IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 7, Volume 6, Issue 12, December 2015, Page 771-780 PDF (404.95 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2015.50109 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| K. R. Makpoul; A. A. Ibrahem | ||||
| Food science and technology - Agricultural industrialization unite Division of Ecology and Dry Land Agriculture Department of Plant Production - Desert Research Center | ||||
| Abstract | ||||
| The purpose of this study was to improve a traditional biscuit by increasing the value of vitamin B1, vitamin B2, vitamin B3, vitamin E, fiber, protein and fat by the addition a natural source for all of this to biscuit formula. Quinoa has gained an increasing interest due to its nutritional value as well as its vitamins(B1, B2, B3 and E) content. In this experiment quinoa flour was blended with wheat flour in ratio of 10%, 15% and 20%. These samples were thereafter subjected to functional properties analysis. The proximate composition of the various flour blends used for the preparation of biscuits were determined using standard methods. The physico-chemical analysis and sensory evaluation was done to know the acceptability of quinoa biscuits. These were evaluated for sensory analysis that included color, taste, Texture and overall acceptability. The quinoa biscuits were analyzed for analytical and chemical analysis, which includes moisture content, fiber, fat, protein and ash. On the basis of nutritional value quinoa biscuits containing 20% quinoa flour is acceptable as it contains higher fiber content than other samples, at the same time on the basis of sensory evaluation quinoa biscuit containing 20% quinoa flour scored high score for over-all acceptability. | ||||
| Keywords | ||||
| quinoa Flour; Quinoa Biscuits; Physico-chemical analysis; Sensory Evaluation, Vitamin content, nutritional value | ||||
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