Production And Evaluation Of Biscuit Produced From Composite Flour Of Wheat Flour \Cashew Nut Flour
ABSTRACT
Cashewnut flour samples were defatted
using two different method viz manually defatting and soxhiet defatting and a
sample serving as control (undefatted). The proximate composition, functional
properties, mineral composition of the defatted samples was determined and the
flour were used to make composite flour with wheat at different substitution
ratios of (100:0%,5:95°/. 10:90%, 15:85%,20:80%,25:15%,30:70% and 0:100%) and
used to bake biscuit, this followed statistical analysis of the sensory scores
by the panelist and proximate composition of the baked biscuits were also
determined, result revealed that defatting improved the texture, colour, taste
and eneral acceptability of the biscuit. its hut caused a decrease in flavour
of the biscuit as a result of decrease in fat content of the flour The result
of the functional properties of the flour revealed that cashewnut flour could
be useful in food products which requires aeration for textural aesthetics and
leaving purpose hut not useful in bakery products where hydration is required
to improve handling characteristics. Finally it was shown that cashewnut oil
has a pleasant taste suitable for culinary purposes and that incorporation into
wheat flour increases the protein value of the product.
0.0
OHAMBEU, I (2021). Production And Evaluation Of Biscuit Produced From Composite Flour Of Wheat Flour \Cashew Nut Flour . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-produced-from-composite-flour-of-wheat-flour-%5Ccashew-nut-flour-7-2
IHUOMA, OHAMBEU. "Production And Evaluation Of Biscuit Produced From Composite Flour Of Wheat Flour \Cashew Nut Flour " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Jul. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-produced-from-composite-flour-of-wheat-flour-%5Ccashew-nut-flour-7-2. Accessed 25 Nov. 2024.
IHUOMA, OHAMBEU. "Production And Evaluation Of Biscuit Produced From Composite Flour Of Wheat Flour \Cashew Nut Flour ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-produced-from-composite-flour-of-wheat-flour-%5Ccashew-nut-flour-7-2 >.
IHUOMA, OHAMBEU. "Production And Evaluation Of Biscuit Produced From Composite Flour Of Wheat Flour \Cashew Nut Flour " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-produced-from-composite-flour-of-wheat-flour-%5Ccashew-nut-flour-7-2