Vol. 8, Issue 3 (2020)
Organoleptic, physico-chemical and nutritional evaluation of salty biscuit supplemented with quality protein maize flour
Author(s): Pallavi Kumari, Usha Singh and Gitanjali
Abstract: Bakery products are popular in all over world and the production has risen by many folds due to their low cost, varied taste and textured profiles with attractive package and longer shelf-life to suit easy marketing. For evaluating the organoleptic, physico-chemical and nutritional properties, salty biscuit was developed from QPM in combination with other ingredients used in bakery. The appearance was observed to be 8.80 ± 0.48 whereas it was 8.76 ± 0.43 for colour, 8.70 ± 0.53 for flavour, 8.80 ± 0.48 for taste and 8.76 ± 0.43 for texture. The overall acceptability of the salty biscuit was near to excellent i.e. 8.80 ± 0.40.For ascertaining physico-chemical quality, weight, volume and density of baked salty biscuit was determined. Acceptability testing of the product was determined by the score given for sensory characteristics such as appearance, colour, flavour, taste, texture and overall acceptability. The weight, volume and density of QPM salty biscuit was found to be 14.05 ± 0.78 g, 10.00 cc and 1.75 ± 0.09 g/cc. For evaluating nutritional quality of salty biscuit data on proximate composition was recorded. The moisture content of salty biscuit was 1.95 ± 0.02 per cent and ash content was 1.37 ± 0.01 per cent. The fat content of product was 5.18 ± 0.02 per cent. The percentage of fibre, protein and carbohydrate was 0.92 ± 0.02, 2.29 ± 0.07 and 88.19 ± 0.07 respectively. The Calcium and iron content were 4.00 ± 1.00 and 0.98 ± 0.05 mg per 100 g. The sugar and starch content of salty biscuit were 2.71 ± 0.02 and 61.81 ± 0.54 per cent.
DOI: 10.22271/chemi.2020.v8.i3v.9420
Pages: 1587-1589 | 475 Views 91 Downloads
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How to cite this article:
Pallavi Kumari, Usha Singh, Gitanjali. Organoleptic, physico-chemical and nutritional evaluation of salty biscuit supplemented with quality protein maize flour. Int J Chem Stud 2020;8(3):1587-1589. DOI: 10.22271/chemi.2020.v8.i3v.9420
