Effect of Partially De-Oiled Maize Germ Cake Flour on Physico-Chemical and Organoleptic Properties of Biscuits

Barnwal P

doi:10.4172/2157-7110.1000221

Abstract

The present study was conducted to standardize the levels of partially De-oiled Maize Germ Cake flour (DMGC flour) in wheat flour for biscuit preparation. The DMGC flour was incorporated in the traditional recipe to replace wheat flour at levels of DMGC flour by 0, 10, 20, 30, 40 and 50 percent in preparation of biscuits. The prepared biscuits were evaluated for their organoleptic, nutritional, textural and color properties. Sensory evaluation of biscuits showed that 10% addition of DMGC flour had higher overall acceptability, taste, texture and flavor. The nutritional value of the biscuit as determined through nutrient analysis-moisture (2.62%), protein (8.16%), fat (17.74%), ash (1.09%), crude fibre (1.76%) and carbohydrate (68.64%) with 10% of DMGC flour was comparable to control (refined wheat flour) biscuit. The color values i.e. L, a and b values varied significantly with DMGC flour incorporation level. The textural properties such as fracture force (N), hardness (N), breaking strength (N), breaking energy (N-mm), cutting strength (N) and cutting energy (N-mm) increased with DMGC flour incorporation level up to 30%. The DMGC flour may be used in manufacture of highly nutritious (viz protein and fibre) biscuits.

Highlights

Biscuits are convenient food products, becoming very popular among both rural and urban populations across the world
Chemical composition of maize germ, refined wheat flour and de-oiled maize germ cake flour (DMGCF) is given in table 1 and for biscuits results are summarized in table 2
DMGCF is a rich source of protein after extraction of oil a good amount of protein and ash was obtained in its flour

Summary

Introduction

Biscuits are convenient food products, becoming very popular among both rural and urban populations across the world. Some of the reasons for such wide popularity are low cost relative to other processed foods, varied taste and longer shelf life. Biscuits have been considered a better vehicle of fortification with protein because of their popularity, high nutrient density and long shelf-life [1]. The principal ingredients are wheat flour, sugar, fat, water and salt. These are mixed together with other minor ingredients (baking powder, skimmed milk, emulsifier and sodium metabisulphite) to form dough containing a gluten network [2]. There has been an increased consumer interest and demand for low fat and high fibre food products. High fat intake is associated with various health disorders such as obesity, cancer, high blood cholesterol, and coronary heart disease [3]

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