The effect of substituting hydrogenated fat (HF) with bullet pear fruit pulp (BPFP) on quality characteristic of wheat biscuit was investigated. Cereal Chem., 1995, 72, 25-29. The colour of the biscuits were measured similar to that of SCM and an average of six individual determinations was considered. 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. Slim 12. Physical Characteristics of the Biscuits. Some common adjectives that you may use to describe the build of a person may include the following: 1. Pak. 0000011533 00000 n 0000023197 00000 n Specifically, the moment of resistance and bending stiffness of biscuit joints are evaluated. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. Stud. Medium build 7. The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Nutr. The moisture content of biscuits containing ground yellow poppy seed ranged from 5.85% to 7.19%. Campbell, L. Ketelsen, S.M. %PDF-1.6 %���� The physical properTies and sensory characTerisTics of These Srivastava, Y., Semwal, A., Sharma, G. and Bawa, A. The objective of this study was to apply the physical characteristic and palatability of biscuit bio-supplement for dairy goat. Abstract. 2.4. The biscuits produced were subjected to proximate composition, physical attributes and sensory evaluations using standard methods. 0000022148 00000 n Plump 2. Trim 13. J. Fd. Ordorica, F.C. Revised and updated by Rao, B. S. National Institute of Nutrition, Hyderabad, 2004, 24-72. Samples were analysed for … Our aim is to bake a high quality biscuit. The objective of this work was to evaluate the functional properties of flour blends from wheat, coconut and defatted fluted pumpkin seed, produce biscuits from these flour blends and evaluate the nutrient composition and physical characteristics of the composite biscuits. Biscuits containing ground yellow poppy seed (50%, 75%, 100%) showed significantly higher weights as compared to control biscuit. 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. and on the physical properties, nutrient composition and sensory characteristics of biscuits made from the flour blends. FRAP values ranged from 0.57 to 1.51 mg/g for flours and 0.59–0.71 mg/g for biscuits. Pak. This research was conducted at Laboratory of Feed Industry, Faculty of Animal Science, Bogor Agricultural University, Indonesia and the palatability test was conducted on the dairy goat farm at Leuwiliang, Bogor, Indonesia on March-July 2012. In a number of cases this may involve the use of more than one replacement ingredient in order to achieve the multiple functionality achieved with the use of sugar. Biscuits prepared from flour blend of … Intern. SENSORY CHARACTERISTICS The sensory characteristic of biscuits were judged by the almond, ginger, cinnamon, jam, chocolate The average ingredients composition of biscuits was 44% flour, 23% sugar, 3% milk, 11% fat and 4% egg. J. Fd. Panelists rated biscuits peared to overcome some of the effects of wheat bran in biscuits. and Abu, Saeed, H. Evaluation of biscuits prepared from composite flour containing mothbean flour. It is clear from the table that with Manual of laboratory procedures for quality evaluation of sorghum and millet. DPPH values ranged from 3.29 to 30.0% in flours and 8.12–9.69% in biscuits. Several researchers have successfully used wheat bran to en-hance the nutritional quality of baked products such as cookies, cakes, yeast breads, and muffins. The effect of substituting hydrogenated fat (HF) with bullet pear fruit pulp (BPFP) on quality characteristic of wheat biscuit was investigated. Biscuits were significantly (p < .05) different in their nutrient composition, with the crude protein, crude fiber, ash contents, and dietary fiber content increasing as the PPF level increased. Stocky 3. Use of carbohydrate based fat substitutes and emulsifying agents in reduced-fat shortbread cookies. African J. Fd. 2011; 62:457–464. Keywords: biscuit, bio-supplement, dairy goat, palatability, physical characteristic Abstrak. 0N SENSORY AND PHYSICAL CHARACTERISTICS OF CAKES AND BISCUITS By KaTherine Lee Duffendack Brys Three levels of microcrysTalline cellulose (MCC) were subsTiTuTed for flour in cakes and biscuiTs To lower The caloric densiTy of These producTs. 