Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. Biscuits produced were analysed for physical properties, and sensory attributes. Sensory evaluation of the biscuits samples was carried out with a team of thirty (30) panellists. The hedonic scale of nine was used, and the panellists were instructed to evaluate the coded samples for appearance, taste, aroma, texture, and Overall acceptability with a reference sample A. Biscuit samples were evaluated for weight (g), diameter (cm), thickness (cm) and spread ratio. Six biscuits edge-to-edge were used for the evaluation and the average was noted. The weight was measured using an electronic scale; diameter and thickness were measured using a Vernier Caliper. The Spread ratio was calculated by dividing diameter by thickness. There was a significant difference in weight, diameter, and spread ratio. Furthermore, there was a general decrease in the weight of the biscuits, with values ranging from 10.950g to 9.600 g with increase in the proportion of millet flour. However, there was an increase in diameter and spread factor as well as a decrease in thickness with increase in millet flour, with values ranging from 4.312 to 4.733 cm, 4.288 to 4.729 and 1.006 to 1.001 cm respectively. The sensory evaluation of the biscuits revealed that there were no significant differences in aroma and taste between the treatments whereas there was a significant difference in appearance, texture and general acceptability. Sensory results showed that all biscuits samples were accepted by panelists.
| Published in | International Journal of Food Engineering and Technology (Volume 6, Issue 1) |
| DOI | 10.11648/j.ijfet.20220601.13 |
| Page(s) | 17-20 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2022. Published by Science Publishing Group |
Biscuits, Wheat Flour, Millet Flour, Sesame Seed Flour, Sensory, Physical Properties
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APA Style
Irine Mengeneh, Charles Chukwuma Ariahu. (2022). Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties. International Journal of Food Engineering and Technology, 6(1), 17-20. https://doi.org/10.11648/j.ijfet.20220601.13
ACS Style
Irine Mengeneh; Charles Chukwuma Ariahu. Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties. Int. J. Food Eng. Technol. 2022, 6(1), 17-20. doi: 10.11648/j.ijfet.20220601.13
AMA Style
Irine Mengeneh, Charles Chukwuma Ariahu. Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties. Int J Food Eng Technol. 2022;6(1):17-20. doi: 10.11648/j.ijfet.20220601.13
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Download@article{10.11648/j.ijfet.20220601.13,
author = {Irine Mengeneh and Charles Chukwuma Ariahu},
title = {Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties},
journal = {International Journal of Food Engineering and Technology},
volume = {6},
number = {1},
pages = {17-20},
doi = {10.11648/j.ijfet.20220601.13},
url = {https://doi.org/10.11648/j.ijfet.20220601.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20220601.13},
abstract = {Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. Biscuits produced were analysed for physical properties, and sensory attributes. Sensory evaluation of the biscuits samples was carried out with a team of thirty (30) panellists. The hedonic scale of nine was used, and the panellists were instructed to evaluate the coded samples for appearance, taste, aroma, texture, and Overall acceptability with a reference sample A. Biscuit samples were evaluated for weight (g), diameter (cm), thickness (cm) and spread ratio. Six biscuits edge-to-edge were used for the evaluation and the average was noted. The weight was measured using an electronic scale; diameter and thickness were measured using a Vernier Caliper. The Spread ratio was calculated by dividing diameter by thickness. There was a significant difference in weight, diameter, and spread ratio. Furthermore, there was a general decrease in the weight of the biscuits, with values ranging from 10.950g to 9.600 g with increase in the proportion of millet flour. However, there was an increase in diameter and spread factor as well as a decrease in thickness with increase in millet flour, with values ranging from 4.312 to 4.733 cm, 4.288 to 4.729 and 1.006 to 1.001 cm respectively. The sensory evaluation of the biscuits revealed that there were no significant differences in aroma and taste between the treatments whereas there was a significant difference in appearance, texture and general acceptability. Sensory results showed that all biscuits samples were accepted by panelists.},
year = {2022}
}
TY - JOUR T1 - Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties AU - Irine Mengeneh AU - Charles Chukwuma Ariahu Y1 - 2022/03/23 PY - 2022 N1 - https://doi.org/10.11648/j.ijfet.20220601.13 DO - 10.11648/j.ijfet.20220601.13 T2 - International Journal of Food Engineering and Technology JF - International Journal of Food Engineering and Technology JO - International Journal of Food Engineering and Technology SP - 17 EP - 20 PB - Science Publishing Group SN - 2640-1584 UR - https://doi.org/10.11648/j.ijfet.20220601.13 AB - Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. Biscuits produced were analysed for physical properties, and sensory attributes. Sensory evaluation of the biscuits samples was carried out with a team of thirty (30) panellists. The hedonic scale of nine was used, and the panellists were instructed to evaluate the coded samples for appearance, taste, aroma, texture, and Overall acceptability with a reference sample A. Biscuit samples were evaluated for weight (g), diameter (cm), thickness (cm) and spread ratio. Six biscuits edge-to-edge were used for the evaluation and the average was noted. The weight was measured using an electronic scale; diameter and thickness were measured using a Vernier Caliper. The Spread ratio was calculated by dividing diameter by thickness. There was a significant difference in weight, diameter, and spread ratio. Furthermore, there was a general decrease in the weight of the biscuits, with values ranging from 10.950g to 9.600 g with increase in the proportion of millet flour. However, there was an increase in diameter and spread factor as well as a decrease in thickness with increase in millet flour, with values ranging from 4.312 to 4.733 cm, 4.288 to 4.729 and 1.006 to 1.001 cm respectively. The sensory evaluation of the biscuits revealed that there were no significant differences in aroma and taste between the treatments whereas there was a significant difference in appearance, texture and general acceptability. Sensory results showed that all biscuits samples were accepted by panelists. VL - 6 IS - 1 ER -
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