The quality and shelf life of biscuits with cryo-ground proso millet and buckwheat by-products

Cereal by-products can negatively affect sensory properties and shelf life of foods if they are not pre-processed in order to alter their physico-chemical properties. Cryo-grinding is an innovative method for processing cereal by-products ; therefore, we investigated the effect of adding cryo-ground proso millet bran (10%) and buckwheat hulls (2%) on the quality and shelf life of sugar-free whole-wheat biscuits. Shelf life was investigated by texture and sensory analysis, peroxide value (PV), free fatty acids (FFA), and near-infrared spectroscopy (NIRS). Regardless of particle size, by-products similarly affected the quality of biscuits and increased their nutritional value, while their shelf life was comparable to that of whole-wheat biscuits. NIRS and chemometric analysis of spectra successfully separated biscuits by composition and storage time. While developed partial least squares models showed lower precision in predicting storage, FFA, and PV based on NIR spectra, the artificial neural networks showed high prediction accuracy and low errors.