Development of value added organic biscuits
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Date
2006
Authors
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Journal ISSN
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Publisher
CCSHAU
Abstract
Wheat varieties C-306 and R-3077 grown under organic and inorganic
conditions were analyzed for their physico-chemical, functional and
farinographic properties. The process for preparation of organic biscuits with
or without incorporation of bran or carrot powder along with brahmi was
standardized. These biscuits were evaluated for their sensory and physical
characteristics. Acceptable value added organic biscuits were stored in
polypropylene bag at room temperature for three months. 1000 grain weight
and test weight of organically grown wheat variety were higher whereas
length/breadth ratio grain hardness and extraction yield of these varieties
were lower than inorganically grown wheat varieties. Wheat varieties grown
under organic conditions contained significantly lower protein, gluten and
total dietary fiber than inorganically grown wheat varieties whereas no
significant difference in the mineral content of these varieties was observed.
The pelshenke value of wheat varieties grown under organic conditions was significantly higher whereas sedimentation value and water absorption
capacity of these varieties was lower. Wheat varieties grown under organic
conditions had higher dough stability, mixing tolerance index (FU), time to
breakdown and farinographic quality number than inorganic wheat varieties.
Results indicate that incorporation of 40% bran and 15% carrot powder
had no adverse effect on sensory attributes of both types of biscuits viz. sweet
and sweet 'n' salty prepared either from C-306 or R-3077. However, biscuits
containing 30% bran or 15% carrot powder were 'liked very much' to 'liked
extremely'. In corporation of brahmi upto 4% in biscuits containing 30% bran
or 15% carrot powder had no adverse effect on sensory characteristics.
However the biscuits containing 2% brahmi were most acceptable. The
spread ratio of biscuits increased with incorporation of carrot powder or bran.
No significant change in spread ratio of biscuits with use of brahmi was
observed. No significant change in the sensory attribute of biscuits was
noticed upto 60 days of storage at room temperature. Further, increased in
storage period decreased the score for sensory attributes. The value added
organic biscuits contained 9.48-9.87 per cent protein. In vitro protein
digestibility and mineral availability of these biscuits was 68 - 73 per cent
and 51-67 per cent respectively.
As result value added acceptable organic biscuits can be prepared with
bran + brahmi (30+2 %) as well as carrot powder + brahmi (15+2%).