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Vol. 7, Issue 11 (2018)

Influence of orange bagasse addition on chemical composition of biscuits

Author(s):
Bhavna Tripathi, Dr. Rajlakshmi Tripathi and Dr. Meera Vaidya
Abstract:
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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