Physico-chemical and Sensory Evaluation of Biscuits Developed from Blends of Jowar (Sorghum), Organic Jaggery and Whole Wheat Flours

Background: Jowar (Sorghum) is one of the most popular millet grown in tropical and semi-arid regions. The present study was aimed to design and develop the process technology for the preparation of biscuits from blends of jowar and jaggery by replacing wheat flour. Methods: The biscuits were analysed for physico-chemical and sensory properties. The proportions taken were 30:70:60, 40:60:60, 50:50:60, 60:40:60, 70:30:60 and 100:0:60 of jowar flour, whole wheat flour and jaggery respectively. Sensory evaluation was performed by using composite scoring test and means were evaluated by Krushkal Walli H-Test. Result: Sensory evaluation revealed that the ratio of 100:0:60 (SWJ 6) jowar, whole wheat flour and jaggery has highest acceptability and was considered for further studies. The physical parameters of biscuits such as mass (20 g), thickness (7 mm), spread factor (64.28), diameter (45 mm) and color values were determined. The texture analysis revealed that the biscuits held hardness (32.5 g), fracturability (8.60 mm) and cutting strength (3.390 kg). Proximate analysis was estimated as energy (583 kcal), carbohydrate (92.6 g), protein (10.8 g), fat (4.8 g), crude fibre (8.6 g), calcium (46 mg), zinc (58.3 mg), iron (16.1 mg) and potassium (420 mg) per 100 g for SWJ 6 proportion.

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The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2020.2.5.111 ◽

2020 ◽

Vol 2 (5) ◽

Author(s):

U. E. Inyang ◽

V. P. Elijah

Keyword(s):

Wheat Flour ◽

Nutritive Value ◽

Control Sample ◽

Pasting Properties ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Overall Acceptability ◽

Substitution Level ◽

Whole Wheat ◽

Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

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Analysis of Biscuits Enriched With Fibre by Incorporating Carrot and Beetroot Pomace Powder

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2017.54.4.15754 ◽

2017 ◽

Vol 54 (4) ◽

pp. 403 ◽

Cited By ~ 2

Author(s):

Huma Parveen ◽

Anita Bajpai ◽

Sunny Bhatia ◽

Shalu Singh

Keyword(s):

Moisture Content ◽

Wheat Flour ◽

Calorific Value ◽

Sensory Characteristics ◽

Vacuum Drying ◽

Whole Wheat Flour ◽

High Fiber ◽

Whole Wheat ◽

Physico Chemical ◽

Level Of Significance

The study was undertaken with a view to explore the use of carrot pomace powder as well as beetroot pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetroot Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetroot pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

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Physical properties and sensory evaluation of bread containing micronized whole wheat flour

Food Chemistry ◽

10.1016/j.foodchem.2020.126497 ◽

2020 ◽

Vol 318 ◽

pp. 126497 ◽

Cited By ~ 8

Author(s):

Styliani Protonotariou ◽

Panagiota Stergiou ◽

Marianna Christaki ◽

Ioanna G. Mandala

Keyword(s):

Physical Properties ◽

Sensory Evaluation ◽

Wheat Flour ◽

Whole Wheat Flour ◽

Whole Wheat

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Development and Evaluation of Indian Traditional Sweet ‘Laddoo’ Supplemented with Germinated Pumpkin Seed Flour

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i230266 ◽

2021 ◽

pp. 48-55

Author(s):

Neeta Kumari ◽

Sangeeta C. Sindhu ◽

Varsha Rani ◽

Varsha Kumari

Keyword(s):

