Physical properties of biscuits . Evaluation of Physical and Textural Properties of Cookies Prepared from Pearl Millet Flour A.A. Kulthe*, S.S. Thorat and S.B. The results We use cookies to help provide and enhance our service and tailor content and ads. 4. (2012) found that “over baking” of the biscuit likely to be responsib le for the loss of the vitamin as well as less desirable physical properties of the biscuits. births. 4. To assess the variability in the physical properties of commercial biscuits, two different brands, coded A and B, of Rich Tea biscuits were analysed. 6. Consumer acceptability test of biscuits was performed using nine-point hedonic scale. Wheat flour is the major material used in biscuit production and within the flour starch is the principal component. The Evaporation is a physical change. Oat bran is widely used for enrichment of health-oriented products due to their high dietary fiber (DF) and bioactive compounds contents. ( 2015 ) was used, with slight modification, to evaluate the biscuit for the following parameters: Thickness of biscuits was determined by measuring the diameter of four biscuit samples placed edge to edge with a digital vernier caliper. Also the produced biscuits were evaluated for physical, chemical and sensory characteristics. There are three main changes which we will see as all biscuits are baked. The mechanism by which this happens is that wetter dough pieces dry proportionally more than those with lower moisture levels. The cracker biscuits were investigated for their physico-chemical and sensory properties. The physical properties of the flour and the appearance of the biscuits depend on the nature and type of the received cookies and the method of forming the flour. They are the development of the biscuit structure and texture, the reduction in the moisture content, and the development of the colour. Evaporation occurs when liquid water changes into a gas. The variability in the dimensions, weight and moisture content of commercial and laboratory Rich Tea type biscuits has been quantified. They found that up to 10% and 80% substitution Oat bran and dephytinized oat bran addition has similar effects on cookies, resulted in higher spread ratios, harder texture and darker color. Physical analysis of the biscuits The physical characteristics (thickness, diameter, weight and spread ratio) of the five types of Biscuit are shown in Table 2. Biscuit moisture content is sensitive to fluctuations in oven temperature and dough piece moisture content though at a level that may not be commercially significant. foods Article Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling Antonella Pasqualone 1,* , Barbara Laddomada 2, Fatma Boukid 3, Davide De Angelis 1 and Carmine Summo 1 1 Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; davide.deangelis@uniba.it (D.D.A. Oat bran was dephytinized with two different methods (fermentation and hydrothermal). of biscuit prepared without adversely affecting the sensory parameters. Physical analysis was carried out on the biscuit sample containing 100% Dephytinized oat bran is a valuable fiber source with low phytic acid content. Physical and functional properties of malted composite flour for biscuit production Deepika Baranwal and Arti Sankhla Abstract In the present investigation, during the process of standardization of flour, biscuit prepared in four levels of Malted Coarse Grain (barley, sorghum, pearl millet, 1:1:1) blend (10-40%) with wheat (50-80%) and the properties of butter biscuits containing cinnamon powder (CP) that partially replaced sucrose at levels of 0 (control), 2, 4 or 6%. Average values of biscuits were reported in millimeter according to Srivastava et al. [] reported that wheat flour contains gluten protein, which contains approximately 14% protein. Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties 1446 . Sensory evaluation was carried out on the biscuit samples. Phytic acid of oat bran was successfully degraded by fermentation and hydrothermal methods. The effects of YCP incorporation on proximate compositions, physical characteristics, texture profile and sensory evaluation of both bakery products were investigated. The baking stage can slightly diminish the distribution in weight by reducing the variability in moisture content between biscuits. Physical analyses The physical characteristics of the three types of cookies are shown in Table 4. Data from studies (1992-2005) has shown a 26% decline in NTDs [3,4]. 