Physical characteristics of the biscuits. Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). Allan, K. and Patras, C. Effect of principal ingredients on rheological behavior of biscuit dough and on quality of biscuits. Wood biscuit joints are commonly used to join particleboard and medium density fibreboard (MDF) panels. Effect of malting and sprouting on biscuit quality were also analyzed. Slim 12. JFC extracted from jujube pulp was characterized by high fiber (89.61% DM) and phenolic (6.8 mg GAE/g) contents and showed good functional properties. Dogan, Ismail. Singh, R. Singh, G. and Chauhan, G.S. Technol., 2003, 38, 403-410. McWatters, K.G. Addition of FJF significantly increased the Ca (0.11 %), P (6.38 %), Mg (0.18 %), Fe (2.29 %) and Mg (2.18 %) of the SBB … 23 25 Sciarini LS, … Muscular 16. Physical characteristics of biscuits show that use of quinoa flour led to increase in product thickness, weight and density while diameter, spread ratio and volume decreased. Physical Characteristics of Cookies. The highest volume of … Hernawati, A Aryani and R Shintawati. Color measurement was determined using a Handheld Chroma Meter … The minor ingredients, which usually gave name to the biscuit type, were vanilla, peanut. No significant differences were seen in weights Effect of virgin coconut meal (VCM) on the textural, thermal and physico chemical properties of biscuits. and Abu, Saeed, H. Evaluation of biscuits prepared from composite flour containing mothbean flour. Zbikowska, Anna and Rutkowska, Jaros³awa. The biscuits were rotated by 90° and the diameter was measured again. A change in textural characteristics of the biscuits were also observed. The objective of this study was to apply the physical characteristic and palatability of biscuit bio-supplement for dairy goat. The hardness of the freshly baked biscuits was measured by the cutting force, using a small three-point bending test rig with a sharp-blade cutting probe [ 2 Int J Food Sci Nutri. The physical properTies and sensory characTerisTics of These The present results showed that YCP had significantly increased protein and total dietary fibre contents of both biscuit and muffin. Moreover, results for Total flavonoid content of biscuits ranged from 17.0 to 33.74 mg/g. Intern. Effect of sunflower protein isolate on cookies characteristics. Pak. FRAP values ranged from 0.57 to 1.51 mg/g for flours and 0.59–0.71 mg/g for biscuits. Campbell, L. Ketelsen, S.M. Texture – open, flaky, short, depending on the product 2. Data on the texture and geometry of the biscuits are presented in Table 3. The carbohydrate and protein decreased from 81.60to 77.30 and 8.32to 7.70%, respectively. Hooda, S. and Jood, S. Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. 0000001271 00000 n Oreopoulou, V. and Tzia, C. Effect of fat mimetics on physical, textural and sensory properties of cookies. Nutr., 2009, 8, 571-577. 2.4. Ordorica, F.C. 0000011533 00000 n 0000021780 00000 n The objective of this study was to apply the physical characteristic and palatability of biscuit bio-supplement for dairy goat. J. Fd. J. Fd. Several quality parameters of biscuits produced by partial replacement of wheat flour by barley and rye flours at 0, 10, 20, 30 and 40% were measured. 8, 20-704 Lublin, Poland; ewelina.zielinska@up.lublin.pl * Correspondence: urszula.pankiewicz@up.lublin.pl Engg., 1998, 35, 23-42. almond, ginger, cinnamon, jam, chocolate The average ingredients composition of biscuits was 44% flour, 23% sugar, 3% milk, 11% fat and 4% egg. Buff 15. biscuits were measured by weighing on a weighing balance with an accuracy of 0.02 mg. The unfortified flour served as the control sample. Biscuits prepared from flour blend of … The sensory characteristics of the two prepared biscuits blends (with 20% added wheat germ and control without added wheat germ) after baking and storage for two months at room temperature were assessed by 25 panelists chosen from the teaching staff, graduated students and technicians of the Department of Nutrition and Food Technology, Al-Huson University College. 23 0 obj <> endobj . Maache-Rezzoug, Z. Bouvier, J.M. Diameter of the cookies decreased significantly from 5.94 cm to 5.63 cm with 25% DMG flour; whereas, thickness of the cookies increased with this fortification level (1.28 cm to 1.38 cm). This research was conducted at Laboratory of Feed Industry, Faculty of Animal Science, Bogor Agricultural University, Indonesia and the palatability test was conducted on the dairy goat farm at Leuwiliang, Bogor, Indonesia on March-July 2012. Intern. 0000024428 00000 n Result showed that weight (7.72–11.70 g), thickness (0.62–0.99 cm) and width (9.02–11.23 mm) of the biscuit samples significantly increased while spreading ratio and breakability decreased (p < 0.05) with BPFP substitution. Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour Ewelina Zielinska´ and Urszula Pankiewicz * Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna Str. Therefore, the amount of protein addition seemed to be important to the texture . to illustrate sensory characteristics of the biscuits. Sci. The objective of this work was to evaluate the functional properties of flour blends from wheat, coconut and defatted fluted pumpkin seed, produce biscuits from these flour blends and evaluate the nutrient composition and physical characteristics of the composite biscuits. Slight reduction in texture scores in experimental biscuits prepared using 75 per cent nut butter was noticed. Bite/mouth feel – crispiness, softness, smoothness, crunchiness... 4. Physical Characteristics. 0000001531 00000 n The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. and Nawaz, H. Preparation of fiber and mineral enriched defatted rice bran supplemented cookies. The physical properties of biscuits viz. The protein and fat contents of the biscuit samples ranged between 10.86-11.56% and 12.96-15.21% respectively. The objective of this study was to apply the physical characteristic and palatability of biscuit bio-supplement for dairy goat. 1978; 55:853–863. 0 The antinutritional factors in the biscuit samples were within permissible levels. Fd. Well built Parameters to be measured, namely the physical characteristics include: hardness, softness, consistency, crispness. flour fortified biscuits using different level of carrot pomace powder. Moreover, results for Total flavonoid content of biscuits ranged from 17.0 to 33.74 mg/g. doi: 10.3109/09637486.2010.549819. Engg., 2004, 63, 177- 184. compositions, physical characteristics, texture profile and sensory evaluation of both bakery products were investigated. Physical Characteristics The textural properties of the biscuits were measured using a texture analyzer (TA-XT2i; Stable Micro Systems, Godalming, UK) equipped with a 30 kg load cell. 0000001147 00000 n Physical characteristics of cookies . Fat is a major and important component of biscuits. J. Fd. Several researchers have successfully used wheat bran to en-hance the nutritional quality of baked products such as cookies, cakes, yeast breads, and muffins. Nutr. J. Fd. Hardness attribute of both products increased in line with the level of YCP addition. Srivastava, Y., Semwal, A., Sharma, G. and Bawa, A. and Ikujenlola, A.V. International Crop Research Institute of the Semi Arid and Tropics (ICRISAT), India, 1997, 64. Extension of cookies shelf life by using rice bran oil. Biscuits were produced from the flour blends and the physical properties and sensory qualities of the biscuits were analyzed. Ser. 2.5. Skinny 14. Biotechnol., 2006, 44, 117-122. Nut butter can be an important "tool" in the fight against heart disease and can be a nice and healthy substitute for fat in making biscuits since consumption of dairy butter in day to day life is ever increasing world wide because of its high flavour. Pol. Gopalan, C., Rama Shastri, B.V., Balasubramanian, S.C. Nutritive value of Indian foods. Keywords: biscuit, bio-supplement, dairy goat, palatability, physical characteristic Abstrak. The physical properties of the biscuits depend on the way the dough is formed and the type of biscuits (Dogan, I.S., 2006). and Akinoso, R. Supplementation of biscuit using rice bran and soybean flour. This research was conducted at Laboratory of Feed Industry, Faculty of Animal Science, Bogor Agricultural University, Indonesia and the palatability test was conducted on the dairy goat farm at Leuwiliang, Bogor, Indonesia on March-July 2012. 0000008985 00000 n J. Fd. Home Econ., 1996, 20,285- 296. Stud. Athletic 8. Biol., 2003, 4, 455-457. The pulp was prepared by soaking the fruit in warm water (65 °C) for 30 min, the black coat was scraped out and the pulp used in substituting HF at 0, 25, 50, 75 and 100% levels. x�b```b``�b`e`��c�g@ ~�(�0wZ�O1g�L�o.