Development and quality evaluation of orange pomace fortified biscuits

Abstract

To Study the preparation of orange pomace powder fortified biscuit and its shelf life were studied. Orange pomace was with wheat flour or (Maida) in different proportions having following ratios (i.e. control sample T0-100:00, Sample T1- 95:05, Sample T2-90:10 and Sample T3-85:15). Physico-chemical and sensory parameters of orange pomace fortified biscuits were analyzed after baking. prepare Orange pomace fortified biscuits were analyzed for physical analysis diameter, thickness, spared ratio, (6.85,6.004, 0.71, 8.78) respectively. In Chemical analysis Moisture content of control sample and others of any treatment did not show any increase or decrease from 0 to 10 day. Protein content in experimental samples was found 7.09 in sample T0 and 8.49 in Sample T3 g/100gm.Fat content in experimental sample was found 16.8 in sample T0 and 17.12 in sample T3 g/100gm. fat content of control and treatment sample did not show any increase or decrease from 0 to 10 days but after 20, 30 and 40 days there was a slight change in fat content of all samples. Ash content of experimental sample was found minimum 1.66 percent in sample 100:00 and maximum 3.50 percent in sample 85:15.Fiber content in experimental sample was found in 1.60 in control sample and 3.20 in T3. Fiber content are increased when orange pomace powder proportion are increased. In sensory analysis sample T2 (90:10) are more acceptable as compare to other sample.