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Vol. 6, Issue 7 (2017)

Development of nutritive biscuits fortified with different level of chick pea milk cottage cheese

Author(s):
Kaushal Kishor, John David, Snehlata Tiwari, Ivan Wilson and Bhole Shankar
Abstract:
Present study was to evaluate the impact of the chick pea milk added cottage cheese on the sensory quality of wheat flour biscuits which was prepared with different levels of chick pea milk added cottage cheese. Sensory quality was evaluated on parameters of colour and appearance, body and texture, taste and flavour and overall acceptability by using 9 point hedonic scale. There were three treatment’s which were replicated four times. Using wheat flour (90%, 85%, 80%) and chick pea milk added cottage cheese (10%, 15%, 20%) to assess the sensory acceptability of the best treatment. T1 (wheat flour 90% C.P cottage cheese10%),was found to be the best i.e- 8.5 for colour and appearance and 8.0 for body and texture and best flavour score was 7.50 and overall acceptability was found better for T1.
Pages: 890-892  |  560 Views  7 Downloads
How to cite this article:
Kaushal Kishor, John David, Snehlata Tiwari, Ivan Wilson, Bhole Shankar. Development of nutritive biscuits fortified with different level of chick pea milk cottage cheese. Pharma Innovation 2017;6(7):890-892.
The Pharma Innovation Journal