食品加工与技术杂志

抽象的

Effect of Partially De-Oiled Maize Germ Cake Flour on Physico-Chemical and Organoleptic Properties of Biscuits

Barnwal P, Purushottam Kore and Alka Sharma

The present study was conducted to standardize the levels of partially De-oiled Maize Germ Cake flour (DMGC flour) in wheat flour for biscuit preparation. The DMGC flour was incorporated in the traditional recipe to replace wheat flour at levels of DMGC flour by 0, 10, 20, 30, 40 and 50 percent in preparation of biscuits. The prepared biscuits were evaluated for their organoleptic, nutritional, textural and color properties. Sensory evaluation of biscuits showed that 10% addition of DMGC flour had higher overall acceptability, taste, texture and flavor. The nutritional value of the biscuit as determined through nutrient analysis-moisture (2.62%), protein (8.16%), fat (17.74%), ash (1.09%), crude fibre (1.76%) and carbohydrate (68.64%) with 10% of DMGC flour was comparable to control (refined wheat flour) biscuit. The color values i.e. L, a and b values varied significantly with DMGC flour incorporation level. The textural properties such as fracture force (N), hardness (N), breaking strength (N), breaking energy (N-mm), cutting strength (N) and cutting energy (N-mm) increased with DMGC flour incorporation level up to 30%. The  DMGC flour may be used in manufacture of highly nutritious (viz protein and fibre) biscuits.