Evaluation of wheat varieties and development of high fiber biscuits
Loading...
Date
2004
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
The present study was conducted with the objectives to evaluate different wheat varieties and to develop high fibre biscuits. Ten wheat varieties were taken from plant breeding section of CCS HAU, Hisar. Wheat varieties were analyzed for physical, chemical, functional and rheological characteristics. Biscuits were prepared from flour of these varieties and analyzed for sensory and physical attributes. On the basis of sensory and physical characteristics the wheat varieties were selected for preparation of high fibre biscuits. The fiber sources viz., wheat bran, guar gum, chickpea husk and isabgol were used for preparation of high fiber biscuits. These fiber sources were also analyzed for proximate composition and total dietary fiber.
Physical evaluation indicate that C-306 had maximum 1000 kernel weight. Grain density was highest for UP-2425 and minimum for HD-2627. C-306 had maximum test weight and grain hardness whereas WH-
711 and WH-912 had minimum. Chemical evaluation revealed that protein, gluten and crude fiber content was highest in WH-291, UP-2425 and WH-595. Total dietary fiber was maximum in WH-283 and minimum in WH-912. Similarly, functional properties such as water absorption capacity, sedimentation value, pelshenke value, dough development time, stability and mixing tolerance index. varied among varieties studied.
Sensory and physcial evaluation of biscuits prepared from these varieties indicated that sweet biscuits prepared from HD-2687 and WH-711 whereas sweet 'n' salty biscuits prepared from UP-2425 were most acceptable. Hence, different fiber sources were incorporated in WH-711 and UP-2425 for preparation of high fiber sweet and sweet 'n' salty biscuits, respectively. Sensory and physical evaluation of high fiber biscuits indicated that upto 40% wheat bran, 2% guar gum, 10% chickpea husk and 10% isabgol can be added in sweet biscuits whereas upto 20% wheat bran, 1% guar gum, 10% chickpea husk and 10% isabgol can be incorporated in sweet 'n' salty biscuits. Significant increase in spread ratio and no adverse effect on sensory parameters of biscuits were found with use of above mentioned levels of different fiber sources.
Results of study indicate that these fiber sources can be successfully incorporated in biscuits to a certain extent without adversely affecting sensory and physical characteristics of biscuits.