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Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain

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The consumption of cereal foods such as biscuit has become very popular globally.
Partial replacement of wheat flour with beniseed and unripe plantain flours
rich in protein, vitamins, and minerals will increase nutrient, diversify utilization
of beniseed and unripe plantain, and increase biscuit variety. Wheat composite
biscuit was produced from wheat, beniseed, and unripe plantain flours.
The composite flour was mixed in the proportion of 100:0:0, 80:10:10, 70:20:10,
60:30:10, and 50:40:10% of wheat, beniseed, and unripe plantain, respectively.
The physical, sensory, chemical, and microbial properties of the biscuits were
determined. The physical properties ranged from 6.80 g to 8.30 g for weight,
spread ratio 6.93–7.38, and break strength 500–690 g. There was no significant
difference (P < 0.05) in taste, crispness, flavor and texture of the biscuits while
significant differences (P < 0.05) existed in color and overall acceptability. The
proximate composition of the biscuits ranged from 1.84% to 2.55% for moisture,
protein 8.03–9.26%, fat 30.07–35.81%, ash 2.94–3.68%, crude fiber 0.47–
0.80%, carbohydrate 48.74–55.96%, and energy 526.53–554.21 kcal/100 g. The
microbial count of the best biscuit after 20 days of storage was 4.0 9 103 cfu/g
for bacteria and mould contained 5.0 9 104 cfu/g. This study forms a basis for
new product development for the biscuit food industry.

Keywords: Biscuit, microbiological, physico-chemical, plant materials, sensory

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

: Wiley Periodicals, Inc.., 2014

Deskripsi Fisik

Food Science & Nutrition 2014; 2(5): 464–469

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.13

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2014; 2(5)

Subjek

GIZI DAN PANGAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

Versi lain/terkait

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