Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava ( Psidium guajava ) Powder

Guava is known for being rich in vitamin C, fiber, and polyphenol compounds, and soy flour is an abundant source of plant‐based protein and minerals. The investigation focused on the formulation of biscuits enriched with antioxidants and nutrients, using guava and soy flour, to meet the increasing demand for functional meals that provide health advantages. Biscuits were prepared with soy flour (SF) maintained at a constant level of 15% across all fortified samples (B1–B4), while the proportion of guava powder varied (10%–40%) and their effects on physico‐chemical, antioxidant, hardness, and sensory characteristics were assessed. An analysis of the nutrient composition of the biscuit indicated a significant increase ( p < 0.05) in protein, fiber, and mineral levels with the addition of soy flour, but a decrease in protein with the addition of guava powder. The developed biscuits showed significantly higher concentrations of flavonoids (0.40 ± 0.01 to 0.44 ± 0.01 mg QE/g), phenolic acids (0.27 ± 0.02 to 1.02 ± 0.02 mg GAE/g), and total antioxidants (1.32 ± 0.03 to 2.46 ± 0.04 mg AAE/g). Additionally, the DPPH (18.48% ± 0.65% to 87.05% ± 0.03%) and reducing power (6.53% ± 0.46% to 17.76 %± 1.40%) tests showed a significant ( p < 0.05) improvement in the ability to neutralize free radicals compared to the control biscuit. A sensory investigation indicated that biscuits with 30% guava powder and 15% soy flour were most positively chosen by the panel, offering an appealing flavor and texture alongside improved nutritional advantages. The results indicate that guava and soy flour are viable components for creating functional biscuits that may enhance dietary consumption of antioxidants, proteins, and vital minerals. These biscuits may provide a novel snack alternative for customers aiming to enhance their dietary consumption of vital nutrients and antioxidants.