Vol. 6, Issue 6 (2018)
Development and quality evaluation of savory biscuits
Author(s): Dipak Hemraj Patil, Krishna Rajesh Patil, Govind Baliram Chavan and Shivpriya Maroti Kenche
Abstract: This study aimed to develop a process for the development of savory biscuits from wheat flour, moringa powder. The two different ingredients were used in different ratio for preparation of savory biscuits. The prepare savory biscuit was analysed for its different physicochemical as well as sensory qualities by adopting 9-point Hedonic scale. Among different ratios used for prepared Biscuits, the ratio of 60:8:32 (Wheat flour, moringa powder, other minor ingredient) reached the highest sensory scores for overall acceptability.
Pages: 1337-1340 | 428 Views 92 Downloads
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How to cite this article:
Dipak Hemraj Patil, Krishna Rajesh Patil, Govind Baliram Chavan, Shivpriya Maroti Kenche. Development and quality evaluation of savory biscuits. Int J Chem Stud 2018;6(6):1337-1340.
