Fortification of Biscuits with Vitamin D and Cinnamon: Evaluation of Texture, Color, and Sensory

Articles in Press

Document Type : Original Research

Authors
Donya Arjmandfard 1
Mayram Safarirad 2
Enayat Berizi 3
Zahra Sohrabi 4
Mehrdad Behzadi 1
1 Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran. Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
2 Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
3 Nutrition Research Center, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran. Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
4 Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran. Nutrition Research Center, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
Abstract
This study aimed to formulate and evaluate biscuits produced from refined and whole wheat flour fortified with vitamin D and cinnamon. Four formulations were prepared using refined or whole wheat flour, with and without the addition of 0.6 g cinnamon and 666 IU vitamin D per biscuit. The vitamin D level was adjusted to compensate for an estimated 40% loss during baking. The products were analyzed for vitamin D content via LC/MS, color attributes through digital imaging, and texture by a three-point bending test. Sensory evaluation was performed by a trained panel of twelve assessors. Statistical comparisons were made using ANOVA and t-tests. Fortification with vitamin D and cinnamon resulted in a decrease in lightness (L from 71.77 in the control to 58.00 in the most enriched sample), an increase in redness (a from 6.11 to 13.11), higher yellowness (b* up to 33.66), and a significant increase in total color difference (ΔE*), indicating noticeable visual changes. Textural analysis showed a reduction in hardness from 1125.55 g to 552.83 g. Sensory assessment revealed that overall acceptability was highest in enriched samples (scores of 6.83 for refined and 6.42 for whole wheat biscuits), while the control whole wheat biscuit had the lowest acceptability (score 4.92). Vitamin D exhibited high stability (>97% retention) after 60 days of storage at room temperature. These findings suggest that fortification of biscuits with vitamin D and cinnamon can improve sensory quality while maintaining micronutrient stability, highlighting the potential of such products as functional bakery foods.

Keywords
Biscuit fortification
Cinnamon
Sensory properties
Texture
Whole wheat flour
Vitamin D
Subjects
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Journal of Agricultural Science and Technology

Articles in Press, Accepted Manuscript
Available Online from 15 August 2026