International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 2
First page : (433) Last page : (440)
Article doi: http://dx.doi.org/10.18782/2320-7051.2670
Evaluation of Sensory Attributes Biscuits Developed using Single and Multiple Blend Nutraceuticals
Daisy Sharma1*, Mamoni Das2, Mridula Barooah2, S. Alam3, Daisy Kameng Baruah4 and Okram Abemsana Devi4
1Asst. Prof. Assam down town University, ghy, Assam, India
2Prof , Dept of Food Science and Nutrition Nutrition,College of Home Science, Jorhat- 785013 Assam, India
3Prof Dept of Horticulture, College of Agriculture, Jorhat- 785013 Assam, India
4Student Dept of Food Science and Nutrition,College of Home Science, Jorhat- 785013 Assam, India
*Corresponding Author E-mail: daisysharma8991@gmail.com
Received: 10.03.2017 | Revised: 12.03.2017 | Accepted: 13.03.2017
ABSTRACT
The present study was undertaken with an aim of developing biscuits using single and multiple blend nutraceuticals biscuits using functional ingredient like foxtail millet flour, flaxseed flour, rice bran oil and carrot flour and to assess its Organoleptic evaluation and physical quality. Acceptability trials were conducted by a semi-trained panel consisting of 15 members of Department of Food Science and Nutrition and Department of Horticulture against nine point hedonic scale. Analysis of variance (ANOVA) in completely randomized design was done and the means were tested for significance at 5% probability level to find out whether products differed significantly from each other for all the quality attributes. Three formulations namely SB1, SB2, and SB3 were developed under single blend nutraceutical biscuits. Similarly four formulations namely MB1, MB2, MB3 and MB4 were developed under multiple blend nutraceutical biscuits. Under each formulations, three products were developed at different level of incorporation 20%(A) , 30%(B) and 40%(C) and were subjected to acceptability trials. Out of the three product prepared from SB1 formulation, SB1A (20% foxtail millet flour) exhibited highest scores for all the sensory attributes in terms In case of SB2 formulation, SB2B (30% flaxseed flour) exhibited highest scores for sensory attributes among the three product developed from SB2 formulation in terms of all sensory attributes.Similarly in case of SB3A (20% carrot flour ) exhibited highest scores out of the three product prepared from SB3 formulation for all the sensory attributes Similarly out of the three products under MB1 formulation, MB1A (20% foxtail-millet flour +flaxseed flour) exhibited highest scores for all the sensory attributes In case of MB2, MB2A (20% flaxseed flour+ carrot flour) had the highest mean score among the three products developed under MB2 formulation.In case of MB3 formulation, MB3A (20% foxtail-millet flour + flaxseed flour + carrot flour) exhibited highest scores for sensory attributes among the three products developed under MB3 formulation .Similarly in case of MB4A (20% carrot flour + flaxseed flour) exhibited highest scores among the three products developed under MB4 formulation for sensory attributes.
Keywords: Formulation, Blend, Nutraceuticals, Sensory, Attributes
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Sharma, D., Das, M., Barooah, M., Alam, S., Baruah, D.K. and Devi, O.A., Evaluation of Sensory Attributes Biscuits Developed using Single and Multiple Blend Nutraceuticals, Int. J. Pure App. Biosci.5(2): 433-440 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2670
