Sensory Evaluation of Extruded Snacks Prepared from Triticale and Wheat Composite Flour

Abstract

Sensory evaluation of five treatments for snack production conducted. Five treatments were used to produce snack as composite flour of wheat and triticale in different ratio Treatment one (100:0),Treatment two(85:15), treatment three (70:30), Treatment four (55:45), Treatment five (40:60) respectively. The wheat and triticale were obtained from Holeta agricultural research center wheat breeding program. The samples were presented to 15 panelists to rate them on a five point hedonic scale. Analysis of variances (ANOVA) was performed on the data gathered. The result showed that highest acceptance were for the treatments T1 (100:0), T2(85:15), T4(55:45), T5(40:60) respectively. Results revealed that there are a significant difference at p<0.05 between the treatments for aroma and over all acceptability .It was concluded that snack samples produced from treatment two (85:15) and treatment three (70:30) were more acceptance in their taste and over all acceptance. up to 30 % of triticale can be substituted on wheat flour to the production of snack by agro industry