DEVELOPMENT OF SEAWEED MELON SEED BISCUIT

Abstract

The present invention relates to a gluten-free biscuit formulation designed to meet the dietary needs of individuals with gluten intolerance, while incorporating nutrient-rich ingredients such as water chestnut flour, seaweed, and melon seeds. The method of preparation involves the mixing of 50 grams of water chestnut flour with 10 grams each of seaweed and melon seeds, along with 10 grams of cornflour as a binder, and 2.5 grams of baking powder. Additionally, a creamed mixture of 25 grams of sugar and 20 grams of butter is incorporated to form a dough. The dough is rolled out, shaped using cookie cutters, and baked at 180°C until golden brown, followed by cooling at room temperature. The resulting biscuits are not only gluten-free but also exhibit a moisture content of 4.2% (wet basis), an ash content of 12.9%, and a fat content of 2.14%. This innovative product offers numerous advantages, including being readily consumable, portable, and suitable for all age groups, while possessing significant nutritional and nutraceutical properties. The development of these gluten-free biscuits addresses the growing demand for functional foods that promote overall health and well-being.

Specification

Description:FIELD OF THE INVENTION
This invention relates to development of seaweed melon seed biscuit.
BACKGROUND OF THE INVENTION
A biscuit is a readily consumable, reasonably priced, and useful food item. The present work aimed to develop seaweed biscuits incorporated with melon seeds. Seaweeds hold great potential as dietary supplements for people in a variety of food systems. Since ancient times, seaweeds have been used as food, mostly by Asian nations. In contrast, seaweeds are mostly used in Western nations as gelling agents and colloids in the food, pharmaceutical, and cosmetic industries. Nutrients including proteins, vitamins, minerals, and dietary fibre can all be found in seaweeds. The health benefits of seaweed are mostly attributed to its bioactive compounds, which include sterols, polysaccharides, and polyphenols. These chemicals are said to possess antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic qualities. The world is quite concerned about food waste. A variety of fruits, including muskmelon and watermelon, are available in the summer. Fruits like muskmelon are eaten all across the world. About 32% of the muskmelon is wasted; this includes 27% of the peel and 5% of the seeds. Muskmelons' seeds are very beneficial nutritionally. They include a vast array of bioactive substances, including phospholipids, sterols, and tocopherols. Muskmelon seeds can be used to cure or prevent a wide range of illnesses due to its antibacterial, anti-inflammatory, antioxidant, antidiabetic, anti-Alzheimer, and diuretic qualities. Muskmelon seeds can therefore be utilised as a functional food. The biscuit is being prepared from water chestnut (Eleocharis dulcis) flour. The relevance of nutrition has progressively increased in recent years, as has the number of studies on food enrichment and the creation of functional products, as people's interest in nutrition and health topics has grown. One of the developed applications for the resolution of health issues that are predicted to arise in society is food enrichment. This is why different fruit and vegetable flours are being used to create a variety of dishes with distinct qualities.
Because it is grown under natural settings, chestnuts have long been utilized in everyday diets and nutrition. They are also rich in nutrients. Essentially, chestnut has cereal characteristics because it is mostly made up of carbohydrates, water, and very little fat. On grinding the chestnut, it yields light colored flour. It's being used in preparation of bakery products, bread, puddings, breakfast cereals, soups, sauces. Water chestnut flour is also gluten-free. This patent emphasizes on the development of seaweed melon seeds biscuits.
PROBLEM ADDRESSED BY THE INVENTION:
1. This biscuit is made from water chestnut flour which is a gluten-free flour which resolves the issues of gluten intolerant people. Those who are gluten intolerant, however, are unable to consume wheat flour. Gluten exposure affects the immune system, which may lead to intestinal villi damage or death as well as poor nutritional absorption. It's referred to as celiac disease. This biscuit is made from gluten-free flour which resolve these problems that are faced by gluten intolerant people. Gluten intolerant people are allergic to wheat and they have issues related to digestion of it, bloating, vomiting, diarrhea.
2. Our product is consumable to all age groups including young to old age people. Biscuits are that form of food which can be consumed easily by patients as well. So, this invention resolves the problem of age restricted food consumption.
3. This biscuit consists of seaweed which resolves the issues of diabetes, cancer as it possess anti-cancerous, anti-inflammatory, anti-diabetic, anti-oxidant properties.
4. Heart associated problems are resolved by muskmelon seeds, which are incorporated in this biscuit.
CN109418358A The invention discloses a kind of milk biscuits, are related to food processing field. The production method of milk biscuits is: ingredient ? base ? baking ? cooling ? vanning, the ingredient is by Self- raising flour, milk powder, egg, milk, butter, sugar mix stir evenly by a certain percentage, required shape is made, it is then placed in oven and bakes, base is put into oven middle layer, upper and lower temperature control is in 180 degree, 12 minutes or so roasting, surface is micro- golden yellow. Biscuit of the invention contains various nutritional ingredients, full of nutrition, in good taste.And carbohydrate content is low, is good for your health
RESEARCH GAP:
• This biscuit is made of water chestnut flour which is gluten-free which will solve the issues of gluten intolerant people.
• The biscuit has seaweed which has anti-inflammatory, anti-oxidant, anti-cancer, anti-diabetic properties.
• The biscuit possess nutraceutical properties.
CN111149831A The invention discloses a coix seed cookie, which is composed of the following raw materials in parts by mass: 15-25% of eggs, 10-20% of corn oil, 25-35% of wheat flour, 20-30% of coix seeds, 2-10% of white granulated sugar, 2-7% of whole milk powder and 1-5% of salt. The invention also discloses a preparation method of the coix seed cookie. The invention uses corn oil in vegetable oil to replace animal butter, the vegetable oil is healthier than the animal butter, and the human body obesity caused by the animal butter can be avoided; according to the invention, no chemical leavening agent is added, and in the preparation process of the cookies, the crisp and leavening effect of the cookies is achieved by a physical method, so that the harm to human bodies caused by the use of the chemical leavening agent is avoided; by improving the formula of the biscuit and adding the coix seeds in a reasonable ratio into the formula of the biscuit, the nutritional value of the biscuit can be effectively increased, so that the biscuit has the effects of tonifying spleen and stomach, and is suitable for children and old people who have weakness of spleen and stomach to eat for a long time.
