Effect of Fortifying Whole Wheat Flour with Frankincense Powder as a Good Nutritional and Antioxidant Source
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Indian Journal of Public Health Research & Development, April 2020, Vol. 11, No. 04 1085
Effect of Fortifying Whole Wheat Flour with Frankincense
Powder as a Good Nutritional and Antioxidant Source
Abeer Ghazi ALmasoudi
Food Science Department, College of Science, Taif University, Branch of the College at Turbah, Saudi Arabia
Abstract
This research was to supplement the whole wheat flour with frankincense to produce a high nutritional
value of biscuits at 2, 4 and 9%, respectively. The chemical composition of Boswellia frankincense and it
is blends biscuits and also nutritional, physical, functional and sensory qualities of biscuits fortified product
were determined.
The results showed that, Boswellia frankincense powder rich in content with essential oil. In a related the
results showed that, chemical composition is higher in different biscuits blends. The sensory characteristics
were non - significant decrease in total general acceptance. Similar results in the functional and physical
properties were found of the resulting biscuit samples. Generally, all supplemented levels of frankincense
powder showed acceptable results in the sensory, physical and functional characteristics in biscuits with a
significant improvement in the nutritional qualities.
Keywords: Boswellia frankincenser, whole wheat flour, essential oil, antioxidant.
Introduction products whose specific advantage will have to be
appearances 3.
Nowadays, consumers are increasingly recognizing
the need to eat functional foods that contain nutrients Bakery products are the greatest public processed
that provide additional health benefits besides basic food in the global4. Among that, biscuits considered the
nutritional needs1. Whole meal wheat flour had most group of snack foods between bakery products for
contained basically rich fiber, minerals, vitamins, and the reason that they are prepared from simple and easily
natural antioxidants than white flour. Thus whole cereal able to be used raw materials. They are more consumed
wheat flour is assumed to be as an excellent source of for the reason that they have a very able to be agreed with
nutritional constituents for people’s health with many taste. Therefore, there is the most necessary to become
other benefits2. The whole meal wheat flour acceptable better their nutrient value to feed poorly nourished
processing from cereal products which appearance an people as well as children 5.
increased nutritional balance. Utilize the active role
of cereals is hopeful for the processing of functional Frankincense is a famous material that Sold and
located in the stores of Arab herbs and medicinal herbs
and uses Frankincense in traditional medicine to treat
many diseases. Chemically, frankincense consists
of colloidal acids (56-65), gum materials (20 -36%),
Corresponding Author: volatile oils (4 - 8%), respectively6.
Dr. Abeer Ghazi ALmasoudi
Food Science Department, College of Science, Taif The objective of this research was to assess the
influence of frankincense powder addition on whole
University, Branch of the College at Turbah, Saudi
wheat biscuit targeting good sensory acceptance with
Arabia
high nutritional value.
e-mail: abeeeeer@hotmail.com1086 Indian Journal of Public Health Research & Development, April 2020, Vol. 11, No. 04
Materials and Method Statistical Analysis: All the obtained data were
statically analyzed by SPSS computer software16.
Materials: Wheat seeds were obtained from Grain
Soils and Flour Mills Organization at KSA. Frankincense
Results and Discussion
powder and other ingredients were purchased from the
local market at Jeddah, KSA. Chemical composition of Boswellia frankincense:
The result from Table (1) showed that the frankincense
Method resin contains 8.0% essential oil, 60.8% alcohol-soluble
resin, 23.4% water soluble gum and 9% other active
Preparation of whole wheat flour and its blends:
compounds. The GC-MS analysis of frankincense
Wheat seeds were milling to give powder and sieving
essential oils observed that the major components were
through a 60 - mesh sieve to obtain symmetric flour as
methylchavicol, α-thujene and α-pinene (11.0, 10.0
recommended by Hallab et al.7.
and 8.2%, respectively). These results are confirmed
Whole wheat flour was well blended with with 17 found that Boswellia resin had contained about
frankincense powder at levels 2, 4 and 9% to produce 5-9% essential oil, 65-85% alcohol-soluble resin, and
biscuits. The control was also prepared with 100% wheat the residual 21-22% is water-soluble gum. Also, they
flour. The biscuits were baked at 170-180°C for 12 min. indicated that the Boswellia resin oil consists of major
compounds were α-thujene, α-pinene, sabinene and
Chemical analysis of frankincense and biscuits: methylchavicol (12.0, 8.0, 3.8 and 11.6% respectively).
