Vol. 10, Issue 9 (2021)

Author(s):
Musale SV, Chavan UD, Kharwade SB and Kotecha PM

Abstract:
In present investigation, an attempt was made to utilize Moringa seed oil into baked products such as biscuits at various levels i.e. 0, 20, 40, 60, 80 and 100% by gradually replacing normal shortening. The effect of different level of incorporation of Moringa seed oil on sensory characteristics of biscuits was judged by the semi trained panellist on 9 point hedonic scale. The differences for the sensory characteristics like colour and appearance, texture, flavour, taste and overall acceptability were statistically significant among all the treatments. The biscuits samples prepared with treatment T₂ (40% MSO) were statistically superior for overall acceptability parameter over all other treatments to the proportion of same wheat varieties. Nutritional composition of biscuits showed that with increase in MSO level in biscuits do not affects on chemical composition of biscuits significantly. There were nonsignificant changes in moisture, protein, crude fibre and ash content was observed but significantly changes in fat and carbohydrate. The slight non-significant change in calcium, phosphorus, iron and zinc was observed for treatment but significant among wheat varieties.