Wheat Flour ◽

Crude Protein ◽

Research Work ◽

Crude Fiber ◽

Crude Fibre ◽

Pumpkin Seed ◽

Whole Wheat Flour ◽

Insoluble Dietary Fiber ◽

Seed Flour ◽

Whole Wheat

Aim: The study was planned to evaluate Indian traditional sweet ‘Laddoo’ supplemented with germinated pumpkin seed flour. Study Design: The traditional recipe was supplemented by replacing the whole wheat flour and bengalgram flour with 10, 20 and 30% of germinated pumpkin seed flour. The developed products were subjected to organoleptic and nutritional evaluation. The results were subjected to statistical analysis using ANOVA. Place and Duration of Study: The study was carried in Department of Foods & Nutrition and was part of doctoral research work carried out between 2017-19. Methodology: Sensory evaluation of developed products was carried out using 9-point hedonic scale. The samples were further analysed for moisture, ash, crude fat, crude protein and crude fiber, total, soluble and insoluble dietary fiber, total and available minerals using standard methods. Results: The supplementation resulted in a significant (P≤0.05) increase in ash, crude fat, crude protein and crude fiber while total carbohydrates decreased. The supplemented product had crude protein ranging from 19.39-25.59 g; crude fibre 2.21 -3.24 g and ash 5.70-8.19 g/100 g at different levels of incorporation as against 16.53, 1,64 and 3.66 g/100 g respectively in control product. Significant increase was observed in mineral content also. The supplemented products had calcium, magnesium, zinc, iron, potassium and phosphorus ranging from 63.47-95.46, 132.63-133.58, 3.58-7.51, 6.49-11.33, 639.53-884.34 and 343.32-356.63 mg/100 g on dry matter basis. The developed products were acceptable to judges. Conclusion: Incorporation of germinated pumpkin seed flour significantly (P≤0.05) improved the nutrient and mineral profile of whole wheat flour Bengal flour Laddoo. Such developed products can be very useful in combating the macronutrient and micronutrients deficiency problem in population of all age groups.

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Development of Process Technology for Laxative Biscuits

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2021/v40i831339 ◽

2021 ◽

pp. 53-60

Author(s):

S. Srivastava ◽

A. R. Tapre ◽

Mayank Jain

Keyword(s):

Wheat Flour ◽

Castor Oil ◽

Profile Analysis ◽

Control Sample ◽

Process Technology ◽

Whole Wheat Flour ◽

Overall Acceptability ◽

Whole Wheat ◽

Institute Of Technology ◽

Better Than

Aims: The main objective of this study was to develop the whole wheat flour based castor oil fortified biscuits as per the maximum safe daily dosage of castor oil requirement for adults. Study Design: In the present investigation attempts were made to prepare the whole wheat flour based castor oil fortified biscuits. As per the maximum safe daily dosage of castor oil requirement for adults, different levels of castor oil viz. 0, 10, 20, 30, 40, 50 and 56% were tried to prepare acceptable quality biscuit based on sensory parameters. The effect of variable amounts of castor oil in the biscuit formulation on dough and biscuit texture was also studied Place and Duration of Study: Experiments were done in Department of Food Processing Technology, A D Patel Institute of technology, Gujarat (India) and completed within 8 months. Methodology: The texture profile analysis for dough and biscuit samples prepared with varying levels of castor oil was carried out using texture analyser. Sensory evaluation of the prepared biscuit samples with varying % of castor oil was carried out for consumer acceptance and preference using semi-trained and consumer panelists. Results: Dough with castor oil was observed to be significantly harder and less sticky. The hardness of the biscuits decreased with the increase in the level of substitution of castor oil. Overall acceptability of biscuits sample with 56% castor oil was the highest as compared to other samples and was significantly better than the control sample. Conclusion: Overall acceptability of biscuits sample with 56% castor oil was the highest as compared to other samples and was significantly better than the control sample.

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Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch

LWT ◽

10.1016/j.lwt.2016.10.050 ◽

2017 ◽

Vol 76 ◽

pp. 131-139 ◽

Cited By ~ 38

Author(s):

Khalid Bashir ◽

Tanya L. Swer ◽

Kumar S. Prakash ◽

Manjeet Aggarwal

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Physico Chemical ◽

Gamma Irradiated

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Effect of fortification on physico-chemical and microbiological stability of whole wheat flour

Food Chemistry ◽

10.1016/j.foodchem.2008.01.065 ◽

2008 ◽

Vol 110 (1) ◽

pp. 113-119 ◽

Cited By ~ 39

Author(s):

Saeed Akhtar ◽

F.M. Anjum ◽

Salim-Ur Rehman ◽

Munir A. Sheikh ◽

Kalsoom Farzana

Keyword(s):

Wheat Flour ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Physico Chemical ◽

Microbiological Stability

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Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

Agrosearch ◽

10.4314/agrosh.v20i1.5s ◽

2020 ◽

Vol 20 (1) ◽

pp. 45-58

Author(s):

A.O. Dauda ◽

O.A. Abiodun ◽

O.A. Akintayo ◽

A.A. Babayeju ◽

K.O. Salami ◽

...

Keyword(s):

Wheat Flour ◽

Proximate Composition ◽

Antioxidant Properties ◽

Control Sample ◽

Essential Amino Acids ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Standard Methods ◽

Whole Wheat ◽

High Antioxidant Activity

In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole-wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24-16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferred. Keywords: Whole wheat flour; walnut; proximate composition; antioxidant properties; shelf life.

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