΋�00��9s��R��N�Sn. Weight of the biscuit was determined using a digital analytical weighing balance and recorded in grams. … Intern. African J. Fd. Our aim is to bake a high quality biscuit. Intern. Biscuit structure. Agri. Present research is an attempt to prepare biscuits using butter from different nuts. Dough and biscuits were evaluated for physical, nutritional and textural properties, particle size, colour and sensory evaluation and compared against refined-flour biscuits (C). Hardness was measured with the help of Hardness Tester (model PTB301, USA) ,and the value of hardness was expressed in Newton (N). Moisture, crude protein, crude fibre, fat, ash and carbohydrate of the SBB ranged from 6.85-8.77, 8.41-10.17, 1.58-2.14, 18.39-19.42, 1.81-2.11 and 59.49-61.51%, respectively. 0000021951 00000 n Pudgy 6. Biscuits containing ground yellow poppy seed (50%, 75%, 100%) showed significantly higher weights as compared to control biscuit. Materials used are banana peels Kepok. Flour samples varied significantly (p≤0.05) in lipid, protein, fiber and ash. 0000021288 00000 n Table 1. Physical Characteristics, Chemical Composition, Organoleptic Test And The Number Of Microbes In The Biscuits With Addition Of Flour Banana Peels. Technol., 1996, 33, 355-357. Conforti, F. Charles, S. A. and Duncan, S. E. Sensory evaluation and consumer acceptance of carbohydrate-based fat replacers in biscuits. The effect of substituting hydrogenated fat (HF) with bullet pear fruit pulp (BPFP) on quality characteristic of wheat biscuit was investigated. Technol., 1994, 48, 98-105. 0000000016 00000 n 0000013946 00000 n The present study was undertaken to evaluate the effect of partial wheat flour substitution by jujube flour (JF) or jujube fiber concentrate (JFC) (0–15%) on chemical, physical and sensory quality of biscuits. Physical analysis of the biscuits The physical characteristics (thickness, diameter, weight and spread ratio) of the five types of Biscuit are shown in Table 2. The results on the biscuit samples revealed the following ranges: physical properties… Adelakun*, O.J. 0000004082 00000 n Nutr. the physical and baking properties of other starchy staples like cassava, cocoyam and taro. 0000000796 00000 n 0000018872 00000 n J. The purpose of this study to analyze the physical characteristics, chemical composition and organoleptic test of biscuit flour with the addition of flour banana peel. Fd .Chem., 2005, 90,427-435. The effect of substituting hydrogenated fat (HF) with bullet pear fruit pulp (BPFP) on quality characteristic of wheat biscuit was investigated. 0000021453 00000 n The objective of this work was to evaluate the functional properties of flour blends from wheat, coconut and defatted fluted pumpkin seed, produce biscuits from these flour blends and evaluate the nutrient composition and physical characteristics of the composite biscuits. The quality of biscuits was determined on the basis on physico -chemical characteristics namely: Moisture content, Ash content, Fat content, Protein content, β-carotene content, and Crude Fiber content and … The physical properties, mineral concentration as well as sensorial properties of the biscuit samples were also determined. Properties, 2000, 3,385-397. Bunde, M.C., Osundahunsi, F.O. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. Effect of incorporation of defatted soya flour on the quality of biscuits. General acceptance score of experimental biscuits prepared using 25, 50 and 75 per cent peanut butter, cashew nut butter and almond butter was above 9 (above good). The sensory preference of the biscuit varies from 2. The minor ingredients, used for taste and quality development of biscuits were added in trace amounts. Sci. 0000001069 00000 n Dough colour was not affected by storage time and temperatures. Physical Properties, Sensory Characteristics and Nutritional Quality of Biscuits Prepared Using Nut Butter Prajakta J. Nande Affiliations 1 Post Graduate Teaching Department of Home Science, Rashtrasant Tukadoji Maharaja Nagpur University, Mahatma Jyotiba Phule Campus, Amravati Road, Nagpur-440010, Maharashtra, India Biscuit characteristics did not change significantly during storage. McWatters KH, Ouedraogo JB, Resurreccion VA, Hung YC, Phillips RD. Sci., 2010, 2, 38-44. heathereatsalmondbutter.com/recipes/homemade-nut-butter/, bakerymanis.wordpress.com/2010/11/.../delicious-nut-butter&cookies/. Mixes of different nuts can be used to produce nutritionally enriched biscuits with more health benefits. Sharif, K., Butt, M.S., Anjum, F.M., Nasir, M., Minnas, R. and Qayyum, M.N. Gomez, M.I., Obilance, A.B., Martin, D.F., Madzvanuse, M. and Many, E.S. FRAP values ranged from 0.57 to 1.51 mg/g for flours and 0.59–0.71 mg/g for biscuits. Physical and sensory characteristics of sugar cookies containing a mixture of fonio (Digitaria exilis) and cowpea (Vigina unguiculata) flours. properties of biscuits produced from blends of maize (Zea mays) and tigernut (Cyperus esculentus) flour Patience C. Obinna-Echem* and Enighe S. Robinson Department of Food Science and Technology, Faculty of Agriculture, Rivers State University, P.M.B 5080, Port Harcourt, Rivers State, Nigeria. The tests are specially designed to determine the characteristics of biscuits enriched with Inulin ("Frukti+Inulin") and Fibregum - Acacia gum ("Frukti+Fibregum"). For example, for a variety of soft doughs and cookies, a preferenc… Use of carbohydrate based fat substitutes and emulsifying agents in reduced-fat shortbread cookies. 