CHEMICAL COMPOSITION, PHYSICAL AND SENSORY ROPERTIESOF BISCUITS SUPPLEMENTED WITH CASHEW POMACE FLOUR
Date
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
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.