scholarly journals Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour

2019 ◽  
Vol 7 (2) ◽  
pp. 488-495
Author(s):  
Adeyeye S. A. O ◽  
Bolaji O. T ◽  
Abegunde T. A ◽  
Adebayo-Oyetoro A. O ◽  
Tiamiyu H. K ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Inverse Relationship ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Composite Flour ◽  
Loaf Volume ◽  
Moisture Contents ◽  
Sensory Analyses ◽  
Composite Bread

The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The oven spring of the samples from control (100% wheat flour) had the highest value of 1.12±0.28 cm. The oven spring of wheat-rice composite bread ranged between 1.00±0.22 and 0.82±0.38 cm. There was inverse relationship between loaf weight (g), loaf volume and specific volume and the quantities of rice flour added to the wheat flour. The results of consumer acceptance showed that bread with 70:30 wheat: rice flour ratio was acceptable to the consumers. In conclusion, bread of good quality and good consumer acceptance could be made from wheat-rice composite flour.

Quality Characteristics and Acceptability of Chin-chin Prepared from Rice and High Quality Cassava Composite Flour

2020 ◽  
Vol 16 (6) ◽  
pp. 963-971
Author(s):  
Samuel A.O. Adeyeye ◽  
Folake Idowu-Adebayo ◽  
Olushola T. Bolaji ◽  
Titilope A. Abegunde ◽  
Abiodun O. Adebayo-Oyetoro ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Inverse Relationship ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Consumer Acceptability ◽  
Composite Flour ◽  
Crude Fibre ◽  
High Quality ◽  
Cassava Flour ◽  
Physical Quality

Objective: This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high-quality cassava composite flour. Methods: Chin-chin samples were made from the blends of rice flour (RF) and high quality cassava composite flour (HQCF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50; 0:100). The proximate composition, calorific and total energy values, physical quality, crust colour and the sensory properties of various chin-chin samples were analyzed. Results: The results showed that there was an inverse relationship between moisture, protein, fat, crude fibre and the ash of the chin-chin samples as the quantity of the high-quality cassava flour (HQCF) added increased. There was also a decrease in the values of proximate components of the chin-chin from RF. The % moisture, protein, crude fibre and ash ranged from 6.6 to 3.9, 7.9 to 4.6, 0.8 to 0.4 and 1.3 to 0.8 while % fat ranged from 18.4 to 24.7, respectively. The starch, sugar and calorific values of chin-chin samples ranged from 73.6 to 81.3%, 6.8-8.9 mg/100g, 431 to 496 cal/100 g respectively as the quantity of the high-quality cassava flour (HQCF) increased. As the quantity of the high-quality cassava flour increased in the chin-chin samples, the weight and volume ranged from 2.3 to 4.7 g and 1.8 to 0.8 cm3 respectively. The crust colour L*, a* and b* ranged from 68.01 to 78.81, 14.86 to 10.16 and 33.94 to 21.51 respectively. As the proportions of HQCF increased in the chin-chin, lightness of samples increased. The results of sensory evaluation showed that chin-chin samples from rice flour, HQCF and their composite flour had high sensory ratings and were acceptable to the consumers but chin-chin samples from 100% rice flour had highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour. Conclusion: In conclusion, it was observed that acceptable chin-chin could be prepared from rice and the high-quality cassava composite flour. Acceptable chin-chin samples could be produced optimally from rice-high quality cassava composite flour in a ratio of 60 to 40. However, it was also observed that chin-chin samples from 100% rice flour had the highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour.

scholarly journals NUTRITIONAL AND SENSORY ANALYSES OF WHEAT-UNRIPE PLANTAIN COMPOSITE FLOUR ON BREAD MAKING

2021 ◽  
Vol 5 (9) ◽  
Author(s):  
Christopher J. Etti ◽  
Victoria G. Ekanem
Keyword(s):  
Agricultural Products ◽  
Wheat Bread ◽  
Composite Flour ◽  
Loaf Volume ◽  
Bread Making ◽  
High Iron Content ◽  
Nutritional Analysis ◽  
Composite Flours ◽  
Sensory Analyses ◽  
Loaf Weight

This study analyzes the nutritional and sensory properties of wheat- and unripe plantain composite flour having a mix ratio of 70:30, 80:20, 90:10 and 100:0 respectively, with 100:0 ratio mix serving as the control. Unripe plantain flour was selected due to its high iron content which can solve dietary concerns encountered by anaemic and celiac patients because of low iron and high protein (gluten) content in wheat bread. The nutritional analysis of the composite flour such as ash, lipid, fibre, carbohydrate, protein, moisture content and iron contents of the mixed flour were determined. Physical properties of the composite bread were determined: loaf weight, loaf volume, loaf height, and loaf specific volume.The incorporation of plantain flour into baking bread became effective because it is economical, better supplies essential nutrients such as iron and protein to humans, and a better overall use of domestic agricultural products such as plantain.Incorporation of higher amount of unripe plantain flour increased loaf weight with a corresponding reduction in specific volume of the bread, which affected the bread making process. It was concluded that organoleptically acceptable bread could be formulated from wheat-unripe plantain composite flours using up to 70:30 mix ratio as maximum acceptable levels of substitution for bread making

Consumer perceptions and willingness to pay for cassava-wheat composite bread in Ghana

2017 ◽  
Vol 7 (2) ◽  
pp. 115-134 ◽  
Author(s):  
Victor Owusu ◽  
Enoch Owusu-Sekyere ◽  
Emmanuel Donkor ◽  
Nana Ama Darkwaah ◽  
Derrick Adomako-Boateng Jr
Keyword(s):  
Willingness To Pay ◽  
Wheat Flour ◽  
Import Substitution ◽  
Food Product ◽  
Composite Flour ◽  
Product Attributes ◽  
Cassava Flour ◽  
Content Type ◽  
Nutritional Benefits ◽  
Composite Bread

Purpose The purpose of this paper is to evaluate consumers’ willingness to pay (WTP) for composite flour bread produced with a blend of 15-40 per cent cassava flour blended with wheat flour in Ghana. Design/methodology/approach The analysis is based on interviews with 350 consumers in the Ashanti and Eastern Regions of Ghana to assess their awareness, perceptions and WTP for cassava-wheat composite bread. From these consumer interviews, a hedonic regression model was applied to evaluate consumers’ WTP for various attributes of composite flour bread. Price-related and health-related perceptions of consumers on cassava-wheat composite bread were investigated with perception indices. Multi-attribute preference-based contingent ratings that rate product attributes in terms of importance to consumers was employed. The implicit prices of the product attributes representing the contribution of the product attributes to the WTP amount were also computed. Findings The paper finds that consumers who are aware of cassava-blended flour bread and who like its taste and texture are willing to pay more than consumers who are unaware. This leads to a policy recommendation advocating increased advertising of the economic and nutritional benefits of cassava-wheat blended composite flour bread. Research limitations/implications Future studies should explore the choice experiments to examine preferences for the food product. Originality/value This paper evaluates consumers’ WTP for composite flour bread produced with a blend of 15-40 per cent cassava flour and wheat flour. Given widespread reliance on imported wheat flour and the simultaneously large volumes of locally available cassava, it is important to consider opportunities for import substitution (and possible cost reduction for consumers) of blended flour products such as cassava-wheat composite flours. Nigeria has imposed a 10 per cent blending requirement for this reason. Ghana has taken important measures recently for the development of high-quality cassava flour, and so research on its potential and actual uptake is welcomed and highly relevant to food security and agribusiness development.

scholarly journals Millet (Eleusine coracana) Flour Fortification in Composite Bread

2014 ◽  
Vol 7 ◽  
pp. 86-89
Author(s):  
Ishwar Subedi ◽  
Christina Harnisch ◽  
Gerhard Kater ◽  
Tulashi Adhikari
Keyword(s):  
Wheat Flour ◽  
Eleusine Coracana ◽  
Composite Flour ◽  
Composite Bread

Composite bread prepared by wheat our (550 types, moisture 10.85%) and millet (Eleusine coracana) flour (moisture 10.8%) were determined to evaluate bread qualities by 2 methods. The first method included application of raw millet flour, where as the second methods included cooked (gelatinized) millet flour before baking. The breads were named as (0MB) only from wheat flour followed by (10CCMB), (20CCMB) and (30CCMB) using 10, 20 and 30 % coarse (669µm) cooked millet flour respectively where as (10FCMB) and (10FUMB) were named as fine (431µm) sized millet flour. The former was gelatinized where as the later wasn’t. These composite breads were made from a blend of 90, 80 and 70 parts of wheat flour with 10, 20 and 30 parts of millet flour respectively. The bread with 10, 20 and 30% composite flour were similar in crumb porosity, texture, smell and taste where as 30% millet flour had higher dough and bread yield. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10614  J. Food Sci. Technol. Nepal, Vol. 7 (86-89), 2012

scholarly journals PENGARUH PROPORSI UBI JALAR UNGU (Ipomoea batatas L.) DAN TEPUNG BEKATUL (Rice Bran) TERHADAP BEBERAPA SIFAT MUTU FISIK DAN SENSORIS BAKPAO