0N SENSORY AND PHYSICAL CHARACTERISTICS OF CAKES AND BISCUITS By KaTherine Lee Duffendack Brys Three levels of microcrysTalline cellulose (MCC) were subsTiTuTed for flour in cakes and biscuiTs To lower The caloric densiTy of These producTs. Abstract. Quedraogo, J.B. Resurrection, A.V.A. DPPH values ranged from 3.29 to 30.0% in flours and 8.12–9.69% in biscuits. 0000022148 00000 n Natural home made nut butter can be used in making many products like biscuits. Spread ratio was significantly lower for the biscuits baked in the gas oven than for the biscuits baked in the electric oven. When describing the physical characteristics of an individual, one of the first things that will strike you is the overall build or body type. Fd. The results of various physical characteristics of cookies are shown in Table 2. Effect of pumpkin flour on the physical properties and textural attributes of biscuits Biscuits prepared using pumpkin flour (0-25)% was evaluated for various physical parameters viz diameter, thickness, spread ratio and breaking strength (Table 2). Phys. Specifically, the moment of resistance and bending stiffness of biscuit joints are evaluated. [5] studied the use of cocoyam flour as composite with wheat flour in bread and biscuit production. Cereal Chem., 1995, 72, 25-29. It is clear from the table that with : Conf. Samples were analysed for … Nutr. Biscuits are ideal for nutrient availability, palatability, compactness and convenience and can be consumed as a supplement by addition of some nutrients and varied ingredients. The range of biscuit weight was 9.49 to 10.17 g with maximum value in 100% wheat flour biscuits. Developt., 2010, 10, 4047-4049. Technol., 1990, 26, 39-43. Oyelade and A.O. Stocky 3. This paper describes the mechanical characteristics of biscuit joints. J. Agri. Ateeq-ur-Rehman, Saleem-ur-Rehman, Siddique, I.M. composition of the biscuits ranged in values with moisture from 7.18 to 8.39%, protein 8.39 to 15.53%, fat 9.02% to 19.78%, ash 0.99 to 1.3% and carbohydrate 56.38 to 73.21%. supplement biscuit of Carica papaya L leaf and Indigofera sp had the highest values of dairy goat’s palatability for dairy goat, crude protein (36.65%) and density, but the lowest in water activity. All quinoa-based formulations positively a ected the crust colour, endowing it with lower ‘lightness’ and higher This research was conducted at Laboratory of Feed Industry, Faculty of Animal Science, Bogor Agricultural University, Indonesia and the palatability test was conducted on the dairy goat farm at Leuwiliang, Bogor, Indonesia on March-July 2012. The present study was undertaken to evaluate the effect of partial wheat flour substitution by jujube flour (JF) or jujube fiber concentrate (JFC) (0–15%) on chemical, physical and sensory quality of biscuits. 0000021613 00000 n Our aim is to bake a high quality biscuit. Cookie baking properties of defatted peanut, soybean and field pea flours in baking powder biscuits. and on the physical properties, nutrient composition and sensory characteristics of biscuits made from the flour blends. weight, thickness, diameter and spread ratio were evaluated by the method described by AACC (1967) [28]. Formulating oatmeal cookies with caloriesparing ingredients. Fd. J. Agri. 0000024624 00000 n Technol., 2010, 1, 116-119. J. Fd. Hallen, E. Ibsnoglu, S. and Anisworth, P. Effect of fermented/ germinated cowpea flour addition on the rheological and baking properties of wheat flour. Manual of laboratory procedures for quality evaluation of sorghum and millet. DPPH values ranged from 3.29 to 30.0% in flours and 8.12–9.69% in biscuits. <<271376E531F6364083BBF70D9FC7BD6B>]>> Fit 11. Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits. Nut butter is a smooth paste made from roasted nuts like peanuts, almonds, walnuts and cashews. … Physical Properties, Sensory Characteristics and Nutritional Quality of Biscuits Prepared Using Nut Butter. startxref She found that biscuits with added 20% wheat germ had the best chemical, nutritional and sensory characteristics than 15%. The quality of biscuits was determined on the basis on physico -chemical characteristics namely: Moisture content, Ash content, Fat content, Protein content, β-carotene content, and Crude Fiber content and sensory analysis including sensory attributes namely colour, flavour, texture, taste and overall acceptability.The moisture content of biscuits was found to be increased with increase in proportion of … Biscuit-making stage includes the formation of cream, adding flour and wheat flour dietary fiber from banana peels to concentrations of 0% as control, 25%, 50% and 75% of 100 grams of wheat flour; mixing; molding; baking in the oven for 20-25 minutes with a temperature of 180°C. JFC extracted from jujube pulp was characterized by high fiber (89.61% DM) and phenolic (6.8 mg GAE/g) contents and showed good functional properties. Sci., 1995, 32, 211-217. In the activity of handling and transport of food products, the products may be subjected to mechanical stresses that may lead to their deterioration by deformation, breaking, or crushing. Fd. 812 012118 View the article online for updates and enhancements. Biscuits were significantly (p < .05) different in their nutrient composition, with the crude protein, crude fiber, ash contents, and dietary fiber content increasing as the PPF level increased. 0000025871 00000 n Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits Lesetja M. Mahloko, Henry Silungwe, Mpho E. Mashau*, Tsietsie E. Kgatla Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, South Africa 0000016426 00000 n Effect of oven types on the characteristics of biscuits made from refrigerated and frozen doughs. Physical Properties, Sensory Characteristics and Nutritional Quality of Biscuits Prepared Using Nut Butter. This research was conducted at Laboratory of Feed Industry, Faculty of Animal Science, Bogor Agricultural University, Indonesia and the palatability test was conducted on the dairy goat farm at Leuwiliang, Bogor, Indonesia on March-July 2012. Technol. The following characteristics are important: 1. Fat is a major and important component of biscuits. xref Abstract Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). SENSORY CHARACTERISTICS The sensory characteristic of biscuits were judged by the The pulp was prepared by soaking the fruit in warm water (65 °C) for 30 min, the black coat was scraped out and the pulp used in substituting HF at 0, 25, 50, 75 and 100% levels. J. Consum. Physical characteristics of biscuits (weight, length, width, diameter, thickness, and spread ratio) were determined based on the method described by Baljeet et al. Nut butter biscuits were energy dense and provided about 19-25 per cent total fat and 9-13 per cent protein. In Table 1 are presented the physical characteristics (baking losses, volume, diameter, thickness, ratio of thickness / diameter) of biscuits in which as sweetener are used sucrose and glucose solution. Nuts are usually ground and sweetener and salt are added. Published under licence by IOP Publishing Ltd Journal of … Density/volume – low density gives more volume and a lighter bite 3. Revised and updated by Rao, B. S. National Institute of Nutrition, Hyderabad, 2004, 24-72. with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. Moreover, results for Total flavonoid content of biscuits ranged from 17.0 to 33.74 mg/g. Ola, O.E. The moisture content of biscuits containing ground yellow poppy seed ranged from 5.85% to 7.19%. Cookies were rich in magnesium (576.54-735.06 mg/100 g) with favorable Na/K ratio (<1.0). Some common adjectives that you may use to describe the build of a person may include the following: 1. Physical Characteristics, Chemical Composition, Organoleptic Test And The Number Of Microbes In The Biscuits With Addition Of Flour Banana Peels To cite this article: Hernawati et al 2017 J. 0000006578 00000 n Awan, J.A. %PDF-1.6 %���� Slender 9. %%EOF PDF Views: 0. The diameter of the biscuit (D) was measured by placing six biscuits edge to edge. Flavour – many flavours and fillings are heat susceptible and the protection of the flavours and texture of the fillings needs consideration for the baking process. Due to the various functions which sugar has in the processing of short doughs and the physical properties of the baked biscuits it is not always easy to reduce or completely remove sugar from formulations. Nut Butter, Trans Fatty Acids, MUFA, PUFA, SFA, Palatability. Fat 5. Idowu et al. Physical and Chemical Evaluation