Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product - Food and Nutrition Sciences

FNS > Vol.8 No.2, February 2017

Volume 8, Issue 2 (February 2017)

ISSN Print: 2157-944X ISSN Online: 2157-9458

Google-based Impact Factor: 0.92 Citations h5-index & Ranking

Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product ()

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Download as PDF (Size: 237KB) PP. 189-195

DOI: 10.4236/fns.2017.82012 2,683 Downloads 7,354 Views Citations

Author(s)

Khaled M. Al-Marazeeq, Malak M. Angor^*

Affiliation(s)

Al-Huson University College, Al-Balqa Applied University, Al-Huson, Jordan.

ABSTRACT

This work aimed at determining the maximum acceptable level of wheat germ that can be added to one of homemade biscuits in Jordan, studying some chemical and sensory properties of this product, moreover, studying the effect of storage time after two months at room temperature on the sensory parameters of this product. The results showed that the addition of wheat germ in biscuit making at level of 20% (w/w) enhanced the nutritional value by increasing protein and total mineral content, as well as decreasing fat, total carbohydrates and total calories. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage.

KEYWORDS

Biscuit, Wheat Germ, Enriched, Storage Time

Share and Cite:

Al-Marazeeq, K. and Angor, M. (2017) Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product. Food and Nutrition Sciences, 8, 189-195. doi: 10.4236/fns.2017.82012.

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