0000024624 00000 n Slight reduction in texture scores in experimental biscuits prepared using 75 per cent nut butter was noticed. The biscuits were cooled for 30 min at room temperature and stored in low density polyethylene packs before further analysis. Physical Properties, Sensory Characteristics and Nutritional Quality of Biscuits Prepared Using Nut Butter. Technol., 1994, 48, 98-105. Physical and sensory characteristics of sugar cookies containing a mixture of fonio (Digitaria exilis) and cowpea (Vigina unguiculata) flours. composition of the biscuits ranged in values with moisture from 7.18 to 8.39%, protein 8.39 to 15.53%, fat 9.02% to 19.78%, ash 0.99 to 1.3% and carbohydrate 56.38 to 73.21%. 812 012118 View the article online for updates and enhancements. Pol. Effect of sunflower protein isolate on cookies characteristics. Abstract Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). Nutritional and Physical Characteristics Evaluation of Biscuit from Fermented Bambara Nut and Wheat Flour B.F. Olanipekun, O.O. J. Fd. 1978; 55:853–863. Ser. The diameter of the biscuit (D) was measured by placing six biscuits edge to edge. McWatters, K.G. Physical and Chemical Evaluation of the Biscuits. The objective of this study was to apply the physical characteristic and palatability of biscuit bio-supplement for dairy goat. Nut butter biscuits were energy dense and provided about 19-25 per cent total fat and 9-13 per cent protein. Hardness was measured with the help of Hardness Tester (model PTB301, USA) ,and the value of hardness was expressed in Newton (N). Nutr. Data on the texture and geometry of the biscuits are presented in Table 3. 23 0 obj <> endobj Ripped 17. The sensory characteristics of the two prepared biscuits blends (with 20% added wheat germ and control without added wheat germ) after baking and storage for two months at room temperature were assessed by 25 panelists chosen from the teaching staff, graduated students and technicians of the Department of Nutrition and Food Technology, Al-Huson University College. Bunde, M.C., Osundahunsi, F.O. Developt., 2010, 10, 4047-4049. biscuits were measured by weighing on a weighing balance with an accuracy of 0.02 mg. Sci. The sensory preference of the biscuit varies from 2. 0000024428 00000 n Hernawati, A Aryani and R Shintawati. Hung, Y.C. Sciarini LS, … Research Regarding Resistance Characteristics of Biscuits Assortment Using Cone Penetrometer. Physical characteristics of cookies . Physical Characteristics, Chemical Composition, Organoleptic Test And The Number Of Microbes In The Biscuits With Addition Of Flour Banana Peels To cite this article: Hernawati et al 2017 J. weight, thickness, diameter and spread ratio were evaluated by the method described by AACC (1967) [28]. Biotechnol., 2006, 44, 117-122. 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. Properties, 2000, 3,385-397. The result showed that all the parameters evaluated varied with the proportion of cowpea flour incorporation. 0000021951 00000 n Fit 11. Extension of cookies shelf life by using rice bran oil. and Nawaz, H. Preparation of fiber and mineral enriched defatted rice bran supplemented cookies. No significant differences were seen in weights For example, for a variety of soft doughs and cookies, a preferenc… Fd. J. Fd. The physical properties of biscuits viz. 0000016426 00000 n All quinoa-based formulations positively a ected the crust colour, endowing it with lower ‘lightness’ and higher The results of various physical characteristics of cookies are shown in Table 2. Nut butter is a smooth paste made from roasted nuts like peanuts, almonds, walnuts and cashews. Technol., 1990, 26, 39-43. Hooda, S. and Jood, S. Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Fd. The quality of biscuits was determined on the basis on physico -chemical characteristics namely: Moisture content, Ash content, Fat content, Protein content, β-carotene content, and Crude Fiber content and sensory analysis including sensory attributes namely colour, flavour, texture, taste and overall acceptability.The moisture content of biscuits was found to be increased with increase in proportion of … 0000001069 00000 n 0000023384 00000 n and Antenucci, R.N. J. Fd. Moisture, crude protein, crude fibre, fat, ash and carbohydrate of the SBB ranged from 6.85-8.77, 8.41-10.17, 1.58-2.14, 18.39-19.42, 1.81-2.11 and 59.49-61.51%, respectively. Technol., 1996, 33, 355-357. Gomez, M.I., Obilance, A.B., Martin, D.F., Madzvanuse, M. and Many, E.S. Nutr., 2009, 8, 571-577. J. in biscuits. %%EOF This research was conducted at Laboratory of Feed Industry, Faculty of Animal Science, Bogor Agricultural University, Indonesia and the palatability test was conducted on the dairy goat farm at Leuwiliang, Bogor, Indonesia on March-July 2012. xref Bite/mouth feel – crispiness, softness, smoothness, crunchiness... 4. Dogan, Ismail. Ola, O.E. Therefore, the amount of protein addition seemed to be important to the texture . Biscuit structure. 47 0 obj<>stream Dough colour was not affected by storage time and temperatures. Physical Properties, Sensory Characteristics and Nutritional Quality of Biscuits Prepared Using Nut Butter. with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. Weight of the biscuit was determined using a digital analytical weighing balance and recorded in grams. 8, 20-704 Lublin, Poland; ewelina.zielinska@up.lublin.pl * Correspondence: urszula.pankiewicz@up.lublin.pl Biscuits with the addition of mussel powder were significantly harder than the control biscuits. properties of biscuits produced from blends of maize (Zea mays) and tigernut (Cyperus esculentus) flour Patience C. Obinna-Echem* and Enighe S. Robinson Department of Food Science and Technology, Faculty of Agriculture, Rivers State University, P.M.B 5080, Port Harcourt, Rivers State, Nigeria. Engg., 1998, 35, 23-42. Technol., 2010, 1, 116-119. 4 to 4.2 in 5 hedonic scale evaluation. Fat is a major and important component of biscuits. Fd .Chem., 2005, 90,427-435. The physical properties of the biscuits depend on the way the dough is formed and the type of biscuits (Dogan, I.S., 2006). Effect of malting and sprouting on biscuit quality were also analyzed. 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. The protein and fat contents of the biscuit samples ranged between 10.86-11.56% and 12.96-15.21% respectively. The biscuit-making performance of flour depends on both its botanical source and particle size. 0000004082 00000 n 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. 0000008985 00000 n flour fortified biscuits using different level of carrot pomace powder. Buff 15. Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits. In Table 1 are presented the physical characteristics (baking losses, volume, diameter, thickness, ratio of thickness / diameter) of biscuits in which as sweetener are used sucrose and glucose solution. Possibility of partial replacement of fat by inuline in cookies in order to decrease their caloric value. Physical Characteristics, Chemical Composition, Organoleptic Test And The Number Of Microbes In The Biscuits With Addition Of Flour Banana Peels. Technol., 2003, 38, 403-410. Allan, K. and Patras, C. Effect of principal ingredients on rheological behavior of biscuit dough and on quality of biscuits. The objective of this work was to evaluate the functional properties of flour blends from wheat, coconut and defatted fluted pumpkin seed, produce biscuits from these flour blends and evaluate the nutrient composition and physical characteristics of the composite biscuits. 0000000016 00000 n 0000001531 00000 n DPPH values ranged from 3.29 to 30.0% in flours and 8.12–9.69% in biscuits. Pudgy 6. Cookies were rich in magnesium (576.54-735.06 mg/100 g) with favorable Na/K ratio (<1.0). The quality of biscuits was determined on the basis on physico -chemical characteristics namely: Moisture content, Ash content, Fat content, Protein content, β-carotene content, and Crude Fiber content and … Sci. Hardness attribute of both products increased in line with the level of YCP addition. 0000025666 00000 n Sci. 