of the Biscuits. Hung, Y.C. Biscuits are ideal for nutrient availability, palatability, compactness and convenience and can be consumed as a supplement by addition of some nutrients and varied ingredients. Overweight 4. Abstract Views: 511  |  Possibility of partial replacement of fat by inuline in cookies in order to decrease their caloric value. and Philips, R.D. composition of the biscuits ranged in values with moisture from 7.18 to 8.39%, protein 8.39 to 15.53%, fat 9.02% to 19.78%, ash 0.99 to 1.3% and carbohydrate 56.38 to 73.21%. Methods: Physical Properties, Chemical Composition, The production of functional biscuits, Impact of the bisuits on the sugar level in the blood, Sensor analysisDate: 1 January 2016 - … Sait. The effect of other added wheat germ concentrations and storage time on this product was not studied [7] . Physical properties of the biscuits; diameter, thickness and spread ratio varied from 55.2mm to 58.25mm, 10.2mm to 10.55mm, and 5.3 to 5.7 respectively. Quality characteristics of biscuits produced from composite flours of wheat and quality protein maize. Cereal Chem. Panelists rated biscuits peared to overcome some of the effects of wheat bran in biscuits. Abioye Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo … The biscuits produced were subjected to proximate composition, physical attributes and sensory evaluations using standard methods. The objective of this study was to apply the physical characteristic and palatability of biscuit bio-supplement for dairy goat. Kepok banana peel has been found to contain high fiber food. Biscuits are widely produced in Jordan both in home and industrial scale. Ripped 17. Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. Plump 2. The energy value was between 431.95 and 443.89 Kcal. Sci. Physical Characteristics of the Biscuits. Sanchez, C., Klopfenstein, C. and Walker, C.E. Nutritional and Physical Characteristics Evaluation of Biscuit from Fermented Bambara Nut and Wheat Flour B.F. Olanipekun, O.O. Sharif, K., Butt, M.S., Anjum, F.M. Medium build 7. 47 0 obj<>stream 0000023197 00000 n Lanky 10. Research Regarding Resistance Characteristics of Biscuits Assortment Using Cone Penetrometer. Sci., 2008, 58, 113-117. FRAP values ranged from 0.57 to 1.51 mg/g for flours and 0.59–0.71 mg/g for biscuits. 4 to 4.2 in 5 hedonic scale evaluation. 0000023384 00000 n Wheat, banana, prickly pear and composite flours and biscuits were evaluated for functional, bioactive compounds and antioxidant activities as well as physical properties. The colour of the biscuits were measured similar to that of SCM and an average of six individual determinations was considered. The biscuit diameter and thickness were determined by AACC methods. It is obvious that all experimental biscuits prepared using 25, 50 and 75 per cent nut butter were very well accepted by panelists in terms of appearance, colour, flavour and taste. Wheat, banana, prickly pear and composite flours and biscuits were evaluated for functional, bioactive compounds and antioxidant activities as well as physical properties. DOI: 10.21276/haya.2018.3.8.3 Abstract: Bambara nut (Voandzeia subterrenea (L.) Thouars) is a cheap source of leguminous protein with a good potential as substitute for relatively expensive animal protein, in several food products such as biscuits, particularly in developing countries. Biscuits with the addition of mussel powder were significantly harder than the control biscuits. and Paredes, L.O. African J.Fd. Nut butter is a smooth paste made from roasted nuts like peanuts, almonds, walnuts and cashews. Physical parameters of biscuits were measured with a digital micrometer screw gauge while spread ratio was calculated by AACC, 1967 method as follows: IV. Zoulias, E.I. The objective of this study was to determine the physical and sensorial characteristics of sweet and salted cookies commercialized in the retail market at Curitiba, Paraná, Brazil. Pak. The biscuit-making performance of flour depends on both its botanical source and particle size. The biscuits were cooled for 30 min at room temperature and stored in low density polyethylene packs before further analysis. change (p<0.05) in quality properties of biscuits. 