Effect of replacement of wheat flour by Jerusalem

artichoke flour on dough rehological properties

and quality of biscuit produced.
By
*Hashem,H.A., *Abul-Fadl,M.M. and**Nassar,A.G.

*Food Science and Technology Department, Faculty of Agriculture, Al-

Azhar University, Cairo
**Food Science and Technology Department, Faculty of Agriculture, Al-
Azhar University, Assuit
Abstract
The effect of partial replacement of wheat flour
with different levels of whole and skinless Jerusalem
artichoke flours (JAF) namely, 5, 10, and 15% of both
on the rheological properties of the resulting dough
was investigated. The influence of this replacement
on the chemical composition, nutritive value and
organoleptic properties of the hard sweet biscuit
product were also investigated and compared with the
biscuit produced by using wheat flour (72% extract)
only which was taken as control sample. The results
obtained indicated that water absorption was
gradually decreased by increasing the levels of both
whole and skinless Jerusalem artichoke flour,
meanwhile mix tolerance index and the dough
weakening were decreased in all samples, while
dough stability time increased as compared with the
control samples. Extensograph results showed that
dough energy, dough extensibility, dough resistance
to extension and proportional number were found to
increase in all samples compared with control.
Regarding for the chemical composition of biscuit
produced from wheat flour replaced by different
 2

concentration of whole and skinless JAF, it could be

noticed that ash, fiber and inulin content were
gradually increased as the percent replacement of
whole or skinless JAF increased from 5% to 15%.
However, the minerals content progressively
increased by increasing the levels of both whole or
skinless JAF from 5% to 15%. The increment of K,
P, Ca and Fe were more obviously noticed when
compared with control. Evaluation of the
organoleptic properties revealed that biscuits
processed from wheat flour replaced by 5 and 10% of
whole or skinless JAF had higher scores than other
blend biscuit samples.

1 - Introduction
Jerusalem artichoke flour (JAF) is rich source
of fructooligosaccharides and inulin that help
bifidobacterium literally recolonize in the colon.
Inulin and oligofructose belong to a class of
carbohydrates known as fructans, which are
considered as functional food ingredients since they
affect physiological and biochemical processes in rats
and human beings, resulting in better health and
reduction in the risk of many diseases, e.g., lower
blood cholesterol level; reduces blood sugar level;
low density lipoproteins, and triglycerides; promotes
bifidobacteria in the large intestine; and are benfecial
to certain heart diseases (Praznik and Beck, 1985;
Varlamova et al.,1996;Michael et al.,1999; Kaur and
Gupta,2000 and Letexier et al., 2003 ).Because of the
large number of health promoting functions of inulin
 3

and oligofructose, these have wide applications in

various types of food like confectionery, fruit
preparations (juices and jams ), milk desserts, yogurt
and fresh cheese, baked goods, chocolate, ice cream
and sauces. Inulin can also be used for the preparation
of fructose syrups (Ahmed and Barta ,2000 and Kaur
and Gupta, 2002 ). The flour from Jerusalem
artichoke tubers can be used as a low calorie balking
agent in pasta or baked good. In a bread or cake, it
can substitute for up to 10% of the flour. At these
levels, it does not compromise the functionality of the
wheat gluten or flour. The nut- like, slightly sweet
flavor of the Jerusalem artichoke flour complements
the flavor of hearty breads and cakes. The flour
disperses readily in food systems. Some adjustments
to baked goods formulations may be necessary, such
as changing the moisture level, the leavening system,
and the ration of sugar to flour. Pasta made with flour
takes on a light brown color. Another way to use the
flour is to incorporate it into a clear carbonated soft
drink. When added back to a hot cocoa drink, it
generates a pleasant mocha flavor. Hot or cold cereals
can be topped with the flour from a touch of
sweetness. Meal supplements in the form of dry
mixes or food bars can also include the flour (Labell,
1992 ; Barta, 1993 and Roberfriod et al., 1993).
Recent research has examined the use of Jerusalem
artichoke flour as a replacement for grain in the diets
of weanling pigs and chickens (Farnworth et al., 1992
and 1993). Abd El- Lateef (2000) studied the effect of
partial replacement of fat and sugar by some different
 4

levels of Jerusalem artichoke powder in formula of

biscuit products. Jerusalem artichoke flour as a
pleasant, lightly sweet flavor or slight fruity aroma
and sweet- sour taste (Derkanosova, 1996).The
composition of the flour is approximately : 72%
carbohydrates , 5% protein, 0.5% fat, 7% fiber, 10%
water and 5.3% minerals (Mazza, 1985 and Abd El-
Lateef, 2000 ).
Therefore the present study has been
performed to:
a-Evaluate the effect of supplementing wheat
flour with some different levels of whole and skinless
Jerusalem artichoke flour on the rheological
properties of the blended flour.
b-Study the effect of replacementing wheat
flour by 5, 10 and 15% of both whole and skinless
Jerusalem artichoke flour on the nutritional value and
quality of produced biscuit.

