The Indian Journal of Nutrition and Dietetics

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Analysis of Biscuits Enriched with Fibre by Incorporating Carrot and Beetischolar_main Pomace Powder


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1 Department of Home and Food Sciences, Surajmal Agarwal Private Kanya Mahavidyalaya, Kumaun University, Nainital, Uttarakhand - 263 148, India
     

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The study was undertaken with a view to explore the use of carrot pomace powder as well as beetischolar_main pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetischolar_main Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetischolar_main pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

Keywords

Carrot Pomace, Beetischolar_main Pomace, Whole Wheat Flour, Margarine, Convective Dehyderation, Vacuum Drying.
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  • Analysis of Biscuits Enriched with Fibre by Incorporating Carrot and Beetischolar_main Pomace Powder

Abstract Views: 316  |  PDF Views: 4

Authors

Huma Parveen
Department of Home and Food Sciences, Surajmal Agarwal Private Kanya Mahavidyalaya, Kumaun University, Nainital, Uttarakhand - 263 148, India
Anita Bajpai
Department of Home and Food Sciences, Surajmal Agarwal Private Kanya Mahavidyalaya, Kumaun University, Nainital, Uttarakhand - 263 148, India
Sunny Bhatia
Department of Home and Food Sciences, Surajmal Agarwal Private Kanya Mahavidyalaya, Kumaun University, Nainital, Uttarakhand - 263 148, India
Shalu Singh
Department of Home and Food Sciences, Surajmal Agarwal Private Kanya Mahavidyalaya, Kumaun University, Nainital, Uttarakhand - 263 148, India

Abstract


The study was undertaken with a view to explore the use of carrot pomace powder as well as beetischolar_main pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetischolar_main Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetischolar_main pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

Keywords


Carrot Pomace, Beetischolar_main Pomace, Whole Wheat Flour, Margarine, Convective Dehyderation, Vacuum Drying.

References