Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

DOI: 10.4236/fns.2012.34067   PDF   HTML     4,965 Downloads   8,547 Views   Citations

Abstract

Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.

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D. Yadav, N. Thakur and K. Sunooj, "Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits," Food and Nutrition Sciences, Vol. 3 No. 4, 2012, pp. 471-476. doi: 10.4236/fns.2012.34067.

Conflicts of Interest

The authors declare no conflicts of interest.

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