Quality characteristics of biscuits produced from composite flour of wheat, maize and sesame seed

Abstract

The study was conducted development and quality characteristics of biscuit produced from composite flour of wheat flour, maize flour and sesame seed and the changes in physic chemical, sensory characteristics. Biscuit were prepared from blends of different levels of wheat flour, maize flour and sesame seed ie. T1 (70:20:10), T2 (65:20:15) T3 (60:20:20) respectively. Flour treatment combination were used in the study and replicated five times. The product were analyzed for organoleptic attributes like (Flavour and taste, Body and texture, Colour and appearance, and Overall acceptability) by trained panelised using 9-point hedonic Scale, physic chemical characteristics (Moisture, Fat, Total Solids, Ash, Carbohydrates, Protein) and Microbiological Standard plates count,Yeast and Mould and Coliform. The treatment T3 (60:20:20) was found best for biscuit making in comparison to other treatment in oganoleptic characteristics. Thus as far, product judged by organoleptic evaluation value in concern, the treatment can be rated is T3> T2>T1