2. Cookies were prepared by substitution of flour with dephytinized oat brans (0%, 7%, 14% and 21%) and evaluated in terms of physical characteristics, functional and sensory properties. A THESIS SUBMITTED TO THE SCHOOL OF GRADUATE STUDIES, UNIVERSITY OF GHANA. Lande Department of Food Science and Technology, MPKV, Rahuri – 413 722, (M.S.) 5. Chemical properties of the jujube were determined. PHYSICAL Water evaoporates only. India *Corresponding author A B S T R A C T Keywords cookies decreased diameter, spread ratio and spread factor of cookies whereas the The carbon dioxide bubbles cause the dough to rise. Combining hydrogen and oxygen to make water is a physical change. Statistical analysis of biscuit and dough piece physical properties. The height, weight and diameter of the cookies were measured and the Spread Ratio calculated by dividing the diameter of the cookies by the height (Giami and Barber, 2004). Chemical qualities of the jujube showed protein (1.43%), ash (3.20%), Carbohydrate (24.29%), fat (0.84 %), and moisture (3.80-5.80%). [] reported that wheat flour contains gluten protein, which contains approximately 14% protein. Composite flour was produced using varying proportion of wheat flour to African walnut flour in the proportion of 100:0, 90:10, 80:20, 70:30, 50:50 and then analyzed for chemical properties, functional properties and microbial properties. Evaporation is a physical change. Cookies enriched with dephytinized oat bran have acceptable sensory properties. Therefore, our aim was to produce oat bran cookies with low PA content. Dephytinized oat bran incorporation enhanced functional properties of cookies. Many workers have studied the physical and baking properties of other starchy staples like cassava, cocoyam and taro. Additionally, this supplementation enhanced DF content, phenolic compounds content and antioxidant activity of corresponding cookies much more than untreated bran. Data ob-tained were subjected to analysis of variance, and mean values were separated using Combining hydrogen and oxygen to make water is a physical change. This manuscript reviews types of aflatoxins, physical and chemical properties, toxicity, and mode of action and detoxification of aflatoxins in foods. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. Functional and physical properties of cookies enriched with dephytinized oat bran. Biscuit was produced from the composite flours and analyzed for sensory attribute. Biscuit was produced by substituting 25%, 50% and 75% of wheat flour with full fat (FFF) or defatted flaxseed flour (DFF). Biscuits were studied in terms of fiber content, and those with 10% and 20% CBS showed to contain 5.66% and 8.70–8.71% of total dietary fiber, respectively. Dephytinized oat brans supplemented cookies had significantly low PA content. The height, weight and diameter of the cookies were measured and the Spread Ratio calculated by dividing the diameter of the cookies by the height (Giami and Barber, 2004). The spread ratio of control biscuits containing only 100% wheat flour was higher but weight was Various physical, chemical and biological methods are employed to decontaminate the aflatoxins. 8. Consumer acceptability test of biscuits was performed using nine-point hedonic scale. Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties 1446 . The proximate composition, amino acid composition and protein digestibility of composite biscuits were determined. Breaking up concrete is a physical change. Determination of the physical properties of the maize-tigernut biscuits The produced biscuits were examined for spread ratio, dispersibility and bulk density. Idowu et al. MethodsMethods: Nutritional composition, physical properties and sensory acceptability of the biscuits were analysed using AOAC methods, texture profile analyser and 7-point hedonic scaling method, respectively. 2. The effects of YCP incorporation on proximate compositions, physical characteristics, texture profile and sensory evaluation of both bakery products were investigated. 3.3. The fortified biscuit with 20% mussel powder had the highest crude protein (11.29%) content compared to the control (7.9%). We use cookies to help provide and enhance our service and tailor content and ads. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. A statistical analysis of biscuit physical properties as affected by baking. The weight of control whole wheat flour biscuit was highest (8.43 g) and decreased significantly (p<0.05) as the level of horse Evaporation occurs when liquid water changes into a gas. The green-lipped mussel powder has a quantity of protein content around 49.5% [6, 32].Normally, biscuits have low protein content, in the region of 4.0% [].Sozer et al. Lande Department of Food Science and Technology, MPKV, Rahuri – 413 722, (M.S.) Potato biscuits prepared with refined wheat flour : potato flour (1:1) are crisp and tasty with highly acceptable ... physical, chemical, and/or organoleptic properties of a Figures 2-4 il-lustrate the results for spread, hardness and fractura-bility by using three-dimensional interaction surface plots. Five packets were bought of each brand with each packet typically containing over 30 biscuits. In a physical change, the makeup of matter is changed. in biscuit and muffin formulations at different levels (0, 10, 20 and 30%). However, its high phytic acid (PA) content generally is overlooked. sample was determined. it is also used for making milk bottle caps. ... Table 4.9: Physical analysis of biscuits.....70. physical and chemical analysis as well as by baking tests. Wheat flour is the major material used in biscuit production and within the flour starch is the principal component. The same set of biscuits was rotated 90˚ and the diameter was remea-sured. Copyright © 2020 Elsevier B.V. or its licensors or contributors. 5. Chemical, physical, rheological and sensory properties of biscuits fortified with shrimp protein hydrolysate powder (SHP) at various levels (0–7.5%, flour substitution) were investigated. Results of these studies indicated that there is significant difference (p<0.05) between each samples in terms of weight, diameter, height and spread ratio. Physical Measurements of Biscuits Diameter (W) of biscuits was measured by laying six biscuits edge-to-edge with the help of a scale. births. [17]. 828 PHYSICAL PROPERTIES OF LIQUIDS AND GASES TABLE C-1 Density of Liquids No. [17]. Determination of the physical properties of the maize-tigernut biscuits The produced biscuits were examined for spread ratio, dispersibility and bulk density. Evaluation of Physical and Textural Properties of Cookies Prepared from Pearl Millet Flour A.A. Kulthe*, S.S. Thorat and S.B. By continuing you agree to the use of cookies. Lowest weight was indicated in chickpea cookies at 7.36%. An experimental study has been conducted comparing dispersion in dough piece weight and thickness to that of the resulting biscuits. https://doi.org/10.1016/S0260-8774(00)00053-4. 7. 2.5 Determination of physical properties of biscuit The method described by Bala et al. Assessment of functional properties of different flours Suresh Chandra and Samsher ... the preparation of biscuits and other bakery products. A new gas is produced which makes the biscuits rise. Average values of biscuits were reported in millimeter according to Srivastava et al. Burning wood is a physical change. 3. The fortified biscuit with 20% mussel powder had the highest crude protein (11.29%) content compared to the control (7.9%). The jujube The physical properties, nutrient composition, and sen-sory characteristics of the biscuits were evaluated using standard methods. The sensitivity of these biscuit properties to deviations in the baking process and in dough ingredient levels has been investigated. Physical and textural properties of honey biscuits Within the selected factor levels several impor-tant quality parameters were analyzed. Structural and functional properties of major ingredients of biscuit Abstract Biscuit is a popular food product where it is produced using wheat flour, sugar and fat as its main ingredients. During the process of baking, in the biscuits take place processes that cause changes in the dough, which lead to getting a porous, fragile and friable structure of biscuits. These changes overlap during the baking process, but it is useful to note that the formation of the structure and texture of the biscuit will take place in the first half of the biscuit baking oven, the reduction in moisture mainly in the middle of the oven and the colour in the final third of the oven. 6. Formula Substance AB n T c T min T max 1 C 2H 3C l3 1,1,1-Trichloroethane 0.47476 0.27258 0.29333 545.00 242.75 545.00 1.330 2 C 2H 3C l3 1,1,2-Trichloroethane … 2.2.7. 8. The range of biscuit weight was 9.49 to 10.17 g with maximum value in 100% wheat flour biscuits. The proximate composition, amino acid composition and protein digestibility of composite biscuits were determined. Therefore, our aim was to produce oat bran cookies with low PA content. 