Preservation and Quality Control analysis in fermented beans biscuit treated with Zinc Oxide nanoparticles.

Abstract

This study assessed the impact of 40ppm zinc oxide nanoparticles treated on soybeans before fermentation. Different concentration such as B Fermented soybean flour biscuit, B1: 5% of 40ppm ZnO-NPs fermented soybean flour biscuit, B2: 10% of 40ppm ZnO-NPs fermented soybean biscuit and B3: 15% of 40ppm ZnO-NPs fermented soybean flour biscuit. Results indicated that treated samples (B1, B2, and B3) indicated superior quality in all but one proximate component when compared with the controls (B). The biscuit sample B3 was characterized by the lowest levels of moisture content (4.9%) and fat (2.56%), and highest levels of ash (3.10%), protein (8.76%), and crude fiber (7.45%). Together these findings suggested that the nutritional quality was enhanced. The physical characteristics (diameter, width, and weight) of biscuits were not significantly different between treatment samples. Since all BJ human fibroblast cells exposed to treated samples expressed low toxicity levels, it can be inferred that all sample treatments B1 - B3 could be classified as safe for nutraceutical properties. Sensory evaluation indicated better texture, aroma, appearance, and overall acceptability scores for B2 and B3 and remained the highest after 90 days and the decline from highest mean scores to 120 days later was slight. Taken together, taken into consideration the treatment, fermentation, and incorporation of nanoparticles B3 could be used as a shelf-stable product with consumer health beneficial properties for bakery products developed in this study.