Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110


Barnwal P

Barnwal P
Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering and Technology (CIPHET),
Ludhiana-141004, Punjab

  • Research Article
    Effect of Partially De-Oiled Maize Germ Cake Flour on Physico-Chemical and Organoleptic Properties of Biscuits
    Author(s): Barnwal P, Purushottam Kore and Alka SharmaBarnwal 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 f.. Read More»
    DOI: 10.4172/2157-7110.1000221

    Abstract PDF

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