PHYSIOCHEMICAL AND SENSORIAL PROPERTIES OF BISCUITS PREPARED FROM ELEPHANT APPLE POWDER BASED COMPOSITE FLOUR
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 52
Abstract
In present investigation, biscuits were prepared from elephant apple powder (EAP) with 5, 10 &15 % along with control for comparing physical properties, chemical composition, color values, texture values and sensory response acceptability. The food value of the biscuit as determined through nutrient analysis-moisture (4.19%), protein (7.60%), fat (30.11%), ash (1.66%), dietary fibre (9.25%) and carbohydrate (56.08%)with 10% of EAP was comparable to control (refined wheat flour) biscuit. The color values (L*, a* & b *) of the biscuits with 10% EAP were found as 49.91, 8.34 & 30.78, respectively. Sensory response of the EAP biscuits revealed the significant reduction with the addition of powder. In conclusion, addition of 10% EAP biscuits was acceptable with respect to nutritional and sensory scores that may help to fulfill the daily nutrient requirements.
Authors and Affiliations
PRAKASH KUMAR NAYAK
Keywords
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