Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits — Oak Academic Publishing
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Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits
Central Institute of Post-Harvest Engineering and Technology, Ludhiana, India
,
Department of Food Science & Technology, Pondicherry University, Puducherry, India.
,
Department of Food Science & Technology, Pondicherry University, Puducherry, India.
1 Central Institute of Post-Harvest Engineering and Technology, Ludhiana, India
2 Department of Food Science & Technology, Pondicherry University, Puducherry, India.
3 Department of Food Science & Technology, Pondicherry University, Puducherry, India.
Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.
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