3. Moreover, the physicochemical and structural properties of the biscuits were studied to evaluate their differences due to the use of sucrose and tagatose combined with CBS. Structural and functional properties of major ingredients of biscuit Abstract Biscuit is a popular food product where it is produced using wheat flour, sugar and fat as its main ingredients. traditional butter biscuits in order to increase general mental health as functional products, FPs). The green-lipped mussel powder has a quantity of protein content around 49.5% [6, 32].Normally, biscuits have low protein content, in the region of 4.0% [].Sozer et al. Results obtained showed that both fermentation and Shrestha et al. PHYSICO-FUNCTIONAL PROPERTIES OF WHEAT-MORAMA BEAN COMPOSITE FLOUR AND ITS PERFORMANCE IN FOOD SYSTEMS . [5] studied the use of cocoyam flour as composite with wheat flour in bread and biscuit production. 7. The same set of biscuits was rotated 90˚ and the diameter was remea-sured. 75:25, and 100:0 respectively and used to produce biscuit. Their sensory evaluation scores are promising, especially fermented oat bran's. Consumption of high energy and fat containing Data from studies (1992-2005) has shown a 26% decline in NTDs [3,4]. In baking biscuits and other quick breads, the baking powder reacts to release carbon dioxide bubbles. 2.2.7. the commodities with major risk of aflatoxin contamination are maize, groundnut and cotton seed. in biscuit and muffin formulations at different levels (0, 10, 20 and 30%). The results Uses of Aluminium Foil: It is used for packing food items such as chocolates, biscuits, medicines, cigarettes etc. Functional properties of composite flours and the physical properties of composite biscuits were determined. Oat bran was dephytinized with two different methods (fermentation and hydrothermal). Physical Measurements of Biscuits Diameter (W) of biscuits was measured by laying six biscuits edge-to-edge with the help of a scale. Cookies were prepared by substitution of flour with dephytinized oat brans (0%, 7%, 14% and 21%) and evaluated in terms of physical characteristics, functional and sensory properties. In a physical change, the makeup of matter is changed. The results of physical properties of lentil flour incorporated biscuits are presented in Table 4.The variation in the physico-chemical characteristics and sensory quality of biscuits was significantly increased (P<0.05) which is associated with the flour ratio as well as the variety of lentil. By continuing you agree to the use of cookies. https://doi.org/10.1016/j.jcs.2018.01.011. Burning wood is a physical change. © 2018 Elsevier Ltd. All rights reserved. Physical properties of metals Metals are malleable :- All the metals can be beaten into thin sheets with a hammer e.g. This study investigated the effect of fermentation and malting on selected physicochemical, textural and microstructural changes in pearl millet (Pennisetum glaucum) flour and its resultant biscuit. 6. This result suggested gold, silver aluminium etc. The fact that folic acid might mask the hematological symptoms of vitamin B12 deficiency diseases, while the 5. CHEMICAL . Copyright © 2000 Elsevier Science Ltd. All rights reserved. The surface plots were defined by a … Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits Aleem Zaker MD1*, Genitha TR1 and Syed Imran Hashmi2 1Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad 211 007 (UP), India Physical properties of control and horse gram flour biscuits There were significant (p<0.05) differences in the weight, diameter and thickness of the biscuit samples (Table 3). Breaking up concrete is a physical change. Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The physical properties of the dough and the type of biscuits depend on the method of biscuit producti on. Kulthe *, S.S. Thorat and S.B protein, which contains approximately 14 % protein.! Srivastava et al analysis of biscuit Prepared without adversely affecting the sensory parameters employed! 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And S.B, especially fermented oat bran was successfully degraded by fermentation and hydrothermal methods the to! Et al are employed to decontaminate physical properties of biscuits pdf aflatoxins combining hydrogen and oxygen to make water is a physical change other. Help provide and enhance our service and tailor content and ads, biscuits, medicines, cigarettes etc [! ( 1992-2005 ) has shown a 26 % decline in NTDs [ 3,4 ] BEAN... With lower moisture levels cigarettes etc the physical properties of the maize-tigernut biscuits the produced were! Cause the dough to rise of metals metals are malleable: - All the metals be. Tea type biscuits has been quantified rights reserved plots were defined by a 2.2.7... Graduate studies, UNIVERSITY of GHANA protein, which contains approximately 14 protein.