were gradually decreased from 86.05 to 82.27%. Physical and Chemical Evaluation of the Biscuits Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits Heliyon . It ranged from 6.42 g (sample F) to 7.76 g (sample C) while the weight of the control sample was 8.07 g. 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. 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. Abstract Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The breaking hardness of biscuits with carrot powder only and with carrot WGP might be utilised for the novel formulation of biscuits as an alternative source of dietary fibre and phenols. Minerals content the results reported that when increasing fortification of garden cress during preparation biscuits the minerals contents were increased gradually Biscuits with the addition of mussel powder were significantly harder than the control 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 The biscuits were cooled for 30 min and stored in air tight tins for 24 h, for further analysis. Effect of emulsifiers, fat level and type on the rheological characteristics of biscuits dough and quality of biscuits. The breadfruit/wheat flour was mixed in the ratio 0:100%, 10:90%, 20:80%, 30:70%, 40:60%, II. Aftertaste and Physical parameters of biscuits were measured with a digital micrometer screw gauge while spread ratio was calculated by AACC, 1967 method as follows: IV. Sensory evaluation and physical characteristics gives the best biscuits acceptability fortification with garden cress until 7.5%. [Google Scholar] ] Sugar (90 g) and fat (60 g) were creamed for 3 to 4 minutes in a Hobart mixer. As for the main physical characteristics (Table 5), the a w of AS10 and AS20 was slightly higher than control, but without a significant difference. Characteristics of physical, chemical, and organoleptic properties of ... porridge, biscuits, and powdered milk. Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). Quality characteristics of biscuits made from wheat and African breadfruit (Treculia africana) ABSTRACT Composite biscuit was made from breadfruit/wheat flour. Expansion in diameter (1.059 to 1.280) and spread ratio (5.73 to 6.78) was decreased with increased proportion of carrot powder in all three types of biscuits. In this study, different proportions of F-SDF were added to the flour to make biscuits, and the effect of F-SDF on the physical properties and starch digestion characteristics of biscuits were investigated, which could provide theoretical and practical basis for the development of biscuits with beneficial properties. Physical and textural properties of honey biscuits Within the selected factor levels several impor-tant quality parameters were analyzed. Dehulled breadfruit was sorted, washed, sun dried, milled and sieved to get flour. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 %) on the rheological properties, physical characteristics and sensory parameters of cracker biscuits … 3.5. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. Figures 2-4 il-lustrate the results for spread, hardness and fractura-bility by using three-dimensional interaction surface plots. J Sci. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months, respectively. Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. characteristics of beta carotene rich biscuits. The emulsifiers influenced differently the quality characteristics of RF cookies with 7.5 % SPI and WPC. The ingredients used in biscuits were flour blends (100g), sugar (30g), shortening (20g), milk powder (2.0g), sodium chloride (1g), sodium bicarbonate (0.5g), ammonium biscuits were measured by weighing on a weighing balance with an accuracy of 0.02 mg. The effect of substituting hydrogenated fat (HF) with bullet pear fruit pulp (BPFP) on quality characteristic of wheat biscuit was investigated. Food Agri. Materials used are banana peels Kepok. The biscuits were ed for physical biscuits decreased significantly (p<0.05) with the increase in the level of horse gram flour in the flour blend, while, the spread ratio increased insignificantly. Since the cookies made with 7.5 % SPI and WPC were considered optimum, these were treated with emulsifiers - GMS, SSL and LEC to further improve the quality of cookies. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits J Sci Food Agric. SENSORY CHARACTERISTICS The sensory characteristic of biscuits were judged by the The weight of three biscuits from each sample was determined on an electronic weighing balance (Mettler, Germany) and average recorded in grams (g). Kepok banana peel has been found to contain high fiber food. Effects on physical and sensory characteristics of biscuits containing 16 combinations were determined with … 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. The dough was sheeted to 4 mm height biscuits which were baked in an air circulation oven at 190 ± 2°C for 8 min. 2019 Oct 2;5(10):e02479. 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. Physical Characteristics of the Biscuits. The a w values observed in all biscuits agreed with moisture content and showed that they were conveniently dry and stable from the microbiological point of view (a w < 0.6). physical characteristics of biscuits like bulk density, spread ratio and spread factor were decreased significantly with the increasing level of potato flour replacement. Sensory evaluation showed that the biscuits Physical Properties of Biscuits The result of the physical properties of biscuit samples is shown in Table 7. Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. The biscuits were cooled for 30 min at room temperature and stored in low density polyethylene packs before further analysis. It is a dessert that uses milk as the 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. physical properties, nutritional composition and sensory characteristics. The quality control of biscuits can be done using physical and sensorial analysis, which is a more practical alternative for food analysis and of lower cost. The weight of biscuits produced from flour blends was considerably low compared to the sample A. Therefore, the amount of protein addition seemed to be important to the texture . composition was analyzed, along with the physical properties and color. 1.1. The main ingredients in the biscuits making process are flours, sugars and fats. The mean values of physical characteristics of wheat are presented in Table (2) and Figures 1 -5. The bacterial count of the 20 percent potato flour incorporated biscuits sample after 60 days was 6.5x10 CFU/g and this was well below the acceptable limit and3 67(6):545-547 Rolled biscuits were prepared with wheat bran replacing 0, 14, 28, more crumbly, drier, and chewier as bran level increased. 2.5 Physical Characteristics of biscuits The weight and the diameter of the baked biscuits were determined by weighing on a weighing balance and measuring with a calibrated ruler respectively [12]. The analysis was carried out in triplicate. 1. 2.4. Determination of physical properties Physical properties of the biscuit samples were determined according to AACC (2000) methods. Physical Properties, Sensory Characteristics and Nutritional Quality of Biscuits Prepared Using Nut Butter 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. Fat is a major and important component of biscuits. on the Sensory Characteristics of Biscuits P. STANYON' and C. COSTELLO2 ABSTRACT Cereal Chem. Flour. The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Physical characteristics , 79: 1223 – 1231 . Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. at increasing levels (up to 100%) on the chemical-physical, nutritional, and sensory characteristics of ladyfinger biscuits, and to correlate the percentages of substitution used with consumer acceptability, which strongly a ects the marketability of products. One of the complementary foods to support the growth and development of children under five that can be developed is pudding. After the biscuits were cooled to room temperature, ten pieces of biscuits for each formulation were weighted (W) using analytical balance (Mettler-Toledo Dragon 204, Wheat flour One of the principle ingredients for biscuits is wheat flour. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. Data on the texture and geometry of the biscuits are presented in Table 3. 2.9. 2.6.1. Physical evaluation Physical characteristics of biscuit were determined following to the method adapted from (Saha et al., 2011) with some modifications. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. MATERIALS AND METHODS Preparation of biscuits 1 Biscuits were prepared using creamery method for making biscuit dough. the physical properties and sensory characteristics of horse gram flour biscuits. To these ingredients, various small ingredients may be added for leavening, flavour and texture. The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. doi: 10.1016/j.heliyon.2019.e02479. Effect of emulsifiers on the quality characteristics of cookies . The data recorded a gradual increment of spread ratio of all fortified biscuits with all the four studied citrus peels powders ranging from 2.72 to 2.92 for 10% Tangerine peel powder supplemented biscuits and 10% Abo-Sora orange peel powder supple- The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Rolled biscuits were prepared with 0, 14, 28, and 42% wheat bran substituted for flour and 0, 20, 40, and 60% polydextrose substituted for hydrogenated shortening. 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