RESEARCH GAP:
• The biscuit has melon seed in it.
• The biscuit has seaweed which has anti-inflammatory, anti-oxidant, anti-cancer, anti-diabetic properties.
• This biscuit is made of waterchestnut flour which is gluten-free which will solve the problem of celiac disease.
PH22017000912U1 A rambutan (Nephelium lappaceum) seeds biscuits comprising the following ingredients: 17.11 pcnt rambutan seed powder, 34.22 pcnt flour, 17.11 pcnt sugar, 3.21 pcnt egg, 1.60 pcnt vanilla, 17.11 pcnt Butter or margarine, 1.08 pcnt baking powder, 8.56 pcnt milk.
RESEARCH GAP:
• The biscuit has melonseed in it.
• The biscuit possess neutraceutical properties.
• This biscuit is made of waterchestnut flour which is gluten-free which will solve the problem of celiac disease.
None of the prior art indicate above either alone or in combination with one another disclose what the present invention has disclosed. This invention relates to Development of Seaweed melon seed biscuit.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
These biscuit claims that it is made of water chestnut flour which is gluten-free which will solve the problem of celiac disease. The biscuit claims that it possesses nutraceutical properties due to presence the of melon seeds, seaweed. The biscuit claims that it possesses anti-inflammatory, anti-cancer, anti-oxidant and anti-diabetic properties. The biscuit claims that it is light-weight, compact and portable. The biscuit claims that it will meet the nutritional requirements and is easily digestible.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
1. Firstly, mix 50gm of water chestnut flour with 10gm of seaweed, 10 gm of melon seeds, 10gm of cornflour as binder and 2.5 gm of baking powder.
2. Mix 25gm of sugar in 20 gm of butter(fat) till light and fluffy appearance is formed.
3. Add the flour to the fat-sugar mixture to make the dough.
4. The dough was rolled out.
5. With cookie cutters, it was moulded into different shapes.
6. Bake at 180°C till the biscuits become brown.
7. Cool at room temperature.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
FIGURE 1: SYSTEM ARCHITECTURE
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms "a"," "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises," "comprising," "includes" and/or "including," when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", "third", and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
The invention relates to a novel formulation and method for producing gluten-free biscuits using water chestnut flour as the primary base ingredient. This formulation also incorporates nutrient-rich components such as seaweed, melon seeds, and cornflour, creating a unique product that caters to various dietary needs, particularly for individuals with gluten intolerance. The selection of water chestnut flour not only eliminates gluten but also enhances the biscuit's texture and nutritional value, making it an ideal alternative to traditional wheat-based biscuits.
The preparation process begins with the precise measurement and mixing of ingredients. Specifically, 50 grams of water chestnut flour is combined with 10 grams of seaweed, 10 grams of melon seeds, 10 grams of cornflour, and 2.5 grams of baking powder. Seaweed contributes a wealth of minerals and trace elements, while melon seeds add protein, healthy fats, and a pleasant crunch. The cornflour serves as a binder, ensuring the dough holds together effectively. This combination results in a nutrient-dense blend that supports overall health and well-being.
In a separate mixing bowl, 25 grams of sugar is creamed together with 20 grams of butter until a light and fluffy texture is achieved. This step is critical for incorporating air into the mixture, which will ultimately influence the biscuit's texture and mouthfeel. The combination of fat and sugar not only provides sweetness but also enhances the richness of the biscuits, making them more palatable and appealing to a wide audience. Once this mixture is well-aerated, the dry flour blend is gradually added to form a cohesive dough.
The dough is then rolled out to the desired thickness, allowing for uniform baking. The rolling process also contributes to the biscuit's final texture, ensuring a pleasant bite. After rolling, the dough is cut into various shapes using cookie cutters, which adds a fun and visually appealing aspect to the product. This flexibility in shaping allows for creativity in presentation, making the biscuits suitable for various occasions, from casual snacking to more formal gatherings.
Following the shaping process, the biscuits are baked in a preheated oven at 180°C until they achieve a golden-brown color. This baking stage is crucial as it not only cooks the biscuits but also develops their flavor and aroma. The heat causes the baking powder to activate, resulting in a light and airy texture. The precise baking time ensures that the biscuits do not become overly dry, maintaining an optimal balance of moisture and crispness.
Once baked, the biscuits are cooled at room temperature. Cooling is essential to allow the biscuits to set properly, ensuring they maintain their shape and texture. This final step also contributes to the development of the flavor profile, making them more enjoyable to consume. The resulting product boasts a moisture content of 4.2% (wet basis) and an ash content of 12.9%, indicating its nutrient density and healthful qualities.
The advantages of this invention are numerous. The biscuits are readily consumable and affordable, making them accessible to a broad consumer base. Their lightweight and compact nature enhances portability, making them an ideal snack option for people on the go. Importantly, these biscuits are gluten-free, catering specifically to those with gluten intolerance, while remaining suitable for all age groups. Additionally, the inclusion of diverse nutrients ensures that the product not only satisfies hunger but also provides essential dietary benefits. The biscuits' nutraceutical properties further enhance their appeal, positioning them as a functional food that supports overall health and wellness.
Steps:
1. Firstly, mix 50gm of water chestnut flour with 10gm of seaweed, 10 gm of melon seeds, 10gm of cornflour as binder and 2.5 gm of baking powder.
2. Mix 25gm of sugar in 20 gm of butter(fat) till light and fluffy appearance is formed.
3. Add the flour to the fat-sugar mixture to make the dough.
4. The dough was rolled out.
5. With cookie cutters, it was moulded into different shapes.
6. Bake at 180°C till the biscuits become brown.
7. Cool at room temperature.
RESULT:
Moisture Content (%) Ash (%) Fat (%)
4.2% (wet basis)
4.38% (dry basis) 12.9 % 2.14%

ADVANTAGES OF THE INVENTION
1. Product is readily consumable and affordable.
2. Product is light-weight and compact.
3. This product is gluten-free, which is suitable to the gluten intolerant people.
4. Product is portable.
5. The product is consumable to all age groups.
6. The product has all sorts of nutrients in it.
7. Our product possesses nutraceutical properties.
, Claims:1. A method for preparing gluten-free biscuits, comprising:
o mixing 50 grams of water chestnut flour with 10 grams of seaweed, 10 grams of melon seeds, 10 grams of cornflour, and 2.5 grams of baking powder to form a dry mixture;
o creaming together 25 grams of sugar and 20 grams of butter until a light and fluffy texture is achieved;
o adding the dry mixture to the creamed mixture to form a dough;
o rolling out the dough to a uniform thickness;
o cutting the rolled dough into desired shapes using cookie cutters;
o baking the shaped dough at 180°C until golden brown;
o cooling the baked biscuits at room temperature.
2. The method as claimed in claim 1, wherein the seaweed is selected from the group consisting of kelp, nori, and dulse, providing additional nutritional benefits.
3. The method of claim 1, wherein the melon seeds are roasted prior to mixing to enhance flavor and nutritional profile.
4. The method as claimed in claim 1, wherein the baking process is conducted for a time period sufficient to achieve a moisture content of 4.2% (wet basis) in the final product.
5. The method as claimed in claim 1, wherein the biscuits are formed into shapes suitable for consumer appeal, allowing for customization for various occasions.
6. A gluten-free biscuit composition comprising:
o 50 grams of water chestnut flour;
o 10 grams of seaweed;
o 10 grams of melon seeds;
o 10 grams of cornflour;
o 2.5 grams of baking powder;
o 25 grams of sugar; and
o 20 grams of butter
characterized by a moisture content of 4.2% (wet basis), an ash content of 12.9%, and a fat content of 2.14%.
7. The gluten-free biscuit composition as claimed in claim 6, further comprising additional flavoring agents selected from the group consisting of vanilla extract, cinnamon, or cocoa powder.

Documents