Development of nutripowder for fortification of biscuit
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Date
2005
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Publisher
CCSHAU
Abstract
Three different ratios of soybean, rice bran, unripened banana powder,
and skim milk powder viz. 40:20:30:10, 50:15:20:15, 60:10:10:20 were
prepared and analyzed for proximate composition, mineral content,
organoleptic evaluation and rheological study by Farinograph. From all
above formulation 40:20:30:10 was found to be best and used for
preparation of sweet biscuits.
Biscuits were fortified @ 15, 20, 25% and attempts were also made to
reduce the fat content of biscuits by 30 and 40%. Physical evaluation,
proximate composition, mineral content (iron, calcium and magnesium), an
organoleptic evaluation were used as criteria for evaluation of biscuits
quality. On comparison of control with 25% level of fortification had shown
an increase in moisture from 1.79 to2.96%, crude fat 28.5 to 32.6%,crude
protein 11 to 15.1%, total ash 0.60 to 1.16%,crude fiber 0.12 to1.94%
whereas iron content increased from 5.11 to 19.07mg/100g, calcium
60.3-85.6 mg/100g and magnesium from 78.99 to 164.12mg/100g.All the
parameters except calcium were found to be in accordance with the
specification laid down by IS (7487-1974). Also addition of nutripowder
had shown no significant effect on the sensory properties of biscuits with
30% fat reduction.
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Keywords
sowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeas