57. Formulation and physicochemical and sensorial evaluation of biscuits supplemented with guava powder

Main Article Content

Muhammad Awais Zafar, Tusneem Kausar, Shahid Mahmood

Abstract

The present study was aimed at assessing the effect of supplementing wheat flour with guava powder on physic-chemical and sensory characteristic of biscuits. Guava fruit was prepared as dehydrated powder and used at different levels (0, 2.5, 5, 7.5 and 10%) of wheat flour substitution for biscuit formulation. The effects of guava powder supplementation on physicochemical and sensory characteristics of biscuits were evaluated. Diameter of guava flour supplemented biscuits increased (from 4.72 cm to 4.86 cm) while spread ratio decreased (from 9.44 to 9.00), significantly. Protein (6.54% to 9.03%) and fiber (0.24% to 1.8%) also increased significantly by increasing the concentration of guava flour while moisture, fat and ash remain unchanged and NFE decreased. Sensory evaluation of biscuits showed that supplementation of guava flour improve color, texture, taste, aroma and over all acceptability. The supplementation seems to be suited for wheat flour substitution and it is possible to obtain biscuits of better quality within the standard for biscuits.


Keywords: Biscuits; Guava powder; Physicochemical; Sensory evaluation; Supplementation


http://dx.doi.org/10.19045/bspab.2019.80100

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.