View Biscuits Research Papers on calgarydanceteacherexpo.com for free. The feasibility of partially replacing wheat flour with potato flour in biscuit making was evaluated in several formulations, aiming to find a formulation for the production of potato flour incorporated biscuits with better nutritional quality and consumer acceptance.
Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The physical properties. Cookies were prepared by substitution of flour with dephytinized oat brans (0%, 7 %, 14% and 21%) and evaluated in terms of physical characteristics, functional.
Shapes, Gin-Gin, Cabin and Crunchy were examined for their proximate composition and susceptibility to Tribolium castaneum Herbst. The biscuit samples had. Experiments were conducted to development, quality evaluation and storage stability of multigrain flour biscuits made flours wheat flour, maize flour, barley flour, pearl millet flour and gram flour. Wheat flour of the ratio of was considered as control.
This study which is a continuation of our earlier work (Ohizua et al., ) therefore evaluated some quality attributes of biscuits from composite. Biscuit was produced by substituting 25%, 50% and 75% of wheat flour with full fat (FFF) or defatted flaxseed flour (DFF). Proximate analysis.
The aim of the study was to investigate the effect on physical and sensory quality of cookies on supplementation with partially hydrolyzed guar gum (PHGG) as. These cookies were evaluated for physical (thickness, diameter, spread ratio, and bake loss), textural, and organoleptic attributes. The diameter.
Texture profile analysis of biscuit samples: Hardness and the quality of flour used in preparing biscuits and the ability of the biscuit to rise. It is recommended that good quality cassava flour fortified biscuits may be processed in .. analysis of sensory data, a 9-point hedonic rating.