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. Fat is a major and important component of biscuits. This paper describes the mechanical characteristics of biscuit joints. McWatters KH, Ouedraogo JB, Resurreccion VA, Hung YC, Phillips RD. Mixes of different nuts can be used to produce nutritionally enriched biscuits with more health benefits. The biscuits were rotated by 90° and the diameter was measured again. and Philips, R.D. 0000001271 00000 n … Addition of FJF significantly increased the Ca (0.11 %), P (6.38 %), Mg (0.18 %), Fe (2.29 %) and Mg (2.18 %) of the SBB … FRAP values ranged from 0.57 to 1.51 mg/g for flours and 0.59–0.71 mg/g for biscuits. 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 Zbikowska, Anna and Rutkowska, Jaros³awa. trailer The minor ingredients, used for taste and quality development of biscuits were added in trace amounts. The hardness of the freshly baked biscuits was measured by the cutting force, using a small three-point bending test rig with a sharp-blade cutting probe [ 2 Nut Butter, Trans Fatty Acids, MUFA, PUFA, SFA, Palatability. Idowu et al. J. Fd. Zoulias, E.I. Giwa, E.O. Intern. Biscuit-making stage includes the formation of cream, adding flour and wheat flour dietary fiber from banana peels to concentrations of 0% as control, 25%, 50% and 75% of 100 grams of wheat flour; mixing; molding; baking in the oven for 20-25 minutes with a temperature of 180°C. supplement biscuit of Carica papaya L leaf and Indigofera sp had the highest values of dairy goat’s palatability for dairy goat, crude protein (36.65%) and density, but the lowest in water activity. Flavour – many flavours and fillings are heat susceptible and the protection of the flavours and texture of the fillings needs consideration for the baking process. and Akinoso, R. Supplementation of biscuit using rice bran and soybean flour. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. The antinutritional factors in the biscuit samples were within permissible levels. 0000025871 00000 n Phys. J. Agri. Physical analysis of the biscuits The physical characteristics (thickness, diameter, weight and spread ratio) of the five types of Biscuit are shown in Table 2. x�b```b``�b`e`��c�g@ ~�(�0wZ�O1g�L�o.΋�00��9s��R��N�Sn. Sanchez, C., Klopfenstein, C. and Walker, C.E. Cereal Chem. Sharif, K., Butt, M.S., Anjum, F.M. Sci., 2008, 58, 113-117. <<271376E531F6364083BBF70D9FC7BD6B>]>> The present results showed that YCP had significantly increased protein and total dietary fibre contents of both biscuit and muffin. There is a well-established relationship between water vapour sorptions and chemical, physical and stability characteristics of biscuits. This research was conducted at Laboratory of Feed Industry, Faculty of Animal Science, Bogor Agricultural University, Indonesia and the palatability test was conducted on the dairy goat farm at Leuwiliang, Bogor, Indonesia on March-July 2012. Result showed that weight (7.72–11.70 g), thickness (0.62–0.99 cm) and width (9.02–11.23 mm) of the biscuit samples significantly increased while spreading ratio and breakability decreased (p < 0.05) with BPFP substitution. Moreover, results for Total flavonoid content of biscuits ranged from 17.0 to 33.74 mg/g. 0000001147 00000 n 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. Several quality parameters of biscuits produced by partial replacement of wheat flour by barley and rye flours at 0, 10, 20, 30 and 40% were measured. Nut butter is a smooth paste made from roasted nuts like peanuts, almonds, walnuts and cashews. Adelakun*, O.J. In the activity of handling and transport of food products, the products may be subjected to mechanical stresses that may lead to their deterioration by deformation, breaking, or crushing. 0 0000018872 00000 n Texture – open, flaky, short, depending on the product 2. J. Consum. Skinny 14. This research was conducted at Laboratory of Feed Industry, Faculty of Animal Science, Bogor Agricultural University, Indonesia and the palatability test was conducted on the dairy goat farm at Leuwiliang, Bogor, Indonesia on March-July 2012. Sait. Effect of oven types on the characteristics of biscuits made from refrigerated and frozen doughs. Our aim is to bake a high quality biscuit. Athletic 8. Physical Characteristics. The effect of other added wheat germ concentrations and storage time on this product was not studied [7] . Gopalan, C., Rama Shastri, B.V., Balasubramanian, S.C. Nutritive value of Indian foods. Intern. the physical and baking properties of other starchy staples like cassava, cocoyam and taro. Physical Properties, Sensory Characteristics and Nutritional Quality of Biscuits Prepared Using Nut Butter Prajakta J. Nande Affiliations 1 Post Graduate Teaching Department of Home Science, Rashtrasant Tukadoji Maharaja Nagpur University, Mahatma Jyotiba Phule Campus, Amravati Road, Nagpur-440010, Maharashtra, India to illustrate sensory characteristics of the biscuits. The objective of this study was to apply the physical characteristic and palatability of biscuit bio-supplement for dairy goat. Proximate composition, mineral, physical characteristics and sensory properties of the biscuit samples were determined. Materials used are banana peels Kepok. : Conf. Physical Characteristics of Cookies. Table 1. Wheat, banana, prickly pear and composite flours and biscuits were evaluated for functional, bioactive compounds and antioxidant activities as well as physical properties. Moreover, results for Total flavonoid content of biscuits ranged from 17.0 to 33.74 mg/g. The objective of this study was to apply the physical characteristic and palatability of biscuit bio-supplement for dairy goat. Physical Characteristics The textural properties of the biscuits were measured using a texture analyzer (TA-XT2i; Stable Micro Systems, Godalming, UK) equipped with a 30 kg load cell. Maache-Rezzoug, Z. Bouvier, J.M. 0000006578 00000 n Effect of incorporation of defatted soya flour on the quality of biscuits. The range of biscuit weight was 9.49 to 10.17 g with maximum value in 100% wheat flour biscuits. PDF Views: 0. When describing the physical characteristics of an individual, one of the first things that will strike you is the overall build or body type. The carbohydrate and protein decreased from 81.60to 77.30 and 8.32to 7.70%, respectively. International Crop Research Institute of the Semi Arid and Tropics (ICRISAT), India, 1997, 64. The unfortified flour served as the control sample. . Singh, R. Singh, G. and Chauhan, G.S. 0000021288 00000 n She found that biscuits with added 20% wheat germ had the best chemical, nutritional and sensory characteristics than 15%. 0000000796 00000 n Sci. 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. and Ikujenlola, A.V. Sharif, K., Butt, M.S., Anjum, F.M., Nasir, M., Minnas, R. and Qayyum, M.N. Biscuits are widely produced in Jordan both in home and industrial scale. … Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. Oyelade and A.O. Biol., 2003, 4, 455-457. Present research is an attempt to prepare biscuits using butter from different nuts. Spread ratio was significantly lower for the biscuits baked in the gas oven than for the biscuits baked in the electric oven. 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. Technol. Fd. 23 25 Quedraogo, J.B. Resurrection, A.V.A. Quality characteristics of biscuits produced from composite flours of wheat and quality protein maize. doi: 10.3109/09637486.2010.549819. Color measurement was determined using a Handheld Chroma Meter … change (p<0.05) in quality properties of biscuits. Formulating oatmeal cookies with caloriesparing ingredients. The tests are specially designed to determine the characteristics of biscuits enriched with Inulin ("Frukti+Inulin") and Fibregum - Acacia gum ("Frukti+Fibregum"). Overweight 4. composition of the biscuits ranged in values with moisture from 7.18 to 8.39%, protein 8.39 to 15.53%, fat 9.02% to 19.78%, ash 0.99 to 1.3% and carbohydrate 56.38 to 73.21%. FRAP values ranged from 0.57 to 1.51 mg/g for flours and 0.59–0.71 mg/g for biscuits. Lanky 10. Cookie baking properties of defatted peanut, soybean and field pea flours in baking powder biscuits. Wheat, banana, prickly pear and composite flours and biscuits were evaluated for functional, bioactive compounds and antioxidant activities as well as physical properties. Nuts are usually ground and sweetener and salt are added. Physical Characteristic and Palatability Test of Biscuit Feed for Sheep Yuli Retnani1,*, Eka I. Wati2, & Lidy Herawati3 Faculty of Animal Science, Bogor Agriculture University Jl. It is obvious that all experimental biscuits prepared using 25, 50 and 75 per cent nut butter were very well accepted by panelists in terms of appearance, colour, flavour and taste. 0000021453 00000 n Physical characteristics of the biscuits. Intern. A change in textural characteristics of the biscuits were also observed. 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. Biscuits were produced from the flour blends and the physical properties and sensory qualities of the biscuits were analyzed. Flour samples varied significantly (p≤0.05) in lipid, protein, fiber and ash. Due to the various functions which sugar has in the processing of short doughs and the physical properties of the baked biscuits it is not always easy to reduce or completely remove sugar from formulations. Abstract Views: 511  |  General acceptance score of experimental biscuits prepared using 25, 50 and 75 per cent peanut butter, cashew nut butter and almond butter was above 9 (above good). Moreover, results for Total flavonoid content of biscuits ranged from 17.0 to 33.74 mg/g. African J.Fd. Effect of pumpkin flour on the physical properties and textural attributes of biscuits Biscuits prepared using pumpkin flour (0-25)% was evaluated for various physical parameters viz diameter, thickness, spread ratio and breaking strength (Table 2). Sci., 2010, 2, 38-44. heathereatsalmondbutter.com/recipes/homemade-nut-butter/, bakerymanis.wordpress.com/2010/11/.../delicious-nut-butter&cookies/. Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour Ewelina Zielinska´ and Urszula Pankiewicz * Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna Str. [5] studied the use of cocoyam flour as composite with wheat flour in bread and biscuit production. Agri. and Paredes, L.O. Kepok banana peel has been found to contain high fiber food. Nutr. DPPH values ranged from 3.29 to 30.0% in flours and 8.12–9.69% in biscuits. The highest volume of … 0000021613 00000 n Ateeq-ur-Rehman, Saleem-ur-Rehman, Siddique, I.M. Diameter of the cookies decreased significantly from 5.94 cm to 5.63 cm with 25% DMG flour; whereas, thickness of the cookies increased with this fortification level (1.28 cm to 1.38 cm). Conforti, F. Charles, S. A. and Duncan, S. E. Sensory evaluation and consumer acceptance of carbohydrate-based fat replacers in biscuits. The energy value was between 431.95 and 443.89 Kcal. Density/volume – low density gives more volume and a lighter bite 3. Awan, J.A. The results on the biscuit samples revealed the following ranges: physical properties… J. Agri. Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The minor ingredients, which usually gave name to the biscuit type, were vanilla, peanut. compositions, physical characteristics, texture profile and sensory evaluation of both bakery products were investigated. Abioye Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo … The physical properties, mineral concentration as well as sensorial properties of the biscuit samples were also determined. Physical properties of the biscuits; diameter, thickness and spread ratio varied from 55.2mm to 58.25mm, 10.2mm to 10.55mm, and 5.3 to 5.7 respectively. Effect of virgin coconut meal (VCM) on the textural, thermal and physico chemical properties of biscuits. Sci., 1995, 32, 211-217. Home Econ., 1996, 20,285- 296. Muscular 16. The following characteristics are important: 1. Biscuit characteristics did not change significantly during storage. Published under licence by IOP Publishing Ltd Journal of … Nut butter can be an important "tool" in the fight against heart disease and can be a nice and healthy substitute for fat in making biscuits since consumption of dairy butter in day to day life is ever increasing world wide because of its high flavour.

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