Pro Food ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 363
Author(s):  
Nanda Teja Ningrum Vera ◽  
Agustono Prarudiyanto ◽  
I Wayan Sweca Yasa
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Rice Bran ◽  
Ipomoea Batatas ◽  
Fat Content ◽  
Composite Flour ◽  
Loaf Volume ◽  
Red Rice ◽  
Randomized Design ◽  
Range Test

ABSTRACT The research aim was to investigate the appropriate ratio of sweet potatoe and red rice bran in the composite flour for producing Chinese steamed buns. The experiment was conducted in  laboratory and arranged with Completely Randomized Design of single factor of the sweet potato and rice bran ratio ( f0 = 100% wheat flour, f1= 85% sweet potatote : 5% rice bran , f2 = 80% sweet potatote:10% rice bran, f3 =75% sweet potatote:15% rice bran, f4 =70% sweet potatote :20% rice bran, and  f5=65% sweet potatote:25% rice bran. The parameter included moisture, ash and fat content, colour and bread loaf volume, flavor, aroma, colors and texture (hedonic and scoring). Data was analysed with analyses of variance and post hoc test with Duncan’s Multiple Range Test (DMRT) at five percent of level of significancy. The result showed that the ratio of sweet potato and red rice bran in composite flour  affected on the moisture, ash, and fat content, colour, loaf volume, , flavor, aroma,  and texture of the steamed buns. The ratio of 85% sweet potato and 5% rice bran in composite flour produced  the best quality of the steamed buns. The steamed buns had moisture, ash and fat content of  38.62%; 1.24%  and 4.25% respectively and the L value, Hue and loaf volume were 61.42; 64.67 and 7.79% . In term of taste, the buns was slightly like and sweet by the panelist. On the other hand, the flavor of the buns had rice bran flavor, the colour was slightly purple and texture was softer compared to the buns with 100% wheat flour.   Keywords : Chinese steamed buns, sweet potato, rice bran. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ubi jalar ungu dan tepung bekatul terhadap beberapa sifat fisik dan sensoris bakpao. Rancangan percobaan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan percobaan faktor tunggal yaitu perbandingan ubi jalar ungu dan tepung bekatul dengan 6 perlakuan yaitu f0 (100% terigu), f1 (85%:5%), f2 (80%:10%), f3  (75%:15%), f4 (70%:20%), f5 (65%:25%). Parameter yang diamati meliputi kadar air, kadar abu, kadar lemak, warna menggunakan Colorimeter, daya kembang dan sifat sensoris rasa, aroma, tekstur dan warna (metode hedonik), rasa, aroma, tekstur dan warna (metode skoring). Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat, apabila hasil pengamatan terdapat perbedaan yang nyata maka diuji lanjut menggunakan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua proporsi perlakuan memberikan pengaruh yang berbeda nyata (signifikan) terhadap kadar air, kadar abu, kadar lemak, warna, daya kembang dan sifat sensoris. Hasil penelitian menunjukkan bahwa perlakuan dengan proporsi ubi jalar ungu 85% dan tepung bekatul 5% dari total 100% bahan baku tepung yang digunakan memberikan hasil terbaik dari segi mutu kimia (kadar air 38,62% ; kadar abu 1,24% dan kadar lemak 4,25%) mutu fisik (warna : nilai L 64,64,% ; nilai Hue 61,42% dan daya kembang 77,79%) dan mutu sensoris (dapat diterima oleh panelis, berwarna ungu, agak beraroma bekatul, tekstur lembut dan berasa manis). Kata kunci : bakpao, ubi jalar ungu, tepung bekatul.

scholarly journals Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour

2019 ◽  
pp. 263-272 ◽  
Author(s):  
M. T. Ukeyima ◽  
T. A. Dendegh ◽  
S. E. Isusu
Keyword(s):  
Quality Characteristics ◽  
Absorption Capacity ◽  
Kidney Bean ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Kidney Beans ◽  
Bean Flour ◽  
Foaming Capacity ◽  
Composite Bread

