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Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product
Al-Huson University College, Al-Balqa Applied University, Al-Huson, Jordan
Al-Huson University College, Al-Balqa Applied University, Al-Huson, Jordan
- 1 Al-Huson University College, Al-Balqa Applied University, Al-Huson, Jordan
- 2 Al-Huson University College, Al-Balqa Applied University, Al-Huson, Jordan
Food and Nutrition Sciences·Volume 08 (2017)·Pages 189–195·Published 7 February 2017·DOI10.4236/fns.2017.82012
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Abstract
This work aimed at determin ing the maximum acceptable level of wheat germ that can be added to one of homemade biscuit s in Jordan, study ing some chemical and sensory properties of this product , m oreover, study ing the effect of storage time after two months at room temperature on the sensory parameters of this product. The results showed that the addition of wheat germ in biscuit making at level of 20% (w/w) enhanced the nutritional value by increasing protein and total mineral content, as well as decreasing fat, total carbohydrates and total calories. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage.
KeywordsBiscuitWheat GermEnrichedStorage Time
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