Organoleptic test result of Biscuits.

The global biscuit market is shifting towards healthier, gluten-free options, demanding novel and sustainable ingredients. This research introduces Nipa palm kernel flour (NFK) an underutilized, gluten-free resource from the mangrove Nypa fruticans Wurmb as a promising functional ingredient for biscuit production. Mature fruits were collected from the Sundarbans, Bangladesh, to develop nutritious snacks and valorize this sustainable resource from an underutilized plant. Kernels were extracted, blanched, dried, and milled into flour. Biscuits were formulated by substituting refined wheat flour with 0% (control), 10%, 20%, and 30% NFK. The physical, nutritional, sensory, and shelf-life properties of the biscuits were comprehensively analyzed using standard methods. NFK incorporation significantly improved the biscuit's nutritional profile. The 30% NFK biscuit exhibited a 38% reduction in fat, a seven-fold increase in crude fibre (from 0.19% to 1.35%), and a substantial boost in essential minerals, with iron content more than doubling to 53.3 mg/kg. Incorporating NFK significantly altered the biscuits’ color profile, reducing lightness (L: 65.30 to 55.40) and yellowness (b: 25.80 to ~22.50–23.10) while increasing redness (a*: 4.50 to ~5.85–6.10), resulting in a desirable, darker red-brown hue. Crucially, all NFK-enriched biscuits received high sensory acceptability scores (≥7.85 on a 9-point scale), with no significant difference in overall liking compared to the control. Microbiological analysis confirmed product safety and a shelf life of over 12 months. The incorporation of Nypa fruticans kernel (NFK) flour at 15% substitution significantly enhanced the biscuits’ functional profile, increasing total phenolic content by 212% (to 265.8 mg GAE/100g) and flavonoid content by 174% (to 89.1 mg QE/100g). This directly boosted antioxidant capacity, with DPPH IC₅₀ decreasing 3.3-fold (to 3.8 mg/mL) and FRAP value increasing 4.6-fold (to 8.2 mmol Fe2 ⁺ /100g), transforming the biscuit into a potent bioactive food carrier. NFK is a promising gluten-free biscuit ingredient. Future research should confirm large-scale production, in-vivo bioavailability, and precise compound characterization, supporting sustainable mangrove use and healthy food choices.

全球饼干市场正逐步转向健康化、无麸质的产品方向，亟需新型可持续原料。本研究介绍了尼帕棕榈仁粉（Nipa palm kernel flour，NFK）——一种源自红树林植物水椰（Nypa fruticans Wurmb）且尚未被充分利用的无麸质资源，有望成为饼干生产的功能性原料。研究人员从孟加拉国孙德尔本斯（Sundarbans）采集成熟果实，旨在开发营养型零食并资源化利用这一来自未充分利用植物的可持续资源。将果仁提取后经烫漂、干燥、磨粉工序制得粉体。通过以0%（对照组）、10%、20%及30%的NFK替代精制小麦粉，配方制作系列饼干样品。采用标准方法对饼干的物理特性、营养成分、感官品质及货架期进行全面分析。添加NFK可显著优化饼干的营养组成。当添加比例为30%时，饼干的脂肪含量降低38%，粗纤维含量提升7倍（从0.19%升至1.35%），必需矿物质含量显著提升，其中铁含量翻倍以上，达到53.3 mg/kg。NFK的添加显著改变了饼干的色泽参数：亮度（L值）从65.30降至55.40，黄度（b值）从25.80降至约22.50~23.10，红度（a*值）从4.50升至约5.85~6.10，最终形成令人满意的深红褐色外观。至关重要的是，所有添加NFK的饼干均获得了较高的感官接受度评分（9分制下≥7.85分），整体喜好度与对照组无显著差异。微生物学分析证实产品安全性良好，货架期超过12个月。当NFK替代比例为15%时，饼干的功能性品质得到显著提升：总酚含量提升212%（达到265.8 mg 没食子酸当量（Gallic Acid Equivalent，GAE）/100g），类黄酮含量提升174%（达到89.1 mg 槲皮素当量（Quercetin Equivalent，QE）/100g）。这直接增强了产品的抗氧化能力：1,1-二苯基-2-三硝基苯肼（1,1-Diphenyl-2-picrylhydrazyl，DPPH）半数抑制浓度（IC₅₀）降低3.3倍（降至3.8 mg/mL），铁还原抗氧化能力（Ferric Reducing Antioxidant Power，FRAP）值提升4.6倍（达到8.2 mmol Fe²⁺/100g），使饼干成为高效的生物活性食品载体。NFK是一种极具潜力的无麸质饼干原料。未来研究可验证其大规模生产可行性、体内生物利用度及精准的化合物表征，以助力红树林资源的可持续利用与健康食品选择。