Aim: To evaluate the Quality characteristics of Bread produced from Wheat and Kidney Bean composite flour blend. Study Design: Composite bread was produced from wheat and kidney bean flour of various proportions (10, 15, 20 and 25%). Proximate (protein, ash, moisture, fibre, fat and carbohydrate) composition, functional (Bulk density, foaming capacity, swelling index, water absorption capacity and oil absorption capacity) properties and sensory (appearance, taste, flavour, texture and overall acceptability) attributes were determined. Results: Bread was produced from wheat and kidney beans composite (B, C, D and E) flour. The bread samples were subjected to physical, proximate and sensory analyses. The functional properties of the composite flour blends were also determined. The functional properties shows a significant (P<0.05) difference in water absorption capacity, oil absorption capacity and swelling index with values ranged from 1.10 – 0.60 ml/g, 1.03 – 0.76 ml/g and 5.92 – 2.89 ml/g respectively. The bulk density and foaming capacity shows significant (P<0.05) difference with its values ranging from 0.90 – 0.97 g/ml and 32.69 – 26.94 cm3 respectively as kidney beans flour increases. The result of the physical properties shows significant (P<0.05) difference in dough height, proofing rate, loaf volume, specific volume, baking loss and oven spring with values ranging from 1.169 – 3.39 cm3, 0.01 – 0.02 cm3/min, 0.79 – 1.19 cm3, 0.32 – 0.48 cm3/g, 1.59 – 2.79 and 101.58 – 102.79 respectively while the loaf weight ranged from 243.21 – 246.09 g. proximate composition of the sample were also analyzed and the result shows significant (P<0.05) difference in crude protein, moisture content, ash, crude fat, crude fibre and carbohydrate with values ranging from 8.36 – 10.47%, 22.18 – 23.28%, 0.97 – 1.38%, 11.80 – 12.94%, 0.29 – 0.59% and 51.33 – 57.10% respectively. The results of the sensory scores shows a significant (P<0.05) difference in all the samples analyzed. However, sample C with 15% kidney beans flour was most preferred. Conclusion: It could be concluded that increased in kidney beans flour addition in the production of composite bread had significant (P<0.05) impact on the proximate, physical and organoleptic properties of the bread. Hence, 85% wheat to 15% kidney bean flour should be used in bread making.

BREAD PRODUCED FROM COMPOSITE FLOURS USING Saccharomyces cerevisiae ISOLATED FROM LOCAL FERMENTED BEVERAGE (BURKUTU)

2020 ◽  
Vol 4 (2) ◽  
pp. 758-766
Author(s):  
Rukayat Biodun Ayoade ◽  
S.S.D MOHAMMED ◽  
RICHARD Z AUTA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wheat Flour ◽  
Rice Flour ◽  
Life Assessment ◽  
Wheat Bread ◽  
Composite Flour ◽  
Carbohydrate Utilization ◽  
Composite Flours ◽  
Significant Difference ◽  
Fermented Beverage

Composite flour/bread technology is an important area to be properly harnessed in food industries to help reduce the cost of wheat importation in Nigeria. In this study, bread produced from composite flours using Saccharomyces cerevisiae isolated from local fermented beverage (Burkutu) was investigated. Sugar fermentation, carbohydrate utilization and ethanol tolerance tests were carried out in identifying and characterizing the yeast isolates. Composite breads were produced from Wheat Flour (WF) (100%) and its blends with Rice Flour (RF) (40%), Plantain Flour (PF) (40%) and Cassava Flour (CF) (40%) using the straight dough method. The yeast survived in 25% glucose and 15% ethanol, suggesting its usefulness in industrial application. Loaf weights and loaf volumes of the composite bread samples ranged from 318.4 - 355.7 g, and 420.6 - 457.3 mL respectively, with 100% Wheat Bread ranking highest while Composite rice bread the least, using a significant difference of P<0.05. The total yeast count recorded after 4 days showed 0.25 x 10-3 CFU/mL (100% W bread), 0.40 x 10-3 CFU/mL (W/R (bread), 0.21 x 10-3CFU/mL (W/P bread) and 0.32 x 10-3CFU/mL for W/C bread. Sensory assessment revealed that there was no significant difference (P>0.05) in the bread samples analysed. Shelf life assessment of the bread samples at room temperature (26±1oC) within the first three days revealed no microbial growth/cell count. Bread produced from the incorporation of cassava with wheat flour was found to be acceptable, with insignificant variation when compared to bread made with 100% wheat flour.

scholarly journals Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour

2017 ◽  
Vol 14 (2) ◽  
pp. 219-227 ◽  
Author(s):  
SA Khan ◽  
MN Saqib ◽  
MA Alim
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Quality Characteristics ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Sensory Tests ◽  
Different Levels ◽  
Better Than

In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1.25% fat, and wheat flour contained 12.86% moisture, 1.2% ash, 10.76% protein, 1.32% fat, 1.4% crude fibre and 72.46% carbohydrate. Three cake samples were prepared with composite flour (JSF and wheat flour)mixed with other ingredients and compared with a control sample. The specific volume of cake for 20% substitution was higher than that of all other cakes. The crust and the crumb characteristics changed with the incorporation of JSF. Proximate composition of the cakes like carbohydrate, ash, fibre and protein increased with the substitution of JSF, butfat and protein decreased. Nutritionally, composite cakes with different levels of JSF were found better than control sample. In sensory tests, significant changes were found in color, flavour, texture and taste, and overall acceptability of cakes were observed with the increase of substitution. However, cake with 10% JSF incorporation got the highest acceptability by the panelists.J. Bangladesh Agril. Univ. 14(2): 219-227, December 2016

scholarly journals Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours

2021 ◽  
pp. 15-25
Author(s):  
Horsefall D. Mepba ◽  
Nkechi Juliet Tamuno Emelike ◽  
Emmanuel Agiriga ◽  
Emmanuel Uchechi Mary
Keyword(s):  
Wheat Flour ◽  
Proximate Analysis ◽  
Quality Characteristics ◽  
Bambara Groundnut ◽  
Cooking Time ◽  
Sensory Properties ◽  
Composite Flour ◽  
Crude Fibre ◽  
B Values ◽  
Composite Flours

The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambara groundnut/cocoyam were formulated by substituting acha, cocoyam and bambara groundnut flours at 10, 20 and 30% each while 100% wheat flour was used as the control. The composite flours were used to produce noodles and the noodles subjected to chroma meter analysis, proximate analysis, culinary and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.11-11.11%, 2.72-3.99% ash, 10.34-17.52% protein, 1.25-7.51% lipid, 0.56-1.64% crude fibre and 59.38-75.03% carbohydrate. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate as substitution with cocoyam, acha and bambara groundnut flours increased  without observed significant (p>0.05) differences. With the addition of acha, bambara groundnut and cocoyam composites into wheat flour, water absorption progressively increased from 1.75 (control) to 2.07ml/g (Wheat-Acha-bambara-cocoyam 60:10:20:10). There was a significant (p<0.05) increase in the cooking loss of the noodle samples as substitution levels of acha, Bambara groundnut and cocoyam flour increased. Cooking time decreased for wheat: acha flour noodles and increased for wheat: cocoyam flour noodles as substitution levels of acha and cocoyam flour increased.  The composite flour of wheat: acha: cocoyam: Bambara groundnut flour also showed a decrease in cooking time as acha, cocoyam and Bambara groundnut flours were incorporated. There was no significant (p 0.05) difference in the L*, a* and b* values of wheat-bambara composite noodles. L* values of wheat-acha composite noodles increased significantly (p 0.05) with the increase in substitution with acha composite. Substitution of wheat flour with 10% to 30% acha flour and 10% to 20% Bambara groundnut flour resulted in noodles with acceptability sensory attributes.

scholarly journals Physicochemical and Functional Properties of Brown Rice (Oryza sativa) and Wheat (Triticum aestivum) Flour and Quality of Composite Biscuit Made Thereof

2012 ◽  
Vol 10 (2) ◽  
pp. 20-28 ◽  
Author(s):  
MZ Islam ◽  
MLJ Taneya ◽  
M Shams-Ud-Din ◽  
M Syduzzaman ◽  
MM Hoque
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Total Carbohydrate ◽  
Overall Acceptability ◽  
Brown Rice Flour ◽  
Physicochemical And Functional Properties

The consumer demand is increasing for composite flour based bakery products like biscuits. The incorporation of brown rice flour can be justified in composite flour based biscuits as it has beneficial nutraceutical properties and its gluten-free nature can play important role in preventing celiac problem. The physicochemical and functional properties of brown rice and wheat flour were studied and biscuits were prepared with the incorporation of brown rice flour in 0, 5, 10, 15 and 20 % with the wheat flour to assess the quality and acceptability of the biscuits. The water absorption capacity of brown rice flour was lower than that of wheat flour (p?0.05), whereas oil absorption and foaming capacity of brown rice flour were significantly higher than that of wheat flour (p ?0.05). The brown rice flour had higher least gelation concentration (30.66%) as compared with wheat flour (20.33%). As the concentration of brown rice flour was increased, spread ratio of biscuits decreased. The biscuits containing 5, 10 and 15% brown rice flour indicated that addition of increasing level of brown rice flour had higher ash, fat, moisture and crude fiber contents, while protein and total carbohydrate contents found lower in the biscuits. Statistical analysis of biscuits containing various amount of brown rice flour (0, 5, 10, 15 and 20% brown rice flour) showed that control biscuits (0% brown rice flour) secured the highest score for color, flavor, texture and overall acceptability, which is followed by biscuits containing 10, 5,15 and 20% brown rice flour. DOI: http://dx.doi.org/10.3329/agric.v10i2.13135 The Agriculturists 2012; 10(2) 20-28

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