2- Materials and Methods

2-1 Materials
2-1-1 Jerusalem artichoke tubers: Tuber of
Jerusalem artichoke was obtained from Horticultrue
Departement, Faculty of Agriculture, Al-Azhar,
University. The tubers were processed into flour
through further treatments.
2-1-2 Wheat flour: wheat flour samples (72%
extraction) were obtained from Bisco Miser
Company, Cairo factory.
2-1-3 Additives used: sucrose, shortening (palm oil,
M.P. of 39 o C), skimmed milk powder, high fructose
 5

(42 E. D.), ammonium bicarbonate, sodium

bicarbonate, sodium metabisulfate and vanillin
extract were also obtained from Bisco Miser
Company, Cairo factory.

2-2 Methods:
2-2-1 Experimental treatments:
2-2-1-1 Preparation of Jerusalem artichoke tuber
flour (JAF) .
The tubers of Jerusalem artichoke were divided
into two equal parts, one of the part, was peeled
manually, while the other part remain without
peeling. Peeled and non peeled tubers were sliced
individually to slices with thickness ca. 1mm. by
using a conventional food slicing machine, and then
dried in an oven at 55- 60 o C for 10-12 hr. The dried
flakes were ground to particles passing through 20
mesh sieve which is similar to the same size of wheat
flour to be blended.
2-2-1-2 Preparation of blended prepared JAF and
wheat flour:
Wheat flour used was replaced by 5, 10 and
15% individually of both whole and skinless JAF.
The flour mixtures were individually blended and
homogenized, then packed in polyethylene bags,
tightly closed and kept at room temperature for
further analysis and processing. The produced
blended flours investigated are shown as indicated in
table (1).
 6

Table (1): Blending ratio of both whole and skinless JAF with wheat flour
used.
Blended flours used
Whole JAF and wheat flour blend Skinless JAFand wheat flour blends
Whole JAF Wheat flour Skinless JAF Wheat flour
replacement % replacement % replacement % replacement
%
0 100 0 100
5 95 5 95
10 90 10 90
15 85 15 85

2-2-1-3 Processing of hard sweet biscuit:

Hard sweet biscuit (Marie) was processed
using manufacturing methods adapted by Bisco Miser
plant, Cairo factory. The recipe for biscuit was altered
by partially replacing the wheat flour (72 %
extraction) by 5, 10 and 15 % of both whole and
skinless Jerusalem artichoke flour. The recipe of the
biscuit (Marie) was as follows:

Table (2) ingredient recipe of the processed biscuit

Ingredients Weight (kg) %
Wheat flour or its blends 350 65.10
Sucrose 115 21.40
Shortening (palm oil) 50 9.30
Skimmed milk powder 5 0.93
High fructose (42 E.D.) 10 1.86
Ammonium bicarbonate 5.5 1.02
Sodium bicarbonate 2 0.37
Sodium metabisulfate 0.1 0.02
Vanillin extract 0.04 0.007

Biscuit was prepared as follows:

 7

Fat and sucrose were firstly creamed by using

the mechanical mixer for 10 min. sodium and
ammonium bicarbonate were dissolved in a part of
water and added to the prepared creamed mixture,
then the high fructose was added. As creaming
process was continued, flour, skimmed milk powder
and vanillin extract were added and stirred well
together. The full prepared dough was laminated,
sheeted, extruded, molded and formed to the required
form. The formed biscuit (Marie) was baked at oven
temperature of 230 o C for 7 min. After baking,
biscuit was cold and packaged mechanically in
cellophane coated with vinyl dichloride.
2-2-2 Analytical Methods:
2-2-2-1 Rheological properties of the blended flour
investigated:
Dough produced from different blended flours
were assessed for its farinograph and extensograph
properties according to the method described by
A.A.C.C.(1983).

