Optimization of levels of ingredients for the production of biscuits and cake fortified with juice, arils and peel powder (Bagasse) of fresh pomegranate (Punica granatum)
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Date
2016
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JNKVV
Abstract
ABSTRACT
Utilization of pomegranate aril, peel flour and it’s fresh juice with other ingredients in food products is an area of current interest because of nutritional awareness of consumer and utilization of wastage. The Biscuits and cakes thus, made can be used effectively used as disease delaying food for treatment of diabetics and cardiovascular diseases in peoples. In the light of above fact the present investigation entitled “Optimization of levels of ingredients for the production of Biscuit and Cake fortified with juice, arils and peel powder (bagasse) of fresh Pomegranate (Punica granatum)” has been planned. The findings of experiments indicate that:
The diameter, thickness, spread factor and weight of pomegranate aril flour fortified biscuit varied from 4.4 – 5.30 cm, 0.3- 0.4mm, 17.6 -11.2 and 5.62g - 10.11g respectively among product of all experiment. The colour, taste, texture and overall acceptability Sensory score of pomegranate aril flour fortified biscuit varied from 4 - 9, 5- 8.50, 5.5-8.5 and 4 to 8 respectively. The protein, fat, carbohydrates, ash and crude fiber, (by difference) in pomegranate aril flour fortified biscuit varied from 10.78-12.60, 16.17-19, 62.71-67.19, 0.30-0.60 and 0.18-0.50 percent respectively. The ingredients have significant effect on physical and sensory quality attributes of pomegranate aril flour fortified biscuit.
The diameter, thickness, spread factor and weight of pomegranate peel flour fortified biscuit varied from 4.3 – 4.9cm, 0.3-0.6mm, 8.83 - 16.66 and 6.07- 8.09g respectively. The pomegranate peel flour fortified biscuits had received the sensory score for colour, taste, texture and overall acceptability from 4 - 9, 6.2 - 8.8, 4.0-8.7 and 4 to 8 respectively. The moisture, protein, fat, carbohydrates, ash and crude fiber in products varied from 4.17-7.6, 10.98-12.20, 17-19.1, 59.18-65.01, 0.45-1.22 and 0.85-1.8 percent respectively. The results of the effect of different levels of ingredients on various responses of pomegranate peel flour fortified biscuits indicated that the ingredient level have linear interactive and quadratic significant effect. The effect of addition of different levels of pomegranate juice on physical properties of cake shows that, diameter, thickness and weight of cake varied from 12.80-13.75, 3.00-3.43cm and 179.48- 203.44g respectively. The moisture, protein, fat and carbohydrate content in pomegranate juice fortified cake were found to be 18.66 to 26.81%, 6.99 to 11.040%, 7.57 to 12.57 % and 35.5 to 46.90 % respectively. The colour and taste score of cake varied from 6.5 to 8.3 and 7.1 to 8.3 respectively. The treatment mean value had significant difference for these parameters. The samples of Treatment No 8 i.e 80% juice fortification and 20% water level or 56ml juice and 14 ml water had received the highest taste, appearance, texture and overall acceptability score. The sensory score was also higher then the control samples cake made with 70 ml water.
It could be concluded that pomegranate aril and peel flour can be fortified at 20% and 2.5% percent level in wheat flour respectively,along with other baking ingredients for biscuit preparation. The pomegranate juice fortified cake can be prepared using levels of 80% juice fortification and 20% water or 56ml juice and 14 ml water for standard formulation. It is inferred from above findings that best acceptable product can be developed using above level of ingredient at house hold level and commercial scale bakery industry.
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