Sensory Evaluation of Wheat Bran Biscuits Mixed with Flaxseed
Asian Journal of Advanced Research and Reports · pp. 1–5 · Published 21 Oct 2019
10.9734/ajarr/2019/v6i330155Abstract
Biscuit consumption is considered one of the top ten daily consumed foods [1]. The objective of this study was acceptability of biscuit containing three different combinations of powders of wheat bran, flaxseed and wheat viz., 25:75:0, 0:50:50, 20:80:0 were used to prepare 100gms flour mix. Acceptance was assessed using a hedonic scale of nine points. It was noticed that incorporation of flaxseed flour at 80% was unacceptable in biscuit. At this level of incorporation of flaxseed flour, the sensory properties of the product were affected i.e., flavour and taste wise, body and texture, colour and appearance and overall quality whereas 75% addition of flaxseed flour produced good results [2]. The antioxidant activity, phenolic concentration was linearly increased as the fortification was increased [1]. Data revealed that the overall acceptability of biscuit ranged from 9 to 7. This indicated that the recipes were found to fall under the category of ‘like extremely to like moderately’. It can finally be discerned from the sensory scores for biscuit prepared with 75% incorporation of flaxseed flour with 25% of wheat bran flour, that the biscuit was equally acceptable as that of control [2]. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage [3].
References (10)
- 1 Wheat bran: its composition and benefits to health, a European perspective [DOI]
- 2 Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits [DOI]
- 3 Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies
- 4 Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum) [DOI]
- 5 Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies [DOI]
- 6 Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread [DOI]
- 7 Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product [DOI]
- 8 Effect of fortification by full fat and defatted flaxseed Flour sensory properties of wheat bread and lipid profile laste
- 9 SENSORY, CHEMICAL AND BIOLOGICAL EVALUATION OF SOME PRODUCTS FORTIFIED BY WHOLE FLAXSEED [DOI]
- 10 Fortification of Biscuit with Flaxseed: Biscuit Production and Quality Evaluation [DOI]
Cited by 7
Rungthip Sangpueak, Chanon Saengchan, Kansinee Laemchiab · Foods · 2022
P. Yawale, Neelam Upadhyay, Sangita Ganguly · Food and Feed Research · 2022
K. Radoš, Nikolina Čukelj Mustač, M. Benković · 2021
Priya Yawale, Neelam Upadhyay, Sangita Ganguly · Food and Feed Research · 2022
Showing 4 of 7 known citations — external sources report more than can currently be individually listed.
Related research
- Effect of Added Moringa Seed Paste on the Quality of Acha -moringa Flour Blends — shares topic coverage
- Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour — shares topic coverage
- Preparation and Quality Evaluation of Biscuits from Mango Seed Kernel-Acha Flour Blends — shares topic coverage
- Physicochemical and Sensory Evaluation of Biscuits Produced from Composite Flour of Wheat and Fermented Cowpea Hull — shares topic coverage
- Nutrient Composition and Sensory Properties of Biscuit from Mushroom-Wheat Composite Flours — shares topic coverage
Article metrics
Real usage data collected on this platform.
71
Page views
0
PDF downloads
37
Outbound clicks
7
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.