Citation
Ritika B. Y., . and Baljeet S. Y., . and Reena K., . Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits. pp. 217-222. ISSN 22317546
Abstract
The study on utilization of carrot pomace powder (CPP) and germinated chickpea flour (GCF) in biscuits was undertaken to upgrade the nutritional quality and assess the acceptability. The biscuits were prepared from composite flours by incorporating 5 8 and 10 parts of germinated chickpea flour and similar corresponding parts of carrot pomace powder in to wheat flour. The biscuits were analyzed for their physical properties chemical composition and sensory properties. The spread ratio of the biscuits increased from 6.1 to 8.4 with the increase of CPP and GCF in the blends. With the increase in the concentration of CPP and GCF there was an increase in protein ash and crude fiber contents. The crude fiber content of the biscuits supplemented with 10 CPP and GCF was the highest (3.2). The biscuits supplemented with CPP and GCF up to 8 level were of acceptable sensory quality.
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Abstract
The study on utilization of carrot pomace powder (CPP) and germinated chickpea flour (GCF) in biscuits was undertaken to upgrade the nutritional quality and assess the acceptability. The biscuits were prepared from composite flours by incorporating 5 8 and 10 parts of germinated chickpea flour and similar corresponding parts of carrot pomace powder in to wheat flour. The biscuits were analyzed for their physical properties chemical composition and sensory properties. The spread ratio of the biscuits increased from 6.1 to 8.4 with the increase of CPP and GCF in the blends. With the increase in the concentration of CPP and GCF there was an increase in protein ash and crude fiber contents. The crude fiber content of the biscuits supplemented with 10 CPP and GCF was the highest (3.2). The biscuits supplemented with CPP and GCF up to 8 level were of acceptable sensory quality.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Pomacea |
| AGROVOC Term: | Carrots |
| AGROVOC Term: | Germination |
| AGROVOC Term: | Chickpea flour |
| AGROVOC Term: | Biscuits |
| AGROVOC Term: | Food quality |
| AGROVOC Term: | Nutritional value |
| AGROVOC Term: | Nutritional assessment of foods |
| AGROVOC Term: | Physical properties |
| AGROVOC Term: | Chemical composition |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/21278 |
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