Textural studies of soy-jambul seed powder fortified biscuits (original) (raw)
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This research work aimed to utilize guava seed powder which is a by-product obtained from guava and has a good nutritional, dietary fibre and antioxidant properties. The level of guava seed powder (17.65g), wheat flour 62g, and sugar (20g) were optimize by response surface methodology (RSM) to develop guava seed powder fortified biscuit (GSPFB). Results showed that guava seed powder fortified biscuits had higher biscuit hardness and lower biscuit fracturability compare to control biscuits. Antioxidant activity of guava seed powder fortified biscuit (GSPFB) also showed higher values compare to control biscuits. The sensory scores of guava seed powder fortified biscuits were higher than control biscuits.
Jamun seed are popular among alternative medicine systems to control different ailments such as diabetes, cardio-vascular and gastro-intestinal disorders. Owing to such attributes, the most important aspect of this study to develop jamun seed powder fortified biscuits have been commercialized to meet these purposes. Efforts were made to prepare biscuits having different combinations of Maida (M), finger millet (FM) and jamun seed powder (JSP) were prepared by mixing them in different proportions viz., T 1-87% + 10% + 3%, T 2-84% + 10% +6%, T 3-81% + 10% + 9%, T 4-78% +10% + 12%. The biscuits were baked in a thermally controlled oven at temperature of 170°C for 20 min. The prepared biscuits were subjected to textural analysis and compared with the control biscuit containing 100% maida flour. The physical and textural properties of biscuits made by various blending were determined. The qualities of the product were determined with the help sensory evaluation. In sensory analysis treatment T 3 (81% maida + 9% jamun seed powder + 10% finger millet flour) secured maximum score for colour, taste, flavour and acceptability. Therefore, treatment T 3 was more acceptable so it was optimised treatment than others.
Evaluation of wheat cassava and soymalt composite flour influence on biscuit quality
2017
This study evaluated the effect of soy malt addition on properties of cassava-wheat composite flour and its suitability for biscuit production. Various mixes of cassava wheat soybean malt flours were analyzed for proximate composition, physicochemical properties, mineral and vitamin. Biscuits were produced from these various flour mixes and the acceptability determined by sensory evaluation. There were increases for crude protein, fiber, ash and fat as soy-malt flour addition increases and ranged from 14.52 21.96, 1.52 -1.8, 2.66 3.01 and 3.97 10.02%, respectively, while the moisture, carbohydrate, sugar and starch content decrease and ranged from 8.12 8.73, 59.23 54.39, 1.70 1.46 and 73.14 – 68.15%, respectively. Physicochemical properties such as swelling capacity, solubility, bulk density was found to increase and ranged from 237.50 257.00%, 227.5 265.0% and 0.64 0.71 g/cm, respectively. The phosphorus, magnesium and potassium content ranges from 7.22 11.2, 9.25-12.69 and 1.37-1....
Standardization and Evaluation of Physical, Textural and Organoleptic Properties of Chicken Biscuits
ISSN NO 2320-5407 International Journal of Advanced Research (2013), Volume 1, Issue 6, 163-168
Biscuits are convenient and inexpensive food products that are becoming very popular in India. The present study was conducted to standardize and evaluate the physical, textural and organoleptic properties of chicken biscuits by using defatted chicken, maida flour, spices, butter and baking agents. Control was prepared without adding chicken. Chicken biscuits were prepared by adding 5%, 10%, 15%, 20% and 25% of defatted chicken into flour with other ingredients. The physical, textural and organoleptic properties of the chicken biscuits were carried out. The results of Hunter’s Lab colour analysis showed that addition of chicken in the biscuits at 5–25% levels resulted in increase of the whiteness, and decrease in yellowness whereas control biscuits had high in redness. The texture analysis showed that breaking strength decreased with incorporation of chicken at 5% to 20% level. Nine-point hedonic scale ranking method was used to evaluate the organoleptic characteristics of prepared biscuits. The 5% defatted chicken added biscuits were well accepted by sensory panelist. Thus it can be concluded that biscuits can be made with substitution of defatted chicken up to 5 % without adversely affecting the sensory characteristic of biscuit.
Functional properties and biscuit making potential of soybean and cassava flour blends
Plant Foods for Human Nutrition, 2003
Functional properties of the blends were determined. Biscuits were produced from the blends and evaluated for their protein and fat contents, and physical and sensory properties. The SF had a greater capacity to absorb water and oil than the blends which increased with increasing levels of SF. The bulk densities of the blends were low which would be an advantage in the formulation of supplementary foods. The flour blends also exhibited low emulsifying properties, thus, would not be useful in products where emulsion activity is of prime importance. The foam capacity of the blends was low, but foams prepared from them were moderately stable. All the flours showed good gel forming capacity. The protein and fat contents of the flour blend biscuits increased with increasing levels of SF. The width, thickness and spread ratio were not significantly (p > 0.05) different among the flour blend biscuits. Biscuits weights, however, decreased with increased SF substitution. Sensory evaluation indicated that there were no significant differences in color, texture, flavor, taste and overall acceptability of the flour blend biscuits. At 50% level of SF incorporation, biscuits had higher scores for all the sensory attributes evaluated. Above this level, biscuits received lower sensory scores.
