Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea Department:Food Science Technology By: tboycity Project ID: 1918 Rating: (3.2) votes: 17 Price:₦3000 Get the Complete MaterialAbstractThe physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea were carried out in the proportions of 100:00, 70:30, 60:40, and 50:50 respectively. The proximate compositions of the samples were determined and they were labeled A-D. The value ranges:%Moisture content 5.50-7.50,%Crude protein 10.68-12.93,%FAT 22.50-20.51,%ASH 4.50-1.00,%Crude fibre 0/90-1.00 and Nitrogen free extract (CHO) 55.92-50.43%. The functional properties of the composite flour were bulk density, water absorption capacity, oil absorption capacity, viscosity, and pH. Their values are 0.46, 0.52, 0.40 And 0.46 g/mL, 2.76-2.98 g/ml, 1.98-2.56 g/mL, viscosity 2.54,2.47,2.56 and 2.48 S-2, the pH ranges 6.01-7.58.The sensory evaluations for the samples show that there was no significant difference at p0.05 for general acceptability, color, taste, and crispness....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Production and quality evaluation of cake produced from wheat flour and sweet potato flour