Production And Quality Evaluation Of Short Bread Biscuit From Flour Blends Of Wheat, Banana And Carrot

ABSTRACT

 The study evaluated the quality of Short Bread Biscuit from flour blends of wheat, banana and carrots. Composite biscuits were made by supplementing wheat flour with carrot and banana flours. The flours were used at various ratios of wheat/bananalearrot 100.00, 80:10:10, 70:20:10, 60:20:20, 50:50, 30:60:10. The 100% wheat biscuit served as the control. The functional properties of the flur blends, proximate composition, physical and sensory evaluation of the biscuit samples were evaluated. The biscuits samples had proximate composition ranging from moisture content 5.20 to 9.50%, ash 0.49 to 1.76%, crude fibre 0.92 to 1.83%, crude protein 6.80 to 8.26%, and fat 5.20 to 6.56%, carbohydrate 73.96 to 78.68%, vitamin A 6.l5mg/lOOg to 10.7lmg/lOOg, vitamin C 30.82mg/100gto 110.06mg/bOg, energy value 38701 to 404.53%. The capacity, 1.00 to 1.90g for water absorption capacity, 0.00 to 13.26% for foam capacity and stability, 0.51 to 1.39% for wettability, 59.00 to 68.00sec for gelation temperature, 1.01 to 1.60°C for gelation time. Sensory evaluation ranges from 5.56 to 8.00 for colour, 5.96 to 7.60 for taste, 5.80 to 7.12 for flavor, 6.00 to 7.12 for mouth feel, and 6.24 to 7.84 for acceptability. While the physical analysis ranges from 5.28 to 5.30 for height, 20.02 to 23.56 for weight, 1.37 to 1.39 for thickness, 7.87 to 9.11 for break strength determination.