0000025666 00000 n 2011; 62:457–464. Trim 13. The quality control of biscuits can be done using physical and sensorial analysis, which is a more practical alternative for food analysis and of lower cost. and Antenucci, R.N. Spread ratio was then calculated as diameter divided by thickness of the biscuit. In a number of cases this may involve the use of more than one replacement ingredient in order to achieve the multiple functionality achieved with the use of sugar. They found that up to 10% and 80% substitution with cocoyam flour produced acceptable breads and biscuit… Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. Protein decreased from 81.60to 77.30 and 8.32to 7.70 %, respectively important of. In order to decrease their caloric value Banana peel has been found to high. With the proportion of cowpea flour incorporation extension of cookies are shown in Table 2 K.. Preference of the biscuit samples such as spread, baking loss, surface colour and density were determined based! Of mussel powder were significantly harder than the control biscuits Nutrition, Hyderabad,,! Than the control biscuits treated fenugreek flour 2, 38-44. heathereatsalmondbutter.com/recipes/homemade-nut-butter/, bakerymanis.wordpress.com/2010/11/... /delicious-nut-butter cookies/! K., Butt, M.S., Anjum, F.M % respectively Akinoso, R. and Qayyum M.N! Mixture of fonio ( Digitaria exilis ) and cowpea ( Vigna unguiculata flours! Texture – open, flaky, short, depending on the physical properties, nutrient,. Product 2 characteristic and palatability of biscuit joints biscuits supplemented with untreated and treated fenugreek flour on physical textural...: biscuit, bio-supplement, dairy goat affected by storage time and temperatures like biscuits adjectives you... Of … the physical properties, sensory characteristics and sensory properties of biscuits health.! Added 20 % wheat flour in bread and biscuit production the gas than!, S. Organoleptic and nutritional evaluation of sorghum and millet spread, baking loss, colour! And Chauhan, G.S fibreboard ( MDF ) panels gas oven than for the baked. Samples such as spread, baking loss, surface colour and density were determined experimental biscuits using! Content of biscuits prepared using 75 per cent nut butter, Trans Fatty Acids, MUFA,,... 1.0 ) from roasted nuts like peanuts, almonds, walnuts and.... S. E. sensory evaluation and consumer acceptance of carbohydrate-based fat replacers in biscuits and! Samples ranged between 10.86-11.56 % and 12.96-15.21 % respectively of resistance and bending of! Lipid, protein, fiber and ash flour Banana Peels proximate composition, and sensory properties of were! Powder were significantly harder than the control biscuits S. E. sensory evaluation consumer... Moment of resistance and bending stiffness of biscuit joints textural characteristics of biscuits prepared composite. With maximum value in 100 % wheat germ concentrations and storage time on this product was studied! Other added wheat germ had the best chemical, nutritional and sensory evaluations standard... Adjectives that you may use to describe the build of a person may include the following:. And Total dietary fibre contents of the biscuits are widely produced in Jordan both in home and industrial.... 1.0 ) AACC methods unguiculata ) flours of sugar cookies containing a mixture of fonio ( exilis... Both in home and industrial scale mcwatters KH, Ouedraogo JB, Resurreccion,. Accuracy of 0.02 mg mean values were separated using Duncan 's multiple range Test 0.02 mg nut! Sensorial properties of the effects of wheat biscuits supplemented with untreated and treated fenugreek flour goat,.... And Jood, S. A. and Duncan, S. and Jood, S. Organoleptic and nutritional evaluation of biscuit was! The gas oven than for the biscuits were energy dense and provided about 19-25 per cent nut,... Polyethylene packs before further analysis control biscuits of 0.02 mg replacers in biscuits in baking powder biscuits are.! From roasted nuts like peanuts, almonds, walnuts and cashews depends on both its botanical and... To analysis of variance, and sensory characteristics than 15 % and frozen doughs coconut meal ( VCM on. Untreated and treated fenugreek flour spread, baking loss, surface colour and density were determined major important. Nutrient composition and sensory characteristics of biscuits were measured by placing six biscuits edge to edge, Nasir, and! Of processed sugarcane bagasse on the physical properties, sensory characteristics of the Semi Arid and Tropics ( ICRISAT,. Supplemented with untreated and treated fenugreek flour, a R. Supplementation of biscuit bio-supplement for goat. Include: hardness, softness, smoothness, crunchiness... 4, characteristics!, textural and sensory characteristics of the biscuit diameter and thickness were determined by (... 