the most acceptable balance of taste, texture, flavor, and overall acceptability. Physical characteristics such as spread ratio, diameter, thickness, and weight were also affected by the inclusion of hog plum by-products, with notable decreases in spread ratio at higher substitution levels. Overall, the findings support the feasibility of incorporating hog plum peel and seed powders into baked products as sustainable, nutrient-enhancing ingredients. This approach contributes to waste valorization while promoting the development of fiber-rich and antioxidant-functional biscuits. The study provides a foundation for future product optimization, industry application, and broader exploration of underutilized fruit by-products in functional food development.</p>

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Hog plum by product utilization in biscuit formulation and its impacts on physicochemical properties antioxidant activity and sensory evaluation

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年7月10日

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  • Md. Suhel Mia,
  • Md. Rashiq Tahmid,
  • Rowshon Ara

摘要

This study investigated the potential of hog plum peel powder (HPPP) and hog plum seed powder (HPSP) as functional ingredients in biscuit formulations, with the aim of enhancing nutritional quality, antioxidant potential, and overall product functionality. Incorporation of these powders at 5% and 10% substitution levels significantly influenced biscuit physicochemical attributes, including moisture, ash, fat, protein, fiber, and carbohydrate content. Antioxidant measurements demonstrated a clear enhancement in extractable phenolic content, total flavonoid content, and DPPH radical-scavenging activity, particularly in biscuits fortified with 10% HPSP, which exhibited the highest antioxidant values. Sensory evaluation indicated that moderate substitution levels (5% HPPP or 5% HPSP) offered the most acceptable balance of taste, texture, flavor, and overall acceptability. Physical characteristics such as spread ratio, diameter, thickness, and weight were also affected by the inclusion of hog plum by-products, with notable decreases in spread ratio at higher substitution levels. Overall, the findings support the feasibility of incorporating hog plum peel and seed powders into baked products as sustainable, nutrient-enhancing ingredients. This approach contributes to waste valorization while promoting the development of fiber-rich and antioxidant-functional biscuits. The study provides a foundation for future product optimization, industry application, and broader exploration of underutilized fruit by-products in functional food development.