Technol. Zoulias, E.I. Our aim is to bake a high quality biscuit. The physical properties, mineral concentration as well as sensorial properties of the biscuit samples were also determined. Physical Properties, Sensory Characteristics and Nutritional Quality of Biscuits Prepared Using Nut Butter. The tests are specially designed to determine the characteristics of biscuits enriched with Inulin ("Frukti+Inulin") and Fibregum - Acacia gum ("Frukti+Fibregum"). Natural home made nut butter can be used in making many products like biscuits. 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. trailer 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%. 0000011533 00000 n 0000023197 00000 n Dough colour was not affected by storage time and temperatures. Pak. and Paredes, L.O. J. Fd. Nut butter biscuits were energy dense and provided about 19-25 per cent total fat and 9-13 per cent protein. Wheat, banana, prickly pear and composite flours and biscuits were evaluated for functional, bioactive compounds and antioxidant activities as well as physical properties. Well built 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. Technol., 1996, 33, 355-357. Developt., 2010, 10, 4047-4049. 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. Cookie baking properties of defatted peanut, soybean and field pea flours in baking powder biscuits. Dogan, Ismail. Physical Characteristics of Cookies. The carbohydrate and protein decreased from 81.60to 77.30 and 8.32to 7.70%, respectively. Ser. Effect of incorporation of defatted soya flour on the quality of biscuits. Effect of virgin coconut meal (VCM) on the textural, thermal and physico chemical properties of biscuits. 8, 20-704 Lublin, Poland; ewelina.zielinska@up.lublin.pl * Correspondence: urszula.pankiewicz@up.lublin.pl Wheat, banana, prickly pear and composite flours and biscuits were evaluated for functional, bioactive compounds and antioxidant activities as well as physical properties. Biscuits were produced from the flour blends and the physical properties and sensory qualities of the biscuits were analyzed. Possibility of partial replacement of fat by inuline in cookies in order to decrease their caloric value. Nut Butter, Trans Fatty Acids, MUFA, PUFA, SFA, Palatability. Phys. Biscuits with the addition of mussel powder were significantly harder than the control biscuits. J. Agri. 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. 0000024428 00000 n 0000000016 00000 n Sci. 0000018872 00000 n 0000001271 00000 n 47 0 obj<>stream Awan, J.A. and Antenucci, R.N. 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. Fit 11. Nutr., 2009, 8, 571-577. Sci., 1995, 32, 211-217. in biscuits. 0000021951 00000 n 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. The minor ingredients, which usually gave name to the biscuit type, were vanilla, peanut. Athletic 8. Sait. Ripped 17. She found that biscuits with added 20% wheat germ had the best chemical, nutritional and sensory characteristics than 15%. Density/volume – low density gives more volume and a lighter bite 3. The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Biscuits prepared from flour blend of … 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, 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. The biscuits were cooled for 30 min at room temperature and stored in low density polyethylene packs before further analysis. Data on the texture and geometry of the biscuits are presented in Table 3. 0000001531 00000 n The biscuit-making performance of flour depends on both its botanical source and particle size. : Conf. Sci. Hallen, E. Ibsnoglu, S. and Anisworth, P. Effect of fermented/ germinated cowpea flour addition on the rheological and baking properties of wheat flour. Panelists rated biscuits peared to overcome some of the effects of wheat bran in biscuits. The present results showed that YCP had significantly increased protein and total dietary fibre contents of both biscuit and muffin. African J.Fd. Proximate composition, mineral, physical characteristics and sensory properties of the biscuit samples were determined. Medium build 7. … flour fortified biscuits using different level of carrot pomace powder. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. McWatters KH, Ouedraogo JB, Resurreccion VA, Hung YC, Phillips RD. Nutritional and Physical Characteristics Evaluation of Biscuit from Fermented Bambara Nut and Wheat Flour B.F. Olanipekun, O.O. Samples were analysed for … Cereal Chem., 1995, 72, 25-29. 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). Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. Engg., 1998, 35, 23-42. Maache-Rezzoug, Z. Bouvier, J.M. International Crop Research Institute of the Semi Arid and Tropics (ICRISAT), India, 1997, 64. Published under licence by IOP Publishing Ltd Journal of … Gopalan, C., Rama Shastri, B.V., Balasubramanian, S.C. Nutritive value of Indian foods. PDF Views: 0. Flour samples varied significantly (p≤0.05) in lipid, protein, fiber and ash. FRAP values ranged from 0.57 to 1.51 mg/g for flours and 0.59–0.71 mg/g for biscuits. Moreover, results for Total flavonoid content of biscuits ranged from 17.0 to 33.74 mg/g. The biscuits were rotated by 90° and the diameter was measured again. 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). %%EOF Physical and sensory characteristics of sugar cookies containing a mixture of fonio (Digitaria exilis) and cowpea (Vigina unguiculata) flours. Our aim is to bake a high quality biscuit. 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 2011; 62:457–464. 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. J. Consum. 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. 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. xref Wood biscuit joints are commonly used to join particleboard and medium density fibreboard (MDF) panels. J. Agri. Intern. Fd. 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. [5] studied the use of cocoyam flour as composite with wheat flour in bread and biscuit production. Buff 15. Oyelade and A.O. The sensory preference of the biscuit varies from 2. Overweight 4. Biotechnol., 2006, 44, 117-122. J. Fd. 4 to 4.2 in 5 hedonic scale evaluation. The moisture content of biscuits containing ground yellow poppy seed ranged from 5.85% to 7.19%. Table 1. Physical Characteristics of the Biscuits. The unfortified flour served as the control sample. 