International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 6 (2017)

Physicochemical and texture evaluation of Biscuits and Muffins for old age


Bharti Kiran, Singh Neetu

Various types of natural fibre-rich ingredients are added into bakery-based products to improve their fibre content for health promotional purposes. However, most of these products are frequently added with imported dietary fibre ingredients. Texture analysis of dietary fiber rich biscuits and muffins were done by Texture Analyzer (Make Stable Micro System, U.K, Model TA -XT2). Texture analysis of biscuits was done by two methods (TA and TPA test). TA test was done for measuring cutting force of biscuits and TPA test for firmness, cohesiveness and springiness. Instrumental analysis of muffin textural properties was performed to record hardness, springiness, cohesiveness, resilience and chewiness. The texture of the biscuit was found good in all aspects of texture analysis (Hardness 4175.8g). The texture of the muffins was found good in all aspects of texture analysis. Hardness 693.3g, chewiness 284.8, gumminess 397.26, adhesiveness is nil. The cookies and muffins are easy to taken by elderly peoples to see health benefits from eat.
Pages : 161-164