This study aimed to develop functional biscuits fortified with sweet almond flour and chia
seed flour to enhance their nutritional and health-promoting properties. Biscuits were
evaluated for proximate composition, mineral profile, total phenolic content (TPC), and
sensory characteristics. The results showed that fortification with 50% almond or chia flour
significantly improved the nutritional value compared with the control (wheat-based) biscuits.
Protein, fat, ash, and mineral contents (Ca, Mg, Na, K, Fe) were markedly higher in fortified
samples, while carbohydrate levels decreased (59.12% in almond and 57.98% in chia vs.
83.42% in control). Chia biscuits exhibited the highest mineral content, including calcium
(11.01 mg/100 g) and potassium (49.04 mg/100 g). TPC values increased substantially,
reaching 200 mg GAE/100 g in chia biscuits and 125 mg GAE/100 g in almond biscuits,
compared with 45 mg GAE/100 g in the control. Sensory evaluation revealed that, although
the control scored slightly higher for color and shape, fortified biscuits maintained high
consumer acceptance (≈9.0 on the hedonic scale). Overall, fortification with almond and chia
flours enhanced the nutritional and functional quality of biscuits without comp |
