STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS
Bendary, M., Hassanien, F., El-Sahy, K., Salama, A., Soliman, A. (2019). STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS. EKB Journal Management System, 46(1), 91-98. doi: 10.21608/zjar.2019.40323
Mahmoud M.E. Bendary; F. R. Hassanien; K. M. El-Sahy; A. A. Salama; A. M. Soliman. "STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS". EKB Journal Management System, 46, 1, 2019, 91-98. doi: 10.21608/zjar.2019.40323
Bendary, M., Hassanien, F., El-Sahy, K., Salama, A., Soliman, A. (2019). 'STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS', EKB Journal Management System, 46(1), pp. 91-98. doi: 10.21608/zjar.2019.40323
Bendary, M., Hassanien, F., El-Sahy, K., Salama, A., Soliman, A. STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS. EKB Journal Management System, 2019; 46(1): 91-98. doi: 10.21608/zjar.2019.40323

STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS

Zagazig Journal of Agricultural Research
Article 9, Volume 46, Issue 1, January and February 2019, Page 91-98  XML PDF (1.37 MB)
Document Type: Original Article
DOI: 10.21608/zjar.2019.40323
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Authors
Mahmoud M.E. Bendary email 1; F. R. Hassanien2; K. M. El-Sahy2; A. A. Salama1; A. M. Soliman2
1Food Technol. and Res. Inst. Agric., Res. Cent., Cairo, Egypt
2Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt
Abstract
Biscuit manufacturing generates second grade biscuits (SGB) in the form of loose
biscuits, overweight biscuits, underweight biscuits, unpacked biscuits and packing defective, which
are considered waste. The objective of this study was aimed to produce low cost biscuits. In the
present study, SGB were utilized as additive to dough of biscuits aim to low the cost and to improve
the quality of biscuits. The results indicated that there were no discernible sharp destroyed in the
specific attributes of crust appearance, texture, crispness, taste, odour and overall preference between
all biscuit samples produced with addition of biscuit powder (SGB) and control. From the same
results, it could be noticed that overall acceptability of biscuit samples with addition of SGB did not
differ significantly from control.
Keywords
biscuits; second grade biscuits; substitutes; overall acceptability; Sensory evaluation; Chemical composition; physical composition
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