Lotus (Nelumbo nucifera) Seed Powder as a Novel Ingredient for the Formulation of Biscuits: Physical, Nutritional Characteristics, Sensory Attributes and Consumer Acceptability

Abstract

ABSTRACT The study explored the potential of lotus seed flour (LSF) as a functional ingredient in biscuits, to improve their nutritional value. Biscuits were made with 20%, 40%, and 60% LSF while control made with 100% refined wheat flour. The control biscuit exhibited the highest overall acceptability, while among the lotus seed flour formulations, the 20% substitution level (T1) received the highest sensory scores. Higher LSF concentrations slightly reduced sensory scores but remained acceptable. Nutritional analysis of the optimized lotus seed flour biscuit (LSFB) showed higher protein (16.63 g), ash (2.82 g), and crude fiber (0.36 g) contents compared to the control biscuit. In addition, the optimized biscuits exhibited lower fat (15.82 g) and energy values (443.66 kcal) than the control. Additionally, the biscuits maintained their quality over 30 days of storage. The study highlights LSF’s potential for developing nutritional rich biscuits. HIGHLIGHTS Lotus seeds, a traditional crop in Asia, offer significant nutritional value as a bakery ingredient. Biscuits enriched with lotus seed flour (LSF) have higher amounts of protein, fiber, and minerals. LSF has the potential to substitute traditional grains in baking products, thereby improving nutritional properties. This study supports the use of lotus seed flour in novel food products among lotus-growing regions. GRAPHICAL ABSTRACTThe flowchart illustrates the process from lotus plant to lotus seeds, then to lotus seeds flour and finally to lotus seeds flour biscuit samples labeled C, T1, T2 and T3. The analysis includes proximate analysis, elemental analysis, shelf life studies, consumer acceptability studies, sensory analysis, physical properties and textural properties. Key findings are: biscuits with 20 percent lotus seed flour scored high in sensory parameters; protein, ash, fiber and moisture contents improved; increased mineral content, especially calcium, iron, potassium and magnesium; consumer analysis rated the product as good to excellent.Flowchart of lotus seed flour biscuit production and analysis process.