PRODUCTION AND QUALITY EVALUATION OF BISCUITS PRODUCED FROM MALTED SORGHUM-SOY FLOUR BLENDS
Malnutrition is a major problem especially among children in developing countries including Nigeria. Consumption of nutritious snacks could help to reduce protein-energy malnutrition in school children and adults. This study aimed at producing quality biscuit from cheap and underutilized crops (malted-sorghum and soybean flour blends). Biscuits were produced from malted-sorghum flour and soybean flour blends using various proportions (100:0; 90:10; 80:20; 70:30; 60:40 and 100% wheat flour as control). The proximate composition, mineral analysis and sensory properties of the biscuits were evaluated. The proximate composition of the biscuit produced from the composite flour showed an increase in percentage of protein (7.3 to 11.7%), fat content (27.4 to 30.8%), crude fiber (2.8 to 3.5%) and ash content (2.2 to 2.8%) while the carbohydrate content decreased from 56.7% to 47.1% depending on the level of substitution. The results of the mineral analysis of the biscuits produced from the composite flour showed that the iron content (1.2 to 1.4 mg/100 g), zinc content (1.0 to 1.2 mg/100 g) and calcium content (1.3 to 3.0 mg/100 g) increases as the level of substitution of soy flour in the blend increases, however, a decrease (20.5 to 17.0 mg/100 g) in phosphorus was observed. Sensory evaluation results of the biscuits showed that all the biscuit samples were highly rated for all the selected sensory attributes evaluated. Consumption of the biscuits will increase the nutrient intake of the people especially children and also increase the utilization of sorghum in developing countries including Nigeria.
2017
Flour blends were produced using wheat, bambara nut, and Aerial yam. The flour samples were processed into biscuits in the following ratios (wheat : bambara nut : aerial yam): 100:0:0 (WTF), 0💯0 (BNF), 0:0:100 (AYF), 40:30:30 (WBA), 30:30:40 (BAW), and 50:40:10 (ABW). Physical, chemical and sensory properties of the biscuit samples were determined. Physical properties showed that in diameter, values ranged from 7.11 to 12.01 cm, weight ranged from 11.30 to 11.99 g, spread ratio ranged from 1.80 to 3.00, spread factor ranged from 59.25 to 100 and height ranged from 4.01 to 5.01cm. Chemical qualities showed protein (7.90-17.08%), ash (1.96-4.96%), fat (1.20-5.20%), fibre (4.20-6.30%), and moisture (3.80-5.80%). Sensory scores showed that appearance ranged from 6.60 to 7.70, Aroma ranged from 6.60 to 8.02, taste ranged from 7.33 to 8.50, Crispness 7.12 to 7.21, and overall acceptance 6.81 to 8.32.There was a significant difference (p<0.05) among samples. However, all biscuit sam...
2008
The use of wheat and soybean flour blends in the preparation of biscuits was studied. The flour blends of wheat (WF) and soybean (SF) were composite at replacement levels of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% and 90%. The proximate composition of the various flour blends used for the preparation of biscuits were determined using standard methods. The biscuits produced were evaluated for their proximate composition and sensory attributes. From the results, the protein content of the blends increased steadily with increasing content of soybean flour (SF) (13.18% in 90:10, WF: SF to 27.44% in 10: 90, WF: SF) while carbohydrate decreased. Similarly, the protein content of the biscuits increased with increasing supplementation with soybean flour. The protein content of biscuits increased from 12.08% in 90:10, WF: SF to 25.48% in 10: 90, WF: SF samples. In the same way, the energy content of the biscuits increased as the level of soybean flour inclusion increased. The energy content o...
Development of Protein Enriched Biscuits by Incorporating Soy Nuggets Powder
IAEME PUBLICAITON, 2015
Soy nuggets are inexpensive source of protein and dietary fiber and they contribute many health benefits. The present study was conducted to prepare protein enriched biscuits which could be a protein supplement snack food. Soy nuggets were processed into powder and used to incorporation in control biscuits in the level of 10, 15, 20, 25, and 30% by replacing refined wheat flour. The physical properties, chemical composition and sensory characteristics of fortified biscuits were evaluated. The thickness, weight and density of soy nuggets powder incorporated biscuits was found to increase whereas diameter, spread ratio, spread factor and volume was found to be decreasing with increasing proportion of soy nuggets powder level. The result reveled decline in moisture content and carbohydrate and improvement in protein, ash and crude fiber content, whereas fat, acid insoluble ash, acidity of extracted fat and energy value observed minor change as a effect of incorporation of soya nuggets powder. Fortified biscuits showed significant difference in sensory characteristics with control biscuits at 30 % level of incorporation. It is concluded that the biscuits of acceptable quality can be made by substitution of refined wheat four with soy nuggets powder up to the maximum level of 25 %. The study thus claims the beneficial utilization of soy nuggets powder to formulate protein enriched biscuits with enhanced nutritional value.