Effect on Organoleptic Properties of Biscuits Fortified with Fenugreek Seed Germinated Until 5 Days | ||||
| Alexandria Science Exchange Journal | ||||
| Article 11, Volume 37, April-June - Serial Number 2, June 2016, Page 197-205 PDF (278.65 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2016.2244 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Huda A. Al- Gemeai | ||||
| Home Economics Department, Altaif University. Saudi Arabia | ||||
| Abstract | ||||
| The objective of this study was to evaluate the effect of fortification of biscuits with 10%, 20% and 30% of fenugreek seed that germinated for 2, 3, 4, and 5 days. The Organoleptic properties results showed that a maximum of 10% germinated fenugreek flour (GF) for 2 and 3 days can be incorporated to prepare acceptable quality biscuits. But 10 and 20% germinated fenugreek flour is preferred when increasing germination time for 4 and 5 days. Increased in the germination time and percent of adding germinated fenugreek flour to wheat flour altered the contents of protein and dietary fiber. These biscuits can be safely stored in polypropylene bags up to 2 month without altering their organoleptic properties. | ||||
| Keywords | ||||
| fenugreek- Germination; Organoleptic properties | ||||
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