Production, microbial and sensory qualities of biscuits produced from wheat-coconut-almond flour blend
Noah Abimbola A
Biscuits was produced from blends of wheat, coconut and almond flour. This study was carried out to evaluate the effect of varying the proportion of these flour on microbial and sensory qualities. Five blends were prepared by homogenously mixing wheat with coconut and Almond flour in the percentage proportions 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 100% wheat as the control used to bake biscuits. Microbial analysis of the total viable count ranges from 2x102 to 10x102 cfu/g. The microbes increase slightly with increasing substitution of coconut and almond flour though all samples counts were not more than standard. The counts were minimal and within acceptable limits. The Sensory evaluation result of the biscuits showed they were “liked” by the panelist. Significant difference (p< 0.05) exist in aroma, taste, crispiness and overall acceptability while sample B was preferred among the biscuits.