2-2-2-2 Organoleptic evaluation of produced

biscuit:
A panel of ten members was asked to evaluate
the quality of biscuits using a composite scoring test.
The standard recipe which is processed from 72 %
extraction wheat flour was used as the control. The
tested biscuit samples were presented in a
randomized order to the panelists to evaluate the
appearance, color, taste, odor and crispness using a
scale ranged from 9 as excellent to 1 as very poor. For
 8

statistical analysis, the original sensory panel data

were transformed to a new scale as described by
Amerine et al (1965).

2-2-2-3 Statistical analysis:

The results of organoleptic evaluation were
statistically analyzed according to the described by
Snedecor and Cochran (1967).

2-2-2-4 Chemical analysis:

Moisture, crude protein, ether extract, total
sugars (reducing and non reducing), crude fiber and
ash content were determined according the method
described by AOAC (2000).Inulin can be analyzed
using Fractan Method described by Prosky and
Hoebergs (1999), which determine the total of inulin
and oligofructose in foods and food products.

2-2-2-5 Minerals:
Calcium, magnesium, iron, manganese and
copper were determined using Atomic absorption
Spectrophotometer (Perkin- elmer Model 5000,
Germany) according the method described by AOAC
(2000). Phosphorus was determined by
Spectrophotometer using molybdovandate method
according to AOAC (2000). Sodium and potassium
were determined by Flame photometer (CORNING
400, Serial No. 4889, UK).

2-2-2-6 Theoretical calculation of energy:

 9

The energy values were calculated theoretically

using the following conversion factors as 4.0, 4.0 and
9.0 Kcal./ gm for protein, carbohydrates and fat,
respectively according to the method described by
Paul and Southgate (1979). The caloric value of
inulin and oligofructose was ranged between 1 to 1.5
Kcal / gm as calculated by Roberfroid (1999).

3-Results and Discussion

3-1 Rehological properties of flour dough samples
used:
The rehological properties of blend biscuit
dough samples prepared by using wheat flour
replaced by 5, 10 and 15 % of both whole and
skinless JAF were evaluated by both farinograph and
extensograph apparatus .
3-1-1 Farinograph properties:
Concerning farinograph data shown in table (3)
and fig.(1), it is obviously concluded that by
increasing the replacing level of whole and skinless
JAF in wheat flour from 5 to 15 %, the water
absorption was found to decrease in all samples tested
as compared with control. The arrival time of all
blended flours showed the same time in all samples
(1 min) compared with the control (1.30 min). The
stability of dough was found also to increase by
increasing the amount of both whole and skinless
JAF blends, except the level of 15 % whole JAF
blend, which showed a slight increase (4.3 min) as
compared with control (3.0 min). Furthermore, dough
development time was decreased in whole JAF and
 10

wheat flour blend samples while, the skinless JAF

and wheat flour blend samples at both level of 5
and10 % were found to have the same time as control
sample (2.0 min). Meanwhile, the level of 15 % of
both whole and skinless blends was higher (7.3 min)
than all other samples tested. On the other hand,
mixing tolerance index (BU) was sharply decreased ,
while the weaking of dough (BU) was slightly
decreased in all samples compared with control.

Table (3): Effect of partial replacement of wheat

flour by some different concentrations of JAF on
farinograph properties

wheat JAF replacement percent added to wheat

Farinograph data flour flour
(control)
whole JAF skinless JAF

5% 10% 15% 5% 10% 15%

Water absorption 61.8 58.9 53.9 47.8 58.0 54.0 48.6
(%)
Arrival time 1.30 1.0 1.0 1.0 1.0 1.0 1.0
(min)
Dough development 2.0 1.30 1.30 1.30 2.0 2.0 7.30
(min)
Dough stability time 3.0 6.30 12.3 4.30 7.0 9.0 15.0
(min)
Departure time (min) 4.0 7.30 14.0 5.30 8.0 10.0 16.0

Mixing tolerance 110 40 70 70 50 30 45

index (BU)
Weaking 120 110 115 100 105 110 100
(BU)
 11

A control sample
B and B- 5% replacement level of both whole and skinless JAF
respectively
C and C- 10% replacement level of both whole and skinless JAF
respectively
D and D- 15% replacement level of both whole and skinless JAF
respectively
The effect of different levels of JAF replacement
on rehological properties of wheat flour as
estimated by farinograph
3-1-2 Extensograph properties:
 12

Regarding extensograph data shown in table 4

and fig. 2, it could be noticed that, dough
extensibility increased in all samples, except at level
15% of whole JAF blend which was found to have
the same value as the control sample (95 mm). The
dough resistance to extension (BU) was also found to
increase when the concentration of JAF in the dough
increased in all samples with the exception of 10%
level of whole JAF which was found to be higher
(380 BU) than other treatments