Alcohol-soluble resin, water soluble gum and essential
oil fractionated using GC-MS were determined in Table (1): Chemical composition of Boswellia
frankincense according to AOAC8. Biscuits and its blend frankincense
were chemically analyzed for moisture, ash, lipids, fiber
Components %
and protein contents according to AOAC 8.
Alcohol-soluble resin 60.8
Sensory evaluation of biscuit: Biscuit produced Water soluble gum 23.4
using suggested blends were evaluated for their sensory
Essential oil 8.0
characteristics by ten panelists mentioned by AACC 9.
α-pinene 8.2
Texture analysis of biscuits: α-thujene 10
Hardness and Breaking strength were measured by Sabinene 1.9
using texture analyzer β-pinene 0.8
The major component of
Myrcene 3.5
Physical and color properties of biscuit: the essential oil
α-phellandrene 0.8
Sai-Manohar and Haridas-Rao10 was calculated Limonene 2.0
the thickness (mm), spread ratio (mm), thickness (mm),
Methylchavicol 11.0
weight (g), volume (cm) and specific volume (cm3/g)
Cembrenol 1.8
was measured in different blends biscuits.
Other active compounds 9.0
Color (L*, a* and b*values) of the biscuits was
determined by using hunter colorimeter Chemical composition of biscuits with
frankincense: The present results from Table (2)
Functional properties: Bulk density was revealed that the biscuits with frankinens recorded the
determined by Wang and Kinsella11, water absorption highest result in ash, fiber and lipids were 1.44, 2.46 and
capacity and index by Anderson12, dispersibility by 19.32% for 9% frankinens biscuits compared with 1.36,
Kulkarni 13, swelling power and solubility index by 2.41 and 18.68% for control samples biscuits
Takashi and Seib 14.
Meanwhile, the highest value of crude protein was
Phytochemical and microbiological assay: recorded for control samples followed by biscuits with
Antioxidant activity, flavonoids, polyphenolic and 2% frankinens being 11.42 and 11.30%, respectively.
tannin were determined by AOAC8. Total bacteria count These results are agreement by Al-Harrasi et al.18 found
and yeast and mold were assayed according to15.Indian Journal of Public Health Research & Development, April 2020, Vol. 11, No. 04 1087
that, the proximate analysis of Boswellia were from 6.25 from 0.25 to 1.14% for protein, from 13.30 to 24.8% for
to 10.65% for moisture, From 1.02 to 6.66% for ash, carbohydrates and from 71.56 to 77.38% for lipids.
Table (2). Chemical composition of biscuits with frankincense.
Samples Moisture Protein Lipids Ash Fiber Carbohydrate
100% WWF 3.84a 11.42 a
18.68 b
1.36 a
2.41 a
66.13a
Control ±0.12 ±0.38 ±0.58 ±0.03 ±0.13 ±1.12
2% Frankincense 3.83a 11.30a 18.88b 1.38a 2.39a 66.05a
±0.09 ±0.23 ±0.29 ±0.06 ±0.08 ±1.23
4% Frankincense 3.85a 11:22a 19.03ab 1.42a 2.43a 65.90a
±0.13 ±0.12 ±0.19 ±0.10 ±0.17 ±1.22
9% Frankincense 3.90a 10.96ab 19.32a 1.44a 2.46a 65.86a
±0.11 ±0.10 ±0.49 ±0.08 ±0.19 ±0.90
Sensory evaluation and texture analysis of due to the frankincense essential oil which was light
biscuits with frankincense: From the results sensory yellow19.
