Abstract
This work aimed at determining the maximum acceptable level of wheat germ that can be added to one of homemade biscuits in Jordan, studying some chemical and sensory properties of this product, moreover, studying the effect of storage time after two months at room temperature on the sensory parameters of this product. The results showed that the addition of wheat germ in biscuit making at level of 20% (w/w) enhanced the nutritional value by increasing protein and total mineral content, as well as decreasing fat, total carbohydrates and total calories. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage.
Highlights
The word Biscuit derived from Latin word Biscoctum means twice baked
The results showed that the addition of wheat germ in biscuit making at level of 20% (w/w) enhanced the nutritional value by increasing protein and total mineral content, as well as decreasing fat, total carbohydrates and total calories
The results indicated that protein, fat content, fiber, iron and energy value of soy flour-supplemented biscuits increased
Summary
The word Biscuit derived from Latin word Biscoctum means twice baked. Biscuits are one of the low cost processed foods, which are most widely consumed. Amongst many snack items, has certain advantages, such as being cheaper than the conventional snack items, easy to use at home or even during travel, being available in massive variety of shapes, sizes, tastes, and packs, and appeals to all age groups. Apart from the good taste, these foods with substantial energy having wholesome and nutritious quality are available at reasonable price. They have good shelf life at ambient temperature. Besides being a very palatable vehicle of nutrition and energy, these biscuits convey the goodness of flour, fat
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