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Vol. 7, Issue 11 (2018)

Influence of orange bagasse addition on chemical composition of biscuits

Bhavna Tripathi, Dr. Rajlakshmi Tripathi and Dr. Meera Vaidya
Biscuits containing four different levels of orange bagasse powder (0%, 4%, 6% and 8%) were studied regarding proximate composition, total dietary fiber content, physical characteristics, and acceptability in a sensory test. data revealed that incorporation of orange bagasse in biscuits formula increased dietary fiber from 0.25 to 5.99% and ash have the same trend, while protein content was decreased from 14.13 to 13.39% respectively. The thickness and diameter of sample decreased significantly with increasing levels of orange bagasse. Sensory evaluation of biscuits has showed that biscuits with 6% of orange bagasse powder had highest scores for all organoleptic characteristic.
Pages: 338-341  |  497 Views  158 Downloads

The Pharma Innovation Journal
How to cite this article:
Bhavna Tripathi, Dr. Rajlakshmi Tripathi, Dr. Meera Vaidya. Influence of orange bagasse addition on chemical composition of biscuits. Pharma Innovation 2018;7(11):338-341.

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