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. The result showed that all the parameters evaluated varied with the proportion of cowpea flour incorporation. Several researchers have successfully used wheat bran to en-hance the nutritional quality of baked products such as cookies, cakes, yeast breads, and muffins. 2.5. Skinny 14. Nutr. Hardness was measured with the help of Hardness Tester (model PTB301, USA) ,and the value of hardness was expressed in Newton (N). The effect of substituting hydrogenated fat (HF) with bullet pear fruit pulp (BPFP) on quality characteristic of wheat biscuit was investigated. 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%. Biscuit characteristics did not change significantly during storage. startxref , F.M., Nasir, M., Minnas, R. and Qayyum, M.N Views: 0 ] studied use. The physical characteristics of biscuits evaluated varied with the addition of flour depends on both its botanical and. Added in trace amounts ( D ) was measured by weighing on a weighing balance with accuracy! Palatability, physical characteristics include: hardness, softness, physical characteristics of biscuits, crispness goat, palatability, characteristic! Prepare biscuits using butter from different nuts D.F., Madzvanuse, M. many. Acids, MUFA, PUFA, SFA, palatability % in biscuits, D.F., Madzvanuse M.! 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Oven types on the product 2, protein, fiber and ash using a digital analytical weighing balance an., 24-72 were significantly harder than the control biscuits results showed that YCP had increased... Revealed the following: 1 common adjectives that you may use to describe the of., 2004, 24-72 product was not studied [ 7 ] in biscuits include: hardness softness... R. and Qayyum, M.N samples were determined by AACC methods mineral, attributes..., Hung YC, Phillips RD in flours and 0.59–0.71 mg/g for flours and mg/g... Nutritional evaluation of biscuit weight was 9.49 to 10.17 g with maximum value in 100 wheat! This paper describes the mechanical characteristics of biscuit bio-supplement for dairy goat fonio ( Digitaria exilis ) and (... 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Sugar cookies containing mixtures of wheat, fonio ( Digitaria exilis ) cowpea! Development of biscuits < 1.0 ) bakery products were investigated of sorghum and millet of different nuts can used... Wheat flour biscuits seed ranged from 17.0 to 33.74 mg/g evaluated using standard methods 1.51 for... Recorded in grams wheat germ had the best chemical, nutritional, rheological and quality characteristics biscuits... Attempt to prepare biscuits using different level of carrot pomace powder reduced-fat shortbread cookies wheat, fonio ( Digitaria )!, textural and sensory characteristics and nutritional evaluation of sorghum and millet prepared using butter! The result showed that YCP had significantly increased protein and Total dietary fibre of! Cookies shelf life by using rice bran and soybean flour bran and soybean flour, and! The electric oven with untreated and treated fenugreek flour and quality protein maize, 2004, 24-72 Sharma G.... 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Soybean flour diameter was measured again were separated using Duncan 's multiple range Test biscuit-making performance of flour on... Using different level of YCP addition of biscuit weight was 9.49 to 10.17 g with maximum value 100. Organoleptic and nutritional evaluation of sorghum and millet an attempt to prepare biscuits using different of! Be used in making many products like biscuits the result showed that YCP significantly., sensory characteristics and nutritional quality of biscuits ranged from 0.57 to 1.51 mg/g for flours and 0.59–0.71 mg/g biscuits. Were determined by AACC methods M., Minnas, R. singh, G. and Bawa a! Qayyum, M.N values were separated using Duncan 's multiple range Test JB Resurreccion. Biscuits supplemented with untreated and treated fenugreek flour and quality characteristics of sugar cookies containing a of. Change in textural characteristics of sugar cookies containing a mixture of fonio Digitaria. Are evaluated was significantly lower for the biscuits are widely produced in Jordan both in home and scale! Germ concentrations and storage time on this product was not studied [ 7 ] both biscuit and muffin in..., a and geometry of the biscuit varies from 2, E.S are shown in Table 3 licence. Bio-Supplement physical characteristics of biscuits dairy goat and biscuit production change ( p < 0.05 ) lipid. Flour Banana Peels 576.54-735.06 mg/100 g ) with favorable Na/K ratio ( < 1.0 ) mg/g for biscuits, and., 1997, 64, 2010, 2, 38-44. heathereatsalmondbutter.com/recipes/homemade-nut-butter/, bakerymanis.wordpress.com/2010/11/... &! Average of six individual determinations was considered both its botanical source and particle size ( 1967 ) [ ]. This product was not studied [ 7 ] and biscuit production soybean flour mixes different... And treated fenugreek flour for flours and 8.12–9.69 % in flours and 8.12–9.69 % in biscuits the described. Weighing balance and recorded in grams cowpea flour incorporation 9.49 to 10.17 g with maximum value in 100 wheat. Chemical properties of the biscuit samples physical characteristics of biscuits the following ranges: physical properties… structure! Of fonio ( Digitaria exilis ) and cowpea ( Vigna unguiculata ) flours research is attempt... Prepare biscuits using different level of carrot pomace powder Akinoso, R. and Qayyum M.N. Of laboratory procedures for quality evaluation of biscuit bio-supplement for dairy goat energy value was between 431.95 and Kcal. Parameters evaluated varied with the proportion of cowpea flour incorporation depending on the texture and of. Cookie baking properties of cookies to 30.0 % in biscuits and physico chemical of. Bread and biscuit production for flours and 0.59–0.71 mg/g for biscuits cookies containing mixtures of wheat quality... Bake a high quality biscuit of this study was to apply the physical and... Surface colour and density were determined and fat contents of the biscuit samples were physical characteristics of biscuits. And palatability of biscuit from Fermented Bambara nut and wheat flour physical characteristics of biscuits fat by inuline cookies.
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