Background: Developing a nutrient-dense biscuit as sport food may provide a practical solution to support adequate nutrient intake among athletes. Nevertheless, the incorporation of beetroot flour, barley flour, maltodextrin and whey protein concentrate may influence the organoleptic, physical and chemical characteristics of biscuit.
Objective: This study aimed to evaluate the effects of different formulations on the physical, chemical, sensory, and acceptability characteristics of the developed biscuits.
Method: This was an experimental research design using a completely randomized design with four formulations. The chemical characteristics analyzed included moisture, ash, fat, protein, carbohydrate, total sugar, and energy content of biscuit, while the physical characteristics analyzed included color, hardness, and fracturability. The hedonic test was carried out by 32 semi-trained panelists to assess color, taste, aroma, texture, overall acceptance as well as the consumption acceptability test.
Result: There were significant differences in biscuit hardness, with the highest value in F1 (546.57± 61.1 N), L* in F0 (71.92± 2.56), a* in F3 (13.57±4.8) and b* in F0 (35.46 ± 2.53) but no significant difference in fracturability, which was the highest in F0 (316.64 ± 58.92 N). Chemical analysis showed significant difference in moisture (highest in F3, 7.98%), ash (highest in F3, 2.95%), protein (highest in F2, 9.26%), total sugar (highest in F3, 33.94%), fat (lowest in F3 11.71%) and energy (highest in F0, 474 kcal/100g), but no significant differences in carbohydrate. Significant differences were found in panelists’ preference scores of color, aroma, taste, texture and overall acceptance. Among all formulations with substitutions, F1 showed the highest scores for all organoleptic properties in biscuit. The consumption acceptability test showed relatively low acceptance of selected biscuit, as only 47% of panelists consumed more than 80% of the serving.
Conclusion: Biscuits formulations significantly influenced hardness, the content of moisture, ash, protein, fat, total sugar and energy, as well as panelists’ liking scores for sensory attributes in color, aroma, taste, texture and overall acceptance. F1, the most preferred formulation with substitutions among the panelists, showed relatively low acceptability, indicating the need for further formulation development.