The biscuits were cooled for 30 min and stored in air tight tins for 24 h, for further analysis. II. 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. composition was analyzed, along with the physical properties and color. 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 physical properties, nutritional composition and sensory characteristics. Physical characteristics The surface plots were defined by … were gradually decreased from 86.05 to 82.27%. 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. the physical properties and sensory characteristics of horse gram flour biscuits. As for the main physical characteristics (Table 5), the a w of AS10 and AS20 was slightly higher than control, but without a significant difference. The effect of substituting hydrogenated fat (HF) with bullet pear fruit pulp (BPFP) on quality characteristic of wheat biscuit was investigated. Physical evaluation Physical characteristics of biscuit were determined following to the method adapted from (Saha et al., 2011) with some modifications. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. 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. 1.1. The biscuits were cooled for 30 min at room temperature and stored in low density polyethylene packs before further analysis. The a w values observed in all biscuits agreed with moisture content and showed that they were conveniently dry and stable from the microbiological point of view (a w < 0.6). After the biscuits were cooled to room temperature, ten pieces of biscuits for each formulation were weighted (W) using analytical balance (Mettler-Toledo Dragon 204, Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. 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. The bacterial count of the 20 percent potato flour incorporated biscuits sample after 60 days was 6.5x10 CFU/g and this was well below the acceptable limit and3 2.6.1. Determination of physical properties Physical properties of the biscuit samples were determined according to AACC (2000) methods. The weight of three biscuits from each sample was determined on an electronic weighing balance (Mettler, Germany) and average recorded in grams (g). on the Sensory Characteristics of Biscuits P. STANYON' and C. COSTELLO2 ABSTRACT Cereal Chem. at increasing levels (up to 100%) on the chemical-physical, nutritional, and sensory characteristics of ladyfinger biscuits, and to correlate the percentages of substitution used with consumer acceptability, which strongly a ects the marketability of products. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits J Sci Food Agric. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months, respectively. Flour. Fat is a major and important component of biscuits. Abstract Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). Sensory evaluation showed that the biscuits The mean values of physical characteristics of wheat are presented in Table (2) and Figures 1 -5. Physical parameters of biscuits were measured with a digital micrometer screw gauge while spread ratio was calculated by AACC, 1967 method as follows: IV. Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. SENSORY CHARACTERISTICS The sensory characteristic of biscuits were judged by the The breaking hardness of biscuits with carrot powder only and with carrot characteristics of beta carotene rich biscuits. Physical Properties, Sensory Characteristics and Nutritional Quality of Biscuits Prepared Using Nut Butter 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. It ranged from 6.42 g (sample F) to 7.76 g (sample C) while the weight of the control sample was 8.07 g. The breadfruit/wheat flour was mixed in the ratio 0:100%, 10:90%, 20:80%, 30:70%, 40:60%, Data on the texture and geometry of the biscuits are presented in Table 3. Minerals content the results reported that when increasing fortification of garden cress during preparation biscuits the minerals contents were increased gradually 1. The dough was sheeted to 4 mm height biscuits which were baked in an air circulation oven at 190 ± 2°C for 8 min. Sensory evaluation and physical characteristics gives the best biscuits acceptability fortification with garden cress until 7.5%. biscuits were measured by weighing on a weighing balance with an accuracy of 0.02 mg. Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits Heliyon . Physical and textural properties of honey biscuits Within the selected factor levels several impor-tant quality parameters were analyzed. In this study, different proportions of F-SDF were added to the flour to make biscuits, and the effect of F-SDF on the physical properties and starch digestion characteristics of biscuits were investigated, which could provide theoretical and practical basis for the development of biscuits with beneficial properties. 3.5. 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. 67(6):545-547 Rolled biscuits were prepared with wheat bran replacing 0, 14, 28, more crumbly, drier, and chewier as bran level increased. WGP might be utilised for the novel formulation of biscuits as an alternative source of dietary fibre and phenols. Physical and Chemical Evaluation of the Biscuits 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. 2.9. Physical Characteristics of the Biscuits. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. physical characteristics of biscuits like bulk density, spread ratio and spread factor were decreased significantly with the increasing level of potato flour replacement. The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. The main ingredients in the biscuits making process are flours, sugars and fats. Materials used are banana peels Kepok. The biscuits were ed for physical biscuits decreased significantly (p<0.05) with the increase in the level of horse gram flour in the flour blend, while, the spread ratio increased insignificantly. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. Kepok banana peel has been found to contain high fiber food. Rolled biscuits were prepared with 0, 14, 28, and 42% wheat bran substituted for flour and 0, 20, 40, and 60% polydextrose substituted for hydrogenated shortening. Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). Expansion in diameter (1.059 to 1.280) and spread ratio (5.73 to 6.78) was decreased with increased proportion of carrot powder in all three types of biscuits. The weight of biscuits produced from flour blends was considerably low compared to the sample A. Dehulled breadfruit was sorted, washed, sun dried, milled and sieved to get flour. It is a dessert that uses milk as the Therefore, the amount of protein addition seemed to be important to the texture . The ingredients used in biscuits were flour blends (100g), sugar (30g), shortening (20g), milk powder (2.0g), sodium chloride (1g), sodium bicarbonate (0.5g), ammonium 2.5 Physical Characteristics of biscuits The weight and the diameter of the baked biscuits were determined by weighing on a weighing balance and measuring with a calibrated ruler respectively [12]. Effects on physical and sensory characteristics of biscuits containing 16 combinations were determined with … 2019 Oct 2;5(10):e02479. Food Agri. , 79: 1223 – 1231 . [Google Scholar] ] Sugar (90 g) and fat (60 g) were creamed for 3 to 4 minutes in a Hobart mixer. Biscuits with the addition of mussel powder were significantly harder than the control biscuits. One of the complementary foods to support the growth and development of children under five that can be developed is pudding. To these ingredients, various small ingredients may be added for leavening, flavour and texture. Wheat flour One of the principle ingredients for biscuits is wheat flour. The data recorded a gradual increment of spread ratio of all fortified biscuits with all the four studied citrus peels powders ranging from 2.72 to 2.92 for 10% Tangerine peel powder supplemented biscuits and 10% Abo-Sora orange peel powder supple- Since the cookies made with 7.5 % SPI and WPC were considered optimum, these were treated with emulsifiers - GMS, SSL and LEC to further improve the quality of cookies. The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Biscuits were shaped by cutting with a cutter of 51 mm diameter and baked on an aluminium tray at 205 °C for 10 min. The analysis was carried out in triplicate. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 %) on the rheological properties, physical characteristics and sensory parameters of cracker biscuits … Physical Properties of Biscuits The result of the physical properties of biscuit samples is shown in Table 7. Characteristics of physical, chemical, and organoleptic properties of ... porridge, biscuits, and powdered milk. Effect of emulsifiers on the quality characteristics of cookies . Aftertaste and 2.4. Figures 2-4 il-lustrate the results for spread, hardness and fractura-bility by using three-dimensional interaction surface plots. The emulsifiers influenced differently the quality characteristics of RF cookies with 7.5 % SPI and WPC. J Sci. MATERIALS AND METHODS Preparation of biscuits 1 Biscuits were prepared using creamery method for making biscuit dough. 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. The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Quality characteristics of biscuits made from wheat and African breadfruit (Treculia africana) ABSTRACT Composite biscuit was made from breadfruit/wheat flour. Effect of emulsifiers, fat level and type on the rheological characteristics of biscuits dough and quality of biscuits. doi: 10.1016/j.heliyon.2019.e02479. 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