ABSTRACT Dragon fruit powder (DFP) is a rich source of fiber (15.7%) and phytochemicals (Gallic acid). Commercial dragon fruit use is limited to ready to serve and other fruit products. Because of the large-scale consumption of biscuits on a global level, there is a need for the development of high fiber biscuits enriched with nutraceuticals. In the present study, an attempt was made to develop biscuit from DFP. Four formulations of biscuits were prepared by mixing DFP in the ratio 30%, 40%, 50%, and 60% (w/w) with wheat flour, and they were considered as DFB30 (Dragon Fruit Biscuit 30%), DFB40 (Dragon Fruit Biscuit 40%), DFB50 (Dragon Fruit Biscuits 50%), and DFB60 (Dragon Fruit Biscuits 60%), respectively. Biscuits were prepared by using the traditional creaming method. Prepared biscuits were compared with sole wheat flour biscuit (B0) as a plain/control sample. As per sensory evaluation, DFB50 is acceptable formulation of wheat flour to DFP. Biscuit (DFB50) showed increased fiber content by about fivefold (7.81 g %), minerals (0.91 g %), and improved spread ratio (8.76) when compared with wheat flour biscuit (B0). Biscuit also reported being enriched with 0.0092 mg % Gallic acid with no significant change noticed in protein, fat, calcium, and iron content as from wheat biscuit (B0). It may be mentioned that 100 g daily consumption of fortified biscuit may alone fulfill 20% recommended daily intake requirement for dietary fiber.

中文翻译：

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火龙果粉高纤维饼干的研制

摘要火龙果粉 (DFP) 富含纤维 (15.7%) 和植物化学物质 (没食子酸)。商业火龙果的用途仅限于即食和其他水果产品。由于饼干在全球范围内的大规模消费，需要开发富含营养食品的高纤维饼干。在本研究中，尝试从 DFP 开发饼干。通过将 DFP 以 30%、40%、50% 和 60% (w/w) 的比例与小麦粉混合制备了四种饼干配方，它们被认为是 DFB30（火龙果饼干 30%）、DFB40（龙果饼干）水果饼干 40%)、DFB50（火龙果饼干 50%）和 DFB60（火龙果饼干 60%）。饼干是使用传统的奶油制作方法制备的。将制备的饼干与作为普通/对照样品的单一小麦粉饼干 (B0) 进行比较。根据感官评价，DFB50 是 DFP 可接受的小麦粉配方。与小麦粉饼干 (B0) 相比，饼干 (DFB50) 的纤维含量增加了约五倍 (7.81 g%)、矿物质 (0.91 g%) 和改善的涂抹率 (8.76)。据报道，饼干还富含 0.0092 毫克 % 的没食子酸，与小麦饼干 (B0) 相比，蛋白质、脂肪、钙和铁的含量没有明显变化。值得一提的是，每天食用 100 克强化饼干就可以满足 20% 的每日膳食纤维推荐摄入量。91 g %)，与小麦粉饼干 (B0) 相比提高了涂抹率 (8.76)。据报道，饼干还富含 0.0092 毫克 % 的没食子酸，与小麦饼干 (B0) 相比，蛋白质、脂肪、钙和铁的含量没有明显变化。值得一提的是，每天食用 100 克强化饼干就可以满足 20% 的每日膳食纤维推荐摄入量。91 g %)，与小麦粉饼干 (B0) 相比提高了涂抹率 (8.76)。据报道，饼干还富含 0.0092 毫克 % 的没食子酸，与小麦饼干 (B0) 相比，蛋白质、脂肪、钙和铁的含量没有明显变化。值得一提的是，每天食用 100 克强化饼干就可以满足 20% 的每日膳食纤维推荐摄入量。