Table (4): Effect of partial replacement of wheat

flour by some different concentrations of JAF on
extensograph properties

wheat JAF replacement percent added to wheat flour

Extensograph data flour
(control)
whole JAF skinless JAF

5% 10% 15% 5% 10% 15%

Dough energy 16.8 27.0 51.4 45.0 36.7 48.6 41.7
(cm2)
Dough extensibility 95 115 104 95 132 131 115
(E) mm
Dough resistance to 110 175 380 350 200 260 275
extension (R) BU
Proportional number 1.15 1.52 3.64 3.84 1.51 1.98 2.39
R/E
 13

A control sample
B and B- 5% replacement level of both whole and skinless JAF
respectively
C and C- 10% replacement level of both whole and skinless JAF
respectively
D and D- 15% replacement level of both whole and skinless JAF
respectively
The effect of different levels of JAF replacement
on rehological properties of wheat flour as
estimated by extensograph
 14

The same behavior was also noticed

concerning dough energy (cm2), it was increased by
increasing the level of whole and skinless of JAF
from 5 to 15 %. From the same table, it can be
observed that the proportional number (R/E) was
gradually increased as the level of replacement
increases from 5 to 15 % in all samples. Meanwhile,
the whole JAF blends show higher values than that of
skinless JAF blends.

3-2 Chemical composition of produced biscuit:

The chemical composition of biscuits made
from wheat flour blends which were replaced with
different levels (namely, 5, 10 and 15 %) of both
whole and skinless JAF is tabulated in table (5). The
results indicated that there are negligible changes in
the moisture, protein and fat contents in all samples,
while ash and fiber were increased gradually by
increasing the percent of whole and skinless JAF as
compared with control sample. From the same table it
can be noticed that the carbohydrates content was
slightly changed in all samples compared with the
control, but the inulin content was gradually
increased as both whole and skinless JAF levels were
increased. These results are in agreement with that
reported by Abd El-Lateef (2000). Generally,
increasing the replacement level of both whole and
skinless JAF was associated with an increase in each
ash, fiber and inulin. The inulin content in biscuit
product is design to support the growth of
bifidobacteria, the most prevalent intestinal flora in a
 15

healthy digestive tract. This exclusive product

pioneered the used of Jerusalem artichokes as the
primary “food source" for these desirable flora.

Table (5): The chemical composition of hard sweet

biscuit produced by using different replacement
levels of JAF and wheat flour

Biscuit produced
(%) Properties wheat JAF replacement percent added to wheat flour
flour Whole JAF Skinless JAF
Control 5% 10% 15% 5% 10% 15%

Moisture 3.75 3.27 3.76 3.40 3.74 4.38 4.20

Protein 8.61 8.70 8.83 8.96 8.98 9.03 9.29
Fat 9.09 9.06 9.65 8.37 9.80 8.85 8.62
Ash 0.59 0.77 0.89 1.04 0.82 1.03 1.19
Reducing 2.41 4.20 4.12 4.34 3.94 4.23 4.51
sugar
Non reducing 23.06 23.40 23.80 23.75 24.11 23.90 23.53
sugar
Starch 52.11 46.54 41.22 40.02 44.45 40.61 38.48

Inulin 0.0 3.30 6.72 8.83 3.56 7.08 9.11

Total 77.58 77.44 75.86 76.94 76.06 75.82 75.63
carbohydrates
Fiber 0.38 0.76 1.01 1.29 0.60 0.89 1.07
Caloric value `426.6 417.0 407.1 394.7 418.6 399.7 392.2
(Kcal/100gm)

Finally, it could be seen that as the levels of

JAF increased in formula the caloric value was
decreased in biscuit produced. From the results
obtained, it might be concluded that when inulin
content increased, the caloric value of the product
decreased versus that of other carbohydrates.
Roberfroid et al. (1993) reported that the nutritional
 16

