Sensory characteristics,proximate composition, dietary fibre content and storage stability of barley, wheat and chickpea composite flour biscuits

摘要

Purpose - The purpose of this paper is to study sensory characteristics, proximate composition, dietary fibre content and storage stability of barley, wheat and chickpea composite flour biscuits. Design/methodology/approach - In total, four types of composite flour biscuits were prepared using barley, wheat, and chickpea flour in various proportions. Wheat biscuits served as a control. Sensory characteristics of biscuits were studied by carrying out organoleptic evaluation using a nine point hedonic scale. Standard methods were used to estimate nutrient composition of biscuits. Biscuits were stored in glass jars to study their storage stability. Changes in sensory characteristics, fat acidity and free fatty acids were studied using standard methods during the storage period. Findings - Results of the study revealed that type-III biscuits had highest score for their colour, appearance, aroma, taste, texture and overall acceptability and were "liked very much" by the judges. The results showed that crude protein content of all types of composite flour biscuits was significantly higher than that of the control biscuits. A non-significant difference was observed in the fat content of composite flour biscuits. The mean crude fibre and ash content of composite flour biscuits was significantly (p < 0.05) higher than the control biscuits. The composite flour biscuits had a significantly lower amount of total carbohydrate and energy than the control biscuits. Type-I biscuits contained higher total, soluble and insoluble dietary fibre as compared to other types of biscuits. The most acceptable type-III biscuits were stored in glass jars for a period of two months. The shelf-life study of biscuits revealed that for up to 60 days of storage the overall acceptability of biscuits was in the category of "like moderately". Chemical analysis of biscuits during storage showed that fat acidity and free fatty acid content of stored biscuits increased with the advancement of the storage period. Originality/value - This research paper is original.