PHYSIOCHEMICAL AND SENSORIAL PROPERTIES OF BISCUITS PREPARED FROM ELEPHANT APPLE POWDER BASED COMPOSITE FLOUR

PRAKASH KUMAR NAYAK¹*, SUDHANSHU SHEKHAR MOHANANDA², KALPANA RAYAGURU^3
1Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar, Assam, 783370, India
²Department of Fisheries Engineering, College of Fisheries, Central Agricultural University, Agartala, Lembucherra, Tripura, 799210, India
³Department of Agriculture and food Engineering, CAET, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha, 751003, India
* Corresponding Author : pk.nayak@cit.ac.in

Received : 11-08-2016     Accepted : 19-08-2016     Published : 30-10-2016
Volume : 8     Issue : 52       Pages : 2405 - 2407
Int J Agr Sci 8.52 (2016):2405-2407

Keywords : Elephant Apple Powder, Proximate Analysis, Color Values, Texture, High Fiber Biscuit
Academic Editor : Dr Fakir Mohan Sahu
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

In present investigation, biscuits were prepared from elephant apple powder (EAP) with 5, 10 &15 % along with control for comparing physical properties, chemical composition, color values, texture values and sensory response acceptability. The food value of the biscuit as determined through nutrient analysis-moisture (4.19%), protein (7.60%), fat (30.11%), ash (1.66%), dietary fibre (9.25%) and carbohydrate (56.08%)with 10% of EAP was comparable to control (refined wheat flour) biscuit. The color values (L*, a* & b *) of the biscuits with 10% EAP were found as 49.91, 8.34 & 30.78, respectively. Sensory response of the EAP biscuits revealed the significant reduction with the addition of powder. In conclusion, addition of 10% EAP biscuits was acceptable with respect to nutritional and sensory scores that may help to fulfill the daily nutrient requirements.