effect of partially de-oiled peanut meal flour (dpmf) on the nutritional, textural, organoleptic and physico chemical properties of biscuits部分经原油清除的影响花生粕面粉(dpmf)营养、织构、感官和物理化学性质的饼干.pdfVIP

Food and Nutrition Sciences, 2012, 3, 471-476 471 /10.4236/fns.2012.34067 Published Online April 2012 (http://www.SciRP.org/journal/fns) Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits 1 2 2 Deep Narayan Yadav , Neharika Thakur , Kappat Valiyapeediyekkal Sunooj 1Central Institute of Post-Harvest Engineering and Technology, Ludhiana, India; 2Department of Food Science Technology, Pon- dicherry University, Puducherry, India. Email: sunooj4u@ Received January 20th, 2012; revised February 22nd, 2012; accepted February 29th, 2012 ABSTRACT Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range. Keywords: De-Oiled Peanut Meal Flour; DPMF Fortified Biscuits; Texture Analysis; Sensory Evaluation 1. Introduction level [11]. Biscuit dough is representative of those com-