evaluation in Table (3) and Photo (1), it could be seen
that no significant variations (p>0.05) among control The biscuit hardness in the same table was increased
biscuit sample and biscuit sample contained 2% level at 2% frankincense powder levels but again a lowering
of frankincense powder for taste. While significant was shown at 4 and 9% frankincense levels. Higher fiber
differences (p1088 Indian Journal of Public Health Research & Development, April 2020, Vol. 11, No. 04
Table (3): Sensory evaluation and texture analysis of biscuits with frankincense
Hardness Breaking strength
Samples Color Taste Odor Appearance Crunchines Total
(g) (Load in g)
100% 2395b 360a 18.3b 19.7a 19.9a 18.5a 18.6a 95.0a
WWF ±4.52 ±1.16 ±0.17 ±1.19 ±1.00 ±0.89 ±1.05 ±1.57
2411a 362a 18.5a 19.4ab 19.0b 18.25 a 18.45 93.5a
2%F
±3.78 ±2.02 ±0.82 ±1.52 ±0.72 ±0.82 ±0.41 ±3.89
2269c 322c 18.7a 18.4ab 18.7c 18.75 a 18.45 ab 92.8 a
4%F
±6.18 ±2.45 ±0.72 ±0.72 ±0.56 ±0.65 ±0.99 ±2.56
2201d 287d 18.7a 17.8b 18.7c 18.35 a 18.3ab 91.7a
9% F
±5.19 ±1.96 ±1.29 ±0.94 ±0.56 ±0.32 ±0.78 ±1.92
Physical and color characteristics of biscuits with frankincense: The results from Table (5) showed that the
frankincense: From the results in Table (4), it could be water absorption index ranged from 4.01 to 3.49 whilst
observed that, the control sample biscuits had a weight the water absorption capacity ranged between 92.5 to
of 61.58g and volume 205 cm3 with specific volume of 94.2%. The water absorption capacity of the wholemeal
3.33 cm3/g. The replacement of whole wheat flour with wheat flour was decreased than different blends, this
different levels of frankincense powder caused gradual could be confirmed that the addition of frankincense
slightly increase in the weight of prepared biscuit powder to wheat flour give high water binding capacity,
parallel with increasing the level of substitution. The which in turn to become better the reconstitution ability22.
making greater in biscuit weight could be the reason for The solubility index and swelling power of the flour
the whole meal wheat has contained rich amounts from samples ranged from 9.92 and 10.29 to 8.88 and 9.89%,
fiber content which characterized by great water holding respectively. Moorthy and Ramanujam23 observed
capacity21. that the swelling power of flour granules is a significance
of the extent of associative forces within the granule.
Moreover, there were no significant variation The value of dispensability was increased in blends from
(p>0.05) in volume and specific volume between control 74.3% in control biscuits to 75.6% in different biscuits
and biscuit sample which substituted with frankincense blends. Thus, they will easily reconstitute to lead fine
powder except biscuits made of 9% frankincense powder consistency dough through mixing 24.
was decrease in volume. Also, the obtained results
showed that the average thickness value of the control The bulk density of the flour samples ranged
biscuit sample was 8.7 mm and it showed non-significant between 0.64 and 0.71 g cm-3. The bulk density is mostly
decrease with increasing frankincense powder levels. influenced by the particle size and the density of flour or
flour blends and it is quite significant in determining the
The results in a Table (3) showed that the L* degrees packaging need, raw material treatment and usage in wet
of biscuit samples lowering while a* degree was elevated processing in the food industry22.
