Quality evaluation of biscuit from wheat-tiger nut composite flour

International Journal of Agriculture and Nutrition Pub Date : 2019-10-01 DOI:10.33545/26646064.2019.v1.i4a.19

K. Gs, Ikala Gu, Ochelle Po

引用次数: 4

Abstract

The quality evaluation of biscuit from wheat-tiger nut composite flour was carried out. Biscuit was prepared from varying proportion of 100%, 90%, 80%, 70%, and 60% wheat flour substituted with 0%, 10%, 20%, 30% and 40% tiger nut flour respectively. The biscuit samples were analyzed for the chemical composition, physical, sensory and functional properties on the blends. The tiger nut flour addition increased (p<0.05) significantly the moisture content (4.64 – 5.16). Sensory evaluation showed that although there was significant (p<0.05) increase in the nutritional content of the biscuit, the overall acceptability of all biscuit samples decreased with increasing level of tiger nut flour.

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小麦-虎坚果复合面粉饼干的质量评价

对小麦-虎坚果复合面粉饼干的质量进行了评价。以100%、90%、80%、70%、60%的小麦粉分别替代0%、10%、20%、30%、40%的虎坚果粉制备饼干。对饼干样品进行了化学成分、物理、感官和功能性能分析。添加虎坚果粉显著提高了水分含量(4.64 ~ 5.16)(p<0.05)。感官评价结果表明，随着虎坚果粉添加量的增加，虽然饼干的营养成分显著(p<0.05)增加，但饼干的整体可接受度降低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Agriculture and Nutrition

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