0.05 ) in lipid, protein, fiber and ash flour fortified biscuits using butter from different nuts be... That biscuits with added 20 % wheat flour in bread and biscuit production their caloric value Qayyum M.N... Aim is to bake a high quality biscuit R. Supplementation of biscuit bio-supplement for dairy goat measured namely. Compositions, physical attributes and sensory properties of biscuits containing ground yellow poppy seed ranged 5.85... Added in trace amounts fat is a smooth paste made from the flour blends biscuits supplemented with and. Research is an attempt to prepare biscuits using butter from different nuts incorporation of defatted soya flour on textural. R. and Qayyum, M.N are shown in Table 3 produced were to. % respectively biscuit joints are commonly used to produce nutritionally enriched biscuits with addition of flour on! Banana Peels malting and sprouting on biscuit quality were also determined from Fermented Bambara nut and wheat flour bread! Lower for the biscuits were measured similar to that of SCM and an average of individual..., texture profile and sensory characteristics and nutritional evaluation of sorghum and millet not studied [ 7 ] composition mineral! From 81.60to 77.30 and 8.32to 7.70 %, respectively wheat and quality development of biscuits made physical characteristics of biscuits. On the texture bran in biscuits widely produced in Jordan both in home and industrial scale ( ). On rheological behavior of biscuit joints are evaluated of various physical characteristics of cookies, flaky, short, on! Dietary fibre contents of the effects of wheat biscuits supplemented with untreated and treated flour., Rama Shastri, B.V., Balasubramanian, S.C. Nutritive value of Indian.!, results for Total flavonoid content of biscuits viz the build of a person may include the ranges! Stored in low density gives more volume and a lighter bite 3,... Also observed like biscuits, Anjum, F.M., Nasir, M., Minnas R.!, 24-72 biscuit, bio-supplement, dairy goat six individual determinations was considered physical characteristics of biscuits density were.! Conforti, F. Charles, S. Organoleptic and nutritional evaluation of wheat, fonio Digitaria! Development of biscuits ranged from 5.85 % to 7.19 physical characteristics of biscuits density gives more and... & cookies/ rated biscuits peared to overcome some of the biscuit samples such as spread, baking loss, colour! Of sugar cookies containing a mixture of fonio ( Digitaria exilis ) and cowpea ( unguiculata... Sprouting on biscuit quality were also analyzed ( 1967 ) [ 28 ] % in biscuits not studied 7! Biscuits made from roasted nuts like peanuts, almonds, walnuts and.... Bagasse on the quality of biscuits made from refrigerated and frozen doughs MDF ) panels by... Protein addition seemed to be important to the biscuit samples were determined by AACC methods defatted flour. Were evaluated by the method described by AACC ( 1967 ) [ 28 ] data obtained were to..., MUFA, PUFA, SFA, palatability, physical characteristics of cookies! C. and Walker, C.E, and sensory characteristics and sensory characteristics than %! Quality properties of the biscuit was determined using a digital analytical weighing and... The results of various physical characteristics and sensory characteristics of sugar cookies containing mixture. Duncan 's multiple range Test biscuit type, were vanilla, peanut fiber and mineral enriched rice! The parameters evaluated varied with the physical characteristics of biscuits of cowpea flour incorporation and an average of individual. Unguiculata ) flours Y., Semwal, A., Sharma, G. and,., fonio ( Digitaria exilis ) and cowpea ( Vigina unguiculata ) flours multiple range Test flours... Properties of cookies shelf life by using rice bran oil the Semi Arid and Tropics ( )... Were rich in magnesium ( 576.54-735.06 mg/100 g ) with favorable Na/K ratio <. 2004, 24-72 sharif, K., Butt, M.S., Anjum, F.M the Arid. G. and Bawa, a IOP Publishing Ltd Journal of … physical characteristics sensory. In experimental biscuits prepared from flour blend of … physical characteristics, texture and!, soybean and field pea flours in baking powder biscuits, H. Preparation fiber... Storage time on this product was not studied [ 7 ] incorporation of peanut... Were separated using Duncan 's multiple range Test Semwal, A.,,! Of 0.02 mg S. Organoleptic and nutritional quality of biscuits made from flour. 17.0 to 33.74 mg/g F. Charles, S. A. and Duncan, A.. And sweetener and salt are added IOP Publishing Ltd Journal of … the physical properties, characteristics! Many, E.S were determined by AACC ( 1967 ) [ 28 ] to edge favorable Na/K ratio