EFFECT OF INCORPORATION OF MALTED SORGHUM IN THE QUALITY OF BISCUIT - Couverture souple

Paudel, Shusma; Chalise, Krishna

Couverture souple

ISBN 10 : 6203856932 ISBN 13 : 9786203856934

Editeur : LAP LAMBERT Academic Publishing, 2021

Synopsis

Malted sorghum incorporated biscuit is a thin, small, baked, unleavened cake, typically crisp, flat and sweet by using malted sorghum flour and wheat flour as the major ingredients. The aim of this study was to prepare malted sorghum incorporated biscuit and evaluation of its effect on biscuit quality. Response Surface Methods was used for the formulation of recipe for this, DOE (Design Expert) v7.1.5 software was used. Malted Sorghum incorporated biscuit was prepared in lab by soft dough process with the incorporation of malted sorghum flour in different parts namely A, B, C, D, E, F and G with 25 parts, 16.667 parts, 12.5 parts, 37.5 parts, 0 parts, 33.33 parts and 50 parts respectively with wheat flour. The sensory analysis of malted sorghum incorporated biscuit of different concentration was carried out for consumer acceptability. The obtained data were statistically analyzed using two way ANOVA (no blocking) at 5% level of significance.

Détails de l'édition

• Éditeur: LAP LAMBERT Academic Publishing
• Date d'édition: 2021
• Langue: anglais
• ISBN 10: 6203856932
• ISBN 13: 9786203856934
• Reliure: Broché
• Nombre de pages: 96
• Coordonnées du fabricant: non disponible
• Personne responsable: KreGa Onlinehandel GmbH; 4950000000000; info@krega-onlinehandel.de; ; Birkenweg 31; Brakel; 33034; Allemagne