Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder
Akoja SS, Coker OJ
Evaluation of the physicochemical, functional, pasting properties and sensory characteristics on wheat flour biscuits incorporated with okra flour in ratio, (100%, 95:5%, 90:10%, 85:15%, 80:20% and 75:25%) were investigated using standard analytical methods. The biscuit samples were prepared using a standard production method to acquire the required thickness and baked in the oven at 200oC for 20 minutes. Flour blends were evaluated for functional and pasting properties while the biscuit produced were analyzed for proximate composition and sensory qualities. Proximate analysis results showed significant (p<0.05) increase in protein (10.56-21.93%), Ash (0.91-4.17%), fiber (1.01-4.49%), while fat (17.90-20.791%), energy value (419.06-455.15kcal) and CHO (42.56-56.45%) decreased with inclusion of okra. The pH values (5.62-5.92) were not significantly different, but the titratable acidity shows a significant difference (0.13-0.32%). Functional properties analysis showed significant difference in water absorption, oil absorption, foaming capacity, emulsion capacity and emulsion stability. No significant differences (p<0.05) occur in bulk density values. Significant differences (p<0.05) occur in the sensory quality of the products due to the composite ratio, but they were however acceptable with high rating degree of likeness. Hence, acceptable biscuit from the composite of (wheat: okra flour blends) can be produced, which could enhance the nutritional wellness of the target consumers.