Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot

Document Type : Original Article

Authors

1 Bread and Pasta. Dep., Food Tech. Res. Inst., Agric. Res. Center, Egypt

2 Special Food and Nutrition Dep., Food Tech. Res. Inst., Agric. Res. Center. Egypt

Abstract

The aim of study to produce high quality, nutritional value, physical and sensory properties biscuits from quinoa flour QF, naked barley flour NBF, carrot powder CP and wheat flour WF. The materials used in this study were quinoa, naked barley, carrot and wheat flour as well as other ingredients used to produce biscuits. The results of chemical composition of materials and biscuit blends showed that crude ether extract, ash and crude fiber contents of all blends prepared using quinoa, naked barely and carrot were increment than those of blends prepared using wheat flour only. The obtained data showed that minerals contents of Ca, K, P and Fe in NBF, QF and CP were higher than those of WF. The blends made from naked barley, quinoa and carrot were a rich source of essential amino acids. The results showed that the quality of protein parameters biological value BV or Computed protein efficiency ratio C-PER were higher in samples prepared with NBF, QF and CP (B2, B3, B4 and B5) than those of control (wheat flour). The applied physical procedure using well blended combination of supplements resulted in production of biscuits its excellent sensory properties of color, taste, odor and over acceptability

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History

  • Receive Date: 12 April 2020
  • Revise Date: 14 May 2020
  • Accept Date: 21 May 2020

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