CHEMICAL COMPOSITION, PHYSICAL AND SENSORY ROPERTIESOF BISCUITS SUPPLEMENTED WITH CASHEW POMACE FLOUR

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NJST-MS-2016 pp. 125-128 Akubor, P. I..pdf (370.94 KB)

Date

2016-04-09

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Department Of Science And Laboratory Technology, Nasarawa State University Keffi.

Abstract

The cashew pomace flour was used to substitute 5, 10,15,20,30 and 50% wheat flour in biscuits which were evaluated for the chemical, physical and sensory properties. The 100% cashew pomace flour biscuits occupied more volume but had less density and spread ratio than the 100% wheat flour biscuit. The wheat/cashew pomace flour biscuits were not significantly different (P>0.05) in weight, length, width, height, density and spread ratio. Biscuits containing up to 10% cashew pomace flour were not significantly different (P>0.05) from the 100% wheat flour biscuit in all the sensory attributes assessed. The biscuit containing 10 % cashew pomace had lower moisture (10%) and crude protein (4.5 %) but higher ash (1.7%), crude fat (17%), crude fibre (3.1%) and carbohydrate contents than the 100% wheat flour biscuit. The 100% wheat flour biscuit contained 7, 12 and 62.67% moisture, crude protein and carbohydrate, respectively.

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Keywords

Cashew, pomace, bread, composition, physical evaluation, sensory quality.

Citation

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https://keffi.nsuk.edu.ng/handle/20.500.14448/6198

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