The Effects of Wheat Flour and Barley Flour on the Quality and Properties of Biscuits Colored with Synthetic and Natural Colorants


  • Hossam S. EL-BELTAGI 1. Cairo University, Faculty of Agriculture, Biochemistry Department, P. Box 12613, Gamma St, Giza, Cairo 2. King Faisal University, College of Agriculture and Food Sciences, Agriculture Biotechnology Department, P.O. Box 420, Alhassa 31982, (EG)
  • Abeer A. AMER Food Technology Research Institute, Agricultural Research Center, Giza (EG)
  • Rehab F. M. ALI 1. Cairo University, Faculty of Agriculture, Biochemistry Department, P. Box 12613, Gamma St, Giza, Cairo 2. Al-Qassim University, College of Agriculture and Veterinary Medicine, Department of Food Science and Human Nutrition, Qassim (EG)
  • Somia M. MOUSA Food Technology Research Institute, Agricultural Research Center, Giza (EG)
  • Emam ABDEL-RAHIM Cairo University, Faculty of Agriculture, Biochemistry Department, P. Box 12613, Gamma St, Giza, Cairo (EG)



biscuit, chemical composition, natural colors, physical and sensory characteristics, synthetic colors


Biscuit is one of the most popular processed ready to eat snacks that have possesses several attractive features including wide consumer base, relatively less expensive, more convenient with long shelf-life and have ability to serve as vehicles for important nutrients. It’s usually available in different sizes, tastes and shapes.  It can also be enriched or fortified with other ingredients in order to meet specific nutritional or therapeutic needs of consumers. In recent years, numerous studies have shown the potential of utilizing natural plant such as green leafy vegetable in cookies and biscuit production; the potential of amaranthus leaves used as a source of iron and β-carotene inpakora, vada, namakpal, kurmure, biscuit and cake. The present research was carried out to throw the light on the effect of wheat flour and barley flour with natural and synthetic colors to improve chemical composition, the nutritional value and quality characteristics of producing biscuits. The results indicate that that treatment 100% barley flour 72% with turmeric and cocoa as a natural colors recorded a significant increase in the content of protein, ash, minerals such as iron, zinc, potassium, magnesium and some physical analysis like weight, volume, density as well as sensory evaluation. As compared with wheat flour 72% and synthetic color tartrazine ADI 7.5 mg/ and chocolate brown ADI 0.15 mg/ In conclusion, results showed that barley flour improved nutritional quality, physical characteristics and sensory characteristics of produce biscuit with mixture natural and natural color.


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How to Cite

EL-BELTAGI, H. S., AMER, A. A., ALI, R. F. M., MOUSA, S. M., & ABDEL-RAHIM, E. (2019). The Effects of Wheat Flour and Barley Flour on the Quality and Properties of Biscuits Colored with Synthetic and Natural Colorants. Notulae Scientia Biologicae, 11(1), 30–38.



Research articles
DOI: 10.15835/nsb11110408