energy value of inulin was found to be lower than that

of other carbohydrates.
3-3 Mineral contents of hard sweet biscuit
processed from whole and skinless JAF and
wheat flour blends
The replacement effect of different levels of
whole and skinless JAF on the mineral contents of the
produced hard sweet biscuit are tabulated in table (6).
Such results show that the mineral contents increased
progressively especially K, P, Ca and Fe by
increasing both whole and skinless JAF from 5 to 15
% as compared with control for, Control biscuit
samples contained 82.60, 110.21, 18.30 and 1.38 mg /
100 gm, respectively meanwhile, biscuit processed
from flour blend containing 15 % whole JAF was
found to have 320.41, 150.65, 30.18, and 3.27 mg /
100 gm K, P, Ca and Fe, respectively. On the other
hand, Zn, and Mn contents slightly decreased by
increasing the level of JAF from 5 to 15 % in the
flour blends as compared with control. From the same
table, it could be observed that the minerals content in
biscuit made from wheat flour with different
concentrations of whole JAF was found to be higher
than that in biscuit made of wheat flour with different
concentrations of skinless JAF.
From the above discussed data, it could be
concluded that the addition of JAF to sweet biscuit
could be improved the mineral quality of such biscuit
and may be take part in partial providing children and
adults consuming biscuit with their daily
requirements of K, P, Ca and Fe.
 17

Table (6): The minerals content of hard sweet

biscuit produced by using different replacement
levels of JAF and wheat flour
Biscuit produced
Minerals wheat JAF replacement percent added to wheat flour RDA*
content flour (mg / day)
Whole JAF Skinless JAF
(mg/100gm Control 5% 10% 15% 5% 10% 15% children adults
)
Ca 18.30 22.30 27.53 30.18 20.82 27.17 29.61 800 800-1200
Mg 26.11 28.11 30.81 34.32 27.71 30.42 33.85 80-170 280-350
K 82.60 162.7 241.9 320.4 158.3 235.2 308.5
Na 5.16 5.93 6.12 6.73 6.10 6.52 6.74
P 110.21 121.1 138.3 150.7 127.3 142.4 154.2 800 800-1200
Fe 1.38 2.11 2.90 3.27 1.96 2.80 3.11 10 10-15
Zn 0.83 0.81 0.79 0.78 0.79 0.77 0.76 10 12-15
Mn 0.80 0.78 0.74 0.73 0.77 0.73 0.71 1.0-3.0 2.0-5.0
Cu 0.17 0.19 0.22 0.25 0.21 0.24 0.28 1.0-2.0 2.0-3.0

* Recommended Dietary Allowances

3-4 Sensory evaluation of produced biscuits:

The effect of replacement with different
concentrations of JAF on the organoleptic properties
on the hard sweet biscuit (Marie) is shown in table
(7). It can be seen that replacement of wheat flour by
JAF resulted in an increase in the average of total
score of organoleptic qualities at levels 5 and 10 % of
whole and skinless JAF replacement. Meanwhile,
level of 15 % led to low score values, compared with
the control sample. In addition, it should be noted
from the statistical analysis of the above mentioned
data that no significant differences were noticed at
levels 5 and 10 % when compared with the control.
However, significant differences at level 15 % of both
whole and skinless JAF replacement were observed.
 18

Table (7): Means of the organoleptic evaluation of

hard sweet biscuit produced by using different
replacement levels of JAF and wheat flour
property

Samples appearan color taste odor crispness Total %

ce 10 10 10 10 scores sensory
10 50 scores
wheat flour 7.2 7.2 7.9 7.3 7.6 37.2 74.4
(Control)
whole JAF
percent
replacement 8.2 7.8 8.2 7.3 8.4 39.9 79.8
5% 7.8 7.6 7.4 6.8 7.7 37.3 74.6
10 % 3.9* 3.4* 4.6* 4.7* 5.8* 22.4* 44.89
15 %

skinless JAF
percent
replacement 7.5 7.5 7.5 7.1 7.9 37.5 75.0
5% 8.2 7.9 7.7 7.2 7.3 38.3 76.6
10 % 5.0* 5.0* 5.6* 5.1* 8.2 28.9* 57.8
15 %

* significant differences

These results coincide with those reported by

Abd El-Lateef (2000).From these data, it might be
concluded that replacement wheat flour by 5 and 10
% of whole and skinless JAF has improved baking
quality without any negative effect on the
organoleptic properties of the processed hard sweet
biscuit.
References
 19

A.A.C.C.(1983) Approved Methods of the American

Association of Cereal Chemists., AACC, st.
Paul, Minnesota, USA., 118-120.
Abd El-Lateef B,M.(2000) Production of bakery
products using two sources of inulin .
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(1):361-378.
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(1965) Principles of sensory evaluation
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Dekanosova,N. M. and Shelamova, S. A. (1996)
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 20

