Evaluation of wheat varieties and development of low fat - fiber biscuits
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Date
2005
Authors
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Publisher
CCSHAU
Abstract
The present study was carried out with the objectives to evaluate different
wheat varieties and to develop low fat-high fiber biscuits. Sixteen wheat varieties
including four commonly grown, three newly released – high yielding and nine new
elite material of wheat varieties were procured from Department of Plant Breeding,
CCS Haryana Agricultural University, Hisar. Three varieties were assessed for
physical, chemical, functional and rheological characteristics. Biscuits were prepared
from flour of all varieties and analyzed for physical and sensory characteristics. On
the basis of sensory and physical characteristics, the wheat varieties suitable for
preparation of low fat – high fiber biscuits were selected. Carrot pomace powder as
fiber source and pectin as carbohydrate based fat replacer was incorporated for
preparation of low fat – high fiber biscuits. Carrot pomace powder was evaluated for
proximate composition and total dietary fiber. Functional and rheological properties of
flour in selected wheat varieties after incorporation of fat replacer and fiber source
were also studied.
Physical evaluation revealed that WH-157 had maximum whereas WH-773 had
minimum 1000 grain weight and test weight. Grain hardness and length/breadth
ratio was highest for R-3765 and WH-283, respectively. WH-157, WH-283, WH-542,
R-3765, WH-712, WH-781 and WH-775 had harder texture in comparison to other
varieties. The grains of WH-1002, WH-147, WH-736, WH-542, WH-712 were bolder
than other varieties studied. Chemical evaluation indicated that protein, crude fiber
and gluten content was maximum in WH-283, R-3765 and WH-533. Only WH-1001
and WH-1002 had less than 9% gluten. Total dietary fiber was highest in WH-533
and lowest in WH-542. Pelshenke value, sedimentation value, water absorption
capacity, dough development time, dough stability, farinographic quality number of
WH-712 wheat variety was highest whereas mixing tolerance index of this variety was
lowest. Wide variations in physio-chemical and rheological properties of commonly
grown and new elite material of wheat varieties was noticed.
Sensory and physical evaluation of biscuits prepared from studied wheat
varieties indicated that sweet biscuits prepared from WH-157, WH-1001, WH-1002,
WH-1006 whereas sweet 'n' salty biscuits prepared from WH-712, WH-773, WH-147,
UP-2338 were superior in terms of sensory characteristics and spread ratio.
Proximate composition and total dietary fiber content of carrot pomace powder
revealed that carrot pomace powder was good source of total dietary fiber. Addition of
carrot pomace powder as well as pectin (1%) to wheat flour decreased the pelshenke
value and dough raising capacity but increased the sedimentation value and water
absorption capacity whereas incorporation of carrot pomace powder increased dough
development time, stability, farinogrphic quality number but drastically decreased
mixing tolerance index.
Physical and sensory evaluation of high fiber biscuits indicated that
incorporation of carrot pomace powder increased the spread ratio of biscuits whereas
no significant difference was found in the mean scores for sensory attributes of
biscuits with use of carrot pomace upto 20%. Futher reduction of fat in high fiber
biscuits formulation upto 50% and use of 1% pectin as fat replacer had no effect on
spread ratio of sweet biscuits but decreased spread ratio of sweet 'n' salty biscuits.
However, no significant difference in sensory characteristics of both types of biscuits
was noticed. Incorporation of carrot pomace powder (20%) as fiber source and 1%
pectin as fat replacer to decreased 50% fat in formulation improved the total dietary
fiber and mineral content and decrease fat, energy content and cost of biscuits.
Results of investigation indicate that carrot pomace powder and pectin can be
successfully utilized for preparation of low fat – high fiber biscuits without adversely
affecting physical and sensory characteristics of biscuits.
Description
Keywords
Sowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeas