Effect of ginger powder incorporation on physicochemical and organoleptic characteristics of biscuits

Tusneem Kausar

doi:10.19045/bspab.2017.600132

Abstract

Present investigations were performed to examine the effect of incorporation of ginger powder on the physicochemical and organoleptic characteristics of the biscuits. For this, fresh ginger was dried, ground in powder and added in wheat flour at 0, 2.5, 5, 7.5 and 10% concentration for preparation of the biscuits. It was found that ginger powder incorporation increased thickness, hardness and fracturability as compared to the biscuits without ginger powder. The moisture, protein, ash and crude fiber contents increased while nitrogen free extract decreased significantly (p<0.05) with progressive substitution of ginger powder. There was no significant difference noticed for fat content. Organoleptic properties in terms of color, flavor, crispiness, texture and overall acceptability were only acceptable at minimum level of ginger powder. Keywords: Ginger; Biscuits; Physical analysis; Chemical characteristics; Sensory properties http://dx.doi.org/10.19045/bspab.2017.600132

Highlights

Present investigations were performed to examine the effect of incorporation of ginger powder on the physicochemical and organoleptic characteristics of the biscuits
Materials and methods Wheat flour, fresh ginger roots (Zingiber officinale) and other ingredients needed for biscuits preparation were purchased from local market
Biscuit Preparation The biscuits were formulated according to the method No 10-50D as described in AACC [12].Wheat flour was replaced with ginger powder at 0, 2.5, 5, 7.5 and 10% concentration for various treatments

Summary

Texture Hardness Fracturability

1) Mean of triplicate a-d Mean scores within column followed by the same superscript are not significantly different (p 0.05). Chemical analysis of ginger powder increase in protein, fat and ash contents of incorporated biscuits ginger powder incorporated biscuits could. There was an increase in the moisture be due to the presence of them in ginger content as levels of ginger powder increased [22]. These results are similar with the up to 10% (Table 2). Increased in protein was incorporated biscuits could be due to water found in ginger spiced maize snack holding capacity of powders. It was reported that high fibre content and ash content were found to increase of apple pomace reduced the moisture in the gradually by increasing the level of ginger biscuits. NFE slightly decreased in all content of the biscuits increased by adding samples when compared to the biscuits soybean [25]

Protein Fibre Ash

Findings

Conclusion