with increasing the ratio of frankincense powder, but
b* degrees trended non - significant decrease except Phytochemical and antimicrobial activity of
biscuit with 9% frankincense powder which showed different biscuits: Table (6) indicated that the results
significant decrease compared with the control samples. phytochemical activities are shown that increase
The slightly reduction of L* degrees and increased a* significantly with increasing addition of frankincense
degrees didn’t affect the darkening of the biscuit. The powder to whole wheat flour to produce of biscuits. This
slight improvement in color was interpreted as a color is due to frankincense contained a high percentage of
of frankincense oil (light yellow) as19 found; it was antioxidants. Masoud et al.25 found that frankincense
dependant on the fortification level. had contained rich amounts from antioxidant components
showed that higher activities. Thus, frankincense can
Functional properties of biscuits with also be utilized as an antioxidant complement.Indian Journal of Public Health Research & Development, April 2020, Vol. 11, No. 04 1089
Table (4): Physical and color characteristics of biscuits with frankincense
Physical 100% WWF
2% Frankincense 4% Frankincense 9% Frankincense
Prorertie Control
61.58c 61.82b 62.11ab 62.43a
Weight (W) (g)
±1.6 ±1.02 ±2.26 ±0.92
205a 197a 193ab 187b
Volume (cm3)
±2.65 ±2.77 ±3.12 ±4.15
3.33a 3.18a 3.11a 3.00ab
Specific volume (cm3/g)
±0.02 ±0.07 ±0.11 ±0.15
8.7a 8.5a 8.4a 8.4ab
Thickness (T) (mm)
±0.82 ±0.72 ±0.62 ±0.48
5.24a 5.35a 5.41a 5.38a
Spread ratio W/T
±0.19 ±0.20 ±0.30 ±0.62
Color Biscuits
58.40a 57.59b 57.05c 56.99d
L
±1.00 ±1.36 ±1.19 ±0.79
11.44b 11.59b 11.85a 11.99a
a
±0.58 ±0.82 ±0.41 ±1.32
18.67a 18.41a 18.31ab 18.01b
b
±1.02 ±1.18 ±0.72 ±0.42
Table (5): Functional properties of different biscuits blends
Water Solubility Swelling power Water absorption Dispersibility Bulk density
Sample
absorption index index (%) capacity (%) (%) (g cm-3)
100% 4.01a 9.92a 10.29a 92.7c 74.3b 0.69a
WWF ±0.06 ±0.42 ±0.22 ±1.03 ±1.18 ±0.05
3.94a 9.84a 10.02a 92.5c 75.6a 0.64a
2%F
±0.12 ±0.39 ±0.33 ±0.99 ±2.05 ±0.09
3.48b 9.87a 10.19a 93.8b 75.4a 0.71a
4%F
±0.09 ±0.57 ±0.14 ±0.67 ±1.58 ±0.03
3.49b 8.88b 9.89ab 94.2a 75.5a 0.64a
9% F
±0.05 ±0.12 ±0.19 ±1.92 ±0.96 ±0.10
The antimicrobial activity in the same table indicated Conclusion
a decrease of the total count and a total colony of yeast
It could be concluded that the frankincense powder
and mold of biscuit blends with increasing frankincense
was added at different levels from 2 to 9% and the
powder from 2% to 9%. The biological activity of
resulting biscuits had contained the highest amount 9%
frankincense resins may be caused the volatile oil and
of frankincense showed that the lowest value in overall
their derivatives26.
acceptability. Biscuits with 2 and 4% frankincense
were without a sufficiently changed in physical and
sensory characteristics. Incorporation of frankincense in
formulation markedly increased the antioxidant content
and antimicrobial activity.1090 Indian Journal of Public Health Research & Development, April 2020, Vol. 11, No. 04
Table (6): Phytochemical and antimicrobial activity of different biscuits
Total Total count of Yeast and mold
Total antioxidant Flavonoids Tannin
Sample polyphenolic bacteria cfu/g cfu/g after 5
activity μmol/100 g mg/100 g mg/100 g
mg/100 g after 5 days days
100% 245d 3.79d 78.33d 30a 20a
N.D
WWF ±4.89 ±0.14 ±3.82 ±3 ±5
1972c 18.93c 104.22c 22b 15b
2%F N.D
±12.32 ±1.72 ±2.89 ±2 ±3
4796b 26.34b 189.85b 21b 11c
4%F N.D
19.79 ±1.92 ±4.95 ±1 ±2
8939a 37.22a 245.55a 16c 8d
9% F N.D
±25.65 ±1.36 ±4.62 ±1 ±1
Funding: Self-funding nutritive value and organoleptic properties of white
Arabic bread supplemented with soybean and
Ethical Clearance: Cleared by the ethical committee chickpea. Cereal Chem. 1974; 51(5):106-111.
of Food Science Department, College of Science, Taif
8. AOAC. Official method of Analysis. 18th Edition,
University, Branch of the College at Turba, Saudi Arabia
Association of Officiating Analytical Chemists,
Conflict of Interest: No Washington DC. 2005
9. AACC. Approved Method of the American
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