Farnworth et al., (1993) The use of Jerusalem

artichoke flour in pig and chicken diets.
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inulin and oligo-fructose in health and
nutrition. J. Biosci., vol. 27, No. 7, Dec.,
703-714.
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baked good. Food Processing USA ,53 (4) :
56-58.
Letexier, D.; Diraison, F. and Beylot, M. (2003)
Addition of inulin to a moderately high-
carbohydrate diet reduces hepatic
lipogenesis and plasma triacylglycerol
concentrations in humans. Am. J. Clin.
Nutr.,77 (3): 559-564.
Mazza,G.(1985) Distribution of sugars, dry matter
and protein in Jerusalem artichoke . Can.
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(1999).Effect of deitary inulin on serum
lipids. J. Nutr. 129:1474 S-1477 S.
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Chromatography, 348, pp. 187-197.
Prosky,L. and Hoebregs, H. (1999) Methods to
determine food inulin and oligofructose. J.
Nutr. 129: 1418 S-1423 S.
Roberfroid, M. B. (1999) Caloric value of inulin and
oligofructose. J. Nutr.129: 1436 S- 1437 S.
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(1993) Thr biochemistry of oligofructose, a
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‫تأثير استبدال دقيق القمح بواسطة دقيق الطرطوفة على‬

‫الصفات الريولوجية للعجين وجودة البسكويت الناتج‬

‫** أحمد جمعة نصار‬-‫* مصطفى أبوالفضل محمد‬-‫*حنفي عبدالعزيز هاشم‬

‫القاهرة‬-‫ كلية الزراعة جامعة الزأهر‬-‫*قسم علوم وتكنولوجيا الغأذية‬
‫اسيوط‬-‫ كلية الزراعة جامعة الزأهر‬-‫** قسم علوم وتكنولوجيا الغأذية‬
 ‫‪22‬‬

‫الملخص العربي‬
‫تم دراسة تأثير الستبدال الجزئي لدقيق القمح بمستويات مختلفة من‬
‫دقيق الطرطوفة الكامل و المنزوع القشرة بنسب ‪ %15 ,10 ,5‬على‬
‫الصفات الريولوجية للعجيبة الناتجة‪ .‬كما تم أيضا دراسة هذا الستبدال‬
‫على التركيب الكيميائي والقيمة الغذائية و الصفات الحسية للبسكويت‬
‫الناتج مع مقارنتة بالبسكويت الناتج من دقيق القمح ) ‪%72‬‬
‫استخلصا( فقط الذي تم إستخدامة كعينة قياسية ) كنترول( ‪ .‬وقد دلت‬
‫النتائج المتحصل عليها من جهازأ الفارينوجراف أن نسبة امتصاصا‬
‫الماء تنخفض تدريجيا بزيادة مستويات كل من دقيق الطرطوفة الكامل‬
‫والمنزوع القشر ‪ ,‬كما وجد أن مقاومة الخلط وضعف العجينة قد‬
‫انخفضت في جميع العينات ‪ ,‬بينما زأادت مدة ثبات العجينة بالمقارنة‬
‫مع العينة القياسية‪ .‬وقد أظهرت نتائج الكستنسوجراف أن قوة العجينة‬
‫والمطاطية و مقاومة العجينة للشد )المرونة( و الرقم النسبى تزداد في‬
‫جميع العينات بالمقارنة بالعينة القياسية‪ .‬وفيما يختص بالتركيب‬
‫الكيميائي للبسكويت الناتج من دقيق القمح المستبدل بنسب مختلفة من‬
‫دقيق الطرطوفة الكامل و المنزوع القشر قد لوحظ زأيادة في محتوى‬
‫كل من الرماد واللياف والنيولين تدريجيا مع زأيادة نسبة استبدال‬
‫دقيق الطرطوفة الكامل والمنزوع القشر من ‪ 5‬إلى ‪.% 15‬هذا فى حين‬
‫أن محتوى العناصر المعدنية قد زأادت بدرجة كبيرة بزيادة مستويات‬
‫كل من دقيق الطرطوفة الكامل والمنزوع القشر من ‪ 5‬إلى ‪, % 15‬‬
‫وقد لوحظ أن هذه الزيادة في محتوى كل من البوتاسيوم والفسفور و‬
‫الكالسيوم والحديد كانت بدرجة كبيرة بالمقارنة بالعينة القياسية‪ .‬وقد‬
‫أظهر التقييم الحسي أن البسكويت المصنع من دقيق القمح المستبدل‬
‫بنسب ‪ % 10 , 5‬من دقيق الطرطوفة سواء الكامل أو المنزوع القشر‬
‫درجات قبول أعلى من عينات البسكويت الخأرى‪.‬‬