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Vol. 6, Issue 7 (2017)

Sensory acceptability of value added multigrain biscuit with different level’s of wheat flour, maize flour and sesame seed

Author(s):
Bhole Shankar Rai, Sangeeta Shukla, Kaushal Kishor, Himanshu Singh and Swarnima Dey
Abstract:
Present study was to evaluate the impact of the wheat flour and sesame seed addition on the sensory quality of biscuit, for that purpose value added multigrain biscuit was prepared with different levels of wheat flour, maize flour and sesame seed. Sensory quality was evaluated on parameters of colour and appearance, body and texture, taste and flavor and overall acceptability by using 9 point hedonic scale. There was four treatments which were replicated five times. In varying proportion of wheat flour (T0 80%, T170%, T265%, T360%) and maize flour (20%) use to every treatment and sesame seed flour (T110%, T215%, T320%) were in corporate to assess the sensory acceptability of the best treatment. Sensory score for treatment T3 (60%Wheat Flour + 20% Maize Flour + 20% Sesame Seed) was found to the best i.e.8.48 for color and appearance and 7.82 for body and texture and best flavour score was 8.58 and overall acceptability was found better for T3.
Pages: 1015-1018  |  562 Views  12 Downloads
How to cite this article:
Bhole Shankar Rai, Sangeeta Shukla, Kaushal Kishor, Himanshu Singh, Swarnima Dey. Sensory acceptability of value added multigrain biscuit with different level’s of wheat flour, maize flour and sesame seed. Pharma Innovation 2017;6(7):1015-1018.
The Pharma Innovation Journal