STUDIES ON IMPROVING FUNCTIONALITY OF BREAD AND BISCUITS THROUGH HORTICULTURAL PRODUCE
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Date
2013-09-02
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K.R.C. COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Abstract
An investigation was carried out to improve the functionality of bread and biscuits through horticultural produce in the Department of Post-Harvest Technology Kittur Rani Channamma College of Horticulture, Arabhavi during 2012-2013. The various physico-chemical and sensory qualities of the bread and biscuits were studied. The (L*) Lightness value (69.46), gluten (18.33%), protein (11.31%) and total sugars (6.60%) of bread were maximum in treatment T1 (100% refined wheat four). Crude fibre and carbohydrate content of bread was maximum (0.87% and 56.00%) in T11 (80% RWF+20% CP).The water activity and moisture content of bread was maximum (0.82aw and 41%) in T3 and T7, respectively. Significantly maximum dough rising of 6.5 cm was observed in T1 and water absorption of dough (63.84%) was more recorded in T7 and T3. Breads incorporated with sapota and banana powders up to 20% and dried methi and dill leaves up to 5% did not affect the sensory qualities.
The Lightness (L*) value of sweet (64.76) and spice biscuits (81.41) was maximum in T1 (100% RWF). The maximum width (3.95), thickness (1.52), spread ratio (2.60), per cent of spread (100) and total sugar (12.22%) of sweet biscuits were found in T1 (100% RWF). The maximum thickness (0.65 cm) and width (5.25) of spice biscuits was observed in T6 (95% RWF+5% AP) and T7 (90% RWF+10% AP). Moisture content (7.00%) and aw (0.53) of sweet biscuits was highest in treatment T7 (90% RWF+10% AP) and T5 (50% RWF+ 50% JP), respectively at 3 MAS.
Moisture content (7.70%) and aw (0.60) of spice biscuits was more in treatment T6 (95% RWF+5% AP) and T7 (90% RWF+10% AP), respectively at 3 MAS. The crude fibre content of sweet and spice biscuits was higher in T3 (80% RWF+20% CP) and maximum sensory scores were recorded in T4 (75% RWF+25% JP) for sweet and spice biscuits.
Description
TH-469
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