Managing Director. E-mail: 1. archanabade27@gmail.com, 2. mpdale@mescoepune.org . Price The tests most commonly used to predict the quality of wheat flour and bakery products are described as follows. 1. ao Abraha B, Mahmud A, Admassu H , Yang F, Tsighe N, et al. The high ash contents of the biscuit samples attest to the nutritional report that PPF and SPF are good sources of calcium, sodium, magnesium, potassium, and iron (Torres, Frias, Grantito, & Vidal‐Valverde, 2007). The hardness and brittleness of the biscuits were determined by puncture and compression modes, respectively. The hardness of the biscuit samples decreased as PPF increased, while the fracturability decreased with increase in UBF. 33 ± 0.41 cm), while the largest diameter have 48-152. (2011).The fat and sugar were mixed in a Kenwood mixer (HM 430) until the mixture was fluffy. Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality. Sweet potato roots were cleaned, cut into chips, soaked in 0.05% (w/v) sodium metabisulphite for 10–20 min to prevent browning, drained, dried in at 60°C for 48 hr, and milled in a Fritsch hammer mill (Serial number: 15.302/982) equipped with a 250‐μm mesh sieve. Texture Texture is one of the most important parameter connected to product quality. Biscuit`s texture analysis revealed that there was a significant change in texture when increasing the percentage of soybean. The authors declare that there is no conflict of interests. Learn an objective method to evaluate final product quality. Means with significant difference were separated by applying Duncan's multiple range test at 95% confidence level. The result suggests that blends having higher PPF and SPF levels would be suitable to maintain its shape during transportation and would fracture easily when chewed in the mouth name (Manley, 2001). Concerning bacterial load, the recorded TVC is 3.74 log cfu/g samples. Uniformity and consistency of quality 2. Number of times cited according to CrossRef: Male date palm flower powder: Effect of incorporation on physico‐chemical, textural, and sensory quality of biscuits. Cookies were rich in magnesium (576.54–735.06 mg/100 g) with favorable Na/K ratio (<1.0). Quality Control of Biscuit Products by Applying Methods of Sensory Analysis—DSKAS and CATA. The following characteristics are important: 1. (2013a) to a cohort of Italian elderly for 1month reduced the age-related increase in the opportunistic pathogens Clostridium cluster XI, C. difficile, Clostridium perfringens, Enterococcus faecium and the enteropathogenic genus Campylobacter. Average value for thickness was reported in millimeter. Furthermore, the hardness of the biscuits had increased, they were not fragile, the cross‐section was more ordered, and the acceptability was better. All supplemented gluten-free products received high consumer scores, exceeding in some cases those of control samples. This may be due to the ingredient composition, air velocity in the oven, and red pigmentation resulting from the Maillard reaction or nonenzymatic browning which depends on the content of reducing sugars and amino acids or proteins on the surface, baking temperature, and time (Pereira et al., 2013). Baking was carried out at 180°C for 17 min. Biscuits as a food vehicle model for F-SDF were prepared using basic ingredients: low-gluten flour (starch content is 73%), butter (36% of low-gluten flour quality), milk (42 mL/g), salt (3% of low-gluten flour quality) and F-SDF (0, 1.2%, 3.6%, 6%, 8.4%, and 10.8% of low-gluten flour quality). Thank You in advance. Monika Marcinkowska‐Lesiak. Spread ratio was decreased with increased proportions of sorghum flour in biscuits. The proximate composition of the biscuit sample was determined in triplicate using the standard procedures of Association of Official Analytical Chemists (AOAC, 2010). Some of which comes in my mind are: Taste (Sweetness etc. 0000001531 00000 n Biscuit prepared from 21.67:56.67:21.67 (UBF:PPF:SPF) flour blend was least preferred in terms of color, aroma, mouthfeel, taste, and overall acceptability, while the one prepared from 21.67:21.67:56.67 (UBF:PPF:SPF) flour blend was the most preferred in terms of shape, mouthfeel, taste, crunchiness, and overall acceptability. Biscuits are prominent ready‐to‐eat baked snack among the people, globally. Carotenoids are important micronutrients for human health. The use of composite flours in the production of baked products has been a subject for research in the past. Texture – open, flaky, short, depending on the product 2. Foods rich in protein content are of great nutritional importance in developing countries such as Nigeria where there is a prevalence of protein malnutrition (Anuonye et al., 2012; Okpala & Okoli, 2011). June 2018; Current Nutrition & Food Science 14(5) DOI: 10.2174/1573401314666180606090306. ABBIGAIL BEDASSIE NABBIE. The moisture content of the biscuit samples increased as the inclusion levels of SPF and PPF increased. The biscuit samples varied significantly (p < .05) in terms of appearance, color, aroma, mouthfeel, taste, hardness, crunchiness, and overall acceptability. ), Hardness, Shape consistency, smell of biscuits/cookies, shelf life etc. Biscuit samples with higher level of SPF had high scores in terms of appearance and color. The positive values of a* and b* values indicated the predominance of redness and yellowness in the biscuit samples. Frisco has a well-equipped in-house quality inspection cell where biscuits are tested on various parameters of quality by the team of experienced quality personnel. Emails: adeolaroni@yahoo.com; adeolaaa@funaab.edu.ng, Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria. The probe was calibrated and then a … The total carotenoid content of biscuit samples was determined by the method described by Ohizua et al. 712354) was used to determine magnesium, iron, and manganese. The total carotenoids content of the biscuit increased as the percentage of SPF increased in the formulation. x�b```b``�b`e`��c�g@ ~�(�0wZ�O1g�L�o.΋�00��9s��R��N�Sn. Journal of Food Measurement and Characterization. Back to top; Thanked by 1 Member: ARROMERO #3 ABBIGAIL BEDASSIE NABBIE. Texture profile analysis of biscuit samples: Hardness and fracturability analysis of the biscuit samples were determined using the TA‐XT Plus texture analyzer (Stable Micro Systems Serial No. Quality characteristics of biscuits made from wheat and African breadfruit (Treculia africana Even though biscuits prepared from composite flour (supplemented biscuits) were of inferior quality in terms of sensory attributes, when assigned for comparison with those prepared from refined wheat flour (control biscuits), the score given by the trained panel of judges remained at fairly good level for all parameters, showing acceptability of the supplemented biscuits. The pH value was 6.67, while the values of TVB-N, TMA-N and TBA were 7.18 mg/100g, 0.48 mg/100g and 0.05 mg Malonaldhyde/kg sample, respectively. Those that do will need to be recognized and their effect on shelf life established. Similar findings with respect to the weight, diameter, and spread ratio were reported by other researchers (Mridula, Goyal, Bhargar, & Manikantan, 2007; Oluwamukomi, Oluwalana, & Akinbowale, 2011). Thanks for A2A. Biscuits and cookies are one of the major parts of Indian bakery products. Dr Humaid Khan. The Experimental plan of “Main Experiment” is given below (Table 3). It also acts as enzymes and hormones and maintains fluid, electrolyte and acid–base balance, and strong immune system (Mahan & Escott‐Stump, 2008). The prepared dough stick cookies green printed into various shapes and different numbers. Price The tests most commonly used to predict the quality of wheat flour and bakery products are described as follows. It was generally observed in this study that the antinutritional content of the products was low and within the tolerable levels. (2017), cream flesh sweet potato root (Ipomea batatas), and pigeon pea (Cajanus cajan) were obtained from local markets in Ibadan, Abeokuta, and Oshodi, respectively. Halal International Services Australia . An average of six values was taken for each set of samples. Green synthesis of iron oxide nanoparticles using Hibiscus rosa-sinensis for fortifying wheat biscuits. gluten free biscuits. (2011) and Tiwari et al. Almost as a rule, the quality of a finished product is a reflection of its raw materials, according to Dominic Man 9. (2017) was used. The sensory attributes of the biscuit samples are presented in Table 4. Textural quality [hardness and fracturability] is a very important and desirable quality attribute for biscuit. Hardness and breaking strength were determined as mentioned by Singh (2003). This study investigates some quality parameters in biscuits made from blends of wheat, cassava and carrot flour. High Efficiency Biscuit Making Machine / Biscuit Forming Machine 1.Product Description: This machine is used for biscuit or crisp biscuits stick moulage forming mould. QUALITY ASSESSMENT OF BISCUITS USING COMPUTER VISION Archana A. Bade1, Manisha P. Dale2 and Jemshid K.K3. Moreover, in order to investigate the effect of particle size, a commercial and two jet milled finer samples of both rye and barley flours were used. The Quality parameters for FPC are shown in Table2. Spread ratio was calculated by dividing diameter by thickness. There were significant (p < .05) differences in the thickness, diameter, height, spread ratio, weight, hardness, and fracturability of the biscuit samples (Table 1). Phytate level, though low, increased as the percentage inclusion of SPF and PPF increased. The lightness (L*), redness (a*), and yellowness (b*) values were obtained after calibrating the instrument using a white tile. The energy content of the biscuit samples was within the range (397–457 kcal/g) reported by Chinma et al. 0 Cookies manufacture The cut mass was transferred to a greased baking tray. 0000025871 00000 n J Nutr Food Sci 8: 744. doi: 10.4172/2155-9600.10007 44 Page 2 of 13 oe 8 e 6 1000744 oo a oe ae oa 21559600 and 95%) than the original material aimed for human consumption, made by eliminating most of the fat and water content. ao Abraha B, Mahmud A, Admassu H , Yang F, Tsighe N, et al. The onset of rancidity in baked goods affects the texture, color, and sensory parameters of biscuits. These biscuits had reduced hardness and brittleness, and inulin did not improve their slightly dry taste. Magnesium is a cofactor in more than 300 enzyme systems that regulate diverse biochemical reactions in the body, including protein synthesis, muscle and nerve function, blood glucose control, and blood pressure regulation. 10 The proximate analysis for both control salt-biscuit and salt-biscuit supplemented with 5% FPC are shown in Table 3. The values of result of samples increased with increasing percentage substitution of cassava and carrot flour in some quality parameter like fiber, ash, gluten content, and carbohydrate. startxref The biscuit samples are therefore safe, from the standpoint of oxalate level (Eneobong, 2001). 47 0 obj<>stream The trypsin inhibitor level increased as the percentage inclusion of UBF and PPF increased. Biscuit breakage behaviour is closely connected to the quality parameter of texture. The authors acknowledge TefFund, Nigeria, and the Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Abeokuta, Nigeria, for providing financial assistance for this study. I would like to describe some of the quality aspects during the biscuit manufacturing process, before commenting specifically on the quality of the Britannia biscuits. Working off-campus? Biscuit was prepared using the traditional creaming method described by Chinma et al. 2016;56(3):445-75. doi: 10.1080/10408398.2013.779568. The ingredients used per biscuit batch were our (45 g), caster sugar (27 g), vegetable shortening (20.2 g), powdered skim milk (2.25 g), NaHCO 3 (0.50 g), NaCl (0.42 g), and 6 mL of water. The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits. Uniformity and consistency of quality 2. Textural quality [hardness and fracturability] is a very important and desirable quality attribute for biscuit. Biscuit sample prepared from 21.6:21.67:56.67 (UBF:PPF:SPF) flour blend had the highest overall acceptability. production of biscuit products corresponding to particular specification and client’s requirements. The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits. Color is an important attribute because it can arouse individual's appetite. quality parameters of the biscuits such as break strength and spread ratio.. MATERIALS AND METHODS Source of materials This research was carried out at the department of Food Science and Technology, Federal Polytechnic Bauchi. Pareyt et al. The fat contents of the biscuit samples were similar to those reported by other researchers (Giwa & Ikujenlola, 2010; Silky & Tiwari, 2014) who used composite flours for biscuit manufacture. Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal. Aqueous solution of ground biscuit sample was titrated with indophenol standard and the vitamin C calculated. It has been reported that UBF, PPF, and SPF are good sources of fiber (Daramola & Osanyinlusi, 2006; Tiwari et al., 2011), and this could justify the results obtained for the crude fiber and total dietary fiber contents of the biscuits. 2.Technical parameters: There was a significant difference (p < .05) in the mineral composition of the biscuit samples. Fracturability measures the ability of a product to fight to regain its original status or form. The biscuit-making performance of flour depends on both its botanical source and particle size. IOP Conference Series: Earth and Environmental Science. and you may need to create a new Wiley Online Library account